first class baked feta egg casserole b vest

baked feta egg casserole b

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Baked Feta Egg Casserole b

You can make this for breakfast, lunch, or even breakfast-for-dinner! It's a cheesy egg casserole that's just begging for a piece of crusty bread for dipping.

Ingredients

  • 1/4 c. olive oil
  • 2 pt. cherry tomatoes
  • 1/4 red onion, sliced
  • 1/2 tsp. salt, plus more for serving
  • 1/2 tsp. black pepper, plus more for serving
  • 1 7-8 oz. block of feta
  • Pinch of red pepper flakes, plus more to taste
  • 2 cloves of garlic, finely chopped
  • 1 12 oz. jar roasted red peppers, drained and chopped
  • 1/2 c. loosely packed basil leaves, chopped
  • 6 large eggs
  • Toast or focaccia, for serving

Direction

  1. Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine.
  2. Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst.
  3. Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells.
  4. Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven).
  5. Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.