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These Easy Greek Baked Eggs are loaded with veggies, olives and feta! This easy dish is perfect for breakfast, lunch or dinner! I have even made it for weekly meal prep!
Ingredients Needed For Easy Greek Baked Eggs
- olive oil
- red onion
- zucchini
- grape tomatoes or cherry tomatoes
- crumbled feta
- kalamata olives
- large eggs
- half and half, milk or heavy cream
- garlic powder
- dried oregano
- sea salt
- black pepper
- if desired, baby arugula and lemon for garnish
Kitchen Tools Used In This Recipe
Skillet Casserole Dish with Lid
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Buy Now → How To Make Easy Greek Baked Eggs
This egg dish is so easy and great for any meal. It starts on the stove and finishes in the oven so make sure you have an oven-safe skillet with lid. Let’s get started and preheat oven to 350 degrees. Make sure all your veggies are prepped ahead of time.
In an oven-safe non stick skillet, heat olive oil oven medium heat and add the sliced red onions and zucchini. Cook for about 8 – 10 minutes or until onions are beginning to look translucent. Don’t let them burn, you may need to lower the heat if they are getting too charred.
Next, add the halved tomatoes and cook for another 5 minutes. Meanwhile, in a large bowl, add the eggs, milk, garlic powder, dried oregano, sea salt and black pepper and whisk until scrambled.
Pour the egg mixture over the veggies in the skillet and lower heat. Using a nonstick spatula, gently stir the veggies and eggs and let cook until they start to set, about 3 – 5 minutes.
Top with the feta and olives and place in the oven on the middle rack for about 8 – 10 minutes and switch to broil for another 5 minutes to brown the top.
Remove from oven. If desired, garnish with an arugula salad with a squeeze of lemon, olive oil and salt and pepper. If making for meal prep, let cool, cut into wedges and refrigerate or freeze in separate containers.
Hope you enjoy!
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Easy Greek Baked Eggs
- Total Time: 40 mins
- Yield: 6 Servings 1x
Ingredients
- 2 tbsp olive oil
- 1 red onion, sliced thin
- 2 medium zucchini, sliced thin
- 1 pint grape tomatoes or cherry tomatoes, halved
- 1/2 cup crumbled feta
- 1/2 cup kalamata olives, halved
- 6 large eggs
- 1/4 cup half and half, milk or heavy cream
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- if desired, baby arugula and lemon for garnish
Instructions
- Preheat oven to 350 degrees.
- In an oven safe non stick skillet, heat olive oil oven medium heat.
- Add the sliced red onions and zucchini, cook for about 8 – 10 minutes or until onions are beginning to look translucent.
- Add the halved tomatoes and cook for another 5 mins.
- Meanwhile, in a bowl, add the eggs, milk, garlic powder, oregano and salt and pepper and whisk until scrambled.
- Pour over the veggies in the skillet and lower heat.
- Using a nonstick spatula, gently stir the veggies and eggs and let cook until they start to set, about 3 – 5 minutes.
- Top with the feta and olives.
- Place in the oven for about 8 – 10 minutes and switch to broil for another 5 to brown the top.
- Remove from oven, if desired, garnish with an arugula salad with a squeeze of lemon, olive oil and salt and pepper.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: One Pot