Feta Breakfast Bake Recipe

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Guests at our family's bed-and-breakfast love this easy-prep brunch item. You can try several variations of the egg dish with your favorite types of cheese. Add a sprig of oregano as a pretty garnish.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 12-14 servings


  • 4 cups seasoned salad croutons
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 8 eggs, lightly beaten
  • 4 cups milk
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1-1/2 cups cubed fully cooked ham

Nutritional Facts

2/3 cup: 193 calories, 10g fat (5g saturated fat), 146mg cholesterol, 519mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 12g protein.


  1. In a large bowl, combine croutons and feta cheese; transfer to a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, basil, oregano and pepper. Slowly pour over crouton mixture. Sprinkle with ham.
  2. Bake, uncovered, at 325° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-14 servings.
Originally published as Feta Breakfast Bake in Country Woman November/December 2005, p47

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samovila User ID: 6746431 161174
Reviewed Mar. 14, 2013

"Eggs and feta are wonderful together. Scrambled eggs with feta are a regular dish at our home, and this is newest in the rotation!"

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