Feta, Tomato and Egg Bake

    55 min

    Eggs, milk, thyme, tomatoes, feta cheese, basil, sun-dried tomatoes and cubed ciabatta are baked together to form this egg bake. Serve with a crisp side salad.

    7 people made this

    Serves: 8 

    • 8 eggs, beaten
    • 475ml milk
    • 1/2 teaspoon dried thyme
    • 1 1/2 teaspoons sea salt
    • 1/2 teaspoon pepper
    • 225g chopped tomatoes, drained
    • 75g feta cheese, crumbled
    • 1 pinch dried basil
    • 1 tablespoon sun-dried tomatoes, chopped
    • 225g ciabatta bread, cut into bite-size cubes

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat an oven to 180 C / Gas 4. Butter a deep 23cm baking dish.
    2. Combine eggs, milk, thyme, salt and pepper in a large bowl. Whisk until smooth. Stir in tomatoes, feta, basil, sun-dried tomatoes; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
    3. Bake in preheated oven until eggs are fully set, 40-50 minutes.

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    Reviews in English (9)


    This was delicious. The only changes I made were to use 1/2 whole eggs and 1/2 egg whites and the bread I used was rosemary olive oil bread. I think this could use a little more "stuff" in it so next time, I'll add some diced meat and maybe a little broccoli. I had this for dinner and really enjoyed it  -  09 Feb 2012  (Review from Allrecipes US | Canada)


    I made it exactly as stated and my family and I really didn't like this. The thyme was over powering in my opinion and I like thyme. The top was nice and crunchy, but the inside was kinda like eating a sponge. Sorry.  -  08 Jun 2010  (Review from Allrecipes US | Canada)


    This was delicious!!!! I don't know if it was because I was out of milk and so had to use half half and half and half water or if it would be delicious either way. But everyone loved it! I made it for a brunch. I used fresh tomato and I added a veggie version of bacon for more flavor. I cut down on the thyme just a little because I was nervous about it. I would highly recommend this!  -  17 Apr 2016  (Review from Allrecipes US | Canada)

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