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.

    10 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 & ratings
    Average global rating:

    Reviews in English (10)


    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 egg bake is delish! I do not add the bread as I feel it doesn’t need it. I’ve made this about 10 times and at first I did add the bread, but I stopped using it. Without the bread it is also low carb. I use fresh tomatoes often in here instead what the recipe calls for. I also use one cup of half and half and one cup of unsweetened almond milk or whatever milk you have on hand. The half and half adds extra flavor. I’d cut the salt back to 1 tsp. But with those changes, I’ve had rave reviews at brunches and when I made this at family gatherings.  -  17 Apr 2016  (Review from Allrecipes US | Canada)