Whole Wheat Crust filled with Eggs, Feta Cheese, Olives, and Tomatoes

Mediterranean Hens in a Nest

These fun “nests” feature a delicious Butterbread crust that’s filled with a mixture of eggs, feta cheese, black olives and sun-dried tomatoes, then baked to a delicious golden brown.

Total Time40


  • 6 slices of any Nature's Own Soft Sandwich Bread

  • 1/2 cup crumbled feta cheese

  • 1/3 cup sliced black olives

  • 1/4 cup chopped oil-packed sun-dried tomatoes

  • 2 tablespoons chopped fresh basil

  • 6 eggs

  • 1/3 cup water

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper


  • Preheat oven to 350 degrees.

  • Spray 6 jumbo muffin cups (3-1/2 inch diameter) with nonstick cooking spray.

  • Press 1 bread slice gently into each prepared muffin cup.

  • Divide cheese, olives, sun-dried tomatoes and basil evenly among bread-lined cups; set aside.

  • Whisk eggs, water, salt and pepper until blended. Pour egg mixture evenly into muffin cups, making sure it doesn’t run over corners of bread.

  • Bake 20 to 25 minutes or until set in center. Run a knife around edges of cups; lift out “nests.”

  • Serve immediately.