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Spinach & Feta English Muffin Breakfast Casserole

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This spinach-and-feta breakfast casserole is a crowd-pleasing dish that makes a perfect centerpiece for your weekend brunch. A mashup between a breakfast sandwich and a strata, this dish layers split English muffins, creamy spinach, crumbled feta and a fluffy egg mixture. With just 20 minutes of prep, this easy-to-make dish offers a stress-free way to kick off your weekend morning.

Ingredients:
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small yellow onion, finely chopped
  • ½ cup sun-dried tomatoes in oil, finely chopped
  • 1 tablespoon minced garlic (from 3 cloves)
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 6 ounces reduced-fat cream cheese, softened (about ⅓ cup)
  • 1 cup finely crumbled feta cheese, divided
  • ½ teaspoon ground pepper, divided
  • 12 large eggs
  • 1 cup half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 3 whole-wheat english muffins, split
Directions:
  1. Preheat oven to 350°F. Light coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add chopped onion; cook, stirring occasionally, until softened and translucent, about 3 minutes. Add chopped sun-dried tomatoes and 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add drained spinach; cook, stirring often, until nearly dry and bright green, 1 to 2 minutes. Remove from heat.
  3. Transfer ½ cup of the spinach mixture to a medium bowl. Add softened cream cheese, ¾ cup feta, ¼ teaspoon pepper and the remaining 1 tablespoon oil; stir with a rubber spatula until smooth and evenly combined.
  4. In a large bowl, whisk 12 eggs, 1 cup half-and-half, the remaining spinach mixture and ¼ teaspoon each salt, pepper, crushed red pepper and black pepper until combined.
  5. Pour the egg mixture into the prepared baking dish. Spread the cream cheese mixture over cut sides of 6 English muffin halves (about ¼ cup each); nestle them, cut-sides down, in the egg mixture, forming 2 rows of 3 muffins. Cover the dish tightly with foil.
  6. Bake until the eggs are nearly set, about 25 minutes. Remove the foil and sprinkle the remaining ¼ cup feta between the muffins. Bake until the eggs are fully set in the middle, 15 to 18 minutes. Let rest for 10 minutes before slicing and serving.
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