Imagine starting your day with a warm, savory breakfast that’s as easy as it is delicious. Spinach-Feta Muffin Casserole is here to turn your mornings into a culinary delight! With the earthy flavors of spinach, the creamy tang of feta, and the satisfying fluffiness of muffin-like bites, this dish is comforting, nutritious, and elegant enough for brunch gatherings. Trust me, you’ll be going back for seconds (or thirds)!

Why You’ll Love Spinach-Feta Muffin Casserole

This recipe is more than just a dish—it’s a reason to wake up smiling. Whether you’re meal prepping for the week or wowing guests at brunch, this casserole is a winner. Here’s why:

Effortless Elegance: Looks fancy but is incredibly easy to make. Perfect for impressing your guests without breaking a sweat.
Nutritious: Packed with spinach, protein, and calcium, it’s a healthy way to kick off your day.
Quick Prep: It’s a breeze to assemble, making it ideal for busy mornings or when you need to whip up something in a hurry.
Customizable: Love a bit of heat? Add chili flakes. Prefer a milder flavor? Swap feta for mozzarella. You can tailor it to your taste.
Perfect for Meal Prep: Make it ahead, store it in the fridge, and reheat for a quick, wholesome breakfast all week long.

Ingredients in Spinach-Feta Muffin Casserole

Here’s what makes this casserole shine:

English Muffins: These soak up the flavors while maintaining a hearty texture. Whole grain or classic, the choice is yours.
Spinach: Fresh or frozen, spinach adds a pop of color, nutrients, and a mild earthiness.
Feta Cheese: Tangy, creamy, and delightfully salty, feta is the star of the show.
Eggs: Whisked eggs bring it all together, creating a custardy, muffin-like texture.
Milk: A splash of milk ensures the casserole is creamy and moist.
Garlic: Adds a subtle kick of flavor that pairs beautifully with spinach and feta.
Herbs: A sprinkle of dried oregano or fresh parsley takes this dish to the next level.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Prepare Your Baking Dish: Preheat your oven to 375°F (190°C). Grease a casserole dish with butter or cooking spray to ensure nothing sticks.

2. Toast the Muffins: Slice the English muffins in half and lightly toast them. This adds texture and prevents them from becoming soggy.

3. Layer the Ingredients: Arrange the toasted muffin halves in the casserole dish, cut side up. Spread the spinach evenly over the muffins, followed by crumbled feta.

4. Make the Egg Mixture: In a bowl, whisk together eggs, milk, minced garlic, and your choice of herbs. Season with salt and pepper to taste.

5. Assemble the Casserole: Pour the egg mixture over the muffins, spinach, and feta, ensuring everything is evenly coated. Press down gently with a spatula to help the muffins soak up the liquid.

6. Bake: Bake in the preheated oven for 25–30 minutes, or until the eggs are set and the top is golden.

7. Rest and Serve: Let the casserole cool for 5–10 minutes before slicing. Garnish with fresh parsley or additional feta, and enjoy!

How to Serve Spinach-Feta Muffin Casserole

This casserole is versatile and pairs beautifully with various sides:

Fresh Salad: A side of mixed greens with a light vinaigrette complements the casserole’s richness.
Fruit Salad: Bright, juicy fruits like strawberries, melon, and blueberries add a refreshing contrast.
Yogurt and Honey: A dollop of creamy yogurt drizzled with honey balances the savory flavors.
Crusty Bread: Add a warm baguette or sourdough slices for some extra texture.

Additional Tips

Prep Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning for an effortless breakfast.
Switch It Up: Swap spinach for kale or feta for goat cheese for a fun twist.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Freeze Friendly: Slice the baked casserole into portions and freeze for up to 3 months. Thaw overnight and reheat before serving.

FAQ Section

Q1: Can I use frozen spinach?
A1: Yes! Thaw and squeeze out excess moisture before using to avoid a watery casserole.

Q2: Can I make this gluten-free?
A2: Absolutely! Use gluten-free English muffins or bread as a substitute.

Q3: What other vegetables can I add?
A3: Mushrooms, cherry tomatoes, or bell peppers would be great additions.

Q4: How do I reheat leftovers?
A4: Reheat in the oven at 350°F for 10–15 minutes, or microwave in 30-second intervals.

Q5: Can I make this dairy-free?
A5: Yes, swap feta for a plant-based cheese and use almond or oat milk instead of regular milk.

Q6: Can I double the recipe?
A6: Absolutely! Use a larger casserole dish and adjust the baking time slightly.

Q7: Can I serve this for dinner?
A7: Of course! Pair it with a hearty soup or roasted vegetables for a complete meal.

Q8: Can I make individual portions?
A8: Yes! Use a muffin tin to create single-serving casseroles.

Q9: How do I prevent the casserole from being soggy?
A9: Toast the muffins and drain any excess moisture from the spinach before layering.

Q10: Can I add meat?
A10: Definitely! Crumbled bacon or sausage would make a tasty addition.

Conclusion

There you have it—Spinach-Feta Muffin Casserole is your new go-to recipe for breakfast, brunch, or even dinner. With its rich flavors, fluffy texture, and versatility, it’s sure to become a household favorite. Whether you’re serving it to guests or enjoying a quiet morning, this casserole promises to deliver a warm, comforting start to your day. Enjoy every bite!

Spinach-Feta Muffin Casserole

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Author: Maria
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: BRE
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This delicious breakfast casserole combines the savory flavors of spinach, feta, and sun-dried tomatoes, all layered with hearty whole-wheat English muffins. Perfect for a crowd or for prepping ahead of time, this dish is both satisfying and nutritious, making it an ideal choice for brunch or breakfast.

Instructions

Preheat oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 3 minutes.
Add sun-dried tomatoes and minced garlic to the skillet, cooking for another 30 seconds until fragrant.
Stir in drained spinach and cook until nearly dry and bright green, 1 to 2 minutes. Remove from heat.
Transfer 1/2 cup of the spinach mixture to a medium bowl. Stir in softened cream cheese, 3/4 cup feta, 1/4 teaspoon pepper, and the remaining 1 tablespoon of oil until smooth.
In a large bowl, whisk together the eggs, half-and-half, the remaining spinach mixture, 1/4 teaspoon salt, pepper, and crushed red pepper.
Pour the egg mixture into the prepared baking dish. Spread the cream cheese mixture over the cut sides of the English muffin halves (about 1/4 cup each). Nestle the muffins, cut-sides down, into the egg mixture, forming 2 rows of 3 muffins. Cover with foil.
Bake for 25 minutes, until the eggs are nearly set. Remove the foil, sprinkle with the remaining 1/4 cup feta, and bake for an additional 15 to 18 minutes, until eggs are fully set.
Let rest for 10 minutes before slicing and serving.

Notes

You can substitute whole-wheat English muffins with regular muffins if preferred.
This dish can be made ahead and stored in the refrigerator for up to 2 days before baking.

Nutrition

Serving Size: 1/6 recipe
Calories: 280
Sugar: 3g
Sodium: 450mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 15g
Cholesterol: 160mg