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.
Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 1/2 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 1/3 cup)
- 1 cup finely crumbled feta cheese, divided
- 1/2 teaspoon ground pepper, divided
- 12 large eggs
- 1 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 3 whole-wheat English muffins, split
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