The Golden Spinach-Feta Muffin Casserole Recipe Everyone Loves

My latest kitchen adventure with spinach-feta muffin casserole emerged from a delightful experiment combining breakfast favorites.

Mornings call for something unexpected and comforting.

Fluffy muffin pieces nestled among creamy cheese create a surprisingly hearty meal.

Eggs bind these magical ingredients into a delectable morning masterpiece.

Mediterranean flavors dance across each delicious bite, promising satisfaction beyond typical breakfast offerings.

Nutritious greens mingle with tangy feta, ensuring you’ll experience a balanced and exciting dish.

This casserole might become your new weekend brunch revelation.

Spinach-Feta Muffin Casserole Savory Breakfast Baked In Bites

• Quick Breakfast Solution: Whip up a delightful casserole that transforms simple English muffins into a gourmet morning meal in under an hour.
• Meal Prep Magic: Prepare this dish ahead of time and reheat for a stress-free breakfast that saves precious morning minutes and satisfies hungry families.
• Customizable Comfort: Easily adapt the recipe by swapping ingredients like adding ham, changing cheese types, or adjusting spice levels to match personal preferences.
• Nutritional Powerhouse: Pack a punch of protein from eggs, vitamins from spinach, and calcium from feta cheese, making this a wholesome and balanced breakfast option.

Spinach-Feta Muffin Casserole Ingredient Breakdown

• Eggs: Hearty base that provides structure and protein for the casserole.
• Cream Cheese: Creamy ingredient that adds richness and smooth texture.
• Feta Cheese: Tangy cheese that brings sharp, salty Mediterranean flavor.

• Spinach: Vibrant green vegetable that offers nutrients and earthy taste.
• Onion: Foundational vegetable for developing deep, savory base flavor.
• Sun-Dried Tomatoes: Concentrated, sweet-tangy ingredient that adds intense tomato essence.
• Garlic: Aromatic herb that provides sharp, pungent undertone to the dish.

• English Muffins: Sturdy bread with crisp texture that absorbs egg mixture.
• Half-and-Half: Creamy dairy liquid that enriches egg mixture and creates smooth consistency.
• Olive Oil: Healthy fat for sautéing and adding subtle fruity undertone.
• Crushed Red Pepper: Spicy seasoning that brings mild heat and complexity.
• Salt and Pepper: Essential seasoning for balanced flavor enhancement.

Spinach-Feta Muffin Casserole Instructions

Step 1: Prepare Baking Setup

Warm your oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.

Step 2: Sauté Aromatic Vegetables

• Olive oil
• Onion
• Sun-dried tomatoes
• Garlic

Heat olive oil in a large skillet over medium heat.

Add chopped onion and cook until soft and translucent.

Toss in sun-dried tomatoes and minced garlic, sautéing briefly until wonderfully fragrant.

Step 3: Incorporate Spinach

Add drained spinach to the skillet, cooking until it turns bright green and nearly dry.

Remove from heat.

Step 4: Create Creamy Cheese Mixture

• Spinach mixture
• Cream cheese
• Feta cheese
• Black pepper

Transfer half a cup of spinach mixture to a medium bowl.

Blend softened cream cheese, feta, pepper, and remaining olive oil until silky smooth.

Step 5: Whisk Egg Base

• Eggs
• Half-and-half
• Remaining spinach mixture
• Salt
• Black pepper
• Crushed red pepper

In a large bowl, whisk eggs, half-and-half, remaining spinach mixture, salt, black pepper, and crushed red pepper until well combined.

Step 6: Assemble Casserole

Pour egg mixture into the prepared baking dish.

Spread cream cheese mixture over English muffin halves.

Nestle muffins cut-side down into the egg mixture, creating two rows of three muffins.

Cover with foil.

Step 7: First Baking Round

Bake for 25 minutes until eggs are nearly set.

Step 8: Final Baking and Topping

Remove foil, sprinkle remaining feta cheese on top.

Bake for an additional 15 to 18 minutes until eggs are completely set.

Step 9: Rest and Serve

Allow casserole to rest for 10 minutes before slicing and serving.

Enjoy your delectable breakfast creation!

Muffin Tips With Spinach And Feta Pairing

• Swap cream cheese with goat cheese or ricotta for a different tangy flavor profile that complements the feta and spinach.
• Toast English muffins lightly before assembling to maintain crisp texture and prevent them from becoming too mushy in the egg mixture.
• Add a pinch of smoked paprika or cayenne pepper to the egg mixture for a subtle kick that elevates the overall taste of the casserole.
• Prepare the entire casserole the night before, refrigerate, and bake in the morning for a hassle-free breakfast that impresses guests.
• Use gluten-free English muffins for a celiac-friendly version, or substitute with torn bread pieces for a lower-carb alternative.

Spinach Muffin Bake Keeps Soft and Savory

• Store leftover casserole in an airtight container for up to 3-4 days. Cool completely before sealing to prevent condensation.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months. Place a date label to track storage time.
• Warm individual portions at 350°F for 10-15 minutes, covering with foil to prevent drying. Ensure internal temperature reaches 165°F for food safety.
• Heat single servings on medium power for 1-2 minutes, stopping midway to stir and distribute heat evenly. Add a splash of milk to maintain moisture and prevent rubbery texture.

Savory Ideas For Muffin Casserole

• Savor a Fresh Mediterranean Salad: Crisp mixed greens tossed with cucumber, cherry tomatoes, and a light lemon-oregano vinaigrette perfectly complement the rich, creamy casserole.
• Pair with Crisp White Wine: A chilled Sauvignon Blanc or Greek Assyrtiko cuts through the dish's richness, balancing the creamy feta and providing a refreshing contrast.
• Brighten with Citrus Spritzer: A homemade lemon-herb sparkling water with fresh mint adds a zesty, light touch that enhances the Mediterranean flavors of the spinach-feta muffin casserole.
• Serve with Quick Olive Tapenade: A small side of chopped olives, capers, and olive oil drizzle adds a salty, tangy element that echoes the Mediterranean profile of the dish.

Savory Muffin Casserole Combos

• Gluten-Free Version: Replace English muffins with gluten-free bread or cauliflower rounds, ensuring safe consumption for those with gluten sensitivities.
• Vegetarian Protein Boost: Swap cream cheese with silken tofu and add chickpea crumbles for extra protein, creating a nutrient-dense alternative.
• Low-Carb Adaptation: Substitute English muffins with roasted zucchini slices or bell pepper halves, reducing carbohydrate content while maintaining flavor profile.
• Dairy-Free Option: Use coconut cream instead of half-and-half, replace feta with nutritional yeast, and select dairy-free cream cheese alternative to accommodate lactose-intolerant individuals.

FAQs

• Can I use fresh spinach instead of frozen?

Yes, use about 10 ounces of fresh spinach. Sauté it until wilted and drain excess liquid before adding to the recipe.

• How can I make this dish vegetarian-friendly?

This recipe is already vegetarian. Just ensure you’re using vegetarian feta cheese if that’s a concern for you.

• Is this breakfast casserole suitable for meal prep?

Absolutely! You can prepare this casserole ahead of time, refrigerate overnight, and bake in the morning. It keeps well for 3-4 days in the refrigerator.

• What type of English muffins work best for this recipe?

Any standard English muffins will work well. Whole wheat or sourdough varieties can add extra flavor to the dish.

Spinach-Feta Muffin Casserole Recipe

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4.7 from 30 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Hearty spinach-feta muffin casserole brings Mediterranean comfort to breakfast tables with its rich, savory layers. Cheese and greens meld together, promising a delightful morning meal you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

Primary Protein Ingredients:

• 12 large eggs
• 6 ounces (170 grams) reduced-fat cream cheese, softened
• 1 cup (225 grams) finely crumbled feta cheese

Vegetable and Aromatic Ingredients:

• 1 (10-ounce/283 grams) package frozen chopped spinach, thawed and drained
• 1 small yellow onion, finely chopped
• 1/2 cup (75 grams) sun-dried tomatoes in oil, finely chopped
• 1 tablespoon minced garlic (from 3 cloves)

Liquid, Seasoning, and Bread Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 cup (240 milliliters) half-and-half
• 1/2 teaspoon ground pepper, divided
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 3 whole-wheat English muffins, split

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Instructions

1. Prepare the oven by warming it to 350°F and lightly greasing a 9×13-inch baking dish with cooking spray.
2. In a large skillet, warm olive oil over medium heat and sauté chopped onions until they become soft and translucent, approximately 3 minutes.
3. Introduce sun-dried tomatoes and minced garlic to the skillet, allowing them to release their aromatic essence for about 30 seconds.
4. Incorporate drained spinach into the mixture, cooking until the greens appear vibrant and nearly moisture-free, roughly 1-2 minutes. Remove from heat.
5. Separate 1/2 cup of the spinach blend into a separate bowl, then integrate cream cheese, feta, black pepper, and remaining olive oil, mixing until achieving a smooth consistency.
6. Whisk eggs and half-and-half in a large mixing bowl, combining with the remaining spinach mixture, salt, pepper, and crushed red pepper flakes.
7. Pour the egg mixture into the prepared baking dish. Spread the cream cheese blend across the cut sides of English muffin halves. Carefully arrange muffins cut-sides down in two parallel rows, gently nestling them into the egg mixture. Cover the dish with aluminum foil.
8. Bake for 25 minutes until eggs are almost completely set. Remove the foil, sprinkle the remaining feta cheese over the top, and continue baking for an additional 15-18 minutes until eggs are fully set and slightly golden.
9. Allow the casserole to rest and settle for 10 minutes before slicing and serving, enabling the flavors to meld and the texture to stabilize.

Notes

• Customize muffin selection by using whole wheat or gluten-free English muffins for dietary preferences.
• Enhance flavor complexity by roasting sun-dried tomatoes briefly before adding to skillet for deeper caramelized notes.
• Reduce moisture in spinach carefully by gently squeezing out excess liquid to prevent watery casserole texture.
• Make ahead by preparing spinach mixture and assembling casserole night before, then refrigerating overnight to streamline morning preparation.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 230 mg