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.
Ingredients
Scale
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
Instructions
- Prepare the oven by warming it to 350°F and lightly greasing a 9×13-inch baking dish with cooking spray.
- In a large skillet, warm olive oil over medium heat and sauté chopped onions until they become soft and translucent, approximately 3 minutes.
- Introduce sun-dried tomatoes and minced garlic to the skillet, allowing them to release their aromatic essence for about 30 seconds.
- Incorporate drained spinach into the mixture, cooking until the greens appear vibrant and nearly moisture-free, roughly 1-2 minutes. Remove from heat.
- 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.
- Whisk eggs and half-and-half in a large mixing bowl, combining with the remaining spinach mixture, salt, pepper, and crushed red pepper flakes.
- 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.
- 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.
- 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