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Active Time:20 minsTotal Time:1 hr 10 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
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ThisSpinach & Feta English Muffin Breakfast Casseroledeserves a spot on your brunch menu—or anytime you’re feeding a small crowd. Creamy, protein-rich eggs are elevated in color and flavor with spinach, feta and sun-dried tomatoes that complement the sweet onions and garlic. Fiber-rich whole-wheat English muffins add a heartiness to this dish that will leave you full and satisfied. Keep reading for our expert tips, including ingredient substitutions and additions.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1smallyellow onion,finely chopped½cupsun-dried tomatoes in oil, finely chopped1tablespoonminced garlic(from3cloves)1(10-ounce) packagefrozen chopped spinach, thawed and drained6ouncesreduced-fat cream cheese, softened (about⅓cup)1cupfinely crumbledfeta cheese, divided½teaspoonground pepper,divided12largeeggs1cuphalf-and-half¼teaspoonsalt¼teaspooncrushed red pepper3whole-wheat English muffins, split
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1smallyellow onion,finely chopped
½cupsun-dried tomatoes in oil, finely chopped
1tablespoonminced garlic(from3cloves)
1(10-ounce) packagefrozen chopped spinach, thawed and drained
6ouncesreduced-fat cream cheese, softened (about⅓cup)
1cupfinely crumbledfeta cheese, divided
½teaspoonground pepper,divided
12largeeggs
1cuphalf-and-half
¼teaspoonsalt
¼teaspooncrushed red pepper
3whole-wheat English muffins, split
Directions
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.
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.
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.
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.
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.
To make aheadPrepare the casserole (through Step 5) up to 1 day in advance. Allow it to reach room temperature while the oven preheats, then bake as directed, adding a few minutes to the cooking time.
To make ahead
Prepare the casserole (through Step 5) up to 1 day in advance. Allow it to reach room temperature while the oven preheats, then bake as directed, adding a few minutes to the cooking time.
Nutrition InformationServing Size: 1 muffin half & 1 slice eggCalories 471, Fat 31g, Saturated Fat 14g, Cholesterol 424mg, Carbohydrates 25g, Total Sugars 4g, Added Sugars 0g, Protein 24g, Fiber 4, Sodium 721mg, Potassium 505mg
Nutrition Information
Serving Size: 1 muffin half & 1 slice eggCalories 471, Fat 31g, Saturated Fat 14g, Cholesterol 424mg, Carbohydrates 25g, Total Sugars 4g, Added Sugars 0g, Protein 24g, Fiber 4, Sodium 721mg, Potassium 505mg
Serving Size: 1 muffin half & 1 slice egg
Calories 471, Fat 31g, Saturated Fat 14g, Cholesterol 424mg, Carbohydrates 25g, Total Sugars 4g, Added Sugars 0g, Protein 24g, Fiber 4, Sodium 721mg, Potassium 505mg
Frequently Asked QuestionsStore leftovers in the refrigerator in one or more airtight containers for up to 4 days. To reheat a whole casserole, place it in a 350°F oven for about 20 minutes. If you are heating a single serving, microwave it on High in 30-second intervals until it’s warmed through.You can freeze the cooked casserole. Portion and place it in freezer-safe containers, label them with an expiration date and they should be good for up to 3 months.It’s like testing a cake: Stick a knife into the center of the casserole. If it comes out clean without any ingredients clinging, the casserole is finished cooking.OurFresh Fruit Saladis a simple and perfect pairing, and you can’t go wrong serving it with ourMake-Ahead Cinnamon Rolls,Strawberry & Yogurt Parfait,Air-Fryer Hash BrownsorAvocado Toast.
Frequently Asked Questions
Store leftovers in the refrigerator in one or more airtight containers for up to 4 days. To reheat a whole casserole, place it in a 350°F oven for about 20 minutes. If you are heating a single serving, microwave it on High in 30-second intervals until it’s warmed through.
You can freeze the cooked casserole. Portion and place it in freezer-safe containers, label them with an expiration date and they should be good for up to 3 months.
It’s like testing a cake: Stick a knife into the center of the casserole. If it comes out clean without any ingredients clinging, the casserole is finished cooking.
OurFresh Fruit Saladis a simple and perfect pairing, and you can’t go wrong serving it with ourMake-Ahead Cinnamon Rolls,Strawberry & Yogurt Parfait,Air-Fryer Hash BrownsorAvocado Toast.
EatingWell.com, December 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
