This Spinach & Feta English Muffin Breakfast Casserole is a savory, protein-packed dish perfect for breakfast or brunch. Combining English muffins, eggs, spinach, and feta cheese, it’s flavorful and easy to prepare ahead of time.
Ingredients:
- 4 English muffins, split and toasted
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 6 large eggs
- 2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- Cooking spray or butter (for greasing the baking dish)
Instructions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Prepare the Spinach:
- Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted (about 2-3 minutes). Set aside.
Toast the English Muffins:
- Split the English muffins and toast them lightly. Cut them into bite-sized pieces and arrange them evenly in the greased baking dish.
Layer the Ingredients:
- Spread the sautéed spinach evenly over the English muffin pieces. Sprinkle crumbled feta cheese and shredded mozzarella on top.
Mix the Egg Mixture:
- In a mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and oregano until well combined.
Assemble the Casserole:
- Pour the egg mixture evenly over the layered ingredients in the baking dish. Use a spoon to press the English muffin pieces gently so they absorb the liquid.
Bake:
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the casserole is set and the top is golden brown.
Serve:
- Let the casserole cool for 5-10 minutes before slicing and serving. Enjoy warm!
Tips:
- Add cooked bacon or sausage for extra flavor.
- Use whole-grain English muffins for a healthier option.
- Prep the casserole the night before and bake it in the morning for convenience.
