Greek English Muffin Egg Casserole Recipe (Breakfast, Brunch, Lunch, Dinner) by Jan Mostrom

I love Greek food, and now I’ve found a way to make it for breakfast. This simple feta and spinach English muffin casserole recipe is great for a weekend breakfast, or to make ahead for easy weekday breakfasts to reheat in moments.

The delicious high-protein feta and spinach English muffin casserole is creamy and loaded with nutritious spinach, for a breakfast that is not only delicious but incorporates a serving of vegetables to start off your day right. (Check out the health benefits of spinach.)

To make this Greek-inspired breakfast casserole recipe you will need olive oil, onion, sundried tomatoes, fresh garlic, frozen spinach, reduced-fat cream cheese, feta cheese, black pepper, eggs, half and half, salt, crushed red pepper flakes and whole-wheat English muffins.

Serve this wholesome, hearty egg casserole for breakfast, lunch, brunch or dinner (aka breakfast for dinner). If serving for dinner, add a side dish like a fresh salad or vegetable.

Cuisine: Greek
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil (divided)
• 1 small yellow onion, finely chopped
• 1/2 cup sundried tomatoes in oil, finely chopped
• 1 tablespoon minced garlic (about 3 cloves)
• 10 ounces frozen chopped spinach, thawed and drained
• 6 ounces reduced-fat cream cheese, softened (about 1/3 cup)
• 1 cup finely crumbled feta cheese (divided)
• black pepper, to taste
• 12 large eggs
• 1 cup half and half
• 1/2 teaspoon salt (or to to taste)
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 3 whole wheat English muffins, split

Recipe Notes

• Feel free to substitute thick sliced French or sourdough bread for the English muffins.

• Make sure to really squeeze out the moisture from the spinach before placing in the frying pan. If you forget to take out the spinach (like I did), just place it in a colander and run warm water over to defrost in about one minute.

• If you forget to soften the cream cheese (like I did), just place the full block of cream cheese in the box in warm water for about five minutes to soften.

• You can freeze individual pieces in airtight containers for up to three months. Defrost in the fridge and reheat in an air fryer or on very low heat in the oven.

Here's how to make it:

1. In a large skillet, heat 1 tablespoon of olive oil on medium for 1 to 2 minutes. Add the onion and sauté for about 3 minutes, or until soft.
   
2. Add the sundried tomatoes and the garlic to the onions. Cook for 1 minute.
   
3. Add the spinach and stir for about 2 minutes. Remove from heat and set to the side.
   
   
4. In a medium bowl combine the cream cheese, half of the spinach mixture, 3/4 cup of the feta, a pinch of pepper and 1 tablespoon of olive oil. Mix well with a rubber spatula.
   
   
5. In a 13x9-inch baking dish that's been sprayed with nonstick cooking spray, add the eggs, crushed red pepper flakes, salt, a pinch of black pepper, half and half and the remaining spinach mixture. Use a whisk to combine.
   
   
6. Split the English muffins and spread the cream cheese on each half. Place with the cream cheese side down on top of the egg mixture in two rows. Cover with aluminum foil.
   
   
7. Bake at 350 degrees F for 25 minutes. Remove the foil and sprinkle the last 1/4 of feta cheese on the egg mixture and return to the oven to bake for about 20 minutes, or until the eggs are firmly set in the middle and browned around the edges.
   
8. Set aside to cool for 5 to 10 minutes before cutting into six pieces. Enjoy!
   

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