This spinach-and-feta breakfast casserole is a crowd-pleasing dish that makes a perfect centerpiece for your weekend brunch.
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.
Photo:Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Light coat a 9-by-13-inch baking dish with cooking spray.
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.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Transfer 12 cup of the spinach mixture to a medium bowl.
Pour the egg mixture into the prepared baking dish.
Cover the dish tightly with foil.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Bake until the eggs are nearly set, about 25 minutes.
Remove the foil and sprinkle the remaining 14 cup feta between the muffins.
Bake until the eggs are fully set in the middle, 15 to 18 minutes.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Let rest for 10 minutes before slicing and serving.
To make ahead
Prepare the casserole (through Step 5) up to 1 day in advance.
To reheat a whole casserole, place it in a 350F oven for about 20 minutes.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
If you are heating a single serving, microwave it on High in 30-second intervals until its warmed through.
you might freeze the cooked casserole.
Its 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.
