Spinach & Feta English Muffin Breakfast Casserole

Name: Spinach & Feta English Muffin Breakfast Casserole
Total time: 70 min
Yield: 6 serving
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 small yellow onion, finely chopped (about 1 cup); ½ cup drained sun-dried tomatoes in oil, finely chopped; 1 tablespoon minced garlic (from 3 cloves); 1 (10-ounce) package frozen chopped spinach, thawed and drained; 6 ounces reduced-fat cream cheese, softened (about ⅓ cup); 1 cup finely crumbled feta cheese, divided; ½ teaspoon ground pepper, divided; 12 large eggs; 1 cup half-and-half; ¼ teaspoon salt; ¼ teaspoon crushed red pepper; 3 whole-wheat English muffins, split

This spinach & feta breakfast casserole is a crowd-pleasing dish that makes a perfect centerpiece for your weekend brunch.

2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped (about 1 cup)
½ cup drained sun-dried tomatoes in oil, finely chopped
1 tablespoon minced garlic (from 3 cloves)
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 ounces reduced-fat cream cheese, softened (about ⅓ cup)
1 cup finely crumbled feta cheese, divided
½ teaspoon ground pepper, divided
12 large eggs
1 cup half-and-half
¼ teaspoon salt
¼ teaspoon crushed red pepper
3 whole-wheat English muffins, split