spinach and feta english muffin breakfast casserole

Directions:

1. Preheat oven to 350°F. Light coat a 9-by-13-inch baking dish with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.