Spinach Artichoke English Muffin Breakfast Casserole.

• In a large skillet over medium heat, add the onion and cook for 5 minutes, stirring occasionally. Then add the garlic and stir for 1 minute.

  Add the spinach and chopped artichokes, and cook for 2-3 minutes until the spinach has dried. Set the mixture aside to cool for 5 minutes.

  Set aside 1/3 cup of the spinach mixture to add to the egg mixture.
• Place the cooled spinach mixture in a medium mixing bowl and add the cream cheese, ½ cup grated parmesan, ½ tsp sea salt, ½ tsp pepper.

  Stir everything together and set aside.

Make the egg mixture

• In a large mixing bowl, add the eggs, half and half, ⅓ cup of the reserved spinach mixture, ¼ cup grated parmesan, 1½ tsp sea salt, and ½ tsp black pepper.

  Whisk everything together until fully incorporated.

Assemble the casserole

• Butter a 9 x 13 casserole dish. Place the bottom half of the english muffins along the bottom of the casserole dish.

  Spread the cream cheese mixture on the english muffins and between them.

  Place the tops of the english muffins on.
• Pour the egg mixture over the casserole. Sprinkle with ¼ cup more greated parmesan.

  Cover with plastic wrap and place a plate or jar on the top to help the english muffins sink down into the egg mixture.

  Refrigerate for 1 hour or overnight.

Bake the casserole

• Remove the casserole from the refrigerator 20-30 minutes before baking. Preheat the oven to 350℉.

  Bake the casserole for 40-50 minutes, until the tops are golden brown and the egg is fully cooked.

  Let the casserole cool for 5-10 minutes before serving.