Spinach Artichoke Sun-Dried Tomato Breakfast Casserole Recipe
This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole is a flavorful, protein-packed dish perfect for a hearty morning meal. Combining tender spinach, tangy artichoke hearts, and rich sun-dried tomatoes with creamy eggs and feta cheese, this casserole is both wholesome and delicious. Baked to perfection with a golden top and fresh herb garnish, it serves as a delightful breakfast or brunch centerpiece.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 shallot, minced
- 4 cups packed spinach leaves
- 2 cloves garlic, minced
- 14 oz can artichoke hearts, drained and chopped
- 7 oz jar sun-dried tomatoes, drained and chopped
Egg Mixture
- 18 large eggs
- 1 1/2 cups cottage cheese
- 1/2 cup milk
- Kosher salt and black pepper, to taste
Topping and Garnish
- 1/2 cup feta cheese
- Chopped parsley, basil, or chives for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with nonstick spray to ensure the casserole doesn’t stick.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and cook for about 2 minutes until softened. Stir in spinach and garlic, cooking for an additional 3 minutes until the spinach wilts. Remove from heat.
- Combine Vegetables: Into the skillet with the spinach mixture, add the chopped artichoke hearts and sun-dried tomatoes. Season with kosher salt and black pepper to your taste. Mix well.
- Prepare Baking Dish: Pour the vegetable mixture evenly into the prepared baking dish and spread it out as an even layer. Set aside.
- Mix Egg Base: In a large bowl, whisk together the 18 eggs, cottage cheese, and milk until smooth. Season with salt and black pepper to taste.
- Assemble Casserole: Pour the egg mixture over the layered vegetables in the baking dish. Gently stir with a spatula to blend slightly. Evenly sprinkle the feta cheese over the top.
- Bake: Place the casserole in the oven and bake for 30 to 40 minutes, or until the eggs are fully set and the edges have turned slightly golden.
- Cool and Garnish: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh herbs like parsley, basil, or chives. Cut into squares and serve warm.
Notes
- Use full-fat cottage cheese for richer texture or low-fat for a lighter version.
- Fresh spinach can be substituted with frozen spinach, thoroughly drained.
- Adjust salt carefully because feta and artichokes can be naturally salty.
- For additional flavor, add a pinch of red pepper flakes or smoked paprika to the egg mixture.
- This casserole can be prepared a day ahead and reheated before serving.
- Ensure sun-dried tomatoes are well-drained to avoid excess moisture.
