Spinach Artichoke Tomato Casserole

This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole brings together vibrant vegetables and creamy cheeses for a savory start to the day. It’s a perfect dish for weekends when you want something warm and satisfying without spending hours in the kitchen.

I first tried this casserole on a chilly Sunday morning, and its fresh flavors instantly brightened the day. Now it’s become my go-to for feeding a crowd or a lazy brunch.

Ingredients

• Olive oil: softens the shallots and helps build a flavorful base
• Shallot: offers a delicate sweetness more subtle than onions
• Fresh spinach leaves: add earthy brightness and extra nutrients
• Garlic: brings aromatic warmth and depth
• Kosher salt and black pepper: enhance all the other flavors
• Canned artichoke hearts: introduce a tender tang with a bit of texture—choose ones packed in water for less oil
• Sun-dried tomatoes: provide concentrated savory sweetness; look for ones packed in oil for richer flavor
• Large eggs: bind the casserole and add protein
• Cottage cheese: adds creaminess with a slight tang and keeps the dish light
• Milk: thins the egg mixture for a tender custard texture
• Feta cheese: tops everything with a salty, crumbly finish
• Fresh chopped parsley, basil, or chives: brighten the casserole at the end

Instructions

Preheat and Prepare Baking Dish:

First, set your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish with nonstick spray so the casserole doesn’t stick later on.

Cook Aromatics and Vegetables:

Warm the olive oil in a large skillet over medium high heat. Add the minced shallot and cook for two minutes until softened but not browned. Toss in the spinach and garlic, stirring frequently as the spinach wilts in about three minutes. Remove from heat to preserve the bright green color.

Combine Vegetables with Artichokes and Sun-Dried Tomatoes:

Stir the drained and chopped artichoke hearts and sun-dried tomatoes into the warm vegetable mixture. Season with kosher salt and freshly ground black pepper to your taste.

Layer the Vegetable Mixture in the Baking Dish:

Spread the vegetable and artichoke mixture evenly across the bottom of your prepared baking dish. This gives a flavorful bed under the eggs.

Whisk Eggs, Cottage Cheese, and Milk:

In a large bowl, vigorously whisk the eighteen eggs with the cottage cheese and milk. Season lightly with salt and pepper, remembering the feta will add saltiness later.

Pour Egg Mixture over Vegetables and Add Feta:

Carefully pour the egg mixture over the vegetables in the baking dish. Use a spatula to gently stir just a little, making sure everything is combined but not overmixed. Sprinkle the feta cheese evenly on top.

Bake Until Set and Golden:

Place the casserole in the preheated oven and bake for thirty to forty minutes. Look for the eggs to be fully set and the edges to turn a light golden brown.

Cool and Garnish:

Remove the casserole and let it cool for about five minutes. This helps it set up for neater slices. Garnish with freshly chopped parsley, basil, or chives to add a burst of color and fresh flavor.

I remember sharing this casserole with close friends one Sunday morning and how it instantly became a group favorite. The combination of creamy and tangy flavors always feels like a comforting hug.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to four days. Reheat gently in the oven or microwave until warmed through. This casserole also freezes well if wrapped properly—just thaw overnight before reheating.

Ingredient Substitutions

Try substituting kale or Swiss chard for the spinach if you prefer heartier greens. You can swap the cottage cheese for ricotta for a milder flavor or use goat cheese instead of feta for a tangier bite. Use fresh tomatoes in place of sun-dried if you like a lighter taste but reduce the quantity to avoid excess moisture.

Serving Suggestions

Serve this casserole alongside a simple green salad for a complete brunch. It pairs wonderfully with crusty bread or a dollop of Greek yogurt for extra creaminess. Add a side of fresh fruit for balance and color.

Seasonal Adaptations

Use fresh artichoke hearts when in season by steaming and chopping them yourself. In warmer months swap spinach for basil or baby arugula for a peppery note. Roasted red peppers can replace sun-dried tomatoes for different sweetness and texture.

This casserole balances fresh and savory elements perfectly making it a delightful brunch centerpiece.

FAQs about Recipes

→ Can I prepare this casserole the night before?

Yes, assembling the casserole the night before and refrigerating allows flavors to meld. Bake it fresh in the morning for best results.

→ What can I substitute for feta cheese?

Crumbled goat cheese or ricotta can provide a creamy, tangy alternative to feta while maintaining a similar texture.

→ Is it possible to use fresh tomatoes instead of sun-dried?

Fresh tomatoes can be used, but they will add more moisture. Consider roasting or draining them to maintain the casserole’s texture.

→ Can this dish be made vegetarian-friendly?

Yes, this casserole is naturally vegetarian, focusing on vegetables, dairy, and eggs without any meat ingredients.

→ How do I store leftovers properly?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the texture intact.