If you’ve been searching for a breakfast dish that brings vibrant flavors and hearty goodness all in one pan, look no further. This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole Recipe is exactly what your mornings have been missing. Combining the earthiness of spinach, the tangy pop of sun-dried tomatoes, and the creamy richness of feta and cottage cheese, it transforms simple ingredients into a delightful, crowd-pleasing meal ideal for holiday gatherings or a cozy weekend brunch. Every bite bursts with a perfect balance of texture and flavor, making it your soon-to-be favorite breakfast tradition.

Ingredients You’ll Need

The image shows various ingredients laid out on a white marbled surface. There is a carton of brown eggs in the top right corner. Below the eggs, there's a white bowl filled with creamy cottage cheese. To its left are small white bowls holding chopped shallots, artichoke hearts, sun-dried tomatoes, and crumbled feta cheese arranged in a grid. Near the top left corner, there are small bowls containing minced garlic, half a cup of milk, olive oil, and a mix of salt and pepper. At the bottom left is a white bowl heaped with fresh green spinach leaves. All the bowls and dishes are white, creating a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

You’ll find that this recipe relies on simple yet essential ingredients, each carefully chosen to build layers of flavor, texture, and color that bring the dish to life. From the silky eggs to the bright sun-dried tomatoes, every component plays a key role in making this casserole both comforting and exciting.

1 tablespoon olive oil: Used to sauté the shallots and wilt the spinach, adding a subtle richness.
1 shallot, minced: Offers a mild, sweet onion flavor that complements the other vegetables.
4 cups packed spinach leaves: Brings a fresh, green earthiness and vibrant color.
2 cloves garlic, minced: Provides aromatic depth and a punch of savory flavor.
Kosher salt and black pepper, to taste: Essential seasoning to enhance all the ingredients.
14 oz can artichoke hearts, drained and chopped: Adds a delicate, slightly nutty flavor and tender texture.
7 oz jar sun-dried tomatoes, drained and chopped: Offers chewy, tangy bites that elevate the flavor profile.
18 large eggs: The protein-packed base that binds the casserole together beautifully.
1 1/2 cups cottage cheese: Adds creaminess and moisture while keeping the casserole light.
1/2 cup milk: Helps create a smooth and tender egg mixture.
1/2 cup feta cheese: Sprinkled on top for salty, tangy bursts in every bite.
Fresh herbs (parsley, basil, or chives) for garnish: Brighten and freshen the finished dish.

How to Make Spinach Artichoke Sun-Dried Tomato Breakfast Casserole Recipe

Step 1: Prep the Oven and Pan

First things first, preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with nonstick cooking spray to ensure your casserole slides out easily once baked—this little step saves cleanup headaches later!

Step 2: Sauté the Veggies

Heat olive oil over medium-high heat in a large skillet. Toss in the minced shallot and cook for about 2 minutes until it softens and releases its sweet aroma. Next, stir in the spinach and garlic, cooking just until the spinach wilts—about 3 minutes. This process preserves the vibrant color and fresh taste. Remove the skillet from heat, then fold in the chopped artichoke hearts and sun-dried tomatoes. Season with salt and pepper to your liking. This veggie medley forms a flavorful, colorful bed for the casserole’s eggs.

Step 3: Layer the Base

Pour the hot vegetable mixture into your prepared baking dish, spreading it evenly across the bottom. This layer will infuse every bite with its rich textures and tangy brightness, making sure you get a little bit of everything in each serving.

Step 4: Make the Egg Mixture

In a large mixing bowl, whisk together the 18 eggs, cottage cheese, and milk until smooth. The cottage cheese lends a creamy, slight tang that sets this casserole apart from your ordinary egg bake. Season with salt and pepper here as well to ensure balanced flavor throughout the dish.

Step 5: Assemble and Bake

Pour the egg mixture over the vegetable layer in the dish. Use a spatula to give the casserole a gentle stir, letting some of the veggies peek through. Then, scatter the crumbled feta cheese evenly on top—this feta will melt slightly and form golden, savory pockets as it bakes. Place the casserole in the oven and bake for 30 to 40 minutes. You want the eggs to be fully set but still tender, with just a hint of golden color around the edges.

Step 6: Cool and Garnish

Once baked, remove the casserole from the oven and let it cool for about 5 minutes. This rest allows everything to settle and slice beautifully. Finish by sprinkling fresh herbs like parsley, basil, or chives on top—they add brightness and a fresh note that complements the earthy and tangy flavors.

How to Serve Spinach Artichoke Sun-Dried Tomato Breakfast Casserole Recipe

Two thick yellow egg frittata squares are stacked on a white plate with blue patterns. The frittata has visible layers filled with green spinach leaves, soft white artichoke pieces, reddish small bits of sun-dried tomatoes, and some melted cheese. Small green herbs are sprinkled on top and around the plate. The background has a white marbled texture with a blurred white coffee mug and a plant pot. A fork is slightly visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simple touch of chopped fresh herbs as a garnish truly elevates this casserole. Parsley brings a mild peppery note, basil introduces a sweet, aromatic flair, and chives lend a gentle oniony bite. Feel free to mix and match to suit your mood or what’s fresh in your kitchen.

Side Dishes

This casserole pairs beautifully with light and bright sides. A crisp green salad or fresh fruit salad adds contrast and freshness to the rich eggs and tangy veggies. Or serve with crusty bread to soak up every bit of this savory dish. It’s also fantastic alongside roasted breakfast potatoes for a heartier meal.

Creative Ways to Present

Try cutting the casserole into smaller squares and serving them on a platter as finger food for brunch parties. You can also dress it up with a dollop of Greek yogurt or a drizzle of your favorite hot sauce or pesto to add even more layers of flavor. This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole Recipe is versatile enough to fit any gathering or weekday breakfast table.

Make Ahead and Storage

Storing Leftovers

Leftover casserole can be refrigerated in an airtight container for up to 3-4 days. This makes it perfect for quick breakfasts or easy lunches throughout the week. Just be sure to cool the casserole completely before storing to maintain freshness.

Freezing

You can freeze portions of this casserole for up to 2 months. Wrap individual slices tightly with plastic wrap and foil or place them in freezer-safe containers. When ready to enjoy, thaw in the fridge overnight for best results.

Reheating

To reheat, pop the casserole slices in the oven at 325 degrees Fahrenheit for about 15-20 minutes until warmed through. Alternatively, use a microwave on medium power, but be mindful this might soften the crispy edges. A warm casserole tastes just as delightful the next day!

FAQs

Can I use fresh artichokes instead of canned for this casserole?

Absolutely! If you have fresh artichokes, steam and chop them before adding—you may want to blanch them slightly to soften. Just make sure to remove the tough leaves and choke for the best texture.

Is there a substitute for cottage cheese?

If you’re not a fan of cottage cheese, ricotta or crème fraîche makes a good alternative, lending creaminess without altering the recipe too much. Greek yogurt can work too but may add a tangier twist.

Can I make this casserole vegetarian or vegan?

This recipe is naturally vegetarian, but to make it vegan, you’d need to substitute eggs with a plant-based egg replacer and choose vegan cheeses. The texture and flavor will differ, but it’s a fun experiment worth trying!

How far in advance can I prepare the casserole?

You can assemble the casserole the night before, cover it tightly, and refrigerate. Then bake it fresh in the morning—just add a few extra minutes to the baking time if the casserole is cold from the fridge.

What other cheeses can I use besides feta?

Goat cheese or shredded mozzarella both work beautifully. Goat cheese adds creamy tang while mozzarella offers gooey meltiness that’s mild but delicious. Feel free to experiment based on what you love!

Final Thoughts

I truly hope you give this Spinach Artichoke Sun-Dried Tomato Breakfast Casserole Recipe a try soon. It’s a dazzling way to start your day with wholesome ingredients and bright, inviting flavors. Whether for a special occasion or an everyday treat, it’s sure to become a special staple in your kitchen like it is in mine.