Description
A flavorful and hearty breakfast casserole combining eggs, spinach, artichokes, sun-dried tomatoes, and creamy feta cheese. This dish is easy to prepare, perfect for holiday mornings or weekend brunch, and can be made ahead for convenience.
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 and prepare baking dish: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking, then set it aside while you prepare the ingredients.
- Sauté the aromatics and 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 the spinach and garlic, cooking another 3 minutes or until the spinach wilts. Remove from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season with kosher salt and black pepper to taste.
- Arrange vegetables in the baking dish: Pour the vegetable mixture evenly into the bottom of the prepared baking pan and spread it out to create an even layer.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, cottage cheese, and milk until fully combined. Season again with salt and pepper to your preference.
- Combine and top with cheese: Pour the egg mixture over the vegetables in the baking dish. Gently stir with a spatula to slightly combine layers, then sprinkle the feta cheese evenly on top.
- Bake the casserole: Place the dish in the oven and bake for 30 to 40 minutes, or until the eggs are fully set and the edges turn slightly golden. Cooking times may vary slightly depending on your oven.
- Cool and garnish: Remove the casserole from the oven and let it cool for about 5 minutes before slicing. Garnish with chopped parsley, basil, or chives if desired, then cut into squares and serve warm.
Notes
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain it well before cooking.
- For a dairy-free version, replace cottage cheese and feta with plant-based alternatives.
- This casserole can be made a day in advance and reheated gently in the oven or microwave.
- Adjust seasoning as needed, especially if using salted sun-dried tomatoes.
- Feel free to add other vegetables like mushrooms or bell peppers for variety.
