This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole has quietly become my weekend superstar. I first pulled the combination together on a busy holiday morning when I wanted something hands-off that still felt special. The bright tang of sun-dried tomatoes and the tender bite of artichoke hearts pair beautifully with wilted spinach and a custardy egg base. It fills the house with an inviting aroma and produces a golden-topped bake that slices cleanly for breakfast buffets or a simple family brunch.

What I love most about this dish is how forgiving it is. I assembled it while my coffee brewed and slid it into the oven. By the time guests were ready, it emerged set but still creamy in the center, flecked with feta and fragrant herbs. Texture is the star: a silky interior from cottage cheese and eggs, pockets of briny artichoke, chewy sun-dried tomato bursts, and a slightly crisp edge where the egg meets the dish. It has become my go-to when I need an easy make-ahead meal that still feels thoughtfully prepared.

Ingredients

• Olive oil, 1 tablespoon: Use extra-virgin olive oil for flavor; it adds a fruity base when sautéing the shallot and helps the vegetables release their moisture.
• Shallot, 1, minced: Milder than onion, shallot provides gentle sweetness; look for firm bulbs without soft spots and mince finely so it blends into the custard.
• Spinach, 4 cups packed: Fresh baby spinach wilts quickly; choose tender leaves and avoid pre-washed clumps. Squeezing out excess moisture prevents a watery bake.
• Garlic, 2 cloves, minced: Fresh garlic gives a bright aromatic lift. Mince finely and add late in the sauté to avoid bitterness.
• Artichoke hearts, 14-ounce can, drained and chopped: Marinated artichokes work well; drain thoroughly and chop into bite-size pieces for even distribution.
• Sun-dried tomatoes, 7-ounce jar, drained and chopped: Oil-packed tomatoes give concentrated sweetness and chew. Drain and roughly chop for bursts of flavor.
• Eggs, 18 large: The primary binder; room-temperature eggs whisk to a smoother custard. Large eggs yield a rich, tender structure.
• Cottage cheese, 1 1/2 cups: Provides creaminess and a light tang. Use small-curd for a finer texture that blends well with eggs.
• Milk, 1/2 cup: Any milk works; whole milk yields a silkier custard, but skim or 2% is fine to reduce fat.
• Feta cheese, 1/2 cup: Crumbled feta adds briny contrast; choose a good-quality block-style feta for best texture.
• Salt and black pepper: Kosher salt for seasoning during cooking and finishing, plus freshly ground black pepper to taste.
• Fresh herbs for garnish: Chopped parsley, basil, or chives brighten the finished dish and add color.

Instructions

Preheat and prep the pan: Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish with nonstick spray. Heating the oven first ensures even baking; a properly greased pan prevents sticking and preserves the golden edges. Sauté aromatics and spinach: In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add the minced shallot and cook about 2 minutes until translucent but not browned. Stir in the spinach and minced garlic, cooking 2 to 3 minutes until the spinach is fully wilted. Remove from heat and let excess liquid evaporate for a minute to avoid a soggy base. Add artichokes and sun-dried tomatoes: Stir the drained, chopped artichoke hearts and chopped sun-dried tomatoes into the wilted spinach. Season with kosher salt and black pepper to taste. Toss gently so the pieces are evenly distributed; this combination forms the flavorful vegetable layer. Layer the vegetables: Spread the vegetable mixture evenly across the bottom of the prepared 9x13 baking dish. Press lightly so the layer is compact but not overly tight, which helps the egg mixture set around the pieces for uniform slices. Whisk eggs and dairy: In a large mixing bowl, vigorously whisk 18 large eggs with 1 1/2 cups cottage cheese and 1/2 cup milk until fairly smooth. Season with a pinch of salt and several grinds of black pepper. The cottage cheese adds moisture and a tender, slightly tangy custard; whisking well reduces large curds. Assemble and top: Pour the egg mixture evenly over the vegetable layer. Use a spatula to give the pan a gentle stir so vegetables are slightly incorporated without being mired. Crumble 1/2 cup feta evenly over the top for concentrated saltiness at the surface. Bake and test for doneness: Bake for 30 to 40 minutes at 350 degrees F until the center is set and edges are lightly golden. A knife inserted in the center should come out mostly clean; the internal temperature should read about 160 to 165 degrees F for fully set eggs. Avoid overbaking to keep the interior tender. Rest and serve: Remove from the oven and let cool for 5 minutes to firm up for clean slicing. Garnish with chopped parsley, basil, or chives. Cut into squares and serve warm as part of a brunch spread or packaged for easy reheating.

Storage Tips

Allow the casserole to cool to room temperature for about 30 minutes, then cover tightly with plastic wrap or transfer portions to airtight containers. Refrigerate for up to 4 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. Reheat individual slices in a 350 degrees F oven for about 10 to 12 minutes or microwave on medium power in 30-second intervals until warm. Look for a rebounded texture and avoid overheating which can make eggs rubbery.

Ingredient Substitutions

Swap cottage cheese for ricotta at a 1:1 ratio for a milder, creamier custard. Use frozen spinach (10 ounces, thawed and well-drained) instead of fresh; squeeze out excess water before sautéing. Replace feta with goat cheese for tang or omit for a milder finish. For a dairy-free version, use a silken tofu blend and dairy-free cheese, but texture will be firmer and slightly different. If you prefer less salt, reduce the feta to 1/3 cup and taste before adding table salt.

Serving Suggestions

Serve slices with a simple arugula salad dressed in lemon and olive oil to cut through the richness or alongside roasted potatoes for a heartier plate. For a Mediterranean-inspired brunch, offer warm pita, olives, and fresh fruit. Garnish with lemon zest or a scattering of toasted pine nuts for crunch. This casserole also pairs nicely with a light white wine or sparkling water with citrus for a celebratory morning.

Cultural Background

This bake takes inspiration from Mediterranean flavors—artichoke, sun-dried tomato, and feta—while borrowing the American tradition of egg-based morning bakes. Such savory morning dishes have roots in both peasant casseroles that used preserved ingredients and continental brunch culture that favors shareable, pre-baked dishes. The marriage of preserved jarred goods with fresh greens reflects practical home cooking across many regions where preserving peak-season produce extends flavor into cooler months.

Seasonal Adaptations

In spring, swap sun-dried tomatoes for fresh cherry tomatoes roasted briefly to concentrate sweetness. Summer allows fresh artichoke hearts when in season; blanch and core before chopping. Autumn is ideal for adding sautéed mushrooms or caramelized onions for warmth. In winter, jarred items shine; pair with winter greens like kale, massaged to soften, and increase the spices with smoked paprika for extra depth.

Meal Prep Tips

Assemble the casserole the night before: prepare the vegetable layer and pour the egg mixture over it, then cover and refrigerate overnight. The extra rest allows flavors to meld and reduces morning prep. For single-serve portions, cut into squares and store individually in airtight containers for grab-and-go breakfasts. Label frozen portions with the date and reheat from frozen at 350 degrees F for about 20 minutes covered, then uncover to crisp the top.

This casserole is an easy way to celebrate mornings. Whether feeding family, friends, or saving portions for busy days, it rewards simple technique and good ingredients with satisfying results. Make it your own and enjoy the bright, savory flavors any time of year.