If you’ve ever dreamed of a breakfast that feels like a warm, comforting hug but also doubles as a savory, colorful feast, then you’re going to fall head over heels for this Spinach Artichoke Tomato Egg Casserole Recipe. It’s a vibrant medley of fresh spinach, tangy artichokes, and sun-dried tomatoes baked with fluffy eggs and creamy cheeses that meld together beautifully. Perfect for feeding a crowd or savoring family-style any day of the week, this casserole is as much a celebration of flavor as it is a wholesome start to your morning or a cozy dinner option.
Ingredients You’ll Need
Each ingredient in this Spinach Artichoke Tomato Egg Casserole Recipe plays a crucial role — fresh greens bring brightness, cheeses add luscious creaminess, and the rich tomatoes and artichokes inject layers of delightful tang and texture. Getting these essentials right will make all the difference in your finished dish.
- 4 cups packed fresh spinach leaves: Adds vibrant color and a fresh, earthy flavor that balances the richness.
- 1 tablespoon olive oil: Perfect for sautéing the shallots and spinach, giving a subtle fruity undertone.
- 1 shallot, minced: Brings a mild, sweet onion flavor that melts beautifully into the vegetables.
- 2 cloves garlic, minced: Introduces aromatic warmth and depth.
- 14-ounce can artichoke hearts, drained and chopped: Tender and slightly nutty, they complement the spinach perfectly.
- 7-ounce jar sun-dried tomatoes, drained and chopped: Offers a concentrated burst of tangy sweetness to brighten the casserole.
- 18 large eggs: The base that binds everything together into a fluffy, hearty bake.
- 1½ cups cottage cheese: Adds creaminess and a subtle tang that keeps the texture moist without heaviness.
- ½ cup milk: Helps loosen the egg mixture slightly for a tender custard-like finish.
- ½ cup crumbled feta cheese: Sprinkled on top for a salty, briny kick and slightly golden crust.
- Kosher salt, to taste: Enhances all the savory flavors naturally.
- Freshly ground black pepper, to taste: Adds a touch of warmth and complexity.
- Chopped fresh parsley, basil, or chives for garnish: A fresh herbal note to finish and brighten each slice.
How to Make Spinach Artichoke Tomato Egg Casserole Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray to ensure your casserole slides out effortlessly after baking. This step sets the stage for a hassle-free cooking experience.
Step 2: Sauté the Vegetables
Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté it for about 2 minutes until it softens and releases its sweetness. Then add the fresh spinach and garlic, cooking until the spinach wilts, approximately 3 minutes. This process melds the fresh ingredients and deepens their flavors before adding the heartier components.
Step 3: Combine Artichokes and Tomatoes
Remove the skillet from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season everything generously with salt and freshly ground black pepper to bring out the medley of natural flavors. Evenly transfer this vibrant vegetable mixture into your prepared baking dish. This colorful base ensures every bite is packed with balanced textures.
Step 4: Mix the Egg Custard
In a large bowl, whisk together the eggs, cottage cheese, and milk until smooth and slightly frothy. Taste the mixture and add salt and pepper to your liking. This rich and creamy custard will envelop the vegetable layers and bake into a tender, fluffy casserole.
Step 5: Assemble and Add Cheese
Pour the egg mixture over the vegetables in the baking dish, making sure to distribute evenly. Gently stir the layers just a bit to combine without disturbing the arrangement too much. Finally, sprinkle the crumbled feta cheese evenly over the top; it will melt and create a lovely golden crust that adds a tangy contrast.
Step 6: Bake to Perfection
Bake your casserole for 30 to 40 minutes, or until the eggs are fully set and the edges develop a light golden color. Don’t rush this step — the slow bake creates that perfect custardy texture that makes this casserole so irresistible. After baking, let it rest for 5 minutes to settle before slicing into square portions and garnishing.
How to Serve Spinach Artichoke Tomato Egg Casserole Recipe
Garnishes
A sprinkle of fresh parsley, basil, or chives on top adds a bright, herbaceous note that cuts through the creamy richness of the casserole, giving each bite a fresh finish and elevating the presentation beautifully.
Side Dishes
Pair this casserole with light, crisp salads featuring lemon vinaigrette or a side of roasted potatoes for a balanced meal. The hearty egg casserole complements simple sides perfectly without overwhelming the tastes.
Creative Ways to Present
For brunch parties, serve individual casserole squares on small plates with a dollop of Greek yogurt or a drizzle of pesto for an unexpected twist. You can also layer leftovers into warm tortillas with avocado for a delightful breakfast wrap variation.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator for up to 3 days. The casserole actually tastes even better as the flavors have more time to meld together. Just be sure to keep it chilled to maintain freshness.
Freezing
This casserole freezes well! Cut it into portions, wrap each piece tightly in plastic wrap, then store in an airtight container or freezer bag for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Rewarm leftovers gently in a 325°F oven for about 15-20 minutes or microwave individual portions until heated through. To keep the top crisp, briefly broiling at the end works wonders.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much liquid as possible before cooking; otherwise, the casserole might turn out watery.
Is there a substitute for the cottage cheese?
You can swap cottage cheese for ricotta for a smoother, creamier texture or even cream cheese for a richer flavor. Each swap slightly changes the vibe but tastes delicious.
Can I make this casserole vegetarian?
This recipe is already vegetarian-friendly, loaded with veggies and cheeses—no meat needed to bring it to life.
What can I do if I don’t have sun-dried tomatoes?
Roasted red peppers or cherry tomatoes sautéed down can offer a similar sweet-tart flavor, adding depth and color just like sun-dried tomatoes do.
How long can I keep this casserole refrigerated?
For the best taste and safety, eat within 3 days when stored properly in the fridge. Beyond that, the texture and flavor start to degrade.
Final Thoughts
Trust me, once you make this Spinach Artichoke Tomato Egg Casserole Recipe, it will become your go-to for gatherings, weekend breakfasts, or even a cozy dinner. It’s such an easy, satisfying dish that brings fresh flavors, creamy textures, and vibrant colors all in one pan. I can’t wait for you to try it and see just how effortlessly it brightens your table and delights your taste buds!
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Spinach Artichoke Tomato Egg Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Spinach Artichoke Tomato Casserole is a delightful, nutrient-packed dish perfect for breakfast, brunch, or a light dinner. Combining fresh spinach, tangy artichoke hearts, sun-dried tomatoes, and creamy feta cheese, all bound together with eggs and cottage cheese, this baked casserole offers a wholesome and flavorful experience. It is easy to prepare and makes for an impressive dish to serve family or guests.
Ingredients
Vegetables and Aromatics
- 4 cups packed fresh spinach leaves
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
Egg Mixture
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Topping and Garnish
- ½ cup crumbled feta cheese
- Chopped fresh parsley, basil, or chives for garnish
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray and set it aside to be used later.
- Sauté Aromatics and Spinach: In a large skillet, heat the olive oil over medium-high heat. Add the minced shallot and sauté for about 2 minutes until softened and fragrant. Then add the garlic and fresh spinach. Cook this mixture until the spinach wilts, approximately 3 minutes. Remove the skillet from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season the vegetable mix with kosher salt and freshly ground black pepper to taste.
- Assemble Vegetables: Transfer the sautéed vegetable mixture evenly into the prepared baking dish, spreading it out for an even layer.
- Mix Egg Custard: In a large bowl, whisk together the eggs, cottage cheese, and milk until smooth and combined well. Season this mixture with salt and pepper according to your preference.
- Combine and Top: Pour the egg mixture evenly over the vegetables in the baking dish. Gently stir to distribute the egg custard throughout the vegetables a bit. Then sprinkle the crumbled feta cheese evenly on top of the casserole.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the eggs are fully set and the edges of the casserole turn a light golden brown.
- Cool and Serve: After baking, allow the casserole to cool for about 5 minutes. Garnish with chopped fresh parsley, basil, or chives. Cut into squares and serve warm for best flavor and texture.
Notes
- Use fresh spinach leaves for the best texture and nutrition, but frozen spinach may be used if fully thawed and drained.
- For a dairy-free version, substitute cottage cheese and feta with vegan alternatives.
- If sun-dried tomatoes are packed in oil, drain them well to avoid excess oiliness in the casserole.
- This casserole can be prepared a day ahead and baked before serving for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
