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Spinach Artichoke Tomato Egg Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 75 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Assemble Vegetables: Transfer the sautéed vegetable mixture evenly into the prepared baking dish, spreading it out for an even layer.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/spinach-artichoke-tomato-egg-casserole-recipe/