This Spinach Artichoke Sun-Dried Tomato breakfast casserole is the kind of dish that quietly becomes part of your family lore. I first pulled this combination together on a rainy Saturday when the pantry held canned artichokes, a jar of sun-dried tomatoes, and a bag of baby spinach; I wanted something warm, savory, and yet bright to start the day. The first bite—creamy eggs, tangy feta, sweet-chewy sun-dried tomatoes and tender-stemmed artichokes—reminded me of the appetizer I adored at a Mediterranean bistro, turned into a morning-forward one-pan meal. It’s savory, a little tangy, and deeply comforting.

I discovered how forgiving this dish is while testing it for a small brunch. It held its texture and flavor even after being refrigerated and reheated, which made me realize it’s ideal for preparing the night before. The golden edges and soft center are the textural highlight: slightly puffed eggs with pockets of creamy cottage cheese, flecks of salty feta, and bright pops of sun-dried tomato. It’s the kind of recipe where picky eaters often return for seconds, and guests ask for the recipe before they leave.

Ingredients

• Olive oil: 1 tablespoon. Use a fruity extra-virgin olive oil for sautéing the shallot; it gives a subtle, rich background flavor without overpowering the other ingredients.
• Shallot: 1 small, minced. Shallots add a gentle sweetness and more depth than raw onion; thinly minced so it softens quickly in the pan.
• Spinach: 4 cups packed fresh leaves. Baby spinach works best for quick wilting and a tender texture; rinse and pat dry to avoid excess liquid.
• Garlic: 2 cloves, minced. Fresh garlic gives brightness—use a microplane or fine mince to distribute flavor without big bites of raw garlic.
• Artichoke hearts: 14-ounce can, drained and chopped. Look for artichokes packed in water for a cleaner flavor; chop into bite-sized pieces so each forkful has a bit.
• Sun-dried tomatoes: 7-ounce jar, drained and chopped. Oil-packed sun-dried tomatoes (brands like Cento or Trader Joe's) tend to be more tender and flavorful; drain and chop for even distribution.
• Eggs: 18 large. Eggs are the structure—room temperature eggs mix more evenly with the dairy for a silken texture.
• Cottage cheese: 1 1/2 cups. Provides creaminess without weighing the casserole down; small-curd full-fat cottage cheese gives the best mouthfeel.
• Milk: 1/2 cup. Whole milk creates a richer custard; use 2% if you prefer a lighter version.
• Feta cheese: 1/2 cup crumbled. Tangy and salty—use a good-quality sheep-milk feta or a Greek-style block feta for crumbling on top.
• Salt & pepper: Kosher salt and freshly ground black pepper to taste. Season modestly before baking; you can always adjust after baking.
• Fresh herbs for garnish: Chopped parsley, basil, or chives. These brighten the finished dish and add a fresh herbal lift.

Instructions

Preheat & prepare the pan: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter to ensure even browning and easy release after baking. Set the prepared pan aside while you cook the filling. Sauté the aromatics and greens: In a large skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the minced shallot and cook 1 1/2 to 2 minutes until translucent and fragrant. Stir in the minced garlic and immediately add the packed spinach. Sauté, stirring constantly, for about 2 to 3 minutes until the spinach is just wilted—avoid overcooking to keep color and texture. Remove from the heat. Add the artichokes and tomatoes: Fold in the drained, chopped artichoke hearts and chopped sun-dried tomatoes to the wilted spinach. Season lightly with kosher salt and freshly ground black pepper—remember the feta on top is salty, so be conservative. Spread this vegetable mixture evenly in the bottom of the prepared 9x13-inch dish. Whisk the custard: In a large mixing bowl, whisk together 18 large eggs, 1 1/2 cups cottage cheese, and 1/2 cup milk until the cottage cheese breaks down and the mixture is mostly smooth. Season with a pinch of salt and several turns of black pepper. The dairy-to-egg ratio creates a tender custard rather than a dry scramble. Assemble and top: Pour the egg and cottage cheese mixture over the vegetables in the pan. Use a spatula to gently stir the top layer so vegetables are evenly distributed in the custard. Sprinkle 1/2 cup crumbled feta evenly over the surface to create salty pockets while baking. Bake and rest: Bake in the preheated 350 degrees F oven for 30 to 40 minutes, rotating once about halfway through if your oven has hotspots. The casserole is done when the center is set and the edges are lightly golden—an instant-read thermometer inserted in the center should read about 160 to 165 degrees F. Remove from the oven and let rest for 5 minutes to finish setting before slicing.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to 4 days. For longer storage, cut into individual portions and freeze on a parchment-lined tray until solid; transfer to a freezer-safe bag and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat in a 350 degrees F oven for 10–15 minutes until warmed through. Use glass or BPA-free plastic containers to avoid flavor transfer and ensure gentle reheating for even texture.

Ingredient Substitutions

If you need to reduce dairy, substitute 1 1/2 cups plain unsweetened dairy-free yogurt or silken tofu blended smooth for the cottage cheese and use unsweetened almond milk instead of dairy milk. To add meat, stir in 1 cup cooked, crumbled breakfast sausage or cooked diced ham. For lower sodium, choose no-salt-added canned artichokes, sun-dried tomatoes packed dry (not in oil), and a reduced-sodium feta or use half the feta and finish with fresh herbs for brightness.

Serving Suggestions

Serve warm slices with a crisp green salad dressed in lemon vinaigrette for a light brunch, or offer roasted potatoes and sliced avocado for a heartier plate. Garnish with chopped basil, parsley, or snipped chives to add color and aromatics. For a celebratory spread, place on a wooden board with fresh fruit, crusty bread, and a carafe of freshly squeezed orange juice or mimosas.

Cultural Background

While not a traditional dish from any single cuisine, this casserole borrows Mediterranean flavors—artichoke hearts, sun-dried tomatoes, and feta—that recall coastal Italian and Greek influences. Transforming those savory components into a baked egg dish follows a long tradition of using preserved vegetables and cheeses to create economical, flavorful morning meals in Southern Europe.

Seasonal Adaptations

In spring and summer, swap jarred tomatoes for halved cherry tomatoes and fresh basil to brighten the flavor. In fall and winter, add roasted red peppers or caramelized onions for depth. For holiday mornings, fold in chopped roasted fingerling potatoes or sprinkle with toasted pine nuts and a drizzle of extra-virgin olive oil just before serving for an elevated finish.

Meal Prep Tips

Assemble the casserole the night before and keep it covered in the refrigerator; bake the next morning for a hands-off breakfast that tastes freshly made. Alternatively, bake in advance and portion into microwave-safe containers for grab-and-go breakfasts. When making multiple pans for guests, stagger oven time and keep finished pans warm on the lowest oven setting loosely tented with foil.

This casserole is one of those dishes that rewards a little planning: little work, big payoff, and countless ways to make it your own. Try it once and you’ll find it becomes a favored option for busy mornings, holiday brunches, and sharing with friends.