This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole has been a weekend morning lifesaver in my kitchen for years. I first put this combination together on a sleepy Sunday when I wanted something bright and savory that could easily feed a crowd. The blend of tender spinach, tangy artichokes and concentrated tomato sweetness from sun-dried tomatoes creates a flavor profile that feels a little indulgent but remains wholesome. Each bite delivers the creaminess of cottage cheese and the salty tang of feta, all held together by a cloud of baked eggs.

I discovered how forgiving this dish can be during a holiday brunch where last-minute guests arrived. I swapped in what I had on hand and the results were applauded by everyone at the table. It slices neatly, reheats well, and actually tastes even better the next day, which makes it ideal for feeding families or for meal prep. The texture is soft but structured, with golden edges and little pockets of sun-dried tomato that pop with concentrated flavor. It has become my go-to when I want something that feels special without a lot of fuss.

Ingredients

• Olive oil, 1 tablespoon: Use a fruity extra-virgin olive oil for the best aroma; it lightly sautés the shallot without overpowering the other flavors.
• Shallot, 1 medium minced: Shallots are more delicate than onion and add subtle sweetness—if you can find small French shallots, they work beautifully.
• Spinach, 4 cups packed: Fresh baby spinach wilts quickly and delivers a bright green color; if using larger leaves, chop them roughly to ensure even distribution.
• Garlic, 2 cloves minced: Fresh garlic brings warmth and depth—add it toward the end of the sautée so it doesn't burn.
• Artichoke hearts, 14-ounce can drained and chopped: Look for artichokes packed in water rather than oil to control overall fat and flavor; chop them into bite-sized pieces.
• Sun-dried tomatoes, 7-ounce jar drained and chopped: Oil-packed sun-dried tomatoes add concentrated sweetness and chew; drain and finely chop so they distribute evenly.
• Eggs, 18 large: The structural base of the dish—use large eggs at room temperature for better emulsification with the dairy.
• Cottage cheese, 1 1/2 cups: Low- to full-fat cottage cheese will change richness; choose the level you prefer—blend briefly if you prefer a smoother texture.
• Milk, 1/2 cup: Whole milk gives creamier results; you can sub 2% for a lighter version without dramatically changing texture.
• Feta cheese, 1/2 cup crumbled: A salty, tangy finish—try a quality brand like BelGioioso or local feta for best results.
• Kosher salt and black pepper: Season to taste; remember feta adds saltiness, so season the egg mixture conservatively at first.
• Garnish: Chopped parsley, basil, or chives add freshness and color when sprinkled just before serving.

Instructions

Preheat and prepare the pan: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish with nonstick spray or a thin layer of oil to prevent sticking and to encourage even browning around the edges. Sauté aromatics and wilt spinach: In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add the minced shallot and cook for about 2 minutes until softened and fragrant but not brown. Stir in the spinach and minced garlic and cook for 2–3 minutes, tossing frequently, until the spinach is fully wilted and any excess moisture has mostly evaporated. Add artichokes and sun-dried tomatoes: Remove the pan from heat and fold in the drained, chopped artichoke hearts and the chopped sun-dried tomatoes. Taste and season lightly with kosher salt and black pepper; remember the feta will contribute salt later. Transfer vegetable base to the baking dish: Spread the vegetable mixture evenly across the bottom of the prepared 9x13-inch dish so every portion gets a mix of spinach, artichoke and tomato. Whisk eggs and dairy: In a large mixing bowl, vigorously whisk together 18 large eggs, 1 1/2 cups cottage cheese and 1/2 cup milk until nearly smooth. Season with a touch of salt and black pepper. The cottage cheese adds body and creaminess so the finished texture is tender and custardy rather than dry. Combine and top with feta: Pour the egg mixture over the vegetables in the baking dish and use a spatula to give a gentle stir so the ingredients distribute evenly. Scatter the crumbled feta over the top in an even layer so it melts lightly and creates small pockets of tangy flavor. Bake and rest: Bake in the preheated 350 degrees F oven for 30 to 40 minutes, until the center is set and the edges are lightly golden. A knife inserted in the center should come out mostly clean. Remove from the oven and let it rest for 5 minutes—this helps the casserole finish setting and makes it easier to slice into neat squares.

Storage Tips

To store, cool the casserole completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days; for longer storage freeze individual slices wrapped in parchment and foil or in a freezer-safe container for up to 3 months. Reheat frozen slices overnight in the refrigerator and warm gently in a 350 degrees F oven for 10–15 minutes or until heated through. For quick reheating, place a slice in a nonstick skillet over low heat with a lid for 6–8 minutes, turning once to ensure even heating and to preserve the texture.

Ingredient Substitutions

If you need to adapt the ingredients, swap cottage cheese for ricotta at a 1:1 ratio for a smoother texture, or use Greek yogurt thinned with a little milk to maintain creaminess while reducing fat. You can substitute frozen chopped spinach (about 10 ounces frozen, thawed and squeezed dry) if fresh is unavailable. Marinated artichoke hearts add extra flavor but reduce added oil elsewhere. For a dairy-free version, omit the cottage cheese and feta and replace with a silken tofu mixture blended with a tablespoon of nutritional yeast for a savory bite.

Serving Suggestions

Serve warm garnished with chopped parsley, basil or chives and a wedge of lemon for brightness. Pair with a crisp mixed-green salad dressed in lemon vinaigrette or crusty sourdough for a complete brunch spread. For a heartier meal, offer roasted potatoes or a simple grain salad on the side. This casserole also works well as part of a buffet, cut into small squares and served with toothpicks for easy passing.

Cultural Background

The flavor profile draws on Mediterranean influences where spinach, artichoke and tangy cheeses are common. Spinach and artichoke combinations are popular across Southern Europe, and the addition of sun-dried tomatoes gives an Italian touch. Casseroles like this are a modern American adaptation—combining pantry-friendly Mediterranean ingredients with the convenience of a baked, sliceable dish perfect for communal meals and brunch culture.

Seasonal Adaptations

In spring and summer, fold in fresh chopped basil and use fresh cherry tomatoes instead of sun-dried tomatoes for a lighter version. In autumn and winter, enhance the dish with roasted red peppers or swap in kale for spinach for heartier greens; increase baking time slightly if the greens are denser. For holiday brunches add a sprinkle of toasted pine nuts or a bit of grated Parmesan for extra depth.

Meal Prep Tips

Assemble the casserole the night before and keep covered in the refrigerator; bring to room temperature for 20 minutes before baking to ensure even cooking. Alternatively, fully bake, cool, and portion into meal-prep containers for quick breakfasts—reheat in a covered skillet or oven to restore texture. Use portion-sized silicone molds to bake mini versions for grab-and-go breakfasts that heat evenly and travel well.

Whether you make it for a leisurely weekend or a bustling holiday, this casserole balances bright ingredients and comforting texture. I hope it becomes a regular on your brunch rotation as it has in mine—adaptable, forgiving and always welcome at the table.