Spinach Artichoke Sun-Dried Tomato Breakfast Casserole
Published on December 19, 2025
Quick Summary
This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole is a savory, protein-packed breakfast bake made with eggs, spinach, artichokes, sun-dried tomatoes, and feta cheese. It’s easy to prep, perfect for feeding a crowd, and ideal for holiday breakfasts, Christmas brunch, or make-ahead mornings.
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Pin ItA Savory Breakfast Casserole That’s Perfect for Christmas Morning or Anytime
If you’re anything like me, breakfast casseroles are the unsung heroes of busy mornings and holiday gatherings. They’re cozy, comforting, and most importantly they do the hard work before everyone is hungry. This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole is flavorful, satisfying, and feels a little special without being fussy.
I love savory breakfasts, especially when hosting brunch or planning a holiday menu. This casserole was inspired by the classic spinach artichoke combo we all love, with sun-dried tomatoes added for a pop of rich, tangy flavor. The colors are also very festive! The eggs bake up light and fluffy thanks to cottage cheese and milk, while feta adds just the right amount of salty bite.
You can prep it the day before and keep in the fridge and bake in the morning or bake and reheat. For Christmas brunch, serve it with fruit salad, roasted potatoes, and a thick slice of cranberry orange bread or a cranberry orange scone.
Whether it’s Christmas morning, a weekend brunch, or a weekday breakfast-for-dinner situation, this casserole fits right in.
Ingredients (with Helpful Notes)
- Olive oil: Used to sauté the vegetables and build flavor right from the start.
- Shallot: Milder and slightly sweeter than onion; it adds depth without overpowering the dish.
- Spinach: Fresh spinach wilts down quickly and blends beautifully into the eggs.
- Garlic: Adds savory warmth and enhances all of the Mediterranean flavors.
- Artichoke hearts: Be sure they’re well drained so the casserole doesn’t get watery.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor; drain and chop them well.
- Eggs: The base of the casserole; they bake up tender and fluffy.
- Cottage cheese: Makes the eggs extra creamy and adds protein without making the casserole heavy.
- Milk: Helps loosen the egg mixture for a soft, custardy texture.
- Feta cheese: Salty, tangy, and perfect with spinach and artichokes.
- Fresh herbs (optional): Parsley, basil, or chives add freshness and a pretty finishing touch.
Tips for Making the Best Breakfast Casserole
- Sauté the vegetables first to remove excess moisture and concentrate flavor.
- Don’t skip draining the artichokes and sun-dried tomatoes really well—this is the biggest key to avoiding excess moisture.
- Customize the cheese. Feta is perfect, but you can swap in goat cheese or add a little shredded mozzarella for extra meltiness.
- Add protein, if desired. Cooked sausage, bacon, or prosciutto can be layered in with the vegetables.
- Check doneness in the center. The edges will set first; the middle should be just set with no liquid jiggle.
- Give the casserole a gentle stir after adding the eggs to ensure even distribution.
- Let the casserole rest for a few minutes after baking so it slices cleanly.
How to Store and Reheat
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 325°F until heated through.
- Make-ahead: You can assemble the casserole the night before, cover, refrigerate, and bake in the morning.
This makes it especially perfect for holiday mornings when you want something homemade but stress-free.
Spinach Artichoke Sun-Dried Tomato Breakfast Casserole
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 4 cups packed spinach leaves
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 14 oz can artichoke hearts, drained and chopped
- 7 oz jar sun-dried tomatoes, drained and chopped
- 18 large eggs
- 1 1/2 cups cottage cheese
- 1/2 cup milk
- 1/2 cup feta cheese
- For garnish: chopped parsley, basil, or chives
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet, heat olive oil over medium high heat. Add the shallot and cook for 2 minutes. Stir in the spinach and garlic. Cook for 3 minutes or until the spinach is wilted. Remove from heat. Stir in the artichoke hearts and sun-dried tomatoes. Season with salt and black pepper, to taste.
- Pour vegetable mixture into the bottom of the prepared pan and spread out evenly. Set aside.
- In a large bowl, whisk together eggs, cottage cheese, and milk. Season with salt and black pepper, to taste.
- Pour egg mixture over the veggies. Use a spatula to give it a little stir. Top evenly with feta cheese.
- Bake for 30 to 40 minutes or until eggs are set and slightly golden around the edges. Remove from oven and let cool for 5 minutes. Garnish with fresh herbs, if desired. Cut into squares and serve warm.
Nutrition
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