Spinach Artichoke Sun-Dried Tomato Breakfast Casserole
Recipe from Two Peas and Their Pod
A savory breakfast casserole made with eggs, spinach, artichokes, sun-dried tomatoes, and feta cheese. Easy to prepare, perfect for holidays, brunch, or make-ahead mornings.
Servings: 12
Calories: 231kcal
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
Calories: 231kcal | Carbohydrates: 14g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 253mg | Sodium: 435mg | Potassium: 767mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1824IU | Vitamin C: 17mg | Calcium: 134mg | Iron: 3mg