
A savory, make-ahead egg casserole layered with wilted spinach, tangy artichoke hearts, and sweet sun-dried tomatoes — finished with creamy cottage cheese and crumbled feta.

This casserole has been my go-to for weekend brunches and holiday mornings ever since I discovered how well spinach, artichoke hearts, and sun-dried tomatoes play together in an egg bake. I first made it on a sleepy Sunday when guests arrived unexpectedly; the dish came together from pantry staples and a few fresh herbs, and everyone asked for the recipe before they left. The texture balances creamy eggs with tender vegetables and pockets of tangy feta, while the sun-dried tomatoes add sweet, concentrated tomato flavor that keeps each bite interesting.
What makes this version special is the use of cottage cheese blended into the eggs — it creates a custardy interior without adding heavy cream, keeping the bake lighter while still silky. The shallot and garlic build a subtle aromatic base, and the artichoke hearts bring a gentle briny note that pairs beautifully with fresh herbs at the end. Serve it warm straight from the oven or cool it and slice for portable breakfasts; it reheats beautifully without drying out.
In my experience, the combination of textures — soft eggs, tender spinach, and slightly chewy sun-dried tomatoes — gets rave reviews from everyone, including picky eaters who normally avoid greens. Family members love that it reheats well, and I often bring a pan to potlucks because it travels easily and serves a crowd.
One favorite part of this bake is how it transforms on reheating: the flavors deepen overnight, and the texture becomes even more custardy. I often prepare it the night before guests arrive — baking in the morning fills the house with a comforting aroma and gives me time to set the table and make coffee.
Cool the casserole to room temperature before storing to prevent condensation and sogginess. For refrigeration, transfer to an airtight container or cover the pan tightly with plastic wrap and store for up to 4 days. For freezing, portion into individual slices and wrap each tightly in plastic wrap followed by foil, or place in a freezer-safe container. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through, about 15–20 minutes for individual slices.
If you don’t have cottage cheese, substitute 1 3/4 cups ricotta for a similar creamy texture. For a dairy-free version, use a firm tofu blend (silken tofu blended with a tablespoon of nutritional yeast) and omit feta, or add a dairy-free cheese on top. Replace the sun-dried tomatoes with roasted red peppers for a milder, smoky flavor; if using frozen spinach, squeeze out excess moisture and reduce added milk by a tablespoon to avoid a watery custard.
Serve slices warm with a simple mixed green salad dressed in lemon vinaigrette for a bright contrast, or alongside roasted breakfast potatoes for a heartier meal. Garnish with fresh basil or chopped chives for color and freshness. For a brunch spread, offer bowls of olives, crusty bread, and sliced fruit to balance the savory casserole.
This kind of baked egg dish has roots in many traditions — from Spanish tortas to French quiches — and adapts well to local preserved ingredients. The flavor profile here borrows from Mediterranean influences: artichokes, sun-dried tomatoes, and feta are common across Greek and Italian pantry traditions, giving this American-style bake a sunny, coastal feel.
In spring and summer, swap in fresh cherry tomatoes and blanched asparagus for a lighter, seasonal variation; in autumn and winter, add roasted mushrooms and a handful of wilted kale. For a holiday version, fold in chopped roasted red peppers and top with roasted pine nuts for extra texture and a festive touch.
To streamline mornings, cook and cool the vegetable layer the night before and keep it refrigerated. Whisk the eggs, cottage cheese, and milk just before assembly, or blend them the night before and store in an airtight container in the fridge. Assemble the pan and cover; when ready, bake from cold, adding a few extra minutes to the bake time. This makes breakfast effortless on busy weekdays.
This casserole is one of those dishes that becomes more personal each time you make it — tweak the herbs, adjust the salt, or swap cheeses until it feels like your own. It’s forgiving, full of flavor, and always a welcome sight on the table. Enjoy experimenting and sharing it with friends and family.
Pulse the cottage cheese and eggs briefly in a blender for a silkier custard and more uniform texture.
Pat canned artichoke hearts dry with paper towels to prevent excess moisture from thinning the custard.
Let the dish rest 5–10 minutes after baking so slices hold together and are easier to cut.
This nourishing spinach artichoke sun-dried tomato breakfast casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble the casserole, cover, and refrigerate overnight. Bake from cold at 350°F, adding 5–10 minutes to the bake time if needed.
Freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in the refrigerator and reheat at 325°F until warmed through.
This Spinach Artichoke Sun-Dried Tomato Breakfast Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or oil and set aside.
Heat 1 tablespoon olive oil over medium-high. Cook minced shallot about 2 minutes until translucent. Add spinach and garlic and cook 2–3 minutes until wilted; remove from heat.
Stir chopped artichoke hearts and sun-dried tomatoes into the wilted spinach. Season with kosher salt and black pepper to taste.
Spread the vegetable mixture evenly in the prepared baking dish to form the base.
Whisk together 18 eggs, 1 1/2 cups cottage cheese, and 1/2 cup milk until smooth. Season with a little salt and pepper or blend briefly for a silkier texture.
Pour the egg mixture over the vegetables, stir gently once or twice, and sprinkle crumbled feta evenly on top.
Bake 30–40 minutes until set and slightly golden at the edges. Let cool 5 minutes, garnish with fresh herbs, slice, and serve warm.
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This recipe looks amazing! Can't wait to try it.
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