Name: Spinach Artichoke Sun Dried Tomato Breakfast Casserole Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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

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Spinach Artichoke Sun Dried is a delightful breakfast casserole that combines savory eggs, fresh spinach, artichokes, and sun-dried tomatoes for a hearty start to your day. This easy-to-prepare dish not only tastes amazing but is also perfect for holidays, brunch gatherings, or quick meal prep on busy mornings. The creamy feta cheese adds a rich flavor that elevates this casserole to a whole new level, making it a favorite among family and friends.

Why You’ll Love This Spinach Artichoke Sun Dried

This dish is packed with flavor and nutrition, making it an ideal choice for any meal. Here are some reasons to love it:

Loaded with nutrients from spinach and artichokes, making it a healthy option.
Easy to prepare, perfect for those hectic mornings.
This dish can be made ahead, saving you time on busy days.
Great for brunch parties or holiday gatherings, impressing your guests effortlessly.
With flavors reminiscent of a creamy spinach artichoke dip, it’s sure to be a hit.
Customizable with various ingredients, making it versatile for everyone’s taste.

Being a healthy spinach artichoke recipe, it fits well into a vegetarian diet and offers a Mediterranean flair.

Ingredients for Spinach Artichoke Sun Dried

Gather these items:

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

How to Make Spinach Artichoke Sun Dried Step-by-Step

Step 1: Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
Step 2: 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.
Step 3: Pour vegetable mixture into the bottom of the prepared pan and spread out evenly. Set aside.
Step 4: In a large bowl, whisk together eggs, cottage cheese, and milk. Season with salt and black pepper, to taste.
Step 5: Pour egg mixture over the veggies. Use a spatula to give it a little stir. Top evenly with feta cheese.
Step 6: 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.

Pro Tips for the Perfect Spinach Artichoke Sun Dried

Keep these in mind:

Use fresh ingredients for the best flavor.
Let the casserole cool slightly before cutting to maintain its shape.
Customize by adding other vegetables like bell peppers or mushrooms.
This dish also works well as a spinach artichoke appetizer.

Best Ways to Serve Spinach Artichoke Sun Dried

Here are some serving ideas:

Serve with a side of mixed greens for a light lunch.
Pair with whole-grain toast for a complete breakfast.
Great as a spinach artichoke spread on crackers for snacks.

How to Store and Reheat Spinach Artichoke Sun Dried

Use the final step of the recipe: Let the casserole cool completely before storing it in an airtight container. It can be refrigerated for up to 4 days. Reheat in the oven or microwave until warmed through. This is an excellent meal prep option!

Frequently Asked Questions About Spinach Artichoke Sun Dried

What’s the secret to perfect Spinach Artichoke Sun Dried?

The secret lies in using fresh spinach and high-quality sun-dried tomatoes. This ensures a vibrant flavor balance, creating a creamy spinach artichoke dish that everyone will love.

Can I make Spinach Artichoke Sun Dried ahead of time?

Yes, this dish is perfect for meal prep. You can assemble the casserole a day in advance and bake it just before serving, making it a fantastic option for brunch or gatherings.

How do I avoid common mistakes with Spinach Artichoke Sun Dried?

To avoid common mistakes, ensure that you don’t overcook the eggs during baking. Check for a slight jiggle in the center before removing it from the oven.

Variations of Spinach Artichoke Sun Dried You Can Try

Here are some delicious variations:

Substitute feta with goat cheese for a tangy twist.
For a vegan option, use tofu and nutritional yeast instead of eggs and cheese.
Add cooked bacon or sausage for a meaty version.
Incorporate different herbs like dill or oregano to enhance the Mediterranean flavor.

Spinach Artichoke Sun Dried Tomato Breakfast Casserole Delight - Spinach Artichoke Sun Dried - additional detail

For more delicious breakfast ideas, check out our latest recipes or try making cranberry orange pancakes for a sweet twist!

For more information on the health benefits of spinach, visit Healthline.

For tips on meal prepping, you can refer to EatingWell.

Lastly, if you’re looking for more vegetarian options, check out our spinach artichoke swirls.

Spinach Artichoke Sun Dried Tomato Breakfast Casserole Delight

Author: basmer
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

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.

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.