Description
This Spinach Artichoke Tomato Casserole is a hearty, protein-packed dish perfect for breakfast or brunch. Combining fresh spinach, tangy artichoke hearts, sun-dried tomatoes, and creamy feta cheese baked with eggs and cottage cheese, it offers a flavorful, nutritious meal that’s easy to prepare and sure to please a crowd.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups packed fresh spinach leaves
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
Dairy and Eggs
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
Oils and Seasonings
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, basil, or chives for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside for later use.
- Sauté Aromatics and Spinach: Heat the olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for about 2 minutes until softened. Add the garlic and fresh spinach leaves, cooking until the spinach wilts, approximately 3 minutes. Remove the pan from heat.
- Add Artichokes and Tomatoes: Stir the chopped artichoke hearts and sun-dried tomatoes into the cooked spinach mixture. Season with kosher salt and freshly ground black pepper to taste. Mix well to combine.
- Transfer to Baking Dish: Evenly spread the vegetable mixture into the prepared baking dish, creating a nice, even layer.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, cottage cheese, and milk. Season this egg mixture with salt and pepper to your preference.
- Combine and Top: Pour the egg and cheese mixture evenly over the vegetable layer in the baking dish. Gently stir slightly to combine the layers. Sprinkle the crumbled feta cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. The casserole is done when the eggs are fully set and the edges are lightly golden brown.
- Cool and Garnish: Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley, basil, or chives before cutting into squares and serving warm.
Notes
- For a dairy-free version, substitute cottage cheese and feta with plant-based alternatives.
- Sun-dried tomatoes add a sweet and tangy flavor, but you can swap with fresh cherry tomatoes if preferred.
- Feel free to add other herbs like oregano or thyme to enhance the flavor profile.
- This casserole can be made ahead and refrigerated overnight; bake as directed when ready to serve.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
