Spinach Artichoke Sun-Dried Tomato Breakfast Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory egg casserole layered with spinach, artichokes, sun-dried tomatoes, and feta cheese. Rich and satisfying, it's make-ahead friendly for holiday brunches or lazy mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 425mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 805mg
- Calcium
- 141mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.