Imagine waking up to the savory, mouthwatering aroma of bubbling cheese, earthy artichokes, and vibrant spinach drifting from your kitchen without having to lift a finger in the morning. This Overnight Artichoke & Spinach Egg Bake is the ultimate breakfast game-changer, designed to let you enjoy your mornings to the fullest. Whether you are hosting a festive holiday brunch, meal prepping for a busy week ahead, or simply want a cozy weekend breakfast, this casserole has you covered. By prepping everything the night before, the crustless egg bake absorbs all the wonderful Mediterranean flavors, resulting in a perfectly puffed, custard-like texture once baked. It is a wholesome, crowd-pleasing dish that effortlessly elevates any breakfast table while keeping your morning completely stress-free.
Helpful Tips
- To prevent a soggy bake, make sure to thoroughly drain the artichoke hearts and squeeze out any excess moisture using a clean kitchen towel before chopping them.
- For an extra kick of flavor, try adding a pinch of red pepper flakes or swapping the feta for sharp white cheddar or goat cheese.
- You can easily add protein to this dish by stirring in 1 cup of cooked, crumbled breakfast sausage, crispy chopped bacon, or diced ham before refrigerating.
- If you are short on time, you can skip the overnight rest entirely and bake it immediately; just add 5 extra minutes to the baking time if needed.
Step-by-Step Instructions
- Heat olive oil in a skillet over medium heat, add the diced onion, and sauté for 4 to 5 minutes until soft and translucent.
- Add the minced garlic and chopped spinach to the skillet, cooking for 2 to 3 minutes until the spinach is fully wilted, then remove from heat and let cool slightly.
- Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, kosher salt, black pepper, and ground nutmeg until smooth and well combined.
- Stir the sautéed onion and spinach mixture, chopped artichoke hearts, crumbled feta cheese, and 1 cup of the shredded mozzarella cheese into the egg mixture.
- Pour the entire mixture into the prepared baking dish, spreading it out into an even layer.
- Cover the baking dish tightly with aluminum foil and place it in the refrigerator to chill overnight, or for at least 6 hours.
- The next morning, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and let the baking dish sit at room temperature for about 15 minutes while the oven heats.
- Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese and the 1/4 cup of grated Parmesan cheese evenly over the top.
- Bake uncovered for 45 to 50 minutes, or until the center is set and the top is beautifully golden brown and puffy.
- Let the egg bake cool for 10 minutes before slicing and serving warm.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 6 ounces fresh baby spinach, roughly chopped
- 1 can (14 ounces) artichoke hearts in water, drained and chopped
- 10 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground nutmeg
- 1.5 cups shredded mozzarella cheese, divided
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Shopping List
- Produce: 1 medium yellow onion, 2 cloves garlic, 6 ounces fresh baby spinach
- Canned Goods: 1 can (14 ounces) artichoke hearts in water
- Dairy & Eggs: 10 large eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1.5 cups shredded mozzarella cheese, 1/2 cup crumbled feta cheese, 1/4 cup grated Parmesan cheese
- Pantry: 1 tablespoon olive oil, kosher salt, black pepper, ground nutmeg
Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Skillet
- Spatula
- Measuring cups and spoons
- Aluminum foil
Variations & Serving Ideas
Serve this comforting egg bake warm alongside a fresh, crisp mixed greens salad tossed in a light lemon vinaigrette and some freshly sliced seasonal fruit. It also pairs wonderfully with toasted sourdough bread, warm croissants, or roasted breakfast potatoes. If you have leftovers, let the casserole cool completely before transferring slices to an airtight container. Store in the refrigerator for up to 3 to 4 days, and reheat individual portions in the microwave for 1 to 2 minutes or in a 350-degree oven for 10 minutes until heated through.
We hope this overnight breakfast bake brings warmth and ease to your next morning gathering! If you try this recipe, please leave a comment and rate it below—we would absolutely love to hear how it turned out for you!
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