If spinach artichoke dip is your love language, this casserole is basically that but in breakfast form and I cannot believe it took me this long to put the two ideas together. Creamy, cheesy, loaded with tender spinach and artichoke hearts, and baked until golden and bubbling. It is genuinely one of the best things I have ever pulled out of my oven on a Saturday morning.

This is also one of those magical make-ahead casseroles where you assemble everything the night before, pop it in the fridge, and bake it fresh in the morning. So you get all the warm, impressive brunch vibes without actually having to wake up early and do any real cooking.

Baked egg casserole with spinach and cheese

Spinach Artichoke Egg Casserole

All the flavors of your favorite spinach artichoke dip baked into a hearty egg casserole. Creamy, cheesy, and loaded with veggies, this is brunch done right.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

10 large eggs
1 cup whole milk
1/2 cup sour cream
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 14oz can artichoke hearts, drained and chopped
4 oz cream cheese, softened and cubed
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 green onions, sliced

Method

Preheat oven to 375 degrees F. Grease a 9×13 inch baking dish with cooking spray.
In a large bowl, whisk together eggs, milk, sour cream, garlic powder, salt, and pepper until smooth.
Stir in the squeezed spinach, chopped artichoke hearts, cream cheese cubes, 1 cup of mozzarella, all the Parmesan, and the green onions.
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup mozzarella.
Bake for 35-40 minutes until the center is set and the top is golden and bubbling.
Let rest for 5-10 minutes before slicing and serving.

Notes

Use frozen spinach that has been thawed and squeezed very dry, or fresh spinach wilted and drained. Canned artichoke hearts work perfectly here. Assemble the night before, refrigerate, and bake in the morning.

The Spinach Artichoke Dip Connection

Think about what makes spinach artichoke dip so irresistible. It’s the combination of cream cheese, mozzarella, Parmesan, and those tender veggies all melted together into something rich and savory. This casserole takes all of that and binds it with eggs and a little milk and bakes it into a sliceable, fork-friendly breakfast that feeds a crowd. A good 9×13 ceramic baking dish is essential here because it holds the heat evenly and gives you those gorgeous golden edges.

The Key to Great Spinach in a Casserole

Squeeze your spinach. I cannot stress this enough. Whether you use frozen or fresh wilted spinach, you need to get as much water out as possible. Extra moisture makes the casserole watery and the texture suffers. Wrap the spinach in a clean kitchen towel or use your hands to squeeze it over the sink. You’ll be surprised how much liquid comes out. Once it’s properly dried out, it bakes into the egg mixture perfectly.

Make-Ahead Instructions

Assemble the entire casserole in the baking dish, cover tightly with plastic wrap or foil, and refrigerate overnight. In the morning, take it out of the fridge while you preheat the oven so it can come to room temperature slightly. Then bake as directed. You may need to add 5-10 extra minutes since it’s starting cold. A good instant-read thermometer is super handy here because you want the center to reach 160 degrees F to make sure the eggs are fully cooked.

Serving Suggestions

This casserole is hearty enough to be the main event. Pair it with a simple fruit salad, some toasted sourdough, or a pitcher of mimosas and you have a brunch spread that looks like you put in way more effort than you actually did. Leftovers reheat wonderfully in the microwave and are honestly just as good the next day for a quick weekday breakfast.

This one is a keeper. I promise once you make it, you’ll be looking for every excuse to serve it. xo, Pam

Spinach Artichoke Egg Casserole