Spinach Artichoke Egg Casserole
by Sommer Collier — last updated on Oct 13, 2026 
Who says spinach artichoke dip is just for parties? I’ve taken those creamy, cheesy flavors we all love and turned them into a fabulous Spinach Artichoke Egg Casserole! Every slice is packed with fluffy eggs, tender spinach, tangy artichoke hearts, and plenty of melted cheese. It’s rich, savory, and just a little over-the-top, which is exactly how I like my weekend breakfast recipes!
I love making a big and hearty breakfast (or dinner) casserole at the beginning of a busy week. It’s the perfect way to ensure that you always have a nutritious and deliciously filling homemade meal on hand for whenever you get hungry. Not to mention that it makes a wonderful snack that I can grab out of the fridge when I’m in a rush and heading out the door. This spinach artichoke egg casserole has definitely become one of my favorites to make! It’s reminiscent of a creamy spinach artichoke dip combined with fluffy eggs all baked together into a satisfying and filling bite. If you like my bake-ahead strata recipe, then you should definitely give this decadent and surpisingly easy casserole a try. Plus there are no anonymous filler ingredients involved here… Just eggs, veggies, and cheese!
Sam – ⭐⭐⭐⭐⭐ Such a great recipe for those lazy weekend mornings. Egg casseroles are the best way to get the kiddos out of bed. So GOOD!
Table of Contents
Sommer’s Recipe Highlights
Creamy Goodness – I’m obsessed with crockpot spinach artichoke dip, and this eggy version of that is totally addictive. This casserole is packed with tender veggies, fluffy eggs, and beautifully melted cheese that turns every bite into absolute creamy heaven!
Perfect for Meal-Prep – I always like to organize my meals ahead of time, and this egg casserole is the perfect meal-prep recipe. All you need are some easy-to-find fresh ingredients and it comes together in a few simple steps. I like to pop it in the fridge and reheat slices throughout the week whether for a quick dinner or a tasty snack on the go.
Comforting and Filling – This cozy casserole is an amazing protein-packed comfort food. Whether it’s for a celebratory brunch or a relaxed night in, every bite is filled with the most scrumptious combination of indulgent flavors and creamy textures.
Key Ingredients and Tips
- Eggs – To make the base of a hearty spinach artichoke casserole, I use use large eggs that I’ve stored at room temperature. Throughout the years, I’ve found that making egg based recipes, whether they’re omelettes or casseroles, always taste better when the eggs aren’t cold.
- Milk – Just a splash of milk gives the egg mixture that signature fluffy feel. I like to use whole milk because it adds a ton of richness, but any other type, like 2%, totally works.
- Artichoke hearts – Canned artichoke hearts are essential here. They give that slight tangy taste that we all love about a classic artichoke dip. Make sure to drain them before cooking to avoid a runny casserole!
- Spinach – For a wonderful pop of color and freshness, I prefer to use frozen spinach that I’ve thawed and drained beforehand. That classic combination of spinach and artichoke is dreamy, and it makes every bite incredibly tender.
- White cheddar cheese – The secret to making this creamy casserole is… Cheese! And I’m talking a whole lot of it. The first type I use is a handful of white cheddar because it adds a sharpness that pairs perfectly with the rest of the flavors. Plus, it melts really well into the spinach and artichoke.
- Parmesan – I also like to add in a sprinkle of freshly grated Parmesan. It brings a wonderful nutty flavors that makes this casserole taste even more like your favorite dip!
- Ricotta – Finally, to round out that mixture of cheese, I use a classic Ricotta to enhance the creaminess of this dish. It also helps to balance out all the bold flavors of the cheddar and parmesan, too.
- Herbs – I like to enhance the flavors of this casserole by adding in a dash of dried thyme and crushed red pepper. The former adds a wonderful earthiness and the latter brings a subtle heat that all spice-lovers crave!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep and crack – To kick off this decadent casserole, I preheat the oven to 350 degrees Fahrenheit. Then, I grease a baking dish and combine the eggs and milk in a bowl. I whisk that combo up until it’s soft and fluffy.
Drain and chop – Then, I drain and chop up the canned artichoke hearts and thawed spinach leaves. It’s really important that you remove any excess moisture, otherwise the casserole will be runny. Next, I toss the diced artichokes and spinach into the egg mixture, along with the herbs, garlic, onion, parmesan and white cheddar. I mix that all up really well and I pour it into the prepped baking dish.
Bake – Finally, I gently add big dollops of that rich and thick ricotta cheese over the top of the casserole. I’m pretty generous with these “dollops” because I LOVE ricotta. Finally, I pop the casserole into the oven for about 35 minutes. I’ll know the casserole is done when it no longer jiggles.
Recipe Variations
- Egg whites – To lighten up this really rich casserole, you can use egg whites instead of entire eggs.
- Bacon – Mmm, bacon just makes everything taste SO MUCH better, am I right?! If you’re feeling up for it, sprinkle in some crushed cooked bacon bits or cooked crumbled sausage. Not only do these both add a ton of flavor, but they’re also great for a boost of protein.
- Mediterranean – If you’d like to give this spinach artichoke casserole a Mediterranean flair, swap the white cheddar with crumbled feta, and the herbs with some dried oregano and chopped Kalamata olives. I also like to add in some diced tomatoes for a pop of red color and some added freshness.
- Double the recipe – To feed an even bigger crowd (12+ people) with this recipe use two casserole pans instead of just using one larger one. The reason for this is with one big pan it will probably need to bake longer and that might affect the delicate texture of the whole casserole. So use two and follow the directions as follows and enjoy!
- Vegetables – If you’d like a boost of veggie power, mix in some sautéed mushrooms like the cremini or button varieties, along with chopped broccoli, sautéed kale or roasted red peppers.
Serving Suggestions
This creamy, cozy and satisfying spinach artichoke egg casserole is one of my favorite recipes to make for a family brunch. Even the pickiest eaters love every bite of this dish! Plus, it makes fantastic leftovers that you can warm up throughout the week for a quick lunch or a simple dinner. Here are some of my favorite ways to serve this tasty casserole:
- Pair it with some delicious and crispy potatoes like these homemade hash browns, or this sweet potato hash version. Alternatively, try these golden and crunchy skillet potatoes!
- I also like to serve this with a piece of toasted sourdough bread or a warmed up English muffin.
- For some added protein, add a couple slices of thick-cut bacon, juicy sausage or bright smoked salmon.
- Alternatively, when I’m looking for a lighter meal, a simple green salad works perfectly!
Storing
Store leftover pieces of spinach artichoke casserole in an airtight container in the refrigerator for up to 1 week.
You can also freeze it for up to 2 months. Freezing this casserole is going to be like freezing a quiche, just without the crust. Also, as a warning, do not reheat and bake in a frozen cold casserole dish! The sudden change in temperature could crack the dish or make it explode. After baking, let cool completely. Make sure the casserole is in an airtight container (not the container you’ll reheat with) and freeze. To reheat, do not thaw. Simply bake in an oven preheated to 350 degrees for 20-25 minutes or until heated through.
To bake an uncooked casserole, just follow directions and stop before baking. Seal the mixture in an airtight container (not the container you’ll reheat with) and freeze. To bake, do not thaw. Bake it as directed in the instructions below, adding an additional 10-20 minutes to account for thawing.
Frequently Asked Questions
Yes! In fact, this is a wonderful casserole to make ahead of time, especially if you’re meal prepping. I like to prep and assemble everything the night before, store it in the fridge and then pop it in the oven right before I’m ready to serve.
Yes, just make sure to sauté it before adding to the egg mixture. Also, don’t forget to drain the cooked spinach.
That is usually because you haven’t drained the artichoke hearts and/or spinach well. I can’t stress enough how important it is to really, really drain both of these! Otherwise, you’ll get that runny casserole that no one likes.
There are a few ways to check that the egg casserole is cooked. The first is to use the knife test. Just pop a knife into the center of the casserole, and if it comes out clean, then the egg is cooked. Otherwise, use a meat thermometer to measure the internal temperature of the egg. If it’s reached 160 degrees Fahrenheit, then the casserole is done!
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More Easy Breakfast Recipes
Spinach Artichoke Egg Casserole
Ingredients
- 16 large eggs
- 1/4 cup milk
- 14 ounces artichoke hearts, 1 can drained
- 10 ounces frozen chopped spinach, 1 box thawed and drained well
- 1 cup shredded white cheddar
- 1/2 cup parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup onion, shaved
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
Instructions
- Preheat the oven to 350 degrees F and spray a 9 X 13-inch baking dish with nonstick cooking spray. Crack the eggs into a large bowl and add the milk. Whisk the eggs well to combine.
- Break the artichoke hearts up into small pieces and separate the leaves. Squeeze the spinach with paper towels to remove all excess liquid. Then add both the artichokes and the spinach to the egg mixture. Add all remaining ingredients, withholding the ricotta cheese, and stir to combine. Pour the mixture into the prepared dish.
- Dollop the ricotta cheese evenly over the surface of the egg casserole. (I usually add about 12 dollops of ricotta, then break them in half with a spoon and separate them a little, so there are 24 “pockets” of ricotta throughout the mixture.) Place in the oven and bake for 30-35 minutes, until the center of the pan is fully cooked and doesn’t jiggle when you shake the pan. Serve warm!
Hi there,
can the recipe be made completely and frozen
thanks
Hi Suzi,
Yes, wrap it well and freeze for up to 3 months. Then thaw and reheat. :)
Hi! Can half this recipe and make it in a 9×5 or 9×9?!
Hi Susie,
Yes, you can! Any size pan will work, but you will need to adjust the baking time accordingly. To bake as instructed, use an 8×8 inch dish.
How early in advance can I prep this and keep in the fridge, 2 nights possibly?
Hi Carly,
Yes, two nights ahead should be ok. Just be sure to beat the eggs REALLY well, so they don’t separate in the dish.