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Overhead photo of a baked overnight artichoke spinach egg bake in a light blue casserole dish with a square slice lifted on a spatula. The cheesy breakfast casserole is filled with spinach, marinated artichokes, red bell peppers, toasted English muffin pieces, and chopped chives sprinkled on top.
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Overnight Artichoke Spinach Egg Bake

This Overnight Artichoke Spinach Egg Bake is the ultimate make-ahead brunch recipe! Packed with savory veggies, melty cheese, marinated artichokes, and toasted English muffins, this hearty breakfast casserole is easy to prep the night before and bake fresh in the morning.
Course Breakfast
Cuisine American
Keyword egg bake
Prep Time 10 minutes
Cook Time 45 minutes
Fridge time 8 hours
Total Time 8 hours 55 minutes
Servings 15 servings
Calories 236kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the veggies:

  • 6 Tbsp. unsalted butter
  • 6 english muffins, cubed
  • 1 red bell pepper, diced small
  • 1 small yellow onion, diced small
  • 1/2 tsp. salt
  • 4 cloves garlic, minced
  • 5 oz. fresh baby spinach
  • 14.5 oz. marinated artichokes, liquid drained and chopped
  • 2 Tbsp. fresh dill or chives

For the eggs:

  • 12 large eggs
  • 2 cups whole milk
  • 2 cups white cheddar cheese, shredded
  • 1/2 tsp. black pepper

For serving (optional toppings):

  • more fresh herbs
  • feta cheese
  • hot sauce
  • salsa
  • avocado, sliced
US Customary - Metric

Instructions

  • Toast the English muffins: Preheat the oven to 350°F. Cut the English muffins into cubes and place on a baking sheet. Toast for ~8-10 minutes or until slightly crisp. Start Timer Remove from oven (turn oven off) and allow to cool. Toss bread cubes in 3 Tbsp. melted butter and place in prepared pan and set aside.
    6 english muffins, 3 Tbsp. unsalted butter
    Two-panel collage showing cubed English muffins in a parchment-lined baking dish. In the first frame, melted butter is being poured over the bread cubes. In the second frame, a spatula is used to toss the bread cubes to evenly coat them with butter.
  • Saute the veggies: In a large sauté pan, melt 3 Tbsp. butter and sauté the bell pepper and onion for about 5 minutes, stirring occasionally. Start Timer
    1 red bell pepper, 1 small yellow onion, 3 Tbsp. unsalted butter
    Three-panel collage showing diced red bell peppers and onions being added to a buttered skillet, followed by the vegetables cooking together until softened.
  • Continue to saute: Season with salt, and then add in the garlic and fresh spinach until the spinach cooks down.
    1/2 tsp. salt, 4 cloves garlic, 5 oz. fresh baby spinach
    Three-panel collage showing minced garlic added to sautéed onions and bell peppers, fresh baby spinach added to the skillet, and the spinach wilted into the vegetable mixture while being stirred with a spatula.
  • Add remaining veggies: Remove from heat and stir in the chopped artichokes and fresh dill (or chives).
    14.5 oz. marinated artichokes, 2 Tbsp. fresh dill or chives
    Two-panel collage showing chopped marinated artichokes and chives added to the spinach and vegetable mixture, followed by the fully combined filling cooked together in the skillet.
  • Add to pan: Place the veggies on top of the English muffins in an even layer.
    Two-panel collage showing buttered English muffin cubes layered in a casserole dish and the spinach, bell pepper, onion, and artichoke mixture spooned evenly over the bread.
  • Make the egg mixture: Crack 12 eggs into a large bowl. Add in the cheese, milk, and pepper. Whisk together until eggs are completely broken up.
    12 large eggs, 2 cups whole milk, 2 cups white cheddar cheese, 1/2 tsp. black pepper
    Four-panel collage showing eggs cracked into a mixing bowl, shredded white cheddar cheese and seasonings added, milk poured into the bowl, and the egg mixture whisked until smooth and fully combined.
  • Pour: Pour the egg mixture over the veggies.
    Two-panel collage showing the egg and cheese mixture being poured over the English muffin and vegetable layers in a casserole dish, followed by the assembled overnight egg bake topped with additional shredded cheese and visible spinach, bell peppers, and marinated artichokes.
  • Chill: Cover with plastic wrap and place in fridge for at least 2 hours or overnight. Start Timer
    Overhead image of the assembled overnight artichoke spinach egg bake in a blue casserole dish covered tightly with plastic wrap before refrigerating overnight.
  • Bake & enjoy: When ready to bake, preheat the oven to 375°F. Remove plastic wrap. Bake for 40-45 minutes or until eggs are cooked. Start Timer Enjoy with fresh chives, salsa, hot sauce, feta cheese, avocado slices, etc. on top!
    more fresh herbs, feta cheese, hot sauce, salsa, avocado
    Two-panel collage showing the fully baked overnight artichoke spinach egg bake in a blue casserole dish on the left and a plated square slice on the right. The casserole is filled with spinach, red bell peppers, English muffins, melted cheese, and marinated artichokes, garnished with chopped chives.

Video

Notes

  • Get creative and add your favorite veggies in this dish that you may have on hand: broccoli, asparagus, mushrooms, kale, etc. 
  • Store leftovers tightly covered in the refrigerator for up to 4 days.
  • Freeze baked slices individually wrapped in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.

Nutrition

Serving: 1square slice | Calories: 236kcal