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Italian Breakfast Casserole with Artichokes and Spinach

This delicious casserole is a twist on your typical breakfast fare in that it includes artichokes and spinach, along with flavorful Italian sausage.

Italian Breakfast Casserole with Artichokes and Spinach

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I love making breakfast casseroles and often make them for not only breakfast, but as a “B4D” (Breakfast for Dinner) dish.

Having our own chickens, we will find ourselves with an abundance of fresh, farm eggs at times. This recipe uses a whole dozen eggs, so it is a great way to use up an excess of them.

chickens free ranging in the yard

It is also a wonderful recipe for brunch-style potlucks. The leftovers are just as tasty the next day.

Italian Breakfast Casserole with Artichokes and Spinach

To Make This Italian Breakfast Casserole you will need:

  • Italian sausage
  • eggs
  • jarred artichoke hearts
  • garlic
  • sun-dried tomatoes
  • frozen spinach, thawed
  • nutritional yeast
  • coconut cream
  • Italian seasoning
  • nutritional yeast
  • sea salt
  • black pepper
  • 9 x 13 baking dish
  • coconut oil
  • mixing bowls
  • whisk
  • skillet
  • paper towels
  • jarred marinara sauce (optional)

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fresh farm eggs in a bowl

To begin, you’ll preheat your oven to 350 degrees.

Next you’ll cook some bulk Italian sausage. I prefer to use the hot kind, but you can use mild if you prefer. Cook it in a skillet until it is nice and browned and cooked through.

Break the sausage up with your utensil as it cooks.

Italian sausage in skillet

Once the meat has cooked, scoop it out to a dish that is lined with paper towels, to absorb the excess grease. Set it aside for now.

Drain a jar of artichoke hearts and coarsely chop them up.

artichoke  hearts on cutting board

Drain some frozen spinach and squeeze it with your hands to remove all of the excess liquid.

spinach in a colander

Lightly coat the inside of a 9×13 baking dish with coconut oil or ghee.

Spread the sausage, chopped artichokes and spinach in the pan. Top with some diced, sun-dried tomatoes.

sausage, spinach and artichokes in baking dish

In a mixing bowl, combine 12 eggs, coconut cream, nutritional yeast, Italian seasoning, salt, pepper and garlic. Whisk it all together until it is nice and bubbly.

This is a lot of eggs to whisk by hand. I do this with the whisk attachment for my electric immersion blender.

eggs beaten in mixing bowl

Pour the egg mixture into the baking dish.

egg mixture poured into dish

Bake the breakfast casserole for 30-35 minutes or until the eggs are set or a knife inserted in the center comes out clean.

Italian Breakfast Casserole with Artichokes and Spinach

If you like, you can serve this with some of your favorite Marinara sauce as a topping.

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Yield: 8

Italian Breakfast Casserole with Artichokes and Spinach

Italian Breakfast Casserole with Artichokes and Spinach

This delicious casserole is a twist on your typical breakfast fare in that it includes artichokes and spinach, along with flavorful Italian sausage.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 lb bulk Italian sausage (hot or mild, according to preference)
  • 1 jar (8 oz) marinated artichoke hearts, drained
  • 1 cup frozen spinach, thawed
  • 1/2 c sun-dried tomatoes, diced
  • 12 eggs
  • 1/2 c coconut cream (unsweetened)
  • 1/4 c nutritional yeast
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • (optional) marinara sauce for serving

Instructions

  1. To begin, you’ll preheat your oven to 350 degrees.
  2. Cook the bulk Italian sausage in a skillet until it is nice and browned and cooked through. Break the sausage up with your utensil as it cooks.
  3. Once the meat has cooked, scoop it out to a dish that is lined with paper towels, to absorb the excess grease. Set it aside for now.
  4. Coarsely chop the drained artichoke hearts.
  5. Squeeze the thawed spinach with your hands to remove all of the excess liquid.
  6. Spread the sausage, chopped artichokes and spinach in the pan. Top with the diced, sun-dried tomatoes.
  7. In a mixing bowl, combine the eggs, coconut cream, nutritional yeast, Italian seasoning, salt, pepper and garlic. Whisk it all together until it is nice and bubbly. (NOTE: This is a lot of eggs to whisk by hand. I do this with the whisk attachment for my electric immersion blender.)
  8. Pour the egg mixture into the baking dish.
  9. Bake the breakfast casserole for 30-35 minutes or until the eggs are set or a knife inserted in the center comes out clean.
  10. If you like, you can serve this with some of your favorite Marinara sauce as a topping.
  11. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 421Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 312mgSodium: 856mgCarbohydrates: 21gFiber: 3gSugar: 14gProtein: 24g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

This recipe was shared in Meal Plan Monday.

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