Overnight Artichoke & Spinach Egg Bake

By: Krolls Korner

18 Comments

Updated: 05/16/2026

This Overnight Artichoke Spinach Egg Bake has quickly become one of my favorite make-ahead breakfasts because it’s hearty, flavorful, and packed with veggies in every bite.

The toasted English muffins on the bottom soak up the creamy egg mixture perfectly while still keeping a little texture throughout the casserole. Combined with sautéed spinach, red bell peppers, onions, tangy marinated artichokes, and melty white cheddar cheese, every bite is savory, cozy, and incredibly satisfying.

One of my favorite things about this recipe is how convenient it is. You can assemble everything the night before, let it chill overnight, and simply bake it the next morning. It’s the perfect stress-free breakfast for holidays, weekend brunches, baby showers, or anytime you need to feed a crowd.

And the leftovers? Honestly just as good the next day. This Artichoke Spinach Egg Bake reheats beautifully, making it ideal for meal prep or easy weekday breakfasts throughout the week.

If you’re wanting even more breakfast casserole recipes to try, check out my Easy Eggs Benedict Casserole, Slow Cooker Breakfast Casserole, and Pumpkin French Toast Casserole!

Table Talk with Tawnie

Anything that can be made the night before and baked the next morning is always a winning recipe in my book! (Like my Overnight Cinnamon Rolls, Overnight No-Knead Bread, and my Breakfast Sausage Casserole). I love that this recipe is packed with veggies, flavorful marinated artichokes, and is hearty thanks to the English muffins scattered on the bottom. I like to make this for brunch often and it always reheats well for leftovers… if there are any!

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• English Muffins: The cubed English muffins act as the hearty base of this casserole, soaking up the egg mixture while still keeping little pockets of texture throughout. Toasting them first helps prevent the casserole from becoming soggy.
• Eggs: Eggs hold the entire casserole together and create the fluffy, creamy texture. Whisking them thoroughly with the milk and cheese ensures every bite bakes up light and tender.
• Marinated Artichokes: Marinated artichokes add tangy, briny flavor that makes this breakfast casserole taste extra special. Be sure to drain them well before chopping so the casserole doesn’t become watery.
• Red Bell Pepper: Red bell pepper adds subtle sweetness and a pop of color that balances the savory spinach, cheese, and artichokes. Dice it small so it cooks evenly throughout the casserole.
• Fresh Baby Spinach: Fresh spinach adds color, freshness, and extra veggies to every bite. It cooks down quickly in the skillet and pairs perfectly with the creamy eggs and cheese.
• White Cheddar Cheese: Sharp white cheddar melts beautifully into the egg mixture and adds rich, savory flavor. Freshly shredded cheese works best for smooth melting and the creamiest texture.
• Whole Milk: Whole milk helps create a soft, custardy egg bake that stays creamy and fluffy after baking. Using full-fat milk gives the casserole the best texture and richness.
• Other Ingredients Needed: Unsalted butter, yellow onion, garlic, salt, black pepper, fresh dill or chives
• Optional Toppings for Serving: More fresh herbs, feta cheese, hot sauce, salsa

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Toast the English Muffins

Preheat the oven to 350°F. Spread the cubed English muffins onto a baking sheet and bake for 8–10 minutes, until lightly crisp. Toss the toasted cubes with melted butter, then transfer to a greased 9×13-inch baking dish.

Cook the Veggies

In a large skillet, melt the remaining butter over medium heat. Sauté the diced bell pepper and onion for about 5 minutes, until softened. Stir in the salt, garlic, and spinach, cooking until the spinach wilts. Remove from heat and mix in the chopped artichokes and fresh dill or chives.

Assemble the Casserole

Spoon the veggie mixture evenly over the toasted English muffins in the baking dish.

Make the Egg Mixture

In a large bowl, whisk together the eggs, milk, shredded white cheddar cheese, and black pepper until fully combined. Pour evenly over the casserole. Cover tightly and refrigerate for at least 2 hours or overnight.

Bake & Serve

When ready to bake, preheat the oven to 375°F. Remove the casserole from the refrigerator, uncover, and bake for 40–45 minutes, or until the eggs are fully set and the top is lightly golden. Garnish with fresh herbs, feta cheese, salsa, or hot sauce, if desired.

Expert Tips

• Toast the English muffins before assembling the casserole so they hold their texture and don’t become soggy overnight.
• Drain the marinated artichokes really well to prevent excess moisture in the casserole.
• Freshly shred the cheese for the smoothest melt and best texture.
• Cover loosely with foil if the top begins browning too quickly during baking.
• The casserole is done when the center is set and no longer jiggly. A knife inserted into the center should come out mostly clean.
• For cleaner slices, allow the egg bake to rest for 10 minutes before serving.

Variations / Substitutions

• Other veggies: If you have other veggies on hand you’d like to add to this easy egg bake, go for it! Just make sure to cook them first (either sauté or steam them) before adding them to the spinach egg bake. Thin: broccoli, asparagus, mushrooms, zucchini… the options are endless!
• Swap the cheese: You could also change up this veggie egg bake recipe by using different types of cheese in it. Goat cheese, Gruyère, mozzarella, Monterey Jack, feta, Swiss, or your favorite cheese mixture would all be delicious.
• Add meat: Add cooked breakfast sausage, bacon, diced ham, or shredded rotisserie chicken for extra protein.
• More greens: Use kale instead of (or in addition to) spinach for a heartier green.
• Different bread: Substitute sourdough bread, French bread, or croissants for the English muffins.
• Dairy options: Half-and-half can be substituted instead of the milk for a richer, creamier casserole. I’d recommend reducing the amount to 1 3/4 cups if so. If you want to use heavy cream, I’d reduce the amount to just 1 cup so the egg bake doesn’t become too dense. And of course, you can use your favorite dairy-free milk instead of whole milk if desired.
• Spice it up! Add crushed red pepper flakes or diced jalapeños for a little heat.
• Other fresh herbs: Fresh parsley, basil, or green onions work well if you don’t have dill or chives.

Storage / Freezing

• Storage: Store leftovers tightly covered in the refrigerator for up to 4 days.
• Reheating: Reheat individual slices in the microwave in 30-second increments until warmed through. To reheat larger portions, cover with foil and warm in a 325°F oven until heated through.
• Freezing: 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.
• Tip: I don’t recommend freezing the unbaked casserole because the eggs and dairy can become watery after thawing.

FAQs

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4.85 from 19 reviews

Overnight Artichoke Spinach Egg Bake

Prep: 10 minutes mins

Fridge time: 8 hours hrs

Cook: 45 minutes mins

Total: 8 hours hrs 55 minutes mins

Servings: 15 servings

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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.

1/2x1x2x3x

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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)

Get Recipe Ingredients

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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
  
• 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
  
• 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
  
• 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
  
• Add to pan: Place the veggies on top of the English muffins in an even layer.
  
• 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
  
• Pour: Pour the egg mixture over the veggies.
  
• Chill: Cover with plastic wrap and place in fridge for at least 2 hours or overnight. Start Timer
  
• 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
  

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 Information

Serving: 1square slice, Calories: 236kcal (12%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally posted in March 2020. It was updated with new photos and additional tips and tricks in May 2026.

📸 Photography by Angelica Oles