artichoke, sun-dried tomato, and feta egg casserole

prep: 15 MINUTES | cook: 40 MINUTES | total: 55 MINUTES | serves 12

Thanks to the flock of chickens that we keep in the backyard, we always have a ton of eggs, so we’re constantly thinking of ways to put them to good use. This recipe is pretty much the perfect solution because it not only calls for a whole bunch of eggs—18 of ’em!—but it also makes for a seriously versatile dish. We love whipping up this easy, cheesy casserole for breakfasts or brunches (it’s a staple on our Christmas morning table!) because we can either cook it the night before and heat it up right after rolling out of bed, or we can easily throw it together just before guests arrive.

Nonstick cooking spray

1 tablespoon extra-virgin olive oil

½ yellow onion, chopped

1 (14-ounce) can artichoke hearts (see Notes), drained and chopped

1 (7-ounce) jar sun-dried tomatoes, drained and chopped

3 cups packed stemmed, chopped kale (see Notes)

3 garlic cloves, minced

Kosher salt and freshly ground black pepper

½ cup crumbled feta cheese

2 tablespoons chopped fresh basil

18 large eggs

½ cup milk

1 Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish with nonstick cooking spray and set aside.

2 Heat the olive oil in a large skillet over high heat. Add the onion and cook until tender, about 3 minutes. Stir in the artichoke hearts, sun-dried tomatoes, kale, and garlic. Cook for 3 to 4 minutes, until the kale is wilted. Season to taste with salt and black pepper.

3 Pour the vegetable mixture into the prepared dish and spread it out evenly over the bottom of the dish. Sprinkle ¼ cup of the feta and the basil over the vegetables.

4 In a large bowl, whisk together the eggs and milk. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pour the egg mixture over the veggies and cheese. Top with the remaining ¼ cup feta cheese.

5 Bake for 30 to 35 minutes, until the eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Let the casserole cool for 10 minutes before slicing into squares and serving.

NOTES: Feel free to use spinach instead of kale. And while I use canned artichoke hearts, you could use jarred marinated artichoke hearts instead. Just rinse and drain before using them. You can also feel free to use any type of milk here.