Artichoke Dip Breakfast Sandwiches Recipe

Name: Artichoke Dip Breakfast Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large eggs; 1 cup milk; 6 ounces cream cheese, softened to room temperature; 1/3 cup sour cream; 1 cup finely grated parmesan cheese; 10 ounces frozen spinach, thawed; 1 (14 ounce) can artichoke hearts, drained and well chopped; 15 hawaiian sweet dinner rolls; 1 3/4 cups shredded mozzarella cheese; 15 thin slices ham, folded into the size of the dinner rolls; 3 tablespoons melted butter; kosher salt; ground black pepper

Servings: persons

12 large eggs
1 cup milk
6 ounces cream cheese, softened to room temperature
1/3 cup sour cream
1 cup finely grated parmesan cheese
10 ounces frozen spinach, thawed
1 (14 ounce) can artichoke hearts, drained and well chopped
15 hawaiian sweet dinner rolls
1 3/4 cups shredded mozzarella cheese
15 thin slices ham, folded into the size of the dinner rolls
3 tablespoons melted butter
kosher salt
ground black pepper

1
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment.
2
In a large bowl, whisk to combine the eggs, milk, salt and pepper. Pour into the prepared dish and bake until eggs are set, about 20 minutes. Remove from oven and set aside.
3
In a medium bowl, stir to combine the cream cheese and sour cream until smooth. Fold in the parmesan cheese, spinach and artichokes and season with salt and pepper.
4
Use a serrated knife to cut the rolls in half horizontally, then place bottom half in a 9x13 baking dish. Top the bread with the spinach artichoke dip, then shredded mozzarella. Turn the eggs out of the pan on top of the cheese, then top with the ham. Place the top half of the bread over the ham and brush with melted butter.
5
Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.

1599

kcal

Calories

112

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 large eggs, 1 cup milk, 6 ounces cream cheese, softened to room temperature, 1/3 cup sour cream, and more.

Yes, Artichoke Dip Breakfast Sandwiches falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke Dip Breakfast Sandwiches

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