How To Make Artichoke Dip Breakfast Sandwiches
INGREDIENTS
- 1/3 cup sour cream
- 1 (14-ounce) can artichoke hearts, drained and finely chopped
- 10 ounces frozen spinach, thawed
- 12 large eggs
- 1 3/4 cups shredded mozzarella cheese
- 15 Hawaiian sweet dinner rolls
- 15 thin slices of ham, folded to match the size of the dinner rolls
- 1 cup finely grated parmesan cheese
- 1 cup milk
- 3 tablespoons melted butter
- 6 ounces cream cheese, softened to room temperature
- Ground black pepper
- Kosher salt
DIRECTIONS
Step 1
Preheat your oven to 350 degrees.
Step 2
Prepare a 9×13 baking dish by spraying it with nonstick spray and lining it with parchment paper, ensuring the parchment extends over the sides. Also, spray the parchment with nonstick spray.
Step 3
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 4
Pour the egg mixture into the prepared baking dish and bake until the eggs are set, which takes approximately 20 minutes. Once done, take it out of the oven and set it aside.
Step 5
In a medium bowl, combine the cream cheese and sour cream, stirring until smooth.
Step 6
Fold the parmesan cheese, spinach, and artichokes into the cream cheese mixture. Season with salt and pepper to taste.
Step 7
Using a serrated knife, cut the rolls in half horizontally. Place the bottom half of the rolls into a 9×13 baking dish.
Step 8
Spread the spinach artichoke dip evenly over the bread, followed by the shredded mozzarella.
Step 9
Gently turn the baked eggs out of the pan and place them on top of the cheese layer.
Step 10
Add the ham on top of the eggs.
Step 11
Finally, place the top half of the rolls over the ham and brush it with melted butter.
Step 12
Bake until the cheeses are melted, and the tops of the rolls turn golden, typically about 20-25 minutes.
Step 13
Once baked, slice the bread into sandwiches and serve this delicious dish. Enjoy!
