ARTICHOKE DIP BREAKFAST SANDWICHES

Artichoke Dip Breakfast Sandwiches image

Provided by Food.com

Time 55m

Yield 15 sandwiches

Number Of Ingredients 13

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

Steps:

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment.
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.
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.
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.
Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.