These Spinach Artichoke Dip Breakfast Sliders are packed with plenty of flavor with a generous layer of my favorite dip, baked eggs, cheese and ham. Hawaiian rolls add a welcome bit of sweetness for this delight that can be enjoyed anytime during the day.
These breakfast sliders are SO flavorful and worth a bit of extra work to make the coveted, spinach artichoke dip. I really think this dip could be smothered on just about any kind of food for an even greater taste. Stuff it in your chicken or bake it over your salmon…the possibilities are endless.
I find it easiest to bake the eggs in a casserole dish. Then, you are able to cut the eggs into perfectly round shapes for each roll. You could also, just scramble the eggs if preferred. You might just want to use a fork when you dig into these delights that are just oozing with goodness.
I have a skinny version of this spinach artichoke dip that you could also use to make this recipe a bit healthier. You could also leave the ham off like I do if you don’t eat pork. I think, my husband really appreciated getting a little red meat for a change with these babies. He probably feels like he is about to sprout feathers and grow a beak….winner winner chicken dinner! Everyone in my family prefers breakfast food, so we are often eating french toast and eggy delights for dinner! Its a great way to bribe the kids into eating vegetables (they might be dipping them in syrup). You could also, prepare the spinach dip ahead of time and scramble up some eggs for a quick and easy dinner idea.
These Spinach Artichoke Dip Breakfast Sliders are packed with plenty of flavor with a generous layer of my favorite dip, baked eggs, cheese and ham. Hawaiian rolls add a welcomed bit of sweetness to this delight.
- 12 eggs
- 1 1/2 C. Milk
- 7 slices Colby jack cheese
- 2 tbsp. Butter; melted
- 2 tsp. poppy seeds (optional)
- 1/2 tsp. oregano
- 15 slices honey ham
- 15 Hawaiian sweet dinner rolls
- 8 oz. cream cheese; softened
- 1/2 C. mayonnaise
- 1/2 C. Parmesan/Romano Grated Cheese
- 1/2 tsp. oregano
- 2 tsp. Worcestershire sauce or Dijon mustard
- 1 pinch red pepper flakes
- 2 tsp. minced garlic
- 14 oz. can artichoke hearts; roughly chopped
- salt and pepper to taste
In a large bowl; beat together eggs, milk, salt and pepper to taste.
Add eggs to a greased 13X9 casserole dish.
Bake at 350 degrees for around 25 minutes or until eggs are firm.
In a large bowl; combine all spinach artichoke dip ingredients. Lightly mix until all ingredients are combined.
Cut an entire package plus 3 Hawaiian rolls in half using a large serrated knife.
Place the bottom halves in a 13X9 casserole dish.
Spread a generous layer of artichoke dip over the rolls.
Use a large biscuit or cookie cutter to cut 15 circles out of the baked eggs.
Add the egg slices on top of the spinach dip; followed by ham slices, cheese and the tops of the rolls.
Add oregano to melted butter, spread over the tops of the rolls and sprinkle with poppy seeds.
Bake for around 20 minutes at 350 degrees.