Go Back
Print
A generous layer of my favorite Spinach Artichoke Dip makes an appearance in these breakfast sliders with egg, ham and cheese.

Spinach Artichoke Dip Breakfast Sliders

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.

Course brunch
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15

Ingredients

  • 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

Artichoke Dip

  • 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

Instructions

  1. In a large bowl; beat together eggs, milk, salt and pepper to taste.

  2. Add eggs to a greased 13X9 casserole dish.

  3. Bake at 350 degrees for around 25 minutes or until eggs are firm.

  4. In a large bowl; combine all spinach artichoke dip ingredients.  Lightly mix until all ingredients are combined.

  5. Cut an entire package plus 3 Hawaiian rolls in half using a large serrated knife.  

  6. Place the bottom halves in a 13X9 casserole dish.  

  7. Spread a generous layer of artichoke dip over the rolls.

  8. Use a large biscuit or cookie cutter to cut 15 circles out of the baked eggs.

  9. Add the egg slices on top of the spinach dip; followed by ham slices, cheese and the tops of the rolls.  

  10. Add oregano to melted butter, spread over the tops of the rolls and sprinkle with poppy seeds.

  11. Bake for around 20 minutes at 350 degrees.