Imagine a breakfast dish that's not just a meal, but a culinary experience that will transform your morning routine! This Spinach Artichoke Egg Roulade is the perfect blend of creamy, savory, and absolutely irresistible flavors that will make your taste buds dance with joy. Forget boring breakfast options – this elegant, restaurant-worthy dish is surprisingly easy to make and guaranteed to impress everyone at your table, from family to brunch guests.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, chopped
- 1/2 cup cream cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper, ensuring the paper overhangs slightly on the sides for easy removal.
- In a medium bowl, whisk the eggs thoroughly until well combined and slightly frothy. Season with salt and pepper to taste.
- Prepare the filling by mixing chopped spinach, chopped artichoke hearts, cream cheese, and shredded mozzarella in a separate bowl. Mix until ingredients are evenly distributed.
- Brush the parchment-lined baking sheet with olive oil to prevent sticking. Pour the whisked eggs evenly across the baking sheet, creating a thin, uniform layer.
- Bake the egg layer for 8-10 minutes, or until the eggs are just set but still slightly soft and not browned. Remove from oven and let cool for 2-3 minutes.
- Carefully spread the spinach artichoke cheese mixture evenly across the surface of the cooked egg layer, leaving a small border around the edges.
- Using the parchment paper as a guide, gently roll the egg roulade from the shorter end, creating a tight spiral. The parchment paper will help prevent sticking and assist in rolling.
- Return the rolled roulade to the oven and bake for an additional 5-7 minutes to melt the cheese and warm the filling.
- Remove from oven and let rest for 2-3 minutes. Slice into 1-inch thick rounds using a sharp knife.
- Serve warm, garnishing with additional fresh chopped herbs like parsley or chives if desired. Can be accompanied by a light salad or breakfast potatoes.
Tips
- Egg Temperature Matters: Use room temperature eggs for a more uniform and smoother egg layer that rolls more easily.
- Don't Overcook: The key to a tender roulade is removing the egg from the oven when it's just set but still slightly soft. Overcooked eggs can become rubbery.
- Parchment Paper is Your Best Friend: Use it not just for non-stick purposes, but as a rolling guide to create a perfect, tight spiral.
- Cheese Mixing Tip: Ensure your cream cheese is softened before mixing to create a more homogeneous filling.
- Customize Your Filling: Feel free to add extra herbs like dill or chives, or include crispy bacon bits for added flavor and texture.
- Make Ahead Friendly: You can prepare the components ahead of time and assemble just before baking, making it perfect for meal prep or entertaining.
- Serving Suggestion: Pair with a light mixed green salad or roasted breakfast potatoes for a complete and satisfying meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 15g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 280mg
