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This spinach artichoke egg roulade is the perfect way to start your day. It is packed with frozen chopped spinach, artichoke hearts, and goat cheese.
Why you’ll love this egg roulade recipe!
I love making a fancy breakfast on the weekends. However, I want that breakfast to look fancy but not take much time. It’s a balancing act.
This egg roulade is filled with a delicious spinach artichoke mixture, rolled up with goat cheese baked eggs, and sprinkled with Parmesan cheese.
So that means, if you love a breakfast that looks fancy but isn’t fancy, this is the one for you. PLUS, the eggs contain goat cheese, which makes them even tastier! If you’re not a fan of goat cheese, you could substitute it with feta cheese. Either will work well here.
I also like to think this is the perfect brunch or Mother’s Day type of recipe. It can be made and cooled to room temperature and still taste delicious! However, I personally like it best warm from the oven.
It reminds me of quiche. Great hot from the oven, cold from the fridge, or resting at room temperature!
Ingredients needed
- Large eggs
- Goat cheese
- Milk
- Kosher salt
- Black pepper
- Frozen spinach
- Artichoke hearts
- Sour cream
- Grated Parmesan cheese
My Pro Tips
Egg Roulade Recipe Tips
Make sure to fully cover your 9×13 baking dish with parchment paper so the eggs don’t touch the pan and stick.
I like to use a 9×13 sheet pan because I like the shape better than a casserole dish.
Mix the filling up to a day in advance and leave it covered in the refrigerator.
Be sure to squeeze excess water out of your spinach. This step is crucial to prevent a runny filling.
You can make the roulade up to a day in advance. Just wrap it in plastic wrap and store it in the fridge. Directions are in the instructions.
Adding other fillings
Want to add in some extra protein? Maybe you’re a big fan of mushrooms? Well, those goodies can be added with just a few minor changes.
- Adding meat: Mix pre-cooked bacon, sausage crumbles, or ham into the spinach artichoke mixture. Don’t use uncooked meat, as it will not have time to cook fully in the oven.
- Veggies: If you want to add onions, finely chopped peppers, or mushrooms to your filling, cook them until soft before mixing them into the spinach mixture.
More egg recipes
Spinach Artichoke Egg Roulade
Ingredients
- 6 large eggs
- 2 ounces goat cheese, room temperature
- 2 tablespoons milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup frozen spinach, measure 1 cup while it's frozen, thaw, and ring out any extra water in the spinach *see notes
- 1/2 cup chopped artichoke hearts, about half of a 15 ounce can
- 1/3 cup sour cream
- 1/2 cup grated parmesan cheese, divided
Instructions
- Preheat the oven to 400 degrees F and line the bottom of a 9×13 inch pan with parchment paper. Ensure the parchment paper overlaps the sides so the eggs don't touch the pan. Spray the parchment with nonstick spray.
- Whisk together the eggs, milk, salt and pepper.
- Whisk in the goat cheese. Pour the egg mixture into the lined pan and bake for 10-12 minutes.
- The eggs are done when you jiggle the pan and the eggs don’t jiggle.
- In a medium-sized mixing bowl add spinach, chopped artichoke hearts, sour cream, and 1/4 cup of the grated Parmesan cheese . Mix until combined.
- Remove eggs from the oven and spread the spinach artichoke mixture evenly over the surface. Leaving a 1/2 inch-1 inch border around the side. Gently roll the egg up.
- At this point you can wrap the rolled eggs in plastic wrap and refrigerate until you're ready to use. So you can make it a day ahead and just continue to the next step when you're ready to serve it.
- Sprinkle with parmesan cheese. Bake for an additional 10 minutes, or 15-20 minutes if it's been refrigerated, or until the parmesan cheese starts to slightly brown.
- Remove from the oven and slice into 8 pieces. Serve immediately.
Notes
- To ring out the spinach, I like to put the thawed spinach in thick paper towels or a tea towel and ring it out until it is dry and no more water comes from the spinach. Frozen spinach holds a lot of excess water, so don’t skip this step.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
wow, I do not think I have seen anything like this. tasty!
this. looks. amazing! i cannot wait to try it, seriously. much prettier and fun to serve than an omelet .. 🙂 (also, i totally back you up on the twitter endorsement. i am fully addicted)
Whoa, this bad boy is actually *wrapped* in the egg concoction?! That’s seriously impressive–I thought it was rolled up in some sort of tortilla or flatbread at first glance. I would love to serve this at a brunch, or as an appetizer at a potluck! Thanks for sharing. 🙂
FEEEEEEEEEEEEEEEEED MEEEEEEEEEEE!!! Wow! Great job Julia!
My aunt made one of these during a massive familiy reunion and it was a huge hit! I had no idea it had a fancy name! 😉 But the great thing is, you can quadruple this recipe and use a huge sheet pan to feed a lot of people!
This looks so good and I don’t even like goat cheese–I’m sure I could find some other deliciousness to spread in there. But I am DEFINITELY joining you girls for mimosas!!! (What I’m really saying is that you better invite me!)
All going on my grocery list!
fab idea! Making that real soon!
Just trying this recipe…it seems to have come out ok …more by luck than the recipe !…..what is the sour cream for …I mixed it with the spinach and artichokes ….and as to 20 minutes at 400F ,12 minutes is more like it
Hi David – I took your comment and went ahead and retested this recipe. It’s been years since it has been touched. I made some changes based on your feedback – thank you!
I see you altered the instructions …I did make it like this and it was very tasty …I served it as a starter and all my guests loved it ..My only note is that keep an eye one the time in the oven as your oven heat may vary ..I remved it after 12 minutes
Hi David – yes I went ahead and restested the recipe and altered it based on your feedback and my finding during testing. Thank you so much for commenting!