Preheat your oven to 400 degrees F and line the bottom of a 9x13 inch pan with parchment paper. Make sure the parchment overlaps the sides, so the eggs don’t touch the pan. Spray the parchment with nonstick spray.
Whisk together the eggs, milk, kosher salt, and pepper.
Whisk in the goat cheese. Pour the egg mixture into the lined pan and bake for 10 to 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 to 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.
