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Spinach Egg Croissants Recipe

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This special breakfast entree is a real treat on weekends when I have time to enjoy a relaxing meal.

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Spinach Egg Croissants Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1 cup sliced fresh mushrooms
1 package (10 ounces) fresh spinach, chopped
1 small onion, chopped
2 to 3 tablespoons canola oil
10 eggs, lightly beaten
1 cup (4 ounces) shredded Monterey Jack cheese
8 croissants, split
2 cups prepared hollandaise sauce

Directions

In a large skillet, saute the mushrooms, spinach and onion in oil until tender. Add eggs; cook and stir over medium heat until eggs are completely set. Stir in cheese.
Toast croissant halves under broiler until golden brown. Top with egg mixture and hollandaise sauce. Yield: 8 servings.

Nutritional Facts 1 serving (2 each) equals 596 calories, 43 g fat (22 g saturated fat), 364 mg cholesterol, 891 mg sodium, 34 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Spinach Egg Croissants in Country Extra May 2002, p49

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