Spinach Egg Croissants Recipe

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Spinach Egg Croissants Recipe
Spinach Egg Croissants Recipe photo by Taste of Home
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Spinach Egg Croissants Recipe

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4 1 1
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This special breakfast entree is a real treat on weekends when I have time to enjoy a relaxing meal.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

2 each: 596 calories, 43g fat (22g saturated fat), 364mg cholesterol, 891mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 19g protein.

  • 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
  1. 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.
  2. Toast croissant halves under broiler until golden brown. Top with egg mixture and hollandaise sauce. Yield: 8 servings.
Originally published as Spinach Egg Croissants in Country Extra May 2002, p49

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mscopper User ID: 6353779 34869
Reviewed Nov. 19, 2011

"Very,very good!"

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