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Spinach Egg Croissants

 Spinach Egg Croissants
This special breakfast entree is a real treat on weekends when I have time to enjoy a relaxing meal.
8 ServingsPrep/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.
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.