Spinach Feta Breakfast Croissants Recipes

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SPINACH FETA BREAKFAST CROISSANTS



Spinach Feta Breakfast Croissants image

Spinach Feta Breakfast Croissants are an easy make ahead breakfast recipe that is ready in under 30 minutes and are perfect for breakfast on the go.

Provided by Jade Jones

Categories     Breakfast

Time 30m

Number Of Ingredients 5

1 package refrigerated crescent rolls
5 large eggs ( scrambled)
1 cup cherry tomatoes ( halved)
1 cup feta cheese ( crumbled)
16 spinach leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Cook eggs just until set. The eggs will cook a little longer in the oven so do not overcook.
  • To assemble, unroll and separate croissants into their individual triangles.
  • Place 2 spinach leaves per triangle.
  • Add about 2 - 3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
  • Top with 1 - 2 Tbsp feta cheese crumbles.
  • Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling tucking under the end.
  • Bake for 12-15 minutes until golden brown.

Nutrition Facts : Calories 196 kcal, Carbohydrate 13 g, Protein 7 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 132 mg, Sodium 479 mg, Sugar 4 g, ServingSize 1 serving

SPINACH FETA STRATA



Spinach Feta Strata image

This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me.-Pat Lane, Pullman, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9

10 slices French bread (1 inch thick) or 6 croissants, split
6 large eggs, lightly beaten
1-1/2 cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
1 cup crumbled feta cheese

Steps:

  • In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

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