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Spinach Egg Croissants

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


  • 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 shredded Monterey Jack cheese
  • 8 croissants, split
  • 2 cups prepared hollandaise sauce


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

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