Croissant Breakfast Sandwich with Spinach

For this vegetarian croissant breakfast sandwich, croissants are filled with scrambled eggs mixed with creamy spinach and sundried tomatoes, then baked to crispy perfection.

I love a good breakfast sandwich, and living in France, my favorite delivery device is obviously a croissant. Bagels and English muffins have their appeal of course, but there’s something about the crispy, buttery layers of a croissant that are next level breakfast sandwich-ing.

Why Make This Recipe

• Great On-the-Go Breakfast: You can wrap one of these up, and eat it wherever you like. Imagine how happy you'd be to unwrap one of these at your desk!
• Vegetarian Option: This sandwich is completely vegetarian but still packed with great flavors. Perfect if you are working on reducing your meat consumption!
• Great for Groups: You can make several of these at once, which makes them perfect to serve for a bunch of hungry family members, or wrap some up to reheat later.

🥗 Ingredients

• Eggs: Feel free to replace with egg-whites, or with a combination of egg whites and whole eggs. 
• Baby spinach: Baby arugula would work here as well. Or even some finely shredded kale or swiss chard.
• Sun-dried tomatoes: You can leave these out if you prefer, or you can replace with quartered fresh cherry tomatoes 
• Cream cheese: I love the luxuriousness that cream cheese adds to the spinach mixture, but you could leave it out if you like. You could also replace with a little bit of feta. Or, you could cook down a bit of heavy cream in a small saucepan until it thickens, and add that to your spinach mixture.

🥣 Step-by-Step Instructions

First, preheat your oven to 350 degrees Fahrenheit or 175 Celsius. Then whisk 8 eggs together until whites and yolks are completely combined. Season with ¼ t. salt and ¼ t. pepper.

Slice croissants in half horizontally. Heat 2 teaspoons of olive oil in a medium-sized nonstick saucepan over medium-high heat. Add 4 ounces of baby spinach and 2 tablespoons of chopped sun-dried tomatoes, and cook until spinach wilts, 3-5 minutes. Drain out any liquid by pressing the mixture against one side of the pan, and letting the excess liquid pool into the other side where you can scoop it out with a spoon.

Now stir in 2 tablespoons of cream cheese and cook until completely melted, about 2 minutes.

Remove spinach mixture to a bowl. Wipe out pan and add 1 tablespoon of butter. Melt over medium-low heat. Add eggs and cook slowly, using a rubber spatula to scrape along the bottom of the pan and around the sides frequently. The lower the heat, the longer this takes, but the creamier your finished eggs will be.

When eggs are just scrambled to your liking, stir in the spinach mixture. Now, lay out the bottoms of your croissants on a 9x13-inch baking dish, and divide the egg-spinach mixture between them. Sprinkle each with feta, then put on the tops of the croissants.

Bake for 10-15 minutes, until cheese starts to melt and croissants are crispy and lightly toasted on top. 

🧐 Recipe FAQs

👩‍🍳 Expert Tips

This is a very flexible recipe, and you can get creative with the filling. For a non-vegetarian version, you could add cooked bacon or chopped ham to your scrambled eggs, along with some cheddar cheese. Or try combining your eggs with sautéed mushrooms and onions, and gruyère cheese. Really, however you like your scrambled eggs or omelettes works here—there are tons of possibilities.

Now that croissants are on your mind, are you mentally going through all the other ways you can eat a croissant? Me too. Of course, croissants can just be eaten plain, or spread with jam. If you’re my youngest daughter, you’ll open one up and slather it with butter (as if there wasn’t enough in there already). And croissant sandwiches go beyond breakfast as well. Try chicken salad tucked in a croissant (mini ones for a fancy party lunch spread are adorable). You can also take them in a sweet direction and serve with chocolate, nutella, pastry cream, nuts, and/or fresh fruit and berries. Stale croissants (day-old) are perfect for using in a breakfast casserole or bread pudding.

Other Delicious Breakfast Recipes

I love new ideas for breakfast, particularly on the weekends when I have more time to prepare. If you like your breakfast sweet, try my Puff Pastry Cinnamon Rolls with Apple or my Lemony Almond Flour Muffins.

For a few delicious breakfast frittata options, check out my Spinach Frittata with Mushrooms and Feta, Bacon, Broccoli, and Cheddar Frittata, or my Cheesy Pancetta, Corn, and Leek Frittata. Or go for a quiche and try my Cheesy Crustless Quiche Lorraine or my Spinach Mushroom Quiche with Tomatoes. And while we're on the subject of eggs, my French Crepes with Eggs and Cheddar are a great vegetarian option.

If you're looking for a healthy start, try my Almond, Pecan, and Pumpkin Seed Granola, my Apple Cinnamon Granola, my Strawberry Blueberry Banana Smoothie, or my Cherry Chia Seed Smoothie.

If you try this Croissant Breakfast Sandwich recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!

Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!