Croissant Breakfast Sandwich with Spinach

four croissant breakfast sandwiches in baking dish

4.94 from 44 votes

Croissant Breakfast Sandwich with Spinach

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

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 614kcal

Author: Chef Molly Pisula

Ingredients

8 large eggs
4 croissants
2 teaspoons olive oil
4 ounces fresh baby spinach (115g)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons cream cheese (36g)
3 tablespoons feta cheese (50g)
1 tablespoon butter
kosher salt
freshly ground black pepper

Instructions

Preheat oven to 350 degrees Fahrenheit or 175 Celsius.
Whisk eggs together until whites and yolks are completely combined. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
Slice croissants in half horizontally.
Heat olive oil in medium-sized nonstick saucepan over medium-high heat.
Add spinach and sun-dried tomatoes and cook until spinach is wilted, 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 cream cheese and cook until completely melted, about 2 minutes.
Remove spinach mixture to a bowl.
Wipe out pan and add 1 tablespoon 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 spinach mixture.
Now, lay out the bottoms of your croissants in a 9x13 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.

Notes

Make-Ahead Instructions: Make the filling first. Then you can fill the croissants and wrap in foil to bake later. Or you can put the filling in an airtight container, and then later slice your croissants, fill, and bake. Keep the filled croissants or the packaged-up filling in the refrigerator until you're ready. The sandwiches or filling will keep up to 8 hours in the refrigerator. Also, after you have baked your sandwiches, you can wrap up leftovers and put them in the refrigerator for another 1-2 days. Reheating in the oven will give you the best chance of regaining the crispiness from the first bake.

Ingredient Tips: Day-old croissants will work just fine for this dish, and in fact may be easier to slice than fresh croissants. For the filling ingredients, you can get creative and change them up as you like—add bacon if you're a meat-lover, or try different vegetables like mushrooms or onions.

Nutrition