Croissant Breakfast Sandwich with Spinach

Step 1

Preheat oven to 350 degrees Fahrenheit or 175 Celsius.

Step 2

Whisk eggs together until whites and yolks are completely combined. Season with 1/4 t. salt and 1/4 t. pepper.

Step 3

Slice croissants in half horizontally.

Step 4

Heat olive oil in medium-sized nonstick saucepan over medium-high heat.

Step 5

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.

Step 6

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

Step 7

Remove spinach mixture to a bowl.

Step 8

Wipe out pan and add 1 T. butter. Melt over medium-low heat.

Step 9

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.

Step 10

When eggs are just scrambled to your liking, stir in spinach mixture.

Step 11

Now, lay out the bottoms of your croissants in a 9x13 baking dish, and divide the egg-spinach mixture between them.

Step 12

Sprinkle each with feta, then put on the tops of the croissants.

Step 13

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