Egg and Spinach Stuffed Croissants Recipe

There’s something incredibly comforting about sharing a homemade breakfast with family, and these Egg and Spinach Stuffed Croissants are the perfect way to start the day together. Imagine the delight of biting into these flaky, golden croissants brimming with a savory filling of scrambled eggs and wilted spinach, lovingly garnished with fresh herbs like dill or parsley. This recipe is a beautiful blend of textures and flavors, making it a must-try for any gathering, whether it’s a cozy weekend brunch or a quick weekday breakfast.

Recipe Summary:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 4 buttery croissants
• 6 large eggs
• 1 cup fresh spinach leaves, washed and chopped
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil in a non-stick skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
4. Pour the egg mixture into the skillet with the spinach. Cook, stirring gently, until the eggs are softly scrambled and just set, about 4-5 minutes.
5. Carefully slice the croissants in half horizontally. Arrange them on a baking sheet.
6. Spoon generous portions of the scrambled egg and spinach mixture onto the bottom half of each croissant, then replace the top halves.
7. Bake the stuffed croissants in the preheated oven for 5 minutes, just until warmed through and slightly crispy.
8. Garnish with fresh dill or parsley and serve warm.

Helpful Tips

• If you’re short on time, you can use store-bought pre-scrambled egg mixtures.
• Add cheese like feta or cheddar for an extra flavor dimension.
• For a hearty meal, include sautéed mushrooms or tomatoes.

Storage Instructions

Store any leftover stuffed croissants in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5-10 minutes before serving.

Ingredient Substitutions

• Substitute spinach with kale or Swiss chard for a different leafy green option.
• Use dairy-free milk alternatives if needed (e.g., almond or soy milk).

Pairings

These Egg and Spinach Stuffed Croissants pair wonderfully with a fresh fruit salad, a side of crispy hash browns, or a glass of freshly squeezed orange juice. For a more indulgent experience, serve with a cup of freshly brewed coffee or a creamy latte.

At Zynahz, we believe in bringing joy and creativity into the kitchen, and we hope these Egg and Spinach Stuffed Croissants inspire you to do the same. We’d love to hear about your experiences making this dish, so please share your results with us! Pass along this recipe to friends and family, and encourage them to explore the delicious world of cooking with Zynahz. Don’t forget to follow us on social media and sign up for our newsletter for more amazing recipes and culinary inspiration.