Spinach Feta Breakfast Croissants Recipes

SPINACH FETA CROISSANTS FOR 2

Steps:

• Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomato and feta cheese; replace tops.

SPINACH FETA BREAKFAST CROISSANTS

Steps:

• Preheat oven to 350 degrees F.
• Cook eggs just until set. The eggs will cook a little longer in the oven so do not overcook.
• To assemble, unroll and separate croissants into their individual triangles.
• Place 2 spinach leaves per triangle.
• Add about 2 - 3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
• Top with 1 - 2 Tbsp feta cheese crumbles.
• Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling tucking under the end.
• Bake for 12-15 minutes until golden brown.

SPINACH FETA CROISSANTS

Steps:

• Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomatoes and feta cheese; replace tops.

FETA BREAKFAST CROISSANTS

Steps:

• Preheat oven to 350 degrees F.
• Cook eggs until set. The eggs will cook a little longer in the oven so do not overcook.
• To assemble, unroll and separate croissants into their individual triangles.
• Place 2 spinach leaves per triangle.
• Add about 2-3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
• Top with about 1-2 Tbsp feta cheese crumbles.
• Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling tucking under the end.
• Bake for 12-15 minutes until golden brown.

SPINACH-FETA CRESCENTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
• Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
• Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.

SPINACH FETA CRESCENT ROLLS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Put spinach and olives in a large mixing bowl. Add feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set aside. Unroll the crescent dough and divide into triangles. Using a spoon, place small heaps of spinach mixture on the wide part of the dough triangle. Roll them up and place them on a greased cookie sheet. Brush lightly with the egg white. Bake 15 minutes or until golden brown. Serve immediately or at room temperature.

SPINACH FETA STRATA

Steps:

• In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.