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Spicy Sausage & Spinach Egg Croissants

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Prep Time: 20 minutes
Cook Time: 12 minutes
Makes: 6 servings

video-demo

What You Need

3
Italian sausage links (12 oz.)
3
oz. baby spinach (3-1/2 cups)
6
EGGS, beaten
6
croissants, split
3/4
cup shredded smoked gouda cheese (3 oz.)

Here’s How

  1. COOK sausages in large nonstick skillet over medium heat, turning occasionally, until cooked through, 10 to 12 minutes; remove from pan. LET COOL slightly, then cut lengthwise in half.
  2. CLEAN pan. COAT with cooking spray; heat over medium heat until hot. ADD spinach; sauté just until wilted, 2 to 3 minutes.
  3. POUR IN eggs. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
  4. SPOON eggs onto croissant bottoms, dividing evenly. TOP each with a sausage half, then with cheese. COVER with croissant tops.

Video Demonstration

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

Play this video

Insider Info

  • Use a serrated knife to split tender croissants.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, folate and choline

Good Source: calcium and iron

calories: 499
total fat: 32g
saturated fat: 15g
polyunsaturated fat: 3g
monounsaturated fat: 11g
cholesterol: 289mg
sodium: 1,122mg
carbohydrates: 29g
dietary fiber: 2g
protein: 23g
vitamin A: 1,677.3IU
vitamin D: 18.8IU
folate: 78.7mcg
calcium: 168.9mg
iron: 3.1mg
choline: 182.3mg

vitamin C: 4mg
vitamin E: 1.6IU
trans fat: 0g
sugars: 7.5g
potassium: 277.6mg
magnesium: 26.7mg
selenium: 40.0mcg
phosphorus: mg
vitamin B12: 1.5mcg
vitamin K: 2.9mcg
vitamin B6: .2mg
copper: .1mg
vitamin B1 - thiamin: .5mg
manganese: .2mg
zinc: 2.5mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: 3.0mg
omega 3: .4g
omega 6: 2.3g