Spicy Sausage & Spinach Egg Croissants

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  • Ingredients
    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.)

    Yields: 6 servings

  • Nutritional Information

    Per Serving

    Calories: 499

    Total Fat: 32 g
    Saturated fat: 15 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 11 g

    Cholesterol: 264 mg
    Sodium: 1123 mg
    Carbohydrates: 29 g
    Dietary Fiber: 2 g
    Protein: 23 g
    Vitamin A: 1697.4 IU
    Vitamin D: 60.9 IU
    Folate: 78.7 mcg
    Calcium: 170.4 mg
    Iron: 3.1 mg
    Choline: 182.3 mg


  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 skillet. 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.

Insider Info

A breakfast sandwich that combines the delicious flavors of spicy sausage, spinach and smoked cheese.

Use a serrated knife to split tender croissants.