Spinach and Feta Breakfast Sandwiches

• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 4 croissants, split
• Optional: Hot sauce or red pepper flakes for serving

Steps

1. 1 Whisk together eggs, milk, salt, and pepper in a medium bowl.
2. 2 Heat olive oil in a non-stick skillet over medium heat.
3. 3 Add spinach to the skillet and cook until wilted, about 2 minutes.
4. 4 Pour the egg mixture into the skillet and cook, stirring gently, until eggs are just set.
5. 5 Stir in feta cheese and remove from heat.
6. 6 Toast croissants until golden and warm.
7. 7 Divide the egg mixture evenly among the croissants.
8. 8 Serve immediately with hot sauce or red pepper flakes if desired.

Equipment

• non-stick skillet
• spatula

Variations

• Add sautéed mushrooms or diced tomatoes for extra flavor.

Substitutions

• Substitute feta with goat cheese for a different tang.
• Use whole wheat pita pockets for a gluten-containing alternative.

Pairings

• Fresh orange juice or a strong cup of coffee.

Nutrition

Tips

• For a heartier sandwich, add a slice of ham or turkey.
• Toast the croissants just until warmed through to maintain their softness.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a toaster or oven.

Serving Suggestions

• Serve with a side of fresh fruit salad or roasted potatoes.

FAQ