SPINACH FETA BREAKFAST CROISSANTS
Spinach Feta Breakfast Croissants are an easy make ahead breakfast recipe that is ready in under 30 minutes and are perfect for breakfast on the go.
Provided by Jade Jones
Categories Breakfast
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 13 g, Protein 7 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 132 mg, Sodium 479 mg, Sugar 4 g, ServingSize 1 serving
FETA BREAKFAST CROISSANTS
These Spinach and Feta Breakfast Croissants are an easy breakfast recipe that is ready in under 30 minutes.
Provided by Christina Hitchcock
Categories Breakfast
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 133 mg, Sodium 257 mg, Sugar 1 g, ServingSize 1 serving
SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
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.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
SPINACH FETA CROISSANTS FOR 2
"I had this lovely sandwich at a local cafe and added my own twist to spruce it up," says Dolores Brigham of Inglewood, California. "Sometimes I use mini croissants for pretty, smaller-sized servings."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomato and feta cheese; replace tops.
Nutrition Facts : Calories 302 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 940mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 9g protein.
SPINACH AND FETA FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
- While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.
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