Spicy Sausage & Spinach Egg Croissants
Smoky Gouda and baby spinach pair with sausage and eggs inside a flaky croissant.
- 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.)
- 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.
- Clean pan. Coat with cooking spray; heat over medium heat until hot. Add spinach; sauté just until wilted, 2 to 3 minutes.
- 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.
- Spoon eggs onto croissant bottoms, dividing evenly. Top each with a sausage half, then with cheese. Cover with croissant tops.
Calories from Fat 290 (58%)
(49%)Total Fat 32g
(75%)Saturated Fat 15g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 29g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.