Feta Breakfast Croissants
- 1 container croissants
- 4-5 large eggs scrambled
- 1 cup cherry tomatoes halved
- 1 cup feta cheese crumbled
- 16 medium spinach leaves
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.
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