These Spinach and Feta Breakfast Croissants are an easy breakfast recipe that is ready in under 30 minutes. They are perfect for breakfast on the go.
I have to pack a breakfast and a lunch every day for my husband to take to work. He is usually eating on the run so the usual cereal isn’t very practical and he generally prefers something savory like Sorbian Eggs to something sweet. He’s not a huge fan of oatmeal although he has liked my Slow Cooker Orange Pineapple oatmeal and he does enjoy Lemon Yogurt Muffins.
I’ve been trying to think of things I could batch make, that were savory, and would keep well in the fridge. He loves breakfast sandwiches so I thought a breakfast croissant could be a fun twist on it.
They are pretty easy to batch make and are nice and portable. Even my kids liked some of the variations that I made.
I wanted to make a few different flavors so I made some ham and cheddar ones, sausage, veggie, and these with feta, spinach, and tomatoes. They were a nice mix and the hardest part was getting them to roll and stay together.
I found that not picking them up to roll them but just folding the dough over and tucking it under kept everything in place the best. I also tried some with biscuit dough that also turned out very nicely.
What would you put in your breakfast croissant?
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Feta Breakfast Croissants
- 1 package refrigerated croissants
- 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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- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.