From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Breakfast Croissant Roll Ups
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Instructions
1
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Preheat oven to 350 degrees F.
2
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Cook eggs until set. The eggs will cook a little longer in the oven so do not overcook.
3
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To assemble, unroll and separate croissants into their individual triangles.
4
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Place 2 spinach leaves per triangle.
5
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Add about 2-3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
6
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Top with about 1-2 Tbsp feta cheese crumbles.
7
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Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling, tucking under the end.
8
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Bake for 12-15 minutes until golden brown.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Spinach Thoroughly 🌿Pat spinach completely dry with paper towels before adding to the croissant dough to prevent sogginess and ensure the pastry bakes up flaky rather than steamed.
- Pre-Cook Filling Components ✨Lightly sauté the spinach and halve the cherry tomatoes beforehand to remove excess moisture and concentrate flavors, preventing a watery filling that compromises texture.
- Seal Edges Properly 🔒Use water on your fingertip to seal the croissant seams tightly, preventing filling from leaking out during baking and ensuring a professional-looking presentation.
- Chill Before Baking ❄️Refrigerate assembled roll-ups for 15 minutes before baking to allow the dough to relax and the layers to separate properly, resulting in maximum flakiness and even puffing.
- Egg Wash for Golden Perfection 🥚Brush assembled croissants with a beaten egg wash before baking to achieve a beautiful golden-brown exterior and enhance visual appeal.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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