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.