HealthNotes

Spicy Sausage and Spinach Egg Croissants

• From: American Egg Board

Ingredients

• 3 Italian sausage links

• 3 oz baby spinach

• 6 eggs, beaten

• 6 croissants, split

• 3/4 cup shredded smoked Gouda cheese

Smoky Gouda and baby spinach pair with sausage and eggs inside a flaky croissant.

Directions

• Cook sausages in large nonstick skillet over medium heat, turning occasionally, until cooked through, 10–12 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, 2–3 minutes.
• Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted spatula, 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.