Penn Herb Wellness Guide
Spicy Sausage and Spinach Egg Croissants
Smoky Gouda and baby spinach pair with sausage and eggs inside a flaky croissant.
Ingredients
- 3 Italian sausage links
- 3 oz baby spinach
- 6 eggs, beaten
- 6 croissants, split
- 3/4 cup shredded smoked Gouda cheese
Directions
- Cook sausages in large nonstick skillet over medium heat, turning occasionally, until cooked through, 1012 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; saut just until wilted, 23 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.
Nutrition Facts
Calories 463
Calories from Fat 250 (54%)
(43%)Total Fat 28g
(72%)Saturated Fat 14g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
(90%)Cholesterol 269mg
(40%)Sodium 968mg
(9%)Potassium 321mg
Total Carbohydrate 28g
(7%)Dietary Fiber 2g
Sugars 7g
Sugar Alcohols 0g
(49%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.