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spanakopita croissant bake
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Spanakopita Croissant Egg Bake

Stella Drivas
This spanakopita croissant bake is filled with eggs, spinach, feta cheese, scallions, dill and croissants. It's a flavor explosion!
Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Equipment

Ingredients
 

  • 6 croissants, sliced
  • 1 tsp olive oil
  • 10 oz (285 g) baby spinach, rough chop + ring out liquids
  • 10 eggs
  • 1 cup (235 ml) milk
  • 5 oz (140 g) Boursin cheese
  • 1 tsp salt
  • 1/2 tsp each garlic powder + onion powder
  • 1 cup (110 g) shredded mozzarella cheese
  • 4 oz (115 g) Feta cheese, crumbled
  • 2 scallions, chopped
  • 2 tbs dill, chopped
  • 5 slices ham, diced (optional)

Instructions
 

  • Preheat oven to 450℉. Spray a 9x13 inch baking dish with olive oil or grease with butter.
  • Place your croissant pieces into the baking dish evenly and toast for 5 minutes. It's okay if they're overlapping. Remove from the oven and set aside.
  • Heat the olive oil in a large skillet over medium-high heat and sauté your spinach for 1-2 minutes. Transfer to a plate and dab with paper towel to absorb any excess moisture. Set aside.
  • Lower your oven heat to 350℉. In a blender, pulse together the eggs, milk, Boursin, salt, garlic powder and onion powder until smooth. Next, stir in with a fork the mozzarella, feta, spinach, scallions, dill and ham until combined. Then, pour this egg mixture evenly on top of your croissants. Use your hands to gently press everything down so that the croissants soak up the egg mixture. Cover the dish with foil and bake for 40 minutes. Uncover, increase the oven to 400℉ and bake for another 10-15 minutes or until golden brown on top.

Notes

You may also like this Easy Croissant Egg Bake
  1. Store leftovers in an airtight container in your fridge for up to 4-5 days.
  2. You can use any type of shredded cheese if desired.
  3. You can use cream cheese instead of Boursin.
  4. Leave out the ham to make this a Vegetarian dish!
  5. You can assemble this recipe the night before to bake the next day. This also reheats really well!
Calories: 479kcal, Carbohydrates: 24g, Protein: 23g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 290mg, Sodium: 1140mg, Potassium: 448mg, Fiber: 2g, Sugar: 7g, Vitamin A: 4363IU, Vitamin C: 11mg, Calcium: 276mg, Iron: 3mg
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