Recipe

Spinach and Feta Pastry Breakfast Sandwich

Servings:
2
Total Time:
0
hr
30
min
Jump to RecipeOpen breakfast sandwich with eggs, spinach, and feta.

One of my favorite breakfast is a croissant breakfast sandwich. I don’t always have croissants on hand, so that is where this recipe comes in. You can use a puff pastry dough to get the same flaky, butter goodness with out any of the work.

This sandwich is made with a frozen puff pastry dough. Just defrost it, but it into rectangle, and bake! You no have the perfect pastry bun for your breakfast sandwich.

Inside a spinach and feta breakfast sandwich.

Breakfast Sandwich Substitutions

This sandwich is filled with eggs, spinach and feta. If you don’t like spinach and feta, you can easily swap it out for other veggies or cheese. I also love a cheddar, tomato, and egg sandwich.

What to Serve with

You can just have the sandwich on it’s own and it is delicious. If you want a little more to your breakfast, serve it with a side of fruit or hash browns.

An open breakfast sandwich.

Try the recipe and share with me @sigsbeestreet. I'd love to hear your thoughts!

Spinach and Feta Pastry Breakfast Sandwich

5 stars4 stars
(
1
)
Servings:
2
Prep Time:
5
min
Cook Time:
0
hr
25
min
Total Time:
0
hr
30
min

Ingredients

  • 1 Pack Frozen Pastry Dough
  • 4 eggs
  • 1-2 oz feta cheese
  • 1 cup fresh spinach leaves
  • salt and pepper

Directions

  1. Preheat the oven to 400F
  2. Cut the pastry dough in to two large rectangles. About 8” x 4”. You will have extra pastry dough, just keep that in the freezer and use another time.
  3. Place the pastry rectangles on a baking sheet and bake for 22-26 minutes or until puffed and golden brown.
  4. While the pastry in baking, make your eggs. Whisk together the eggs in a bowl and season with salt and pepper. Add them to a non stick pan over medium-low heat. Continuously stir them so they stay creamy and don’t burn. When the eggs are close to done, turn the pan down to low and add in the spinach and feta. Mix until the spinach ahas wilted and then turn off your pan.
  5. When the pastry in out of the oven, let them cool slightly and the cut them in half lengthwise. Add in your egg mixture, top with some freshly cracked pepper, and serve.

Notes

Products Used

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