01 -
Slice the croissants carefully in half horizontally, leaving one side intact so it opens like a hinge. Turn your oven on to 350°F (175°C) and pop the croissants on a baking tray. Let them toast for about 5 minutes or until the edges are golden and crisp.
02 -
Warm a tablespoon of butter or oil in a pan over medium heat. Toss in the spinach and cook while stirring for 1–2 minutes, just until it wilts down and turns soft. Add a pinch of salt and pepper for flavor, then move it to a plate for later.
03 -
Crack the eggs into a bowl and beat them until smooth. Sprinkle in some salt and pepper. Use the same pan from the spinach and, if needed, add a bit more oil or butter. Pour in the eggs, keep the heat low to medium, and stir them gently as they cook until they reach a creamy, soft texture.
04 -
When the eggs are soft and fluffy, sprinkle the shredded cheese on top. Let it melt, stirring it into the eggs. If you want the cheese super gooey, cover the pan for a quick minute.
05 -
Grab a croissant and spoon a big scoop of scrambled eggs with cheese onto the bottom half. Add some wilted spinach on top. Toss in tomato slices, avocado, or a bit of hot sauce or salsa, if you'd like, for an extra kick.
06 -
Gently close up the croissant by pressing the top half over the fillings. Serve them warm with some fruit and a hot drink on the side if you'd like.