and Spinach Egg Croissants
Prep Time: 20 min
Cook Time: 12 min
Cook sausages in large nonstick skillet
over medium heat, turning occasionally, until cooked
through, for 10 to 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 and
sauté just until
wilted, for 2 to 3 minutes. Pour in eggs. As eggs begin to set,
gently pull the eggs across the pan with an inverted
turner, 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.