Spring Vegetable and Feta Breakfast Croissant
A delightful breakfast croissant filled with fresh spring vegetables and creamy feta cheese, perfect for a leisurely morning meal.
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Ingredients
Yields 4 servings
- (4) large croissants
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (1/2 cups) bell pepper, diced
- (1/2 cups) green onions, sliced
- (4) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) feta cheese, crumbled
- (2 tablespoons) olive oil
- (1 tablespoon) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of asparagus and sauté for 3-4 minutes until slightly tender.
- 3
Add 1 cup of cherry tomatoes and 1/2 cup of bell pepper to the skillet. Cook for an additional 3-4 minutes until the vegetables are softened. Stir in 1/2 cup of green onions and remove from heat. Add 2/4 teaspoon salt and 1/4 teaspoon black pepper.
- 4
In a bowl, whisk together 4 large eggs, 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- 5
Gently fold the sautéed vegetables and 1/2 cup of crumbled feta cheese into the egg mixture.
- 6
Slice each croissant in half horizontally, creating a top and bottom. Place the bottom halves on a baking sheet lined with parchment paper.
- 7
Spoon the vegetable and feta egg mixture evenly over the bottom halves of the croissants.
- 8
Place the top halves of the croissants on top of the filling and bake in the preheated oven for 20-25 minutes, or until the eggs are set and the croissants are golden brown.
- 9
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.
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