Royal Frittata Crescent Recipe
A buttery golden croissant stuffed with fluffy egg, savory turkey sausage, sautéed onions, bell peppers, and tender spinach—warm, hearty, and perfect for an Enchanted brunch.
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Ingredients
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Croissant Shells
Frittata Filling
Assembly & Garnish
Method
Croissant Shells
- 1
Prepare croissants
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Using a sharp knife, slice each croissant horizontally about 3/4 of the way through to create a pocket (leave one edge intact) or split fully and reserve the top. Lightly brush the inside surfaces of each croissant with melted butter (about 1/4 tsp per croissant). Place croissants on the baking sheet, cut side up, and warm in the oven for 5 minutes to set the butter and slightly toast the interior. Remove and keep warm.
Frittata Filling
- 2
Cook sausage
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the turkey sausage, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Transfer cooked sausage to a bowl and set aside, leaving any rendered fat in the skillet.
- 3
Sauté vegetables
If the skillet is dry, add a light drizzle (about 1 tsp) of olive oil. Add diced onion and cook over medium heat 3–4 minutes until translucent. Add diced red bell pepper and continue cooking 3 minutes until softened. Stir in minced garlic and chopped thyme and cook 30 seconds until fragrant.
- 4
Wilt spinach
Add the chopped spinach to the skillet in batches, stirring until wilted and any excess moisture has mostly evaporated, about 2–3 minutes. Return the cooked turkey sausage to the skillet and stir to combine. Taste and add a pinch of salt and a grind of black pepper if needed. Remove from heat and let cool slightly (2–3 minutes).
- 5
Prepare egg mixture
In a large bowl whisk together 8 eggs, 1 cup whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until smooth and slightly frothy. Stir in 1 cup shredded gruyère (reserve 2 tablespoons for topping if you like) and 1 tablespoon grated parmesan if using. Fold the slightly cooled sausage–vegetable mixture into the egg mixture until evenly distributed.
- 6
Optional: check consistency
The filling should be pourable but not soupy. If it seems too thin, add 1–2 tablespoons more shredded cheese or let the vegetable mixture cool further to avoid scrambling eggs when combined.
Assembly & Baking
- 7
Fill croissants
Place warm croissant shells (cut side up) on the prepared baking sheet. Using a 1/4-cup measure, spoon the egg–sausage mixture into each croissant pocket, filling about 3/4 full to allow for expansion. If you split tops off, you can set tops back on lightly (do not seal). Sprinkle reserved 2 tablespoons shredded cheese evenly over the filled croissants.
- 8
- 9
Finish and garnish
Remove from oven and let rest 3–4 minutes. Brush exposed croissant tops lightly with remaining melted butter if desired for extra gloss. Sprinkle with sliced chives and a light dusting of extra parmesan. Serve warm with optional hot sauce or Dijon mustard on the side.