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Preheat oven to 375°F.
First cook the peppers & onion in a pan with some olive oil until softened (5 minutes), then add spinach & cook 1 minute longer until wilted. Let mixture cool.
Beat eggs with garlic salt, pepper, and paprika.
Place the croissants on a large baking sheet. Using a small serrated knife, cut off the top but NOT all the way through otherwise the liquid will leak out. Press down some of the centres to create an even "boat".
Distribute veggies & pour over the egg mixture until each croissant is evenly filled.
Bake for 25 mins, or until golden brown & egg mixture is set.
Serve with Parmesan, parsley & hot sauce.