Breakfast Egg and Sausage Croissants are something I make when I want a really satisfying, delicious start to the day. They’re perfect for a weekend brunch, a special occasion, or even just a regular Saturday morning when you have a bit more time to enjoy the cooking process.
What makes these special is the combination of the flaky, buttery croissant, the savory sausage, the fluffy eggs, and the melted cheese. It’s a complete breakfast all wrapped up in one delicious package!
Recipe Overview: Breakfast Egg and Sausage Croissant
This dish is essentially a breakfast sandwich taken to the next level. We’re talking about warm, toasted croissants filled with seasoned sausage crumbles, soft scrambled eggs, and gooey, melted cheese.
It’s hearty and satisfying, providing a good dose of protein and carbs to keep you going. Plus, it’s pretty customizable. You can swap out the cheese, add some veggies, or even use different types of breakfast meat.
I like to serve these with a side of fresh fruit or a simple salad for a complete and balanced meal. They also pair well with a cup of coffee or orange juice.
It’s a simple yet elegant recipe, great for feeding a crowd or just treating yourself. You can adjust things to your liking.
It has a great way to impress your family.
Detailed Ingredients for Breakfast Egg and Sausage Croissant
Here’s everything you’ll need to make these amazing croissants:
- Croissants: 4 large croissants. I prefer to use bakery-style croissants because they tend to be bigger and flakier. But, any kind will work!
- Sausage: 8 ounces of breakfast sausage. You can use links or bulk sausage. If using links, remove the casings. Look for turkey or chicken sausage.
- Eggs: 6 large eggs. I always go for fresh, high-quality eggs because they really do make a difference in the flavor and texture of the scramble.
- Milk: 2 tablespoons of milk. This helps make the eggs extra fluffy. You can use any kind of milk you prefer, even a non-dairy alternative.
- Cheese: 4 slices of cheese. Cheddar, Swiss, or Monterey Jack are all great choices. Pick your favorite!
- Butter: 1 tablespoon of butter. This is for cooking the eggs and adding extra flavor.
- Salt and Pepper: To taste. Freshly ground black pepper is my preference.
- Optional:
- Diced Bell Peppers
- Spinach
Ingredient Tips:
- For the sausage, if you like a little spice, you can use a “hot” variety.
- If you don’t have milk on hand, a little bit of water will work in a pinch to make the eggs fluffy.
- Get creative.
Step-by-Step Instructions: Making Your Croissant
Let’s get cooking! Here’s how to make these delicious breakfast sandwiches:
- Prepare the Sausage: In a medium skillet over medium-high heat, cook the sausage, breaking it up with a spoon or spatula, until it’s fully browned and cooked through. This usually takes about 5-7 minutes. Drain off any excess grease and set the sausage aside.
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined and slightly frothy.
- Cook the Eggs: Melt the butter in the same skillet you used for the sausage (you can wipe it out if needed) over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled and just set. Don’t overcook them, or they’ll become dry.
- Warm the Croissants: While the eggs are cooking, slice the croissants in half horizontally. You can warm them up slightly in a toaster oven, a regular oven, or even in the microwave for a few seconds. Just be careful not to over-toast them.
- Assemble the Croissants: Place the bottom halves of the croissants on plates. Top each with an equal portion of the cooked sausage, followed by the scrambled eggs.
- Add Cheese and Finish: Place a slice of cheese on top of the eggs. Cover with the top halves of the croissants. If the cheese isn’t melting from the heat of the eggs and sausage, you can pop the assembled croissants back into the warm oven or toaster oven for a minute or two, just until the cheese is melted and gooey.
Variations & Tips for the Best Breakfast Egg and Sausage Croissant
- Cheese Variations: Feel free to experiment with different types of cheese! Pepper Jack would add a nice kick, while Gruyère would give it a more sophisticated flavor.
- Veggie Additions: If you want to add some veggies, sauté some diced bell peppers, onions, or spinach with the sausage. You could also add some sliced mushrooms.
- Make-Ahead: You can cook the sausage and scramble the eggs ahead of time. Store them separately in the refrigerator. When you’re ready to eat, simply reheat the sausage and eggs, warm the croissants, and assemble.
- Storage: Leftover assembled croissants can be stored in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap or foil.
- Reheating: To reheat, I recommend using the oven or toaster oven. Wrap the croissant loosely in foil and heat at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the croissant will be softer.
- Serving Suggestions: These are fantastic on their own, but you can also serve them with a side of fresh fruit, a small salad, or even some roasted potatoes.
Key Details
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4
- Equipment you’ll need: Skillet, whisk, bowl, spatula, knife
Breakfast Egg and Sausage Croissant
Ingredients
- 4 large croissants
- 8 ounces breakfast sausage
- 6 large eggs
- 2 tablespoons milk
- 4 slices cheese Cheddar, Swiss, or Monterey Jack
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a medium skillet over medium-high heat, cook the sausage, breaking it up with a spoon or spatula, until browned and cooked through (5-7 minutes). Drain excess grease and set aside.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until combined.
- Melt butter in the same skillet over medium heat. Pour in egg mixture and cook, stirring gently, until softly scrambled and just set.
- Slice croissants in half horizontally. Warm slightly in toaster oven, oven, or microwave.
- Place croissant bottoms on plates. Top with sausage and scrambled eggs.
- Place cheese slice on top of eggs. Cover with croissant tops. Melt cheese in warm oven or toaster oven if needed.