Morning Majesty Recipe

Cook or warm the turkey sausage

If using raw or refrigerated sausage links/patties, cook in a skillet over medium heat 6–8 minutes, turning until internal temperature reaches 165°F (74°C). If already cooked, warm in a skillet 2–3 minutes until lightly browned. Set aside to cool slightly.

Prepare scrambled eggs

Crack the 6 eggs into a medium bowl, add 3 tablespoons whole milk, 1/2 teaspoon salt (from the 3 tsp listed; remaining salt used to season later as desired), and 1/2 teaspoon pepper (adjust from listed). Whisk until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low with 1 teaspoon melted butter or a light spray. Pour the egg mixture into the skillet. Stir gently and continuously with a spatula, folding curds until just set but still moist, about 3–4 minutes. Remove from heat when slightly underdone (they'll finish cooking in the oven). Taste and add more salt/pepper if needed.

Prepare cheese

Measure 1 1/2 cups shredded cheddar cheese and have it ready for assembly. Reserve about 1/4 cup to sprinkle on top of assembled croissants before baking if you like extra melty cheese.

Preheat and prepare baking sheet

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. If using a baking stone, place it in the oven while preheating.

Unroll and portion dough

Unroll the refrigerated croissant dough onto a lightly floured surface. If using an 8-count crescent tube, separate into triangles. For a sheet that has perforated triangles, separate along the perforations into 8 triangles. If you have a sheet that is not pre-cut, cut into 8 equal triangles.

Assemble sausage and eggs

On each triangle, place one cooked turkey sausage link or a portioned patty near the wide end. If using links and they are longer than the dough, trim to fit. Spoon about 3 tablespoons of scrambled eggs over or beside the sausage (enough to keep the croissant from tearing). Sprinkle roughly 2 tablespoons shredded cheddar cheese over the eggs and sausage in each croissant (reserve the 1/4 cup if desired for topping).

Roll croissants

Starting at the wide end, fold the dough over the filling and roll toward the point, tucking the point under the croissant to secure. Place seam-side down on the prepared baking sheet, spaced about 1–1.5 inches apart to allow expansion. Repeat for all pieces.

Egg wash and butter

In a small bowl, beat the remaining large egg with 1 teaspoon water to make an egg wash. Brush each croissant lightly with egg wash for a glossy finish. Brush or lightly brush melted butter over the tops for extra richness. If using the reserved 1/4 cup cheese, sprinkle a little on each croissant now.

Bake

Bake in the preheated 375°F (190°C) oven for 12–16 minutes, rotating the sheet halfway through, until croissants are puffed and golden brown and internal filling reaches 160°F (71°C). If your oven runs hot, start checking at 10 minutes.

Rest

Remove from oven and let cool on the baking sheet for 3–4 minutes so cheese sets slightly and filling is safe to handle.

Garnish and serve

Transfer croissants to a serving platter. Sprinkle with chopped chives or parsley if using. Serve warm with hot sauce or ketchup to taste.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven for 8–10 minutes or in an air fryer at 325°F for 4–6 minutes until warmed through and crisp.