Sausage, Egg & Cheese Croissant Recipe

Form and season patties

Divide ground pork sausage into 8 equal portions (about 2 oz each). Gently shape each portion into a flat, round patty slightly wider than the croissant diameter (they will shrink while cooking). Avoid overworking the meat to keep patties tender.

Season both sides of each patty evenly with the measured salt, black pepper, garlic powder and sage (if using).

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or oil. When hot and shimmering, add patties in a single layer without crowding; cook in batches if necessary.

Cook patties 3–4 minutes per side, or until well browned and cooked through (internal temperature 160°F / 71°C). Transfer cooked patties to a plate and keep warm. Wipe the pan if needed between batches.

Fry eggs (preferred for sandwich)

Wipe or use a clean nonstick skillet and return to medium-low heat. Add 1 tablespoon butter. Crack two eggs into a bowl and gently slip into skillet. Season with a pinch of salt and pepper. Cook eggs until whites are set but yolks remain slightly runny for a classic texture, or cook longer to desired doneness (about 2–3 minutes). If you prefer fully set yolks, cover pan for 30–60 seconds or flip gently and cook 15–30 seconds more. Repeat for remaining eggs so you have 8 eggs total (2 per sandwich).

Alternate: Folded/soft-scrambled eggs

Whisk two eggs with 1/2 tablespoon milk or water and a pinch of salt and pepper. Melt 1/2 tablespoon butter in a nonstick skillet over low-medium heat, add eggs and stir slowly until soft curds form, about 1–2 minutes. Remove while still slightly glossy. Make for each sandwich as desired.

Keep cooked eggs warm on a plate covered with foil or a clean towel until assembly.

Preheat oven to 350°F (175°C) or set an oven-safe skillet on low to medium-low for toasting if you prefer stovetop. Slice each croissant horizontally but not fully through, creating a hinge so the sandwich holds together.

Optional: Spread a thin layer of the 2 tablespoons butter on the cut faces of each croissant for extra richness and to help melt cheese.

Place the bottom half of each croissant on a baking sheet. Layer two cooked sausage patties on each bottom half.

Top the sausage patties with two fried eggs per sandwich (position eggs so they sit comfortably on the patties).

Place two slices of cheddar cheese over the eggs (cheese quantity: 2 slices per sandwich).

Cover with the top half of the croissant. If using an oven: bake sandwiches 4–6 minutes at 350°F, until cheese is melted and croissant is warmed through. If using a skillet: place sandwiches cut-side down in the skillet over low heat, cover with a lid for 1–2 minutes until cheese melts and croissant warms. Avoid pressing too hard to preserve croissant flakiness.

Remove from oven or skillet. Let sandwiches rest 1 minute, then serve immediately. Offer hot sauce or ketchup at the side, to taste.

Optionally, slice sandwiches in half on the diagonal for easier eating. Serve warm.

Store any leftover components separately (croissants at room temperature in a bread bag up to 1 day, cooked sausage and eggs refrigerated in airtight container up to 3 days). Reheat gently in a 325°F oven or covered skillet to preserve texture.