Sausage Croissant Recipe

Form patties

Place the 12 oz ground pork sausage in a bowl. Add 1 tsp kosher salt and 1 tsp freshly ground black pepper. Mix gently to combine without overworking. Divide into two equal portions and shape each portion into a round patty about 3-4" wide and 1/2" thick.

Cook patties

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. When shimmering, add the patties and cook 3–4 minutes per side, until deeply browned and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and tent with foil to keep warm.

Whisk eggs

Crack 4 large eggs into a bowl. Add 2 tablespoons milk or half-and-half, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until combined and slightly frothy.

Cook eggs

In a clean nonstick skillet over medium-low heat, melt 1 tablespoon unsalted butter. Pour in the egg mixture. Allow eggs to sit undisturbed for 10–15 seconds, then with a silicone spatula gently push eggs from the edges toward the center, forming large soft curds. Continue folding and gently stirring for 1.5–3 minutes until eggs are mostly set but still slightly glossy. Remove from heat — residual heat will finish them. Season to taste with a small pinch of extra salt or pepper if needed.

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon minced garlic, 1 teaspoon fresh lemon juice, and 1 teaspoon olive oil. Whisk until smooth. Taste and adjust with a pinch of salt and pepper. Refrigerate until assembly if not using immediately.

Toast croissants

Preheat oven to 350°F (175°C) or use a toaster oven. Split 2 butter croissants horizontally. Place croissant bottoms and tops cut-side up on a baking sheet. Bake 4–6 minutes until warmed and slightly crisp — or toast to preference.

Melt cheese on patty

Return the cooked sausage patties to the warm skillet over low heat for about 30 seconds. Place a provolone slice on each patty and cover the pan briefly (30–45 seconds) to melt the cheese slightly.

Assemble sandwiches

Spread about 1 tablespoon garlic aioli onto the cut side of each croissant top. Spread 1 tablespoon basil pesto on each croissant bottom. Place a handful (about 1/2 cup) of arugula on each bottom, top with 2–3 slices tomato, then add the pesto-bottom arugula layer. Place a cheesy sausage patty on top of the tomato, and spoon half of the scrambled eggs (about 1/2 of the cooked eggs) over each patty. Close with the aioli-spread croissant top.

Serve

Serve immediately while warm. Optionally serve with extra pesto or aioli on the side and a lemon wedge for the arugula if desired.