Buttery Sausage, Egg & Cheese Croissant

Ingredients

• 4 count breakfast sausage patties (or links)
• 4 count large eggs
• 4 slices sharp cheddar cheese, sliced
• 2 count all-butter croissants
• 1.5 tbsp butter, divided
• 1 tbsp whole dijon mustard
• 1 tsp fresh thyme or chives, finely chopped
• ¼ tsp salt and black pepper

Instructions

1. 1

   Cook sausage patties in a 10-inch skillet over medium-high heat, 3 minutes per side until browned and cooked through.

2. 2

   Transfer sausage to a plate, then reduce heat to medium and add 0.5 tbsp butter to the same skillet.

3. 3

   Crack eggs into a bowl, whisk with salt and pepper, then pour into the skillet and stir gently until curds form, about 4 minutes.

4. 4

   While eggs cook, slice croissants in half horizontally and spread cut sides with dijon mustard.

5. 5

   Toast croissant halves cut-side down in the same skillet over medium heat, 2 minutes per side, until golden and crispy.

6. 6

   Layer bottom croissant with sausage, warm scrambled eggs, cheddar slice, and fresh thyme, then cap with top half.

Tools you’ll need

• 10-inch skillet
• small bowl
• whisk
• silicone or wooden spatula
• knife

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