Start your morning off right with a warm, flaky croissant filled with savory sausage and melted cheese. This delicious breakfast sandwich combines the rich, buttery layers of a freshly baked croissant with the perfect balance of flavorful sausage and gooey cheese. Whether you're rushing out the door or enjoying a slow morning, these sausage and cheese croissant breakfast sandwiches are the ideal combination of comfort and convenience, offering a satisfying start to your day.
These croissant breakfast sandwiches are a great option for entertaining, meal prep, or a weekend breakfast for your family when you're got a morning full of errands ahead of you! Using store-bought croissants speeds up the prep for this a ton! Check it out!
What ingredients are necessary to prepare these Sausage and Cheese Croissant Breakfast Sandwiches?
- 1 Box of Store-bought Croissants
- 1 lb Ground Breakfast Sausage
- 1 teaspoon Cinnamon, divided
- 2 tablespoon Maple Syrup, divided
- 4 Eggs, whisked
- 2 tablespoon Salted Butter
- 2 tablespoon Heavy Cream
- Salt and Black Pepper, to taste
- 4 oz Cheddar Cheese, sliced
- Optional: Powdered Sugar
Is there any equipment necessary to prepare Sausage and Cheese Croissant Breakfast Sandwiches?
- A great baking sheet!
- Parchment Paper - I like these pre-cut sheets!
- A medium sized skillet and silicone spatula for the eggs.
How to Prepare Sausage and Cheese Croissant Breakfast Sandwiches:
Preheat the oven to 400°.
Mix ½ teaspoon of the cinnamon and 1 tablespoon of the maple syrup into the breakfast sausage and form it into small patties that are of similar size to your croissant rolls.
Adding maple and cinnamon to the sausage is completely optional! I just like the subtle sweetness and cinnamon in these sandwiches! This really takes it up a notch in my opinion! (You could also just purchase maple flavored ground sausage if desired.)
Place the sausage patties on a parchment lined baking sheet and bake for 15 - 20 minutes, flipping halfway. (If you'd like the golden, crispy look on your sausage patties just broil for the last 20 - 30 seconds.)
While the sausage patties are cooking, prepare the eggs by melting the butter in a saucepan over medium heat.
Add the heavy cream to the whisked eggs and pour into the melted butter. For the fluffiest eggs, gently push the eggs around with the silicone spatula until the eggs are just set. Season to taste with salt and pepper.
Cut the croissants in half lengthwise, place sausage patties onto the base of the croissant and top with sliced cheddar cheese.
In a small bowl, combine the remaining cinnamon and maple syrup (½ teaspoon cinnamon and 1 tablespoon maple syrup) and lightly brush this over the top halves of the croissant rolls. Place onto the parchment sheet and bake in the oven for 3 - 5 minutes, just enough time to melt the cheese and toast the tops of the croissants.
Remove the croissants from the oven when the cheese is melted and top the sausage patties with the prepared scrambled eggs.
Place the tops of the croissant sandwiches on, sprinkle with a tiny bit of powdered sugar if desired.
Enjoy!
Storage:
These sandwiches can be wrapped completely in plastic wrap and stored in freezer bags or an airtight container in the refrigerator for up to 4 days.
To prepare and store in the freezer, skip the powdered sugar, allow the sandwiches to cool completely, wrap tightly in plastic wrap, place into freezer bags, and store for up to 2 months.
Reheating:
To reheat from the refrigerator:
- Microwave: Unwrap sandwich, wrap with a damp paper towel and reheat for 20- 30 seconds, unwrap, seperate the egg side from the sausage side and heat again for 20-30 seconds or until heated through.
- Oven: For a crispier croissant, wrap in aluminum foil and reheat for 15 - 20 minutes at 300°.
To reheat from frozen:
- Microwave: Unwrap sandwich, wrap in a paper towel and reheat for 20- 30 seconds, unwrap, seperate the egg side from the sausage side and heat again for 40-60 seconds or until heated through.
- Oven: For a crispier croissant, wrap in aluminum foil and reheat for 20 minutes at 300°.
If you’re looking for more ideas for breakfast, I’ve got you! Check these others from the blog out!
I hope you loved this Sausage and Cheese Croissant Breakfast Sandwich recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Sausage and Cheese Croissant Breakfast Sandwiches
Ingredients
- 1 Box of Store-bought Croissants
- 1 lb Ground Breakfast Sausage
- 1 teaspoon Cinnamon, divided
- 2 tablespoon Maple Syrup, divided
- 4 Eggs, whisked
- 2 tablespoon Salted Butter
- 2 tablespoon Heavy Cream
- Salt and Black Pepper, to taste
- 4 oz Cheddar Cheese, sliced
- Optional: Powdered Sugar
Instructions
- Preheat the oven to 400°.
- Mix ½ teaspoon of the cinnamon and 1 tablespoon of the maple syrup into the breakfast sausage and form it into small patties that are of similar size to your croissant rolls.
- Place the sausage patties on a parchment lined baking sheet and bake for 15 - 20 minutes, flipping halfway. (If you'd like the golden, crispy look on your sausage patties just broil for the last 20 - 30 seconds.)
- While the sausage patties are cooking, prepare the eggs by melting the butter in a saucepan over medium heat.
- Add the heavy cream to the whisked eggs and pour into the melted butter. For the fluffiest eggs, gently push the eggs around with the silicone spatula until the eggs are just set. Season to taste with salt and pepper.
- Cut the croissants in half lengthwise, place sausage patties onto the base of the croissant and top with sliced cheddar cheese.
- In a small bowl, combine the remaining cinnamon and maple syrup (½ teaspoon cinnamon and 1 tablespoon maple syrup) and lightly brush this over the top halves of the croissant rolls. Place onto the parchment sheet and bake in the oven for 3 - 5 minutes, just enough time to melt the cheese and toast the tops of the croissants.
- Remove the croissants from the oven when the cheese is melted and top the sausage patties with the prepared scrambled eggs.
- Place the tops of the croissant sandwiches on, sprinkle with a tiny bit of powdered sugar if desired, wrap in parchment paper, and fasten with twine.
- Enjoy!
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