Italian Sausage & Egg Croissants Recipe

Italian Sausage & Egg Croissants Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Wake up your taste buds with eye-opening breakfast sandwiches featuring spicy sausage, fluffy egg, tomato and creamy avocado piled high on a flaky croissant.—Emory Doty, Jasper, Georgia

[X]

Rate Italian Sausage & Egg Croissants Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Sausage & Egg Croissants Recipe

Prep: 25 min. Cook: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1 cup (4 ounces) crumbled blue cheese
1 jalapeno pepper, seeded and minced
1 teaspoon each dried basil, oregano and parsley flakes
1 pound bulk Italian sausage
8 eggs
3 tablespoons 2% milk
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup mayonnaise
8 croissants, split
8 slices tomato
1 medium ripe California Avocado, peeled and sliced

Directions

In a large bowl, combine the cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties.
In a large nonstick skillet over medium heat, cook patties for 4-5 minutes on each side or until no longer pink. Set aside and keep warm.
Whisk the eggs, milk, salt and pepper. In another large nonstick skillet, melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cover and cook 1-2 minutes longer or until top is set. Slide eggs onto a plate; cut into four wedges. Repeat with remaining butter and egg mixture.
Spread mayonnaise over croissants; top with sausage patties, eggs, tomato and avocado. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 croissant equals 741 calories, 58 g fat (22 g saturated fat), 322 mg cholesterol, 1,293 mg sodium, 31 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Italian Sausage & Egg Croissants in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p155