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Italian Sausage & Egg Croissants

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

8 ServingsPrep: 25 min. Cook: 15 min.

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

2 of 2

Italian Sausage & Egg Croissants (continued)

Directions (continued)

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.

Nutrition 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.