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Italian Sausage & Egg Croissants

 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.


  • 1 cup (4 ounces) crumbled blue cheese
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 1 pound Johnsonville® Mild Ground 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 avocado, peeled and sliced


  • 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; layer with sausage patties, eggs,
  • tomato and avocado. Replace tops. Yield: 8 servings.
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.