Sausage, Egg, and Cheese Croissant Pockets

• 4 croissants, split
• 8 oz breakfast sausage
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1 tablespoon butter
• Salt and pepper, to taste
• 1 tablespoon milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet over medium heat, cook sausage until browned and cooked through. Remove and set aside.
3. 3 In the same skillet, melt butter over medium heat. Crack eggs and scramble until just set; season with salt and pepper.
4. 4 Stir in the cooked sausage and cheese into the eggs until well combined.
5. 5 Divide egg mixture evenly between croissant halves.
6. 6 Place croissant pockets on a baking sheet, cut side up.
7. 7 Bake for 8-10 minutes, until croissants are warmed through.
8. 8 Whisk milk with a splash of water, brush lightly over the tops of the croissants for a glossy finish (optional), and serve immediately.

Equipment

• Skillet
• Baking sheet

Variations

• Swap sausage for bacon or ham for a different flavor.
• Use Swiss or mozzarella cheese for a twist.

Substitutions

• Use turkey sausage for a leaner option.
• Replace croissants with biscuit dough for a gluten-free alternative.

Pairings

• Fresh orange juice
• A steaming cup of black coffee

Nutrition

Tips

• For a quicker option, use pre-cooked sausage.
• Customize with your favorite cheese or add-ins like diced bell peppers or onions.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or conventional oven to maintain the croissant's texture.

Freezing: Freeze unbaked pockets for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of fresh fruit or a small green salad.
• Pair with a hot cup of coffee or tea for a cozy breakfast experience.

FAQ