Croissant Breakfast Sandwich

Calling all breakfast lovers! #ad Our Croissant Breakfast Sandwich is slathered with a spicy salsa cream cheese, topped with smoky green chiles, peppery arugula, salty Turkey Sausage, and of course, a drippy over-easy egg. Hearty, messy, and oh-so delicious.

Course Breakfast

Cuisine American

Keyword breakfast sandwich, croissant sandwich, croissant breakfast sandwich

Prep Time 15

Cook Time 15

Total Time 30

Servings sandwiches

Calories 555kcal

Author Nicole

Cost $20

Equipment

Non-stick skillet

Ingredients

4 oz cream cheese, softened
2 tbsp salsa (your favorite)
8 Jones Dairy Farm All Natural Golden Brown Turkey Sausage Patties
1 tbsp olive oil (optional)
4 large eggs
1/4 cup canned green chiles
1 cup arugula
4 large croissants, split in half

Instructions

Add cream cheese and salsa to a small bowl. Mix until combined. Season with salt and pepper.
Heat a large non-stick skillet to a medium-high heat. Add sausage patties. Cook until golden brown, about 2-3 minutes. Flip over and cook another 2-3 minutes until golden brown and warmed though. Set aside.
If using, add olive oil to the same skillet. Once the oil is hot, crack eggs in to the skillet, one by one, leaving room between each egg. Sprinkle with salt and pepper. If you like your eggs sunny-side up, after the egg sets, spoon a little bit of the oil over the top of the egg white to cook it. Otherwise, flip the egg over for over-easy or over-medium.
Slather the salsa cream cheese on the inside of all the halves of the croissant. On the bottom halves, arrange the arugula. Top with two sausage patties, followed by an egg. Sprinkle with green chiles. Cover with tip croissant. Serve!

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