Breakfast Croissants

  • 3 cans croissant dough (8 per can; 24 total)
  • 24 small breakfast sausage links, frozen
  • 12 eggs, scrambled
  • 4 ounces Colby Jack cheese, grated
  • 3 slices American cheese, halved
  • 2 tablespoons dried chives, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, melted


  1. Preheat oven to 350 F. Place sausages evenly (in 2 rows) into a 9 x 13 inch casserole dish. Bake for 30 minutes. Do not turn off the oven.
  2. Remove sausages from oven, and set aside. In the same dish, place parchment paper with a slight overhang on each of the long sides (do not clean the dish; place the parchment paper on top of the sausage grease).
  3. Mix salt, pepper, and chives into the eggs. Pour half of the scrambled eggs in the casserole dish. Bake for 7 minutes. Do not turn off the oven.
  4. Remove eggs from oven. Place the sausages evenly in 2 rows of twelve on top of the cooked eggs. Sprinkle Colby Jack over the top of the sausages and eggs. Lay the half slices of American cheese across 4 sausage links. Pour the remaining eggs over. Return to oven and bake for 10 minutes.
  5. Remove dish from oven and allow to cool for approximately 20 minutes. Use a knife to slice between the sausage links.
  6. Preheat oven to 375 F. Wrap each sausage link in a section of croissant dough. Brush with butter.
  7. Bake for 15 minutes.

If you want to eat this immediately, go for it. Alternatively, you can freeze them in gallon bags and reheat them. To reheat after freezing, wrap 1 croissant in a paper towel and microwave on high for 45 to 60 seconds.

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