This copycat recipe recreates the beloved Great Value sausage, egg, and cheese croissant right at home. It layers a flaky, buttery croissant with a savory sausage patty, a fluffy egg, and melty cheese for a satisfying breakfast sandwich. This version is simple to assemble, uses easy-to-find ingredients, and delivers that familiar, comforting taste any day of the week.
Ingredients
- 4 large croissants (about 12 oz / 340 g total)
- 8 oz (225 g) bulk breakfast sausage (or 4 sausage patties)
- 4 large eggs
- 2 tbsp (30 ml) milk or water
- 4 slices American cheese (or cheddar, about 4 oz / 115 g)
- 2 tbsp (28 g) unsalted butter, softened
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Slice the croissants in half horizontally and set them aside.
- If using bulk sausage, divide it into 4 equal portions and shape each into a thin patty about the size of your croissant. If using pre-formed patties, proceed to the next step.
- Heat a large skillet over medium heat. Cook the sausage patties for 4–5 minutes per side, until browned and cooked through. The internal temperature should reach 160°F (71°C) as the USDA FSIS safe minimum for ground meat. Transfer to a plate and set aside.
- In a small bowl, whisk the eggs with the milk or water, and a pinch of salt and pepper. Pour into the same skillet (drain excess grease if desired) and cook over medium-low heat, stirring gently, until just set but still soft, about 2–3 minutes. Remove from heat.
- Spread the softened butter on the cut sides of the croissants. Place them on a baking sheet, cut side up, and toast in the oven for 3–4 minutes until lightly golden and warm.
- Assemble the sandwiches: on the bottom half of each croissant, place a sausage patty, a quarter of the scrambled eggs, and a slice of cheese. Top with the other half of the croissant.
- Return the assembled sandwiches to the baking sheet and bake for 3–5 minutes, just until the cheese melts. Serve immediately.
Tips
- Substitutions: Use turkey sausage or a plant-based sausage for a lighter option. Swiss, provolone, or pepper jack cheese all work well in place of American.
- Storage: These sandwiches are best fresh, but you can wrap them individually in foil and refrigerate for up to 2 days.
- Common mistake: Don’t overcook the eggs—they should be soft and creamy, not dry. Also, toast the croissants briefly to keep them from getting soggy.
- Make it ahead: Cook the sausage and eggs the night before, then assemble and bake in the morning for a quick breakfast.
Serving Suggestions
Serve these croissant sandwiches warm with a side of fresh fruit, hash browns, or a simple green salad. They also pair nicely with a hot cup of coffee or a glass of orange juice for a complete breakfast.
Variations
- Bacon, Egg, and Cheese: Swap the sausage for crispy bacon strips.
- Veggie Lover’s: Add sautéed mushrooms, spinach, or bell peppers to the egg mixture.
- Spicy Kick: Use hot sausage and add a slice of jalapeño or a drizzle of hot sauce.
- Bagel Version: Replace the croissant with a toasted bagel for a chewier texture.
Storage and Reheating
Store leftover sandwiches wrapped in foil or in an airtight container in the refrigerator for up to 2 days. To reheat, unwrap and microwave on high for 30–45 seconds, or place in a toaster oven at 350°F (175°C) for 5–7 minutes until heated through. For best results, reheat in the oven to keep the croissant flaky.
Frequently Asked Questions
Can I use frozen croissants? Yes, thaw them according to the package instructions and warm them before assembling.
Can I make these ahead and freeze? Absolutely. Assemble the sandwiches, wrap each in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the fridge and reheat as directed.
What kind of cheese melts best? American cheese melts smoothly and has that classic fast-food flavor, but cheddar or Swiss also melt well.
Can I use egg whites only? Yes, use 6 egg whites or about 1 cup (240 ml) of liquid egg whites instead of whole eggs.
How do I prevent the croissant from getting soggy? Toast the croissants before adding the fillings and avoid overfilling with wet ingredients like raw tomatoes.
Is it safe to leave these out? No, refrigerate any leftovers within 2 hours to prevent bacterial growth.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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