This copycat recipe recreates the beloved Jimmy Dean Croissant Egg Cheese Sausage sandwich at home. Flaky, buttery croissants are filled with a seasoned sausage patty, a fluffy folded egg, and melted American cheese. It’s a satisfying breakfast that comes together in about 30 minutes, perfect for busy mornings or a leisurely weekend brunch.
Ingredients
- 4 large croissants (about 4 oz / 115 g each)
- 1 lb (450 g) ground breakfast sausage (pork or turkey)
- 6 large eggs
- 2 tbsp (30 ml) milk or water
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 slices American cheese (or cheddar, if preferred)
- 1 tbsp (14 g) butter, for the pan
Instructions
- Divide the ground sausage into 4 equal portions and shape each into a thin patty, about the size of your croissant base (roughly 4 inches / 10 cm in diameter).
- Heat a large skillet over medium heat. Cook the sausage patties for 3–4 minutes per side, until browned and cooked through. The safe minimum internal temperature for ground meat is 160°F (71°C) as per USDA FSIS, so check with a food thermometer. Transfer to a plate and cover loosely with foil.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Melt the butter in a nonstick skillet over medium-low heat. Pour in the egg mixture. Let it set for 30 seconds, then gently push the cooked edges toward the center with a spatula, tilting the pan to let the uncooked egg flow to the edges. Continue until the eggs are softly set but still moist, about 2–3 minutes.
- Fold the scrambled eggs into a rough rectangle shape that will fit the croissants. Cut the folded egg into 4 equal portions.
- Slice the croissants in half horizontally. Place one sausage patty on the bottom half of each croissant, top with a portion of egg, then a slice of cheese. Place the top half of the croissant over the cheese.
- If you like the cheese melted, place the assembled sandwiches on a baking sheet and broil for 1–2 minutes, or microwave each for 15–20 seconds until the cheese softens. Serve warm.
Tips
- Use cold sausage: Cold sausage is easier to shape into thin, even patties. If the mixture sticks to your hands, lightly wet them with water.
- Don’t overcook the eggs: Scramble them gently over medium-low heat. They should be soft and slightly underdone when you fold them, as they’ll finish cooking from residual heat. Overcooked eggs become rubbery.
- Substitute the meat: Use turkey sausage for a leaner option, or a plant-based sausage for a vegetarian version. Adjust cooking time as needed and always check the internal temperature of any meat substitute according to package instructions.
- Make it ahead: Assemble the sandwiches, wrap each in foil, and refrigerate for up to 2 days. Reheat in a toaster oven or oven at 350°F (175°C) for 10–12 minutes, or microwave for 1–2 minutes.
Serving Suggestions
Serve these croissant sandwiches with a side of crispy hash browns, fresh fruit, or a small green salad. They also pair well with a hot cup of coffee, orange juice, or a smoothie. For a brunch spread, offer them alongside yogurt parfaits or a simple vegetable frittata.
Variations
- Spicy: Use hot breakfast sausage or add a few dashes of hot sauce to the egg mixture.
- Cheese swap: Replace American cheese with pepper jack for a kick, or Swiss for a nutty flavor.
- Add veggies: Sauté sliced mushrooms, bell peppers, or spinach and layer them into the sandwich.
- Biscuit version: If you don’t have croissants, use buttermilk biscuits or English muffins for a different texture.
Storage and Reheating
Store leftover sandwiches in an airtight container or wrap individually in plastic wrap and refrigerate for up to 3 days. To freeze, wrap each sandwich in foil and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat refrigerated sandwiches in a toaster oven at 350°F (175°C) for 8–10 minutes, or microwave on high for 1–2 minutes. For frozen sandwiches, add a few extra minutes. The croissants may soften slightly upon reheating, but they’ll still be delicious.
Frequently Asked Questions
Can I use pre-cooked sausage patties? Yes, you can use frozen or refrigerated pre-cooked sausage patties. Heat them according to package directions, then assemble the sandwiches. This cuts down on prep time.
How do I keep the croissants from getting soggy? If you’re making sandwiches ahead, let the sausage and eggs cool completely before assembling. You can also toast the croissant halves lightly before adding the fillings to create a barrier.
Can I make this with egg whites only? Absolutely. Use 8 egg whites instead of 6 whole eggs. The texture will be slightly less rich, but it works well.
What’s the best way to melt the cheese? A quick broil (1–2 minutes) gives a nice melt without overheating the croissant. Alternatively, microwave each sandwich for 15–20 seconds. If you prefer, you can also place the cheese on the sausage patty while it’s still hot so it melts naturally.
Can I use croissant rolls from a tube? Yes, you can bake refrigerated croissant rolls and use those. They’ll be smaller, so you may need to adjust the sausage patty size accordingly.
Is it safe to leave the sandwiches at room temperature? No, perishable foods like eggs and sausage should not sit out for more than 2 hours. Refrigerate any leftovers promptly.
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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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