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- 4 all butter croissants rolls
- 4 eggs
- 1 lb of ground sausage
- 4 strips of bacon
- 4 slices of American cheese
- 1 tbsp of veg. oil or you can use non-stick spray to cook your eggs
- salt & pepper to taste for seasoning your eggs
In a skillet cook sausage over medium-high heat. Cook until brown on both sides and no longer pink in the middle. This is about 4-5 minutes on each side. I made pretty big patties since sausage shrinks when cooked. So depending on the size of your patties, yours may take longer or less time. In the meantime, I cook 4 strips of thick bacon in the microwave (cuts back on some of the grease) for about 6 minutes. This will also depend on your microwave wattage.
I use this handy egg ring to make the circle eggs for the sandwiches. Make sure you have plenty of oil or non-stick spray in the pan and also coat the inside of the rings, to keep the eggs from sticking.
Cook the eggs in the ring. Make sure they cook for about 2 minutes to let the eggs have time to set. Once they have their shape, you can remove the ring. Cook the egg to your desired hardness.
Cut the croissants in half with a bread knife. Next build your sandwiches. This recipe serves 4. You can double the recipe to make ahead breakfast for the week. Just wrap in plastic wrap or foil and store in the freezer or fridge.