Start your day with Matt Hussey's Sausage, Egg, and Cheese Breakfast Croissants made on the Blackstone griddle. Watch as he transforms classic ingredients into a flavor-packed sandwich. From smashed sausage patties to gooey American cheese, every bite is a delight.

Sausage, Egg, and Cheese Croissant Sandwiches recipe: [ Ссылка ]

Ingredients
1 lb. breakfast sausage
6 croissants
10 slices of American Cheese
6 eggs
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons Mayonnaise (optional)
2 teaspoons Sriracha (optional)
1 tablespoon butter

Directions
1. Preheat the griddle to low heat.

2. Form 2 – 2.5 oz balls of breakfast sausage.

3 Cut the croissants in half. Spread butter on the griddle and toast the cut sides of the croissants. Transfer to a cutting board after toasting. Add mayonnaise to the croissants at this point if desired.

4. Butter another section of the griddle and crack the eggs onto that area. Let them cook for 2-3 minutes, breaking up the clear part of the egg around the yolk. Season with salt and pepper.

5. Break up the yolk and flip onto the other side, creating a fried or marbled egg. Cook until the yolk has set.

6. Place sausage balls on a medium-high heat griddle and flatten them with the Blackstone smasher and parchment paper, pressing for 5-10 seconds each. Once done, flip and cook on the other side.

7. Add cheese and start building the sandwich. Place two sausage patties on top of each other, followed by the egg, then onto the croissant and transfer to a serving dish.

8. Enjoy your delicious Sausage, Egg, and Cheese Croissant Sandwiches!

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