Everything But the Bagel Croissant Egg & Sausage Muffins
Flaky croissants, savory sausage, fluffy eggs, and melty cheese come together in these Everything But the Bagel Croissant Muffins. The ultimate easy grab-and-go breakfast or crowd-pleasing brunch recipe!
Servings: 4 croissant muffins
Equipment
Ingredients
- 2 everything but the bagel croissants cut in half horizontally
- 4 large eggs
- 2 sweet Italian sausage links casings removed, crumbled and cooked through
- Cheddar cheese shredded, to taste
- Salt and pepper to taste
- Chives chopped, for garnish
Instructions
- Preheat oven to 350°F and line muffin pan.
- Cut croissants in half horizontally. Press each half into the muffin tin wells to create a croissant “cup.”
- In a medium bowl, whisk eggs with a pinch of salt and pepper until well combined or crack egg right into the hole of the crossaint
- Divide the cooked sausage evenly among the croissant cups.
- Pour whisked eggs over the sausage, filling each cup just to the top.
- Sprinkle shredded cheddar cheese over each muffin.
- Bake on the middle rack for 20–25 minutes, until eggs are set and cheese is melted and slightly golden.
- Let cool for a few minutes before removing from the tin. Garnish with chopped chives and serve warm.
Notes
Check egg center with a toothpick to ensure cooked all the way through before removing from the oven.