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Breakfast Croissant Sandwich with Western Omelette Breakfast Sausage

Make your hectic mornings a little easier with our Breakfast Croissant Sandwich. Made with our Johnsonville® Farmer’s Double Smoked Sausage and a buttery croissant, this will start your day on a high note. Whether you throw it together in the morning or night before, this breakfast sandwich is perfect for on the go.

Prep Time
Cook Time

What You Need

  • 4 Johnsonville® Farmer’s Double Smoked Sausages
  • 15 ml olive oil (or butter)
  • 4 eggs
  • 4 bakery style croissants, sliced in half for sandwich
  • 4 cheddar cheese slices (optional)
  • 1 handful arugula leaves (or other lettuce)
  • 1-2 tomatoes, sliced
  • honey mustard (or to preference)


  1. Cook sausages according to package directions, then slice in half lengthwise and keep warm.

  2. In a skillet, spread oil on bottom of pan and set the heat to medium. Fry the eggs (two at a time, if preferred), when the whites are set and the edges begin to brown slightly, flip the eggs and break the yolk by poking it with the edge of the spatula.

  3. Add a slice of cheese (optional) and cook for one more minute. If there is room in the pan, add two (or four) of the sausages to reheat.

  4. On bottom half of the toasted croissant, spread honey mustard, add arugula leaves, top with the egg and the split sausages, tomatoes and croissant top.

  5. Fry the next two eggs and repeat.