Sausage & Egg Croissandwich

By marisa r – vaughan, ON
Sausage & Egg Croissandwich
  • Prep Time: 10
  • Total Time: 15
  • Servings: 1

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About this Recipe

Every bite is "egg"citing in this Croissandwich.... tasty frittata filled with tiny bits of sausage, peppers, broccoli and zucchini surrounded by creamy yogurt Tzatziki.

This is a great way to "hide" the veggies while adding tons of flavor, perfect for little hands.
Crunchy cool cucumber sticks and fruit kabob make this meal complete and full of fun!


1 inch of Schneiders Smoked Sausage with Cheddar, diced
1 lg. egg, beaten with 1 tbsp milk or water
1 tbsp each red pepper, zucchini, broccoli
1 pinch of salt
1 tbsp EVOO
1 4 inch piece of cucumber, washed, dried and cut into slivers
1 each strawberry, piece of watermelon, cantaloupe and 2 blueberries
2 tbsp tzatziki
1 fresh croissant


In a preheated small skillet; add oil.
Saute the sausage until crisp and golden brown.
Toss in the veggies, sauté for 2-3 min to soften.
Sprinkle with salt.
Add eggs and allow the bottom to form a light crust.
With a fork lift the sides to allow the liquid to run under the forming crust.
When the top of the eggs are no longer runny. Flip the frittata over, cooking for another minute. Turn off heat and cool to room temp.
Cut the croissant almost but not quite through.
Spread with tzatziki on top and bottom of bread.
Place egg inside. Cut in half.
Place cucumber in a plastic container and add extra tzatziki if desired.
Fruit Kabob:
Pierce each piece with a wooden skewer place a blueberry on either end.

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