4 large croissants (fresh or day-old)

4 large eggs

1/2 cup milk (or non-dairy alternative)

Salt and pepper, to taste

1 tbsp butter (or olive oil)

1 cup cooked turkey sausage patties (or plant-based alternative)

1 cup shredded cheddar cheese (optional, or dairy-free cheese)

1/4 cup maple syrup

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tsp garlic powder

1/2 tsp ground black pepper

1/2 tsp salt

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In a small bowl, whisk maple syrup, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and salt until smooth. Set aside.
In a medium bowl, whisk eggs, milk, salt, and pepper until well combined.
Melt butter in a skillet over medium heat. Add egg mixture and cook gently, stirring occasionally, until softly scrambled. Remove from heat.
Warm sausage patties until heated through.
Slice croissants in half horizontally. Spread maple mustard sauce on bottom halves.
Layer with sausage, scrambled eggs, and shredded cheddar cheese.
Top with remaining croissant halves and serve immediately.

Pure maple syrup provides the best flavor for the sauce.

Cook eggs over low heat for a softer, creamier texture.

For make-ahead sandwiches, assemble without sauce and add after reheating.