Burger King Sausage Egg and Cheese Croissanwich Copycat Recipe

This Burger King Sausage Egg and Cheese Croissanwich copycat brings the fast food breakfast sandwich home, and it’s ready in about 20 minutes with ingredients you likely already have.

The key is a buttery, flaky croissant layered with a browned sausage patty, a folded egg, and melted American cheese. No drive-through line required.

Why I Love This Recipe

The sausage patty has crisp, caramelized edges and a savory, slightly spiced center that holds up against the rich egg and the buttery layers of croissant.

What keeps this version worth making is the folded egg. It gives you even coverage across the whole sandwich so every bite has yolk.

This is the version I keep coming back to on weekend mornings when I want something real without a lot of effort.

Recipe Ingredients

• 2 large croissants – Store-bought from the bakery section works great; the larger ones hold the fillings better
• 2 large eggs – Fresh, room temperature eggs fold more evenly
• 2 sausage patties (about 2 oz / 56g each) – Use pre-formed breakfast sausage patties or shape them from bulk pork breakfast sausage
• 2 slices American cheese – American melts smoothly and stays creamy; skip cheddar here, it separates
• 1 tbsp unsalted butter, divided – Half for the egg, half for toasting the croissant
• 1 tbsp water – Added to the egg to help with folding
• 1/4 tsp black pepper – For seasoning the egg
• 1/4 tsp salt – For seasoning the egg

Variations / Substitutions

• Turkey sausage – Works well; the patty will be leaner and slightly less rich, so expect a drier bite
• Plant-based sausage patty – A good swap for a meat-free version; season it with smoked paprika and fennel seed to get closer to the original flavor
• Provolone or Swiss cheese – Melts cleanly but gives a sharper, less creamy finish than American
• Add hot sauce – A few drops of your preferred hot sauce on the egg adds a sharp, vinegary heat that cuts through the richness
• Gluten-free – Swap the croissant for a gluten-free English muffin; the texture is different but the flavors hold up
• Whole egg scrambled – If folding the egg feels fussy, a soft scramble works; just keep it loose, not dry

If you want another fast food breakfast to try at home, look up a McDonald’s Egg McMuffin copycat recipe.

How To Make Sausage Egg and Cheese Croissanwich

Step 1: Brown the Sausage Patties

Heat a skillet over medium heat. Add the 2 sausage patties and press them lightly with a spatula so they make full contact with the pan. Cook for 3 to 4 minutes per side until each patty reaches an internal temperature of 160°F (71°C) and the outside is deep brown with crisp edges.

Set the patties aside on a plate. Keep the skillet on the heat; you will use it next.

Step 2: Toast the Croissants

Slice both croissants in half horizontally. Add 1/2 tbsp of the unsalted butter to the same skillet over medium-low heat. Place the croissants cut-side down and press gently. Toast for about 2 minutes until the cut faces are golden and warm.

Set them aside, cut-side up. The toasted surface gives the sandwich structure so the layers do not slide around when you bite in.

Step 3: Fold the Eggs

Wipe the skillet clean and return it to low heat. Add the remaining 1/2 tbsp unsalted butter. Crack 1 egg into a small bowl, add 1/2 tbsp of the water, 1/8 tsp salt, and 1/8 tsp black pepper, and beat briefly with a fork. Pour the beaten egg into the pan. Repeat for the second egg in a separate pour, or work one at a time if your pan is small. Let each egg cook undisturbed for about 30 seconds until the edges just start to set.

Use a spatula to fold the egg into a rough rectangle that fits your croissant. The center should still look slightly glossy when you fold it; residual heat will finish cooking it inside the sandwich. Repeat with the second egg.

Step 4: Layer and Melt the Sandwich

Place 1 slice of American cheese directly onto each folded egg while it is still in the pan. Let it sit on low heat for about 20 seconds until the cheese softens and starts to drape over the egg.

Slide the egg and cheese onto the bottom half of a toasted croissant, then set a sausage patty on top. The order matters here: egg closest to the bread keeps the cheese melted against the sausage so it stays together as you eat it.

Step 5: Plate and Serve

Set the croissant tops in place and transfer both sandwiches to a cutting board or plate. Press down gently so the layers compact slightly. Slice each sandwich in half on the diagonal to show the cross-section of sausage, egg, and melted cheese, and serve immediately while everything is still warm.

Recipe Tips

• Choose the right croissants. Bakery croissants from the deli section hold up to the fillings without going soggy; the small packaged ones tend to be too thin and compress into nothing.
• Keep the egg on low heat. High heat makes the egg rubbery fast. Low and slow gives you that soft, folded texture that actually tastes like something.
• Do not overcrowd the skillet for the sausage. If the patties are touching, they steam instead of sear and you lose those brown, slightly crisp edges.
• Serve right away. The croissant goes from flaky to chewy within a few minutes once the filling is inside, so eat these fresh.

Cook times by patty thickness:

How To Store

• Refrigerate – Wrap leftover assembled sandwiches tightly in foil and refrigerate for up to 2 days.
• Reheating – Reheat wrapped in foil in a 325°F (160°C) oven for 10 to 12 minutes. This keeps the croissant from getting rubbery, which a microwave will do quickly.

What To Serve With Croissanwich

A glass of fresh orange juice works well here because the acidity cuts through the richness of the sausage and egg. Hash browns or a small fruit salad alongside add contrast in texture without making the meal feel heavy. If you want something warm to drink, a simple black coffee balances the salt and fat in the sandwich without competing with it.

Frequently Asked Questions

Can I make the sausage patties ahead of time?

Yes. Cook the patties fully, let them cool, and refrigerate them for up to 3 days. Reheat in a skillet over medium heat for about 2 minutes per side before building the sandwich.

Can I freeze these sandwiches?

Yes, but wrap each assembled sandwich individually in foil and then in a zip-lock bag; they will keep for up to 1 month. Reheat from frozen at 350°F (175°C) for 20 to 25 minutes.

What if I only have crescent roll dough and not croissants?

You can bake crescent rolls according to package directions and let them cool for a few minutes before slicing. The texture is softer and less layered than a bakery croissant, but the sandwich still works.

Can I use a whole egg instead of beating it first?

Yes. Cook it sunny-side up or over-easy, then fold the edges in with a spatula to shape it. The yolk will be runnier, which some people prefer.

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Burger King Sausage Egg and Cheese Croissanwich Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 large croissants
• 2 large eggs
• 2 sausage patties (about 2 oz / 56g each)
• 2 slices American cheese
• 1 tbsp unsalted butter, divided
• 1 tbsp water
• 1/4 tsp black pepper
• 1/4 tsp salt

Method

 

1. Cook the 2 sausage patties in a skillet over medium heat for 3 to 4 minutes per side until browned and cooked through to 160°F (71°C). Set aside.
2. Add 1/2 tbsp unsalted butter to the skillet over medium-low heat. Toast the 2 croissants cut-side down for about 2 minutes until golden. Set aside.
3. Wipe the skillet and return it to low heat with the remaining 1/2 tbsp butter. Beat each egg with 1/2 tbsp water, 1/8 tsp salt, and 1/8 tsp black pepper. Pour into the pan and fold each egg into a rectangle over about 30 seconds, removing while the center is still slightly glossy.
4. Lay 1 slice American cheese on each folded egg in the pan on low heat for 20 seconds until softened. Slide onto the bottom croissant halves and top each with a sausage patty.
5. Place the croissant tops on, press gently, slice each sandwich in half on the diagonal, and serve immediately.

Notes

You can shape your own sausage patties from bulk breakfast sausage by pressing about 2 oz of meat between two pieces of plastic wrap to get an even thickness. If your croissants are very large, a single egg per sandwich may not give you full coverage, so use 3 eggs and split the third one between the two.