Fresh Croissant Breakfast: How Long Will It Last?

Sausage, egg, and cheese croissants are a classic breakfast sandwich, but how long do they last? When made from scratch, these sandwiches are best enjoyed fresh. While you can make the components in advance and assemble later, the quality of the croissant may suffer. Leftovers can be tricky, as the croissant may not maintain its flaky texture and tenderness. If you're willing to accept a slight change in texture, you can wrap the sandwich in foil and reheat it in the oven or toaster oven. Freezing assembled sandwiches is not recommended, as the delicate croissant may become soggy. However, you can prepare the components separately, freeze them, and assemble the sandwich when ready to eat.

Recipe for sausage, egg and cheese croissant

Recipe for Sausage, Egg, and Cheese Croissant

This recipe is a New York-area classic, a specialty of delis, street carts, and bodegas. It is a luxurious and easy take on the sausage, egg, and cheese sandwich, swapping the kaiser roll for a croissant.

Ingredients:

• 1/4 pound pork breakfast sausage meat
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 slices of American cheese
• Ketchup and/or hot sauce, optional, for serving
• 1 croissant

Method:

• Shape the sausage into a patty. Warm a 10-inch skillet or dark nonstick frying pan over medium heat. Add the sausage and cook, pressing with a spatula from time to time to flatten a bit and flipping once or twice, until cooked all the way through. Drain on paper towels.
• Crack the eggs into a small mixing bowl and add the salt and pepper. Beat with a fork until homogenous.
• Pour off all but about one tablespoon of fat from the pan. (Depending on your sausage, you may not need to remove any.)
• Pour the scrambled eggs into the skillet. Cook, dragging the edges to the center from time to time and swirling the pan once in a while to encourage the uncooked top parts to cook.
• When the egg is just about cooked, place the cheese slices on top to cover the surface and let them melt a bit.
• Split the croissant in half.
• To assemble the sandwich, place the sausage and then the cheese-covered eggs onto the bottom half of the croissant and top with the other half. Serve right away, with ketchup and hot sauce if you like.

Tips:

• It is worth seeking out a good-quality, all-butter croissant. If you don't have a good source for fresh croissants, you can buy high-end frozen ones that you can let rise overnight and bake in the morning.
• You can use any eggs you like, but good-quality eggs make a difference in terms of flavor, animal welfare, and environmental health.
• Breakfast sausage meat is a high-fat ground pork mixed with salt and spices such as sage. You can typically buy it from a good supermarket's butcher counter.
• For a classic experience, use regular yellow American cheese from the supermarket, such as Kraft singles. Or, for an organic version, try Applegate Farms.
• You may prefer a fried egg, cooked to your liking. You can also add a couple of thin slices of ripe tomato.
• This sandwich is best served fresh, but if you want to make a big batch, you can cook the sausage ahead of time and reheat it in the microwave. You can also batch cook the eggs in a larger pan and cut them into portions.
• Sandwich leftovers are best wrapped in foil and reheated in the oven or toaster oven until warmed through.

Storage:

Homemade sausage, egg, and cheese croissants are best enjoyed fresh. However, if you have leftovers, wrap them in foil and store them in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until warmed through.

How to cook the sausage

To cook the sausage for your homemade sausage, egg, and cheese croissant, follow these steps:

First, shape your sausage meat into a patty. You will need about 1/4 pound of pork breakfast sausage meat. Warm a 10-inch skillet or a dark nonstick frying pan over medium heat. Place the sausage patty in the pan and cook, using a spatula to press down on it from time to time to flatten it a bit. Flip the sausage once or twice during cooking to ensure even cooking. Drain the cooked sausage on paper towels.

If you are cooking the sausage ahead of time, you can reheat it in the microwave when you are ready to assemble your sandwich.

For a classic New York-style sausage, egg, and cheese croissant, use breakfast sausage meat, which is a high-fat ground pork mixed with salt and spices such as sage. You can typically find this at your local supermarket's butcher counter.

If you are using a frozen croissant, be sure to let it rise overnight and bake it in the morning before assembling your sandwich.

How to cook the eggs

To cook the eggs for your homemade sausage, egg, and cheese croissant, you can follow these steps:

First, crack the eggs into a small mixing bowl. Add a pinch of salt and pepper to taste, and beat the mixture with a fork until it is well combined and homogeneous. You can also add a small amount of milk to the eggs if you prefer a fluffier texture.

Next, heat a non-stick frying pan over medium heat. You can use the same pan you cooked the sausage in, but be sure to pour off all but about one tablespoon of fat from the pan first. If your sausage was not particularly fatty, you may not need to pour any fat off.

Now, pour the beaten eggs into the pan. As the eggs cook, drag the edges towards the centre of the pan from time to time, and swirl the pan to encourage the uncooked parts of the egg to reach the bottom of the pan. You can also scramble the eggs with a spatula if you prefer.

Once the eggs are almost cooked, place the cheese slices on top and allow them to melt slightly. You can use American cheese slices, or grated cheddar, Swiss, gruyere, mozzarella, or Colby Jack cheese.

Finally, assemble your sandwich by placing the sausage patty on the bottom half of your croissant, followed by the cheese-covered eggs. Top with the other half of the croissant, and serve immediately.

If you are making a large batch, you can cook the eggs in a larger pan and cut them into portions.

How to assemble the sandwich

To assemble a sausage, egg, and cheese croissant sandwich, you'll first want to split the croissant in half. Place the sausage patty on the bottom half of the croissant. For a classic New York-style sandwich, use a high-fat ground pork breakfast sausage mixed with salt and spices such as sage.

Next, you'll want to add the cheese-covered eggs. You can scramble your eggs and melt the cheese on top, or add a fried egg, cooked to your preference. For the cheese, American cheese is traditional, but you can also use smoked gouda or another cheese of your choice.

Finally, top the sandwich with the other half of the croissant and serve immediately. If you're preparing the sandwich ahead of time, reheat it in the oven or toaster oven, wrapped in foil, until warmed through.

How to reheat/store leftovers

Sausage, egg, and cheese croissants are a delicious treat, but they're best enjoyed fresh. If you do have leftovers, you can store them in the fridge, but the croissant may not retain its flaky texture. Here's how to reheat and store your homemade sausage, egg, and cheese croissant to ensure optimal taste and texture:

Reheating Instructions:

Oven Reheating:

• Preheat your oven to 350°F (180°C).
• Separate the croissant in half, creating a top and bottom portion.
• Wrap each half in foil to retain moisture and prevent dryness.
• Place the wrapped halves on a baking sheet and heat for about 20 minutes, or until the croissant and filling are thoroughly warmed.
• Remove from the oven and let it stand for a minute before enjoying.

Microwave Reheating:

• If you're short on time, you can use a microwave. Start by removing any wrapping or foil.
• Wrap the croissant in a paper towel to prevent splatter and help distribute heat.
• Microwave on high power for 50 seconds to 1 minute 30 seconds, depending on your microwave's wattage.
• Let the croissant stand in the microwave for about a minute before serving to ensure even heating and prevent burning your mouth.

Storing Leftovers:

• If you have leftover sausage, egg, and cheese croissant, it's best to store it in an airtight container or wrapped tightly in foil or plastic wrap.
• Place it in the refrigerator, where it will last for about 2-3 days.
• Keep in mind that the croissant may lose its flaky texture over time, and the filling may become drier.

While sausage, egg, and cheese croissants are ideally enjoyed fresh, proper reheating and storage techniques can help extend their lifespan and allow you to enjoy them for a few days.

Frequently asked questions