Preparation Steps

• Cook the breakfast sausage according to package directions. Drain any excess grease.
• Prepare the eggs as desired (fried or scrambled).
• Whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl to make the glaze.
• Lightly toast the halved croissants.
• Assemble the sandwiches: Place a sausage patty (or link), egg, and cheese slice on the bottom half of each croissant. Drizzle generously with the maple mustard glaze.
• Top with the other half of the croissant.
• Serve immediately.