Ingredients
1 cup (4 ounces) crumbled blue cheese1 jalapeno pepper, seeded and minced1 teaspoon each dried basil, oregano and parsley flakes1 pound bulk Italian sausage8 large eggs3 tablespoons 2% milk1/8 teaspoon salt1/8 teaspoon pepper3 tablespoons butter1/2 cup mayonnaise8 croissants, split8 slices tomato1 medium ripe avocado, peeled and sliced
Preparation
In a large bowl, combine the cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties.
In a large nonstick skillet over medium heat, cook patties for 4-5 minutes on each side or until no longer pink. Set aside and keep warm.
Whisk the eggs, milk, salt and pepper. In another large nonstick skillet, melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cover and cook 1-2 minutes longer or until top is set. Slide eggs onto a plate; cut into four wedges. Repeat with remaining butter and egg mixture.
Spread mayonnaise over croissants; layer with sausage patties, eggs, tomato and avocado. Replace tops.
