Italian Sausage & Egg Croissants

• 1 cup (4 ounces) crumbled blue cheese
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon each dried basil, oregano and parsley flakes
• 1 pound bulk Italian sausage
• 8 large eggs
• 3 tablespoons 2% milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 1/2 cup mayonnaise
• 8 croissants, split
• 8 slices tomato
• 1 medium ripe avocado, peeled and sliced

1. In a large bowl, combine the cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties.
2. In a
3. over medium heat, cook patties for 4-5 minutes on each side or until no longer pink. Set aside and keep warm.
4. Whisk the eggs, milk, salt and pepper. In another
5. , melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (mixture should set immediately at edges).
6. 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.
7. Spread mayonnaise over croissants; layer with sausage patties, eggs, tomato and avocado. Replace tops.

blue cheese, pepper, basil, italian sausage, eggs, milk, salt, pepper, butter, mayonnaise, croissants, tomato, avocado

Taken from www.tasteofhome.com/recipes/italian-sausage-egg-croissants/ (may not work)