4 large bakery style croissants
1 pound pork sausage
6 large eggs
½ cup water
½ teaspoon salt
¼ teaspoon garlic powder
4 slices American cheese
Cut each croissant in half with a bread knife, yielding a top and bottom piece of croissant.
Open the package of pork sausage and use a knife to cut the sausage into 4-equal sized disks. Flatten using the palms of your hands into about 6-inch patties.
Add the sausage patties to a skillet and cook over medium heat for about 3 minutes on either side or until the sausage browns. Be sure to gently cut the center with a knife to ensure it’s cooked all the way through. Allow the patties to drain on a bed of paper towels when done.
Add the eggs of a medium mixing bowl. Add water, salt and garlic powder. Use a fork to whisk the mixture completely.
Spray a medium skillet with non-stick cooking spray and pour in half of the egg mixture.
Allow the mixture to cook over low-medium heat until the bottom begins to form solid.
Use the silicone spatulas to flip one side of the egg over on the other, folding it in half. Allow the egg to cook longer, flipping the half-circle piece over completely allowing it to finish cooking on the other side.
When the egg has completely finished cooking, add two slices of single cheese on top, on either side of the half circle. Then use a metal spatula to cut the half circle done the middle in between the two eggs creating two ¼ circle pieces.
Remove from the pan and allow the pieces to cool on a plate while repeating steps 7 & 8 with the remaining mixture.
When all of the eggs have finished cooking, assemble your breakfast sandwich. Add the sausage patties to the bottom half of the croissant. Top with the egg and cheese piece and the top half of the croissant.