Step 1: Prepare the Maple Mustard Sauce

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and salt until well combined. Set aside to allow flavors to meld while you prepare the other ingredients.

Step 2: Scramble the Eggs

Crack the eggs into a bowl and whisk with milk, salt, and pepper until smooth and slightly frothy. For the creamiest texture, whisk vigorously for 30-60 seconds to incorporate air.

Heat butter in a non-stick skillet over medium-low heat until melted and bubbling subsides. Pour in the egg mixture and cook slowly, using a silicone or wooden spatula to gently push the eggs from the edges toward the center as they set.

This technique creates large, soft curds instead of small, dry pieces. Cook for about 3-4 minutes, stirring occasionally but not constantly. Remove from heat when the eggs are set but still appear slightly wet – they’ll continue cooking from residual heat.

Step 3: Cook the Sausage

While the eggs are cooking, heat the turkey sausage patties according to package instructions. For pre-cooked sausage, warm in a skillet over medium heat for 2-3 minutes per side until heated through and slightly browned.

Step 4: Toast the Croissants

Slice the croissants in half horizontally using a serrated knife for clean cuts. Lightly toast them in a toaster oven, conventional oven (350°F/175°C for 3-5 minutes), or on a griddle until golden but not overly crisp.

Step 5: Assemble the Sandwiches

Start by spreading a thin layer of the maple mustard sauce on both the top and bottom halves of each croissant. Place a generous portion of scrambled eggs on the bottom half, followed by a turkey sausage patty. If using cheese, place it directly on the warm sausage so it begins to melt slightly.

Add any optional ingredients like avocado slices, spinach, or tomato at this stage. Drizzle with another layer of maple mustard sauce, then crown with the top half of the croissant. Serve immediately while warm.