Divide the breakfast sausage into two equal portions and shape into round, flat patties.

Heat a large skillet over medium-high heat and spray with nonstick spray. Cook the sausage patties for 3–4 minutes on each side, or until they’re golden brown and fully cooked. Transfer to a paper towel-lined plate to drain.

In a small mixing bowl, crack in the eggs and add a pinch of salt and pepper. Beat with a fork until fully combined and slightly frothy.

Melt butter in the same skillet over medium heat, using a spatula to coat the bottom of the pan. Pour in the egg mixture. As the eggs cook, gently drag the edges toward the center with a spatula and tilt the pan to let uncooked egg flow underneath. Repeat until eggs are mostly set.

Divide the cooked eggs in half using the spatula. Place a slice of cheese over each portion and let it melt slightly.

Cut the croissants in half. Place one sausage patty on the bottom half, followed by the cheesy eggs. Top with the remaining croissant half and serve warm.