We’ve all had biscuits and gravy. No hate on this classic because it’s still one of my favorites, especially when I’m getting breakfast out. But, in my opinion, croissants might just be the best form of bread out there and I’d replace just about any other form of bread with a croissant – almost always. The sausage gravy softens into the warm, flaky, buttery layers of the croissant and literally feels like it’s melting in your mouth. It’s so decadent, incredibly filling and satisfying.

If you’re more of a traditional fellow, you can easily swap out the croissant for a biscuit. I highly recommend trying my fresh thyme biscuits with honey butter glaze.

Sausage gravy on croissant can be a healthy part of your diet

Health is a relative word that means something different to everyone, and it’s meant something different to me in different points of my own life. I feel now, at 27 years old, that I have the healthiest relationship with food that I’ve ever had. What have I done differently? I don’t stress. I pretty much eat what I want whenever I want. My stress-free, diet-free relationship with food has made me the happiest and healthiest I’ve been in years. Ironically, the years I spent dieting and stressing about everything that went into my mouth are the years my health took a decline. Today my only focus is on nutrient-density – prioritizing vitamins and minerals. When I focus on putting nutrient-dense food first, I’m often too full and satisfied for extra “junk*.” My cravings for “junk” are rare. But when they’re there, I treat myself to what I want. Like, for instance, a croissant with my sausage gravy.

I believe that all homemade foods can be a part of a healthy diet. Homemade sausage gravy has lots of protein, calcium, vitamin A, and B vitamins. Even croissants, homemade or bought fresh from the bakery, contain plenty of vitamins and minerals.

*My idea of “junk” food is food that doesn’t provide me with many nutrients. I would consider them filler foods that I eat purely for enjoyment, which I do often.

How to reheat sausage gravy

From refrigeration, add the desired amount of sausage gravy back to a skillet on medium heat. Stir occasionally until the sausage gravy is thoroughly heated through. If it seems too thick, just add a small splash more milk or heavy cream.

Kitchen Essentials

A skillet with sides. I used my 10″ Made In pan.
A ground meat tool or potato masher (optional)
A spatula
Measuring cups/spoons

Substitutions

Ground breakfast sausage: I have also used regular ground sausage, and while still good, it gives a less flavorful end result. Breakfast sausage is usually just sausage seasoned with salt, pepper, red pepper, sugar, sage, cloves or nutmeg. If using regular ground sausage, I would recommend adding a variety of these seasonings right to your gravy for more flavor.
Milk + heavy cream: can be replaced with half and half. For example, the original recipe, which uses 1.25 cups milk and 1.25 cups heavy cream, can be substituted with 2.5 cups half and half.