Slice the croissants in half and lightly toast them under a broiler or in a toaster oven until golden brown.

In a small bowl, whisk the eggs with milk. Season with salt and black pepper.

In a skillet over medium heat, cook the sausage links until browned and fully cooked. Slice into pieces and set aside.

In the same skillet, melt butter over medium-low heat. Pour in the egg mixture and allow it to set slightly before gently stirring with a spatula. Cook until the eggs are fluffy and just set, about 3–4 minutes.

Layer the bottom half of each toasted croissant with scrambled eggs, sausage slices, and a slice of cheddar cheese.

Place the assembled croissants back in the oven or under the broiler for 1–2 minutes until the cheese is melted. Top with the other half of the croissant.

Plate the croissant sandwiches and serve alongside cold orange juice.