Melt the butter in a non-stick pan over medium-low heat. Place the croissant inside-down into the pan and cook until golden brown. Remove and set aside.
In a non-stick pan over medium heat, brown the chicken sausage on both sides.
Heat the oil in a non-stick pan over medium heat. Crack the eggs into the pan. Once the whites of the eggs start to set and become firm, gently flip the eggs over and cook for 1 minute longer. Season with salt and pepper.
Serve the eggs with croissant, chicken sausage, and strawberries.