Breakfast Croissant Sandwiches (Print Version)
# Ingredients:
→ For the meat
01 -
6 slices bacon
02 -
1 pound maple breakfast sausage
→ For the eggs
03 -
8 large eggs
04 -
¼ cup whole milk
05 -
Salt and pepper to taste
06 -
1 cup Colby Jack cheese, shredded
→ For assembly
07 -
6 croissants, sliced in half
08 -
Fresh chives, minced (for garnish)
→ For the maple mustard sauce
09 -
2 tablespoons mayonnaise
10 -
2 tablespoons Dijon mustard
11 -
2 tablespoons maple syrup
# Instructions:
01 -
Preheat oven to 420°F and line a baking sheet with foil. Lay bacon slices on the sheet and bake for 10-15 minutes until crispy. Transfer to a paper towel-lined plate.
02 -
Form the breakfast sausage into 6 even rectangles to fit the croissants better. Heat a skillet over medium heat and cook sausage patties for 7-8 minutes per side until fully cooked through.
03 -
While sausage cooks, whisk together eggs, milk, salt, pepper, and shredded cheese in a bowl. Keep refrigerated until ready to cook.
04 -
Remove cooked sausage from heat and cover to keep warm. Switch oven to broil. Place split croissants on a baking sheet and broil until lightly toasted. Set aside.
05 -
Heat a large skillet over medium-high heat and spray with cooking spray. Add the egg mixture and cook, stirring frequently with a rubber spatula, until eggs are fluffy and cooked through.
06 -
Whisk together mayonnaise, Dijon mustard, and maple syrup in a small bowl. Spread sauce on both halves of each croissant, then layer with scrambled eggs, sausage patty, bacon, and a sprinkle of fresh chives.
# Notes:
01 -
Shaping the sausage into rectangles helps it fit better on the croissants and makes for neater sandwiches.
02 -
Adding cheese directly to the eggs while scrambling creates extra creamy, rich scrambled eggs.
03 -
The maple mustard sauce adds a perfect sweet and tangy flavor that complements the rich breakfast meats.
04 -
Toast the croissants lightly to add texture contrast and help them hold up to all the fillings.