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One morning, I wanted to make something awesome for my husband’s fortieth but definitely wasn’t getting up before sunrise. He’s the type who can’t choose between sausage and bacon, so I just piled both in. I stumbled into the sauce by grabbing maple syrup and mustard out of the fridge. Mixed them just for kicks. Ended up being the finishing touch—couldn’t believe it worked so well.
My neighbor walked over when she caught the smell through the open window and wondered what was making her kitchen jealous. She said it even topped the fanciest brunch places after just one bite. And my kids? For once, they quit arguing about breakfast and actually shared with each other.
Tasty Ingredients
- Big strips of bacon: Bake it in the oven so it gets crunchy all the way through, no burning
- Maple sausage: Mold into long shapes instead of circles so the pieces actually fit the croissants
- Extra cheesy scrambled eggs: Mix colby jack right in for that creamy texture
- Quality croissants: Toast them—keeps everything from turning soggy when you stack it all together
- Maple mustard drizzle: Mayo, mustard, and maple syrup whipped up into the perfect finishing sauce
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Simple Step-By-Step Directions
- Sauce First
- Stir together mayo, maple syrup, and mustard until smooth. Use the same amount of each and taste as you go—want it sweeter, dump in more syrup. Or go heavier on mustard for a little kick. Seriously, this sauce is what makes the sandwiches shine.
- Croissant Toasting
- Slice open your croissants and put them under the broiler until they’re golden and crispy. Don’t skip—otherwise all those fillings will go straight through.
- Scrambled Eggs
- Beat eggs with milk, a big pinch of salt and pepper, and cheese right in the bowl. Wait to cook the eggs until you’re ready to build everything else. Stir them in a pan over low heat with a spatula till they’re soft and creamy, not dry.
- Bacon Baking
- Heat oven to 420, lay bacon on a foil pan, then pop in for 10 to 15 minutes. They should be crunchy but not black. Oven is best—no grease mess, cooks all the strips evenly.
- Sausage Patties
- Instead of rounds, shape sausage into rectangles. Cook on medium in a skillet, about 7-8 minutes for each side. Take off when browned through. Stack on a plate and cover to keep warm.
- Load ‘Em Up
- Put sauce inside both croissant halves, then add a pile of eggs, bacon, sausage, and maybe a toss of chives. Order matters—it keeps everything from sliding out when you bite in.
I now never skip toasting after a floppy batch collapsed under all the fillings. Crispy croissants forever! I also switched to making sausage into longer shapes instead of circles—no more awkward corners with nothing in them.
Yummy Sides to Go With
Super filling on their own, but some berries or crispy hash browns make it feel like a diner-level treat. Grab coffee (that’s a must) or switch it up with OJ or even a mimosa if you’re feeling extra.
Switch Things Up
Any melty cheese works in the eggs—cheddar or pepper jack are awesome. Sliced avocado is perfect if you’re craving something creamy. Try different types of mustard or a hit of hot sauce in the special sauce to keep things interesting.
How to Keep Them Good
Honestly, these are best fresh while hot and crisp. You can make the parts ahead and just put them together when you’re ready. The sauce keeps for days in the fridge and is awesome on pretty much any breakfast leftovers too.
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Honestly, these croissant sandwiches are the special-occasion breakfast at our place because they’re just ridiculously over-the-top. Every time I make them, I get reminded that sometimes you’ve gotta ignore the rules and just treat yourself to all your favorites at once.
Recipe FAQs
- → Can I prepare these sandwiches ahead of time?
- Sure! You can cook the bacon and sausage beforehand, then heat them up later. It’s best to build the sandwiches fresh so the eggs stay perfect.
- → What’s a good swap for the maple mustard sauce?
- You can try honey mustard, butter with jam, or even hollandaise sauce. The maple mustard gives it a unique sweet-and-tangy kick though!
- → Are different sausage types okay?
- Of course! Use turkey, chicken, or even vegan sausage. Just make sure to shape them into patties that’ll fit nicely on the croissant.
- → How can I keep the ingredients warm while putting them together?
- Pop the cooked sausage and bacon in your oven set at 200°F so they stay warm until the eggs are done. Be quick while assembling and serve right away!
- → Is it easy to make fewer sandwiches?
- Definitely! For fewer servings, use one egg per sandwich and cut the other ingredients back to match.