Croissant Breakfast Sandwiches (Printable Version)

Flaky croissants stuffed with sausage patties, crispy bacon, creamy eggs, and a maple mustard mix. A dreamy way to start the day!

# Ingredients:

→ Meat Ingredients

01 - 1 pound of maple-flavored breakfast sausage
02 - 6 strips of crispy bacon

→ Egg Mixture

03 - 8 eggs, large size
04 - 1/4 cup full-fat milk
05 - Season with salt and pepper as needed
06 - 1 cup shredded Colby Jack cheese

→ Assembly Needs

07 - 6 croissants, cut lengthwise
08 - Chopped chives for topping

→ Sweet Maple Sauce

09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons real maple syrup
11 - 2 tablespoons of mayo

# Steps:

01 - Turn your oven on to 420°F. Cover a baking tray with foil and lay out the bacon strips. Let them cook for 10-15 minutes, or until they’re crispy. Move cooked bacon onto a plate lined with paper towels.
02 - Divide sausage into 6 rectangle shapes to match the croissant size. Heat a pan over medium and cook each patty for 7-8 minutes, flipping halfway, until cooked fully.
03 - While sausage is frying, combine eggs, milk, cheese, salt, and pepper in a bowl. Stir it well and keep it cold until you use it.
04 - Take the sausage out of the pan and cover it so it stays warm. With the oven switched to broil, toast the split croissants lightly on a baking tray. Put them aside once ready.
05 - Spray a big skillet with nonstick spray and heat it on medium-high. Pour the egg mix in and gently stir often with a spatula until they’re cooked, fluffy, and soft.
06 - In a small bowl, blend the mustard, maple syrup, and mayo. Spread this across both croissant halves before layering with eggs, sausage, bacon, and a sprinkle of chives on top.

# Notes:

01 - Rectangle-shaped sausage patties fit the croissants better and make your sandwiches look neat.
02 - Mixing cheese directly into your eggs makes them extra smooth and extra delicious.
03 - A sweet sauce like maple mustard pairs beautifully with the savory flavors of bacon and sausage.
04 - Toasting croissants helps create a slight crunch and keeps them from going soggy.

Back