Irresistible Maple Mustard Croissant Sandwiches

Level up your morning with this wild maple mustard croissant sandwich. You get flaky croissants, sweet-and-zingy maple mustard, crackly bacon, and cloud-like eggs. It feels super fancy, but you can whip it up fast, even when you’re in a rush.

The first time I threw these together was for brunch with the in-laws, and now they won’t let me get away with making anything else. The maple mustard thing popped up out of nowhere after my maple syrup stash ran low and I had to improvise.

Ingredients

• Salt and pepper: don’t skip it, it makes everything else jump out
• Butter: cook those eggs in this—pick unsalted if you want more say over saltiness
• Cheddar cheese: melts easy and brings extra flavor—go for sharp if you love tang
• Dijon mustard: adds zing, especially tasty if you grab the grainy type
• Pure maple syrup: keep it real for the best taste (no fake syrup!)
• Crispy bacon: thick slices work best for crunch and smokiness
• Large eggs: whisk well to get the fluff you want
• Fresh bakery croissants: flaky and buttery, just what you want for the base

Step-by-Step Instructions

Heat and Serve:

Toss your filled sandwiches on a pan and pop them into a 350°F oven for about 5 minutes. This is optional but makes the cheese melt just right and gets everything warm. Serve while they’re still hot for maximum yum.

Build Your Sandwiches:

Spread as much maple mustard as you want onto the bottom croissant half. Layer on two bacon strips (break them up if needed). Next, divide up the eggs, slide on the cheddar, and then put the top croissant half in place. Press gently.

Scramble the Eggs:

Crack the eggs into a bowl, add salt and pepper, and beat until they’re frothy. Warm some butter in a nonstick pan over medium until it’s melted and bubbly. Pour in your eggs. Let them sit before gently moving them around with a spatula, cooking until just barely set and still a little shiny—roughly 2 minutes.

Whip Up Maple Mustard:

Put your maple syrup and Dijon into a small pot on low. Stir non-stop till it thickens up and mixes together. This takes about three minutes. Take off the heat and let it chill a sec so it gets even thicker.

Fry the Bacon:

Lay cold bacon strips in a pan, set the burner to medium, and let them crisp up—about 10 min. This way, the fat slowly melts and every piece turns out crunchy. Put bacon on paper towels when done.

Toast Croissants:

Slice those croissants across with a bread knife so you get a top and a bottom piece. Want it extra tasty? Butter the cut sides and toast them for a couple of minutes till they’re golden. This helps keep them from getting soggy.

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The maple mustard is the real MVP. Tried to mimic a sandwich from a beloved café, but this combo blew it out of the water. My kid hates mustard on almost everything… yet asks for extra if I make these!

Make Ahead Options

You can get everything prepped in advance for these guys. Keep the sauce in a sealed jar in the fridge; bacon goes between paper towels in its own container. Scramble the eggs fresh right before you eat. Layer and heat for just a few minutes in the oven. It’s honestly hard to tell them apart from ones you make right away.

Ingredient Swaps

Go veggie by swapping bacon for slices of avocado or roasted tomato. Skipping dairy? Use a plant-based cheese that melts, like coconut oil-based ones. Want a lighter version? Try egg whites instead or switch bacon for turkey bacon to keep the smoky flavor without as much fat.

Serving Suggestions

Let these be the star at a weekend brunch. Serve with fruit, crispy potatoes, or a simple salad tossed with lemon. If you’ve got a crowd, make a DIY sandwich bar: everyone can build their own. Don’t forget a mimosa or a spicy Bloody Mary if you’re really feeling brunchy!

Best Croissant

It all starts with picking a croissant that holds up. Day-old ones actually work best so things don’t get soggy. Look for ones with lots of flaky layers and good structure. Smaller croissants mean more filling in every bite. Always pick butter croissants over margarine ones if your bakery has them—you’ll taste the difference.

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Recipe FAQs

→ Why are these croissants so special?

They combine buttery croissants, a sweet and tangy mustard glaze, crispy bacon, and soft scrambled eggs for an unbeatable mix of flavors and textures.

→ Is there a bacon alternative?

Sure! Try healthier swaps like turkey bacon or go for plant-based options to keep it vegetarian.

→ How can I tweak the maple mustard to my liking?

For extra sweetness, add more syrup. Want it more tangy? Go heavier on the mustard.

→ What croissants work best?

For the tastiest outcome, use fresh bakery croissants. Store-bought ones will work if warmed first.

→ Can I prep these ahead of time?

While they taste best fresh, you can make the fillings early and then assemble them just before eating.

→ What’s the best way to warm them up?

Heat the sandwiches up in an oven at 350°F for a few minutes to get them fully warmed and that cheese melty.