Mustard Croissant Breakfast Sandwiches Recipe
These Killer Maple Mustard Croissant Breakfast Sandwiches combine crispy bacon, savory maple sausage, fluffy scrambled eggs, and melted Colby Jack cheese on buttery croissants, all enhanced with a sweet and tangy maple mustard sauce. Perfectly balanced flavors and textures make this sandwich an ideal hearty breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 sandwiches
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the Sandwiches:
- 6 slices thick-cut bacon
- 1 pound maple breakfast sausage
- 8 large eggs, room temperature
- 1/4 cup whole milk
- Salt and freshly ground black pepper, to taste
- 1 cup Colby Jack cheese, shredded
- 6 bakery-fresh croissants, sliced open
- Chives, minced (for garnish)
For the Maple Mustard Sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons mustard or Dijon mustard
- 2 tablespoons real maple syrup
Instructions
- Prepare the Maple Mustard Sauce: In a small bowl, whisk together the mayonnaise, mustard, and real maple syrup until smooth and creamy with a golden color. Set aside at room temperature to let the flavors meld.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon slices for about 4-5 minutes per side until crispy and golden brown. Drain on paper towels, then break each slice in half for assembling the sandwiches.
- Cook the Maple Sausage: Using the same skillet with bacon drippings, cook the maple breakfast sausage over medium-high heat, breaking it up with a spatula. Cook for 8-10 minutes until fully cooked, browned, and slightly caramelized, reaching an internal temperature of 160°F. Remove from heat and keep warm.
- Prepare the Scrambled Eggs: In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour into a clean non-stick skillet over medium-low heat. Gently stir and fold the eggs with a spatula to create soft, fluffy curds, cooking about 3-4 minutes. Remove just before fully set to avoid overcooking.
- Warm the Croissants: Preheat oven to 350°F (175°C). Place sliced croissants on a baking sheet and warm for 3-4 minutes until heated through and slightly crispy outside while soft inside.
- Assemble the Sandwiches: Spread maple mustard sauce on both halves of each croissant. On the bottom half, layer scrambled eggs, cooked maple sausage, crispy bacon pieces, and shredded Colby Jack cheese.
- Melt the Cheese: Place assembled bottom halves on baking sheet and return to oven for 1-2 minutes until cheese melts and becomes slightly bubbly, bonding the ingredients.
- Final Assembly and Garnish: Remove from oven and top with the croissant halves. Garnish with minced chives for color and fresh onion flavor. Serve immediately while warm.
Notes
- Use thick-cut bacon for best crispiness and texture.
- Freshly shredded cheese melts better than pre-packaged shredded cheese.
- Room temperature eggs scramble more evenly and result in creamier eggs.
- Pure maple syrup is necessary for authentic maple flavor in the sauce; avoid pancake syrup.
- Warming the croissants in the oven helps maintain their crispiness while keeping the inside soft.
- Monitor eggs carefully to prevent overcooking; they should remain soft and creamy.
- The cheese melting step helps bind the sandwich together for easier eating.
