Maple Mustard Croissant Sandwich (Printer-Friendly)
Croissants layered with bacon, maple mustard, and eggs—quick, rich, and full of flavor.
# The Ingredients You'll Need:
→ Main Components
01 -
4 fresh bakery croissants, halved horizontally
02 -
4 large eggs, whisked until frothy
03 -
8 slices thick-cut bacon
04 -
4 slices sharp cheddar cheese
05 -
2 tablespoons unsalted butter
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Maple Mustard Sauce
08 -
3 tablespoons pure maple syrup
09 -
2 tablespoons Dijon mustard, preferably whole grain
# Step-by-Step Instructions:
01 -
Slice croissants horizontally using a serrated knife. Optionally, lightly butter the cut sides and toast for 2 minutes until golden.
02 -
Place bacon in a cold skillet. Turn heat to medium and cook until crisp, about 10 minutes. Transfer to paper towels to drain.
03 -
Combine maple syrup and Dijon mustard in a small saucepan over low heat. Whisk until blended and slightly thickened, about 3 minutes. Remove from heat and let cool.
04 -
Whisk eggs with salt and pepper. Melt butter in a nonstick skillet over medium heat. Pour in eggs and gently fold until just set, about 2 minutes.
05 -
Spread maple mustard sauce on the bottom half of each croissant. Add 2 bacon slices, scrambled eggs, and cheddar cheese. Top with the remaining croissant halves.
06 -
Place sandwiches on a baking sheet and warm in a 350°F oven for 5 minutes to melt the cheese and heat through. Serve immediately.
# Extra Tips:
01 -
Maple mustard sauce can be made ahead and stored refrigerated for up to two weeks.
02 -
Assemble components in advance for meal prep and reheat in oven before serving.
03 -
Day-old croissants offer better structural support than fresh ones.
04 -
Add fresh greens like baby spinach or arugula for balance.
05 -
Cook eggs until just set as residual heat will continue cooking them.