Imagine waking up to the irresistible aroma of crispy bacon mingling with warm, buttery croissants and a drizzle of sweet maple mustard sauce. This Maple Mustard Croissant Sandwich is the perfect harmony of rich flavors and satisfying textures. Quick to assemble and full of comfort, it promises a breakfast experience that feels indulgent yet simple enough for busy mornings or leisurely weekend brunches.
Ingredients
- Bakery croissants – 4 fresh, halved horizontally
- Large eggs – 4, whisked until frothy
- Thick-cut bacon – 8 slices
- Sharp cheddar cheese – 4 slices
- Unsalted butter – 2 tablespoons
- Salt – to taste
- Black pepper – to taste
- Pure maple syrup – 3 tablespoons
- Dijon mustard – 2 tablespoons, preferably whole grain
Instructions
- Prepare the Croissants
- Using a serrated knife, carefully slice each croissant horizontally. For an extra touch of golden crispness, optionally spread a thin layer of butter on each cut side and toast them lightly under a broiler or in a toaster oven for about 2 minutes until warm and golden.
- Cook the Bacon
- Place the bacon slices in a cold skillet. Turn the heat to medium and cook the bacon slowly until it’s crisp and deliciously browned, approximately 10 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to absorb excess grease.
- Make the Maple Mustard Sauce
- In a small saucepan over low heat, whisk together pure maple syrup and whole grain Dijon mustard. Continue whisking for about 3 minutes until the sauce is blended and slightly thickened. Remove from heat and allow it to cool slightly, enhancing the flavors.
- Scramble the Eggs
- In a bowl, whisk the eggs with salt and black pepper until frothy. Melt the butter in a nonstick skillet over medium heat. Pour in the eggs and gently fold with a spatula, cooking until the eggs are just set but still tender, about 2 minutes. The residual heat will finish cooking them perfectly.
- Assemble the Sandwiches
- Spread a generous spoonful of the maple mustard sauce on the bottom halves of each croissant. Layer with 2 slices of crispy bacon, a portion of the creamy scrambled eggs, and a slice of sharp cheddar cheese. Cap each with the reserved top halves of the croissants.
- Warm & Serve
- Arrange the sandwiches on a baking sheet and place them in a preheated oven at 350°F (175°C) for 5 minutes. This warms the sandwiches through and melts the cheese to gooey perfection. Serve immediately to enjoy the best flavor and texture.
Storage Tips
If you have any leftovers, wrap the sandwiches tightly in foil or plastic wrap and refrigerate for up to 2 days. For the maple mustard sauce, store it separately in an airtight container in the fridge for up to two weeks to maintain its vibrant flavor.
Serving Suggestions
This sandwich shines on its own, but it pairs beautifully with a fresh side salad like baby spinach or arugula for a peppery contrast. For a brunch spread, add some fresh fruit or roasted potatoes to round out the meal.
Pro Tips
- Use day-old croissants for better structural support so they don’t get soggy when spreading the sauce or layering ingredients.
- Cook your scrambled eggs gently until just set to keep them creamy; the residual heat will finish them off without drying out.
- The maple mustard sauce can be prepared in advance and refrigerated, saving time on busy mornings.
FAQs
- Can I use regular mustard instead of Dijon?
- Yes, but Dijon mustard provides a more complex and tangy flavor that complements the sweetness of the maple syrup beautifully.
- Can I substitute the croissants with another type of bread?
- While croissants are ideal for their buttery flakiness, you can use brioche buns or sandwich rolls if needed, though the texture will differ.
- How do I reheat the sandwiches without drying them out?
- Reheat at a low temperature in the oven (around 300°F) wrapped in foil to retain moisture, or microwave briefly with a damp paper towel cover.
- Is the bacon necessary, or can I omit it?
- Bacon adds great texture and savory flavor, but you can omit it or replace it with a vegetarian bacon alternative or sausage if preferred.
- Can I make the maple mustard sauce in larger batches?
- Absolutely! The sauce keeps well in the fridge for up to two weeks, making it a great staple for multiple breakfasts or sandwiches.
Recipe Recommendations
- Try our Savory Bacon and Cheddar Quiche for a delightful brunch option loaded with similar flavors.
- For a vegetarian twist, check out our Spinach & Mushroom Cheddar Croissant recipe that’s equally satisfying.
- If you love morning sandwiches, our Classic Egg Benedict offers a luxurious take on eggs and hollandaise sauce.
Maple Mustard Croissant Sandwich
Croissants layered with bacon, maple mustard, and eggs—quick, rich, and full of flavor.
Ingredients
Main Components
- 4 fresh bakery croissants halved horizontally
- 4 large eggs whisked until frothy
- 8 slices thick-cut bacon
- 4 slices sharp cheddar cheese
- 2 tablespoons unsalted butter
- Salt to taste
- Black pepper to taste
Maple Mustard Sauce
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard preferably whole grain
Instructions
- Slice croissants horizontally using a serrated knife. Optionally, lightly butter the cut sides and toast for 2 minutes until golden.
- Place bacon in a cold skillet. Turn heat to medium and cook until crisp, about 10 minutes. Transfer to paper towels to drain.
- 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.
- 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.
- 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.
- 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.
