There’s something undeniably comforting about a warm, flaky croissant paired with rich, savory fillings. Our Maple Mustard Croissant Sandwich brings together crispy bacon, fluffy scrambled eggs, and sharp cheddar cheese layered between buttery croissants. Drizzled with a luscious maple mustard sauce, this sandwich balances sweet and tangy perfectly—making it a quick yet indulgent breakfast or brunch option you’ll crave again and again.
Ingredients
- 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
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard, preferably whole grain
Instructions
- Prepare the Croissants
- Using a serrated knife, carefully slice each croissant horizontally. For an extra golden crunch, optionally spread a thin layer of butter on the cut sides and toast them under the broiler or in a skillet for about 2 minutes until lightly crisped.
- Cook the Bacon
- Place the bacon slices in a cold skillet to ensure even cooking. Turn the heat to medium and cook the bacon until it reaches a crisp texture, about 10 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
- Make the Maple Mustard Sauce
- In a small saucepan over low heat, whisk together the pure maple syrup and Dijon mustard. Stir consistently until the mixture blends and thickens slightly, about 3 minutes. Remove from heat and allow to cool to room temperature.
- Scramble the Eggs
- Whisk the eggs with salt and black pepper until frothy. Heat unsalted butter in a nonstick skillet over medium heat, then pour in the eggs. Gently fold the eggs as they cook, stopping just before they are fully set to keep them tender and creamy—residual heat will finish cooking them.
- Assemble the Sandwiches
- Spread a generous layer of maple mustard sauce on the bottom half of each croissant. Layer 2 slices of crispy bacon, a portion of scrambled eggs, and a slice of sharp cheddar cheese on top. Cap with the remaining croissant halves.
- Warm and Melt
- Place the assembled sandwiches on a baking sheet and bake in a preheated 350°F oven for 5 minutes. This melts the cheese and warms the sandwich through. Serve immediately for the best experience.
Storage Tips
Store leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. The maple mustard sauce can be made ahead and refrigerated separately for up to two weeks. Reheat sandwiches in an oven or toaster oven to maintain crispness rather than a microwave.
Serving Suggestions
This sandwich pairs wonderfully with a simple green salad tossed with lemon vinaigrette or fresh fruit like berries for a balanced meal. A hot cup of coffee or freshly squeezed juice complements the rich, savory flavors beautifully.
Pro Tips
- Use day-old croissants if possible—they hold up better during assembly and baking without becoming too soft.
- For extra freshness, add baby spinach or arugula inside the sandwich before serving to introduce a peppery bite and vibrant color.
- Cook your scrambled eggs until just set for the creamiest texture; they’ll continue cooking from residual heat after removal from the pan.
FAQs
- Can I make the maple mustard sauce in advance?
- Yes! The maple mustard sauce can be prepared up to two weeks ahead and stored in an airtight container in the refrigerator.
- What kind of croissants work best for this sandwich?
- Fresh bakery-style croissants are ideal, but day-old croissants actually hold together better during assembly and baking.
- Can I substitute bacon with another protein?
- Absolutely! Try turkey bacon, ham, or even a plant-based bacon alternative for different flavors.
- Is it possible to make this sandwich vegetarian?
- Yes. Omit bacon and consider adding sautéed mushrooms or avocado slices to keep richness while maintaining the flavor balance.
- How should I reheat leftovers without sogginess?
- Reheat sandwiches in an oven or toaster oven at 350°F for about 5–7 minutes. This keeps the croissant crisp and melts the cheese nicely.
- What other cheeses can I use instead of cheddar?
- Swiss, Gruyère, or even pepper jack cheeses are excellent alternatives to sharp cheddar and bring their own unique flavor profiles.
Recipe Recommendations
- Try our Bacon Egg & Cheese Bagel for another rich breakfast sandwich option with a hearty twist.
- If you love maple syrup, our Maple Glazed Pancakes make a sweet, fluffy complement to this savory sandwich.
- For a lighter choice, check out the Spinach Artichoke Egg White Omelette, a fresh and protein-packed start to your day.
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.
