Start your morning with the irresistible combination of flaky, buttery croissants layered with crispy bacon, creamy scrambled eggs, sharp cheddar, and a unique twist of sweet maple mustard sauce. This Maple Mustard Croissant Sandwich is the perfect quick and indulgent breakfast or brunch treat that balances rich flavors with a hint of sweetness. Whether you’re fueling a busy day or impressing weekend guests, this sandwich is guaranteed to become a fast favorite in your kitchen.

Ingredients

• Fresh bakery croissants – 4, halved horizontally
• Large eggs – 4, whisked until frothy
• Thick-cut bacon slices – 8
• Sharp cheddar cheese – 4 slices
• Unsalted butter – 2 tablespoons
• Salt – to taste
• Black pepper – to taste
• Pure maple syrup – 3 tablespoons
• Dijon mustard (preferably whole grain) – 2 tablespoons

Instructions

Prepare the Croissants

Using a serrated knife, carefully slice the croissants horizontally. For extra golden crispiness, lightly butter the cut sides and toast them in a skillet or oven for 2 minutes until beautifully golden.

Cook the Bacon

Place the bacon slices in a cold skillet and turn the heat to medium. Cook the bacon slowly, turning occasionally, until crisp and evenly browned, about 10 minutes. Remove and drain on paper towels to keep it crisp.

Make the Maple Mustard Sauce

In a small saucepan over low heat, whisk together the pure maple syrup and Dijon mustard. Stir continuously until the sauce blends smoothly and thickens slightly, about 3 minutes. Remove from heat and set aside to cool.

Scramble the Eggs

Season the whisked eggs with salt and pepper. Melt butter in a nonstick skillet over medium heat, then pour in the eggs. Gently fold the eggs until they are just set but still soft and creamy, about 2 minutes. Avoid overcooking.

Assemble the Sandwiches

Spread a generous layer of the maple mustard sauce on the bottom half of each croissant. Layer on two crispy bacon slices, followed by the scrambled eggs, and then a slice of sharp cheddar cheese. Top with the remaining croissant halves.

Melt and Serve

Place the sandwiches on a baking sheet and warm in a preheated 350°F oven for 5 minutes. This step melts the cheddar to perfection and heats the sandwich through. Serve immediately for the best taste and texture.

Storage Tips

Store any leftover components like the maple mustard sauce in an airtight container in the refrigerator for up to two weeks. Assemble sandwiches fresh or keep components separate and reheat in the oven before serving to preserve the croissants’ flakiness.

Serving Suggestions

Serve these sandwiches with a side of fresh baby spinach or arugula for a peppery balance. They also pair wonderfully with a hot cup of coffee or freshly squeezed orange juice for a complete, satisfying breakfast or brunch experience.

Pro Tips

• Use day-old croissants as they hold up better and provide sturdier structural support than fresh ones.
• The maple mustard sauce can be prepared in advance to save time on busy mornings.
• Cook the eggs until just set because the residual heat in the sandwich will finish cooking them, ensuring creamy, soft scrambled eggs.

FAQs

Can I make the maple mustard sauce ahead of time?

Yes, you can prepare the sauce up to two weeks in advance and store it refrigerated in a sealed container.

What if I don’t have thick-cut bacon?

Regular bacon works fine; just adjust the cooking time to crispness to your preference.

Can I substitute cheddar cheese with another cheese?

Absolutely! Try Gruyère or Swiss for a different but equally delicious flavor.

Is there a vegetarian version of this sandwich?

Yes, swap the bacon for crispy sautéed mushrooms or smoked tempeh for a satisfying vegetarian alternative.

Can I use leftover croissants for sandwiches?

Day-old or leftover croissants are actually better for this recipe because they won’t become soggy and offer better hold for sandwich fillings.

How do I reheat assembled sandwiches without making croissants soggy?

Reheat in a 350°F oven for about 5 minutes to melt the cheese and warm through while keeping the croissants crisp.

Can I freeze this sandwich?

It’s best enjoyed fresh, but the sauce and cooked components freeze well separately for future use.

Recipe Recommendations

• Try our Crispy Bacon Avocado Toast for another savory breakfast option packed with texture.
• For a French-inspired brunch, enjoy our Classic Eggs Benedict featuring tender poached eggs and hollandaise sauce.
• If you love sweet and savory, don’t miss our Ginger Maple Glazed Salmon that highlights maple’s versatility across meals.

Maple Mustard Croissant Sandwich

Lana

Croissants layered with bacon, maple mustard, and eggs—quick, rich, and full of flavor.

Print Recipe Pin Recipe

Course Breakfast, brunch

Servings 4 people

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.