Imagine biting into a flaky, buttery croissant filled with crispy bacon, velvety scrambled eggs, sharp cheddar, and a luscious maple mustard sauce that perfectly balances sweet and tangy. This Maple Mustard Croissant Sandwich is your new go-to brunch or breakfast treat—quick to prepare, richly flavorful, and utterly satisfying. Whether you’re hosting a cozy weekend breakfast or need a special sandwich to brighten your mornings, these sandwiches deliver comfort and elegance in every bite.
Ingredients
- Fresh bakery croissants – 4, 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
- Prep the Croissants
- Slice the croissants horizontally with a serrated knife. For extra warmth and crunch, lightly butter the cut sides and toast them in a skillet or toaster oven for about 2 minutes until golden brown.
- Cook the Bacon
- Place bacon slices in a cold skillet. Turn the heat to medium and cook for around 10 minutes, flipping occasionally, until the bacon is crisp. Transfer cooked bacon to paper towels to drain excess grease.
- Make the Maple Mustard Sauce
- In a small saucepan over low heat, whisk together maple syrup and Dijon mustard. Stir continuously until well combined and slightly thickened (about 3 minutes). Remove from heat and let it cool to room temperature.
- Prepare the Scrambled Eggs
- Whisk eggs with salt and black pepper to taste. Melt butter in a nonstick skillet over medium heat. Pour in the eggs and gently fold them until just set but still soft and creamy, about 2 minutes. Remove from heat promptly to avoid overcooking as residual warmth will keep them cooking slightly.
- Assemble the Sandwiches
- Spread a generous layer of the cooled maple mustard sauce on the bottom half of each croissant. Layer with 2 slices of crispy bacon, a portion of scrambled eggs, then top with a slice of sharp cheddar cheese. Cap the sandwich with the croissant tops.
- Melt and Serve
- Arrange the sandwiches on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5 minutes. This melts the cheddar cheese perfectly and heats all the layers through. Serve immediately for the best flavor experience.
Storage Tips
Leftover sandwiches are best stored in an airtight container in the refrigerator for up to 2 days. To enjoy later, reheat them in a 350°F oven for 5–7 minutes to restore the melty cheese and flaky croissant texture. Maple mustard sauce can be made ahead and stored in the fridge for up to two weeks, saving prep time on busy mornings.
Serving Suggestions
This sandwich pairs wonderfully with a fresh side salad of baby spinach or peppery arugula for a bit of green freshness. You can also enjoy it alongside crispy breakfast potatoes or a cup of hot coffee or tea to round out a delightful brunch or breakfast plate.
Pro Tips
- Day-old croissants work best as they hold up better without becoming soggy under the sauce and fillings.
- Cook scrambled eggs just until they are set but still soft; residual heat will finish the cooking without drying them out.
- For extra flavor and texture, add fresh greens like baby spinach or arugula inside the sandwich before serving.
FAQs
- Can I make the maple mustard sauce ahead of time?
- Yes! This sauce keeps well in the refrigerator for up to two weeks in a sealed container.
- What’s the best way to reheat the sandwiches without losing crispiness?
- Warm them in a preheated oven at 350°F for 5–7 minutes. Avoid microwaving, as it can make the croissant soggy.
- Can I substitute bacon with turkey bacon or ham?
- Absolutely! Turkey bacon or sliced ham will work well and offer a slightly different flavor profile.
- Is it okay to use plain Dijon mustard instead of whole grain?
- Yes, plain Dijon can be used if whole grain isn’t available, though whole grain adds a delightful texture and bite.
- Can I add veggies to this sandwich?
- Definitely! Fresh spinach, arugula, or even sliced tomatoes make great additions and add a fresh contrast to the rich ingredients.
- What cheese alternatives work well instead of sharp cheddar?
- Gruyère, Swiss, or even smoked gouda are excellent substitutes that melt nicely and complement the flavors.
Recipe Recommendations
- Try our Buttermilk Pancakes with Maple Butter for a sweet brunch companion.
- Enjoy a savory twist with Bacon Spinach Egg Muffins, great for on-the-go mornings.
- Warm up with our Creamy Mashed Potatoes with Chives, a perfect side to any breakfast feast.
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.
