Start your day with a breakfast sandwich that feels like a hug in every bite. This Maple Mustard Croissant Sandwich perfectly balances flaky, buttery croissants with savory bacon, fluffy eggs, sharp cheddar, and a luscious, tangy-sweet maple mustard sauce. It’s quick to prepare yet rich in flavor, making it the ultimate treat for busy mornings or leisurely brunches. Whether you’re craving something warm and comforting or looking to impress guests with a gourmet twist, this sandwich delivers on all fronts.
Ingredients
- Bakery croissants – 4, fresh and 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 (whole grain preferred) – 2 tablespoons
Instructions
- Prepare the Croissants
- Using a serrated knife, slice each croissant horizontally. For extra flavor and crunch, optionally butter the cut sides lightly and toast them under a broiler or in a skillet for about 2 minutes until golden brown.
- Cook the Bacon
- Place bacon slices in a cold skillet and set the heat to medium. Cook until the bacon turns crisp and golden, about 10 minutes. Once done, transfer to paper towels to drain excess fat.
- Make the Maple Mustard Sauce
- In a small saucepan set over low heat, whisk together the maple syrup and Dijon mustard until fully blended and slightly thickened, about 3 minutes. Remove from heat and allow the sauce to cool as flavors meld together.
- Cook the Eggs
- Season the whisked eggs with salt and pepper. Melt butter in a nonstick skillet over medium heat. Pour in the eggs and gently fold with a spatula until they begin to set but remain soft and slightly creamy, approximately 2 minutes.
- Assemble the Sandwiches
- Spread a generous layer of the maple mustard sauce on the bottom half of each croissant. Layer with two crispy bacon slices, a portion of the scrambled eggs, and a slice of sharp cheddar cheese. Finish by topping with the croissant halves.
- Warm and Serve
- Place the assembled sandwiches on a baking sheet and warm them in a preheated 350°F oven for 5 minutes. This step melts the cheese perfectly and heats the sandwich through. Serve immediately for the best experience.
Storage Tips
If you have leftover sandwiches, wrap them tightly in foil or airtight containers and refrigerate for up to two days. Reheat gently in an oven or toaster oven to retain the crispness of the croissant and melt the cheese evenly. The maple mustard sauce can be stored separately in the fridge for up to two weeks.
Serving Suggestions
This sandwich shines best served warm with a side of fresh greens such as baby spinach or arugula to cut through the richness. Pair it with a hot coffee or a fresh-squeezed juice for a complete breakfast experience that delights all the senses.
Pro Tips
- For sturdier sandwiches, use day-old croissants; they hold fillings better without becoming soggy.
- Cook eggs just until set to avoid dryness—the residual heat will finish them off after removing from the pan.
- Assemble sandwiches in advance for busy mornings, then reheat in a 350°F oven until warmed through and cheese is melted.
FAQs
- Can I use regular mustard instead of Dijon?
- Yes, but Dijon mustard offers a smoother, more complex flavor, especially whole grain, that complements the maple syrup perfectly.
- How do I prevent the croissants from getting soggy?
- Lightly toasting the croissants and using day-old ones help maintain their structure and prevent sogginess.
- Can I substitute bacon with another protein?
- Absolutely! Turkey bacon or smoked ham work well, but adjust cooking times accordingly to achieve crispness.
- Is it possible to make this sandwich vegan?
- You can substitute eggs with scrambled tofu, use vegan butter, and plant-based cheese and bacon alternatives, but the maple mustard sauce flavor will differ slightly.
- How long can I store the maple mustard sauce?
- The sauce can be refrigerated in a sealed container for up to two weeks, making it perfect to prepare ahead of time.
- What’s the best way to reheat leftovers?
- Reheat in a 350°F oven for 5–7 minutes to keep the croissant flaky and cheese melted without drying out the filling.
Recipe Recommendations
- Try our Bacon Avocado Breakfast Sandwich for another savory and creamy morning option.
- For a sweeter twist, our Cinnamon Roll French Toast is an indulgent brunch favorite.
- Enjoy classic brunch flavors with the Spinach Mushroom Quiche, perfect alongside these sandwiches.
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.
