Wake up your taste buds with this irresistible Maple Mustard Croissant Sandwich, where flaky buttery croissants meet crispy bacon, fluffy eggs, sharp cheddar, and a luscious maple mustard sauce. Perfect for busy mornings or a lazy weekend brunch, this sandwich delivers rich layers of flavor and satisfying textures in every bite. Whether you’re treating yourself or serving guests, it’s a quick, decadent way to elevate your breakfast game.

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 (preferably whole grain) – 2 tablespoons

Instructions

Prepare the Croissants

Slice each croissant horizontally using a serrated knife. For extra golden crispness, optionally butter the cut sides lightly and toast them in a skillet or toaster oven for 2 minutes until warm and golden.

Cook the Bacon

Lay bacon slices flat in a cold skillet and turn heat to medium. Cook slowly, turning occasionally, until the bacon is evenly crisp and browned, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess fat.

Make Maple Mustard Sauce

In a small saucepan over low heat, whisk together pure maple syrup and Dijon mustard. Continue whisking until the mixture is well combined and slightly thickened, around 3 minutes. Remove from heat and let it cool to room temperature.

Cook the Eggs

Whisk eggs with salt and black pepper. Melt the unsalted butter in a nonstick skillet over medium heat, then pour in the eggs. Gently fold the eggs with a spatula, cooking until they are just set but still soft and fluffy, about 2 minutes. Avoid overcooking.

Assemble the Sandwiches

Spread a generous layer of maple mustard sauce on the bottom half of each croissant. Layer with 2 slices of crispy bacon, the fluffy scrambled eggs, and a slice of sharp cheddar cheese. Top with the remaining croissant halves to close the sandwich.

Warm and Melt

Place the assembled sandwiches on a baking sheet and heat in a preheated 350°F oven for about 5 minutes. This step melts the cheddar cheese perfectly and warms everything through. Serve immediately for best flavor.

Storage Tips

Store any leftover sandwiches wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain croissant crispness and avoid sogginess. The maple mustard sauce can be prepared ahead and stored refrigerated for up to two weeks in a sealed jar.

Serving Suggestions

This sandwich pairs beautifully with a fresh green salad or a bowl of seasonal fruit to balance its richness. For a brunch spread, serve alongside roasted potatoes or a light vegetable soup. A hot cup of coffee or freshly squeezed orange juice rounds out the perfect morning meal.

Pro Tips

• Day-old croissants hold up better to layering and warming than fresh, very soft croissants.
• Cook the eggs until just set; residual heat will gently finish cooking them, ensuring creamy scramble texture.
• Add fresh greens like baby spinach or peppery arugula inside the sandwich for a bright, fresh contrast.

FAQs

Can I use pre-cooked bacon or another type of meat?

Yes, pre-cooked bacon works well for a quicker assembly, or try smoked ham or turkey bacon for a different twist.

Can I prepare the maple mustard sauce in advance?

Absolutely! The sauce keeps refrigerated for up to two weeks, making it a convenient make-ahead component.

What type of cheese works best if I don’t have cheddar?

Sharp cheddar provides great flavor and melts well, but Swiss, Gruyère, or even a mild Havarti are excellent substitutes.

How do I keep the croissant from getting soggy?

Lightly toasting the buttered croissant halves creates a barrier to moisture, helping prevent sogginess when layering wet ingredients.

Can I make this sandwich vegetarian?

Yes! Simply omit the bacon and add grilled mushrooms, avocado slices, or your favorite plant-based bacon alternative.

Is it okay to use regular Dijon mustard instead of whole grain?

Yes, regular Dijon mustard can be used. Whole grain adds texture and visual appeal but doesn’t drastically change the flavor.

How can I reheat leftovers without losing texture?

Reheat sandwiches in a 350°F oven for about 5 minutes wrapped in foil to maintain the croissant’s flakiness and warm the filling evenly.

Recipe Recommendations

• Try our Bacon Egg Cheddar Breakfast Bagel for another savory morning favorite.
• Looking for a sweet breakfast? Our Classic Maple Glazed Donuts complement the maple notes in this sandwich perfectly.
• For a cozy brunch, check out Spinach and Feta Quiche packed with fresh greens and flavor.

Maple Mustard Croissant Sandwich

Lana

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

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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.