Wake up to the irresistible aroma of crispy bacon, fluffy scrambled eggs, and gooey melted cheddar tucked inside buttery croissants. This Maple Mustard Croissant Sandwich masterfully combines sweet maple syrup with tangy whole grain Dijon mustard to create a sauce that elevates every bite. Whether you’re feeding a weekend brunch crowd or craving a quick, indulgent breakfast, these sandwiches are quick to make and bursting with flavor.
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 (whole grain preferred) – 2 tablespoons
Instructions
- Prepare and toast croissants
- Using a serrated knife, carefully slice each croissant horizontally to create two halves. For an extra golden finish, lightly butter the cut sides and toast them in a skillet or oven for about 2 minutes until beautifully crisp and warm.
- Cook the bacon
- Place the bacon slices in a cold skillet over medium heat. Allow the bacon to cook evenly and become crisp, about 10 minutes, flipping occasionally to avoid burning. Drain the cooked bacon on paper towels to soak up excess grease.
- Make the maple mustard sauce
- In a small saucepan set to low heat, combine pure maple syrup and Dijon mustard. Whisk continuously until the sauce blends smoothly and thickens slightly, around 3 minutes. Remove it from heat and let it cool to bring out the rich flavors.
- Scramble the eggs
- Whisk the eggs with salt and black pepper until frothy. Melt butter in a nonstick skillet over medium heat. Pour in the eggs and gently fold them to form soft curds, cooking just until set, about 2 minutes. Remember, the eggs will continue to cook slightly with residual heat, so avoid overcooking.
- Assemble the sandwiches
- Spread a generous layer of the cooled maple mustard sauce onto the bottom halves of the croissants. Layer on two slices of crispy bacon, followed by the fluffy scrambled eggs and a slice of sharp cheddar cheese. Place the croissant tops over the fillings.
- Melt cheese and warm through
- Place the sandwiches on a baking sheet and warm in a preheated 350°F oven for 5 minutes. This melts the cheddar perfectly and melds all the flavors together. Serve immediately for a satisfying breakfast experience.
Storage Tips
Store any leftover maple mustard sauce in an airtight container in the refrigerator for up to two weeks. For sandwiches, assemble ingredients in advance and wrap tightly; reheat in the oven before serving to maintain texture and flavor integrity.
Serving Suggestions
This sandwich pairs wonderfully with fresh greens like peppery arugula or baby spinach for a refreshing balance. Serve alongside a fresh fruit salad or your favorite morning coffee or tea to start your day on a delicious note.
Pro Tips
- Day-old croissants work best for this sandwich as they hold up better against moist fillings without becoming soggy.
- Cook eggs just until set to avoid overcooking; residual heat will finish the job perfectly.
- The maple mustard sauce can be prepared ahead to save time on busy mornings.
FAQs
- Can I use regular mustard instead of whole grain Dijon?
- Yes, you can substitute with regular Dijon or yellow mustard, but whole grain Dijon adds texture and a more robust flavor.
- How can I make this sandwich vegetarian-friendly?
- Omit the bacon and add sautéed mushrooms or avocado slices for a tasty vegetarian version.
- Is it okay to make these sandwiches ahead of time?
- Absolutely! Prepare the components and assemble just before reheating in the oven for best results.
- Can I freeze these sandwiches?
- We recommend freezing components separately (like bacon and eggs) and assembling fresh to keep croissants from becoming soggy when reheated.
- What type of cheddar cheese works best?
- Sharp cheddar adds a nice tang and meltability, but feel free to use mild cheddar or your preferred cheese variety.
- How long should I cook the bacon for crispiness?
- Cooking bacon over medium heat for about 10 minutes typically yields crispy results; adjust time slightly based on thickness.
- Can I make the maple mustard sauce without heating?
- The sauce tastes best when warmed slightly to blend flavors and thicken, but you can whisk ingredients together cold for a thinner sauce.
Recipe Recommendations
- Try our Crispy Bacon, Egg & Cheese Bagel for another hearty breakfast sandwich.
- Check out the Maple Glazed Pancakes for a sweet treat to complement your savory sandwich.
- For an easy brunch, our Spinach and Feta Omelette pairs wonderfully with croissants.
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.
