Description
A delightful Maple Mustard Croissant Breakfast Sandwich combining fluffy scrambled eggs, savory bacon or ham, melty cheese, and a sweet and tangy maple mustard sauce, all nestled in a warm, toasted croissant. Perfect for a quick, indulgent breakfast or brunch.
Ingredients
Scale
Main Ingredients
- 2 large croissants, sliced in half
- 2 large eggs
- 2 slices cheddar or Swiss cheese
- 2 slices cooked bacon or ham
- 1 tbsp butter
Maple Mustard Sauce
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp mayonnaise (optional, for creaminess)
- Pinch of salt
- Pinch of black pepper
Instructions
- Prepare the Maple Mustard Sauce: In a small bowl, thoroughly mix together the Dijon mustard, maple syrup, and mayonnaise if using, until the sauce is smooth and well combined. Add a pinch of salt and black pepper to taste, then set aside to let the flavors meld.
- Cook the Scrambled Eggs: Heat a nonstick skillet over medium heat and melt the butter. Crack the eggs directly into the pan and scramble gently, seasoning with salt and pepper. Cook the eggs until they are just set but still soft and creamy, avoiding overcooking.
- Toast the Croissants: While the eggs are cooking, toast the croissant halves either in a toaster or by placing them cut-side down in a hot skillet until they become golden brown and warm.
- Assemble the Sandwich: Layer the toasted croissant halves with the cooked scrambled eggs, slices of cheese, and bacon or ham. Drizzle the maple mustard sauce over the fillings, then place the top croissant half to complete the sandwich.
- Serve: Serve the sandwiches immediately while warm, allowing the melted cheese and the sweet-savory sauce to enhance the overall flavor experience.
Notes
- You can substitute bacon with ham or turkey for a different protein option.
- Mayonnaise in the sauce is optional; omit for a lighter sauce.
- Use your preferred cheese type; Swiss or cheddar works best.
- To make it vegetarian, omit bacon and add avocado or sautéed mushrooms.
- For extra flavor, add fresh herbs like chives or parsley to the eggs.
