Description
This Maple Mustard Croissant Breakfast Sandwich combines flaky, buttery croissants with soft scrambled eggs, melty cheese, and savory bacon or ham. A unique maple mustard sauce adds a perfect balance of sweetness and tang, making it an irresistible breakfast treat ready in just 15 minutes.
Ingredients
Scale
Sandwich
- 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, mix together the Dijon mustard, maple syrup, and mayonnaise if using, until smooth and well combined. 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 into the pan, gently scrambling while seasoning with salt and pepper. Cook until the eggs are just set but remain soft and creamy.
- Toast the croissants: While the eggs cook, lightly toast the croissant halves in a toaster or in another skillet, cut-side down, until they turn golden and warm.
- Assemble the sandwich: Spread the prepared maple mustard sauce evenly on the bottom half of each toasted croissant. Top each with the scrambled eggs, then a slice of cheese, followed by the cooked bacon or ham slices.
- Finish and serve: Place the top halves of the croissants over the fillings to complete each sandwich. Serve immediately while warm for the best taste and texture.
Notes
- You can substitute bacon or ham with turkey or vegetarian bacon for a different protein option.
- Adjust the amount of maple syrup in the sauce to taste if you prefer more or less sweetness.
- Mayonnaise in the sauce is optional but adds a nice creaminess; you can omit for a lighter version.
- Use fresh croissants for the best flakiness and flavor.
- For a lower-fat option, use egg whites or a reduced-fat cheese.
