Maple-Dijon breakfast croissant sandwiches
Grab your beret and indulge in this French favourite. Simple yet fabulous, this croissant with eggs and bacon is our definition of breakfast at its finest!
Ingredients · Servings 7
- 1 tbsp. Honey
- 2 tbsp. Dijon Mustard
- 7 Plain Croissants
- 7 slices Sharp Cheddar Cheese
- 7 large Eggs
- 1/3 cup Whole Milk
- 2 tbsp. Olive Oil
- Salt & Black Pepper, to taste
- 7 slices Cooked Bacon
- Fresh Chives, chopped, for garnishing
Method · P
- Preheat oven to 400F. Line a large baking pan with parchment paper.
- In a large skillet over medium high heat, add 1 tablespoon olive oil. Add the breakfast time mini links to cool 3-4 minutes, until warmed through. Remove from the skillet and set aside.
- In a large bowl, whisk the eggs and milk together until smooth. Season with salt and black pepper to taste.
- Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add the eggs mixture and use a spatula to soft scrambled to liking.
- In small bowl, mix the honey and Dijon together.
- Slice the croissants in half. Add a slather of the honey-dijon mix to the bottom halves.
- Evenly distribute the scrambled eggs among the bottom halves of the croissants. Add the cheddar cheese slices. Bake 4-5 minutes, until mostly melted.
- Layer the croissants with the cooked bacon, mini links, and fresh chives. Add the top halves of the croissants to bake 8-10 minutes, until crisp and golden on top. Enjoy warm!
