Maybe I shouldn’t call these, Killer Maple Mustard Croissant Breakfast Sandwiches. I mean, they aren’t healthy, but they are the best breakfast sandwich ever. With bacon AND sausage and loads of cheese and eggs, we’ve got all your savory breakfast bases covered!
Our friends, Dave and Sarah, mentioned to us while we were visiting them in Colorado that we should try our favorite breakfast sandwiches on croissants with a mustard and maple sauce. That’s it, I needed no further details, I was in. It is the maple mustard sauce that knocks this croissant sandwich out of the park!
Are you a sweet or savory breakfast person? Both are so dang good, and it really depends on the day for me. Some days you just want some fluffy melt in your mouth pancakes with buttermilk syrup, and other days you want something that’s going to stick to your ribs and pump you full of protein. If I go savory, I want it big and hearty and full of meat, cheese and eggs.
Let’s start from the outside and work our way in to this breakfast sandwich. Aren’t croissants just heaven? I mean, seriously! They are flaky, buttery, light and just scrumptious! Croissants are made by layering dough and butter and folding it over on itself several times. This results in a layered flaky pastry that is perfection. You can croissant me anytime, any day…hot, cold, plain, with jam, with Nutella, any way you bring it! Have you seen our Grilled Chocolate Strawberry Croissants?! Good mercy!
For this sandwich, you want the croissants halved and lightly toasted in the broiler.
My Baby’s Got Sauce
Do you remember that song from the mid-90s? I don’t know why that song just popped into my head or why I even know it, but Google it…My Baby’s Got Sauce by G. Love and Special Sauce. So random! This breakfast sandwich is all about the maple mustard sauce! It is so simple but takes this sandwich to not only the next level but to the BEST level! All you need is mayo, mustard, and some maple syrup. Then sauce those toasted croissants!
Not All Maple Syrup is Created Equal
While we are talking about the sauce, let’s talk about the maple syrup that you should use in it. We don’t want any of the fake stuff. It has to be the real deal maple syrup. We like to buy it in bulk at Costco and just get the Kirkland Signature Organic Maple Syrup. It’s so good and affordable!
How to Make Perfect Scrambled Eggs
Next we add the scrambled eggs. You can’t have a breakfast sandwich without eggs in one form or another. You can cook the egg however you like it, but we like ours scrambled on this sandwich. Here are three tips for making the perfect scrambled eggs:
- Always add a few splashes of milk to make the eggs more fluffy.
- Season the eggs and milk, whisk together and then stir in cheese. Set it all aside in the fridge for up to 15 minutes. The salt breaks down the eggs a little and your results will be more light and fluffy.
- High heat is a must! Cooking eggs should be a quick process as they turn rubbery if you use a lower heat.
Bring on the Meat
I often can’t choose between bacon and sausage when it comes to a savory breakfast, so why choose? Let’s just put both on this sandwich! Don’t mind if I do! We like to buy ground sausage so that we can form them into the shape we want (i.e. oval croissant shape…sausage in every bite!), but you can buy any kind of sausage you like. Next comes the bacon! Stack some cooked bacon on that thing. Meat on meat…I told you this wasn’t healthy, but it sure is delicious!
Baking Bacon in the Oven
If you haven’t started baking your bacon in the oven, slap your hand and start doing it right now! It is seriously the best and least messy. Is there anything worse than cleaning your stove top after cooking a pound of bacon? Grease everywhere! Not to mention that your hair and clothes any everything within a 5 mile radius smells like bacon for the rest of the day!
Baking bacon always results in perfectly crispy bacon. Here’s how to do it:
- Heat your oven to 420° and line a cookie sheet with foil.
- Lay the bacon on the cookie sheet in a single layer and bake until its crispy (about 10-15 minutes depending on the thickness of your bacon).
- Once crispy, remove the bacon to a paper towel lined plate.
It’s that simple! No flipping needed and no grease all over your kitchen! Boom! Bacon!
Ready, Set, Consume!
Now you can top that sandwich with a few chopped chives and then add the top half of the croissant, and consume that thing! It is so hearty! Everything is so savory, but that maple syrup just gives it the tiniest hint of sweetness that makes each bite perfect. I need one right this minute!
How to Freeze Breakfast Sandwiches
These sandwiches make a great on-the-go breakfast option. To freeze them, place them on a cookie sheet and stick them in the freezer for at least a half hour. Then wrap each sandwich individually in a paper towel and seal them in an airtight container or Ziplock bag. When you are ready to eat one, place it on a paper towel in the microwave and cook it for 1 minute. The paper towel will help keep the bottom of the sandwich from getting soggy. You can wrap that sandwich up and head to the office!
Savory Breakfast RECIPES
Looking for more savory breakfast recipes?
- Cheesy Salsa Verde Sausage Breakfast Enchiladas
- Cheesy Sausage Hash Brown Breakfast Casserole
- Hash Browns Ham Frittata
- Easy Ham and Cheese Scones
- The Hearth Attack
- Original Breakfast Sandwich
Killer Maple Mustard Croissant Breakfast Sandwiches
- 6 Croissants, Sliced Open
- 6 Slices Bacon
- 1 pound Sausage, Maple Breakfast
- 8 Eggs, Large
- 1/4 Cup Milk
- 1 Cup Colby Jack Cheese, Shredded
- Salt and Pepper
- Chives for garnish, Minced
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Mustard or Dijon Mustard
- 2 Tablespoons Maple Syrup
- Heat an oven to 420° and line a cookie sheet with tin foil.
- Lay the bacon on the cookie sheet and bake until crisp, about 10-15 minutes, depending on thickness.
- Remove to a paper towel lined plate.
- Prepare the breakfast sausage by forming into 6 even rectangles to better fit onto the croissants.
- Heat a skillet over medium heat.
- Cook the sausages for about 7-8 minutes per side or until cooked through.
- Meanwhile, prepare the eggs by whisking them together with the milk, salt and pepper and cheese. Set aside in the fridge.
- Move the sausages off the burner and cover with a lid to keep it warm.
- Heat the oven to broil. Place the croissants on a cookie sheet opened up and place under the broiler to toast. Set aside.
- Heat a skillet over medium high heat and spray with cooking spray. Once hot, add the eggs and cook, stirring often with a rubber spatula until cooked through. Remove from heat.
- Whisk the sauce together in a bowl and spoon onto each half of the sandwich and assemble with eggs, sausage, bacon and a sprinkle of chives.
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How would you recommend reheating leftover refrigerated sandwiches?
Hi Jessica! Wrap them individually in foil and bake them for 5-10 minutes at 350 degrees.
This looks delicious! I can’t wait to try these for my son’s school breakfast! I’m always looking for something I can make on the weekend and freeze for later!
Thank you Natalie! You are going to love these!
This looks so amazing! I’m drooling over here.
You should be Karly!! You’ll love it! Thanks, girl! Xoxo!