Maple Croissant Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
7 large eggs
02 -
1/3 cup whole milk
03 -
7 slices sharp cheddar cheese
04 -
7 freshly baked croissants, split in half
05 -
1 package (9 oz) Amylu Breakfast Time Mini Links
06 -
7 strips of crispy cooked bacon
→ Seasonings & Sauce
07 -
2 tbsp olive oil, divided
08 -
1 tbsp honey
09 -
2 tbsp Dijon mustard
10 -
A pinch of salt and a dash of black pepper
11 -
Chopped fresh chives for topping
# Instructions:
01 -
Turn on the oven to 400°F (200°C) and get your baking pan ready with parchment paper.
02 -
Use a big pan and warm 1 tablespoon of olive oil over medium-high heat. Toss in the breakfast sausages and cook them for about 3-4 minutes until they're heated through. Set them aside.
03 -
Crack the eggs into a mixing bowl, pour in the milk, and whisk it all up until it's smooth. Sprinkle on a bit of salt and black pepper.
04 -
Pour the last tablespoon of olive oil into the same pan and lower the heat to medium. Add the egg mixture and gently fold it around with a spatula until it's softly scrambled to your liking.
05 -
In a smaller bowl, blend together the Dijon mustard and honey until it’s nice and smooth.
06 -
Take the croissants and split them in half. Spread the honey-mustard mixture over the bottom slice of each one.
07 -
Scoop the scrambled eggs onto the bottom halves of the croissants and put a slice of cheddar on top of each. Bake for about 5 minutes so the cheese starts to melt.
08 -
Lay a strip of bacon and a few sausage links on top of the cheese, then sprinkle on some chopped chives. Close each with the top half of the croissant and bake them for 8-10 more minutes until the tops are golden and crispy. Serve while they're warm.
# Notes:
01 -
Wrap them in foil and keep in the fridge for a simple grab-and-go breakfast during busy mornings.