Breakfast Croissant Sandwiches (Print Version)
Flaky croissants loaded with bacon, egg, sausage, cheese, and fresh chives for a satisfying breakfast.
# Ingredients:
01 -
6 slices bacon
02 -
1 pound maple breakfast sausage
03 -
8 large eggs
04 -
1/4 cup milk
05 -
Salt and pepper, to taste
06 -
1 cup Colby Jack cheese, shredded
07 -
6 croissants, sliced open
08 -
Chives, minced, for garnish
09 -
2 tablespoons mayonnaise
10 -
2 tablespoons mustard or Dijon mustard
11 -
2 tablespoons maple syrup
# Steps:
01 -
Heat the oven to 420°F and line a cookie sheet with tin foil.
02 -
Lay the bacon on the cookie sheet and bake until crisp, about 10-15 minutes, depending on thickness. Remove and place onto a paper towel-lined plate.
03 -
Form the breakfast sausage into 6 even rectangles to fit onto the croissants. Heat a skillet over medium heat and cook the sausages for about 7-8 minutes per side or until cooked through.
04 -
Whisk together the eggs, milk, salt, pepper, and Colby Jack cheese. Place in the fridge until ready to use.
05 -
Heat the oven to broil. Place the croissants on a cookie sheet, opened up, and toast under the broiler until lightly browned. Set aside.
06 -
Heat a skillet over medium-high heat and spray with cooking spray. Add the egg mixture and cook, stirring often with a rubber spatula, until cooked through. Remove from heat.
07 -
Whisk together the mayonnaise, mustard, and maple syrup in a bowl. Spread the sauce onto each half of the croissants and assemble with cooked eggs, sausage, bacon, and a sprinkle of minced chives.
# Helpful Notes:
01 -
Serve immediately to enjoy the warm, freshly assembled croissant sandwiches.