Maple-Dijon Breakfast Croissant Sandwiches (Print Version)
Buttery croissants filled with honey-dijon spread, scrambled eggs, cheddar, bacon and breakfast links for a gourmet morning meal.
# Ingredients:
→ Main Components
01 -
7 plain croissants, halved
02 -
7 large eggs
03 -
1/3 cup whole milk
04 -
7 slices sharp cheddar cheese
05 -
7 slices cooked bacon
06 -
1 package (9 oz) Amylu Breakfast Time Mini Links
→ Sauce & Seasonings
07 -
1 tbsp honey
08 -
2 tbsp Dijon mustard
09 -
2 tbsp olive oil, divided
10 -
Salt and freshly ground black pepper, to taste
11 -
Fresh chives, chopped, for garnish
# Instructions:
01 -
Preheat oven to 200°C (400°F). Line a large baking pan with parchment paper.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the breakfast sausage mini links and cook for 3-4 minutes until warmed through. Remove from the skillet and set aside.
03 -
In a large bowl, whisk the eggs and milk together until smooth. Season with salt and black pepper to taste.
04 -
Add the remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium. Pour in the egg mixture and gently fold with a spatula to create soft scrambled eggs to your desired consistency.
05 -
In a small bowl, mix the honey and Dijon mustard until well combined.
06 -
Slice the croissants in half horizontally. Spread the honey-Dijon mixture on the bottom halves of each croissant.
07 -
Distribute the scrambled eggs evenly among the bottom halves of the croissants. Top each with a slice of cheddar cheese. Place in the oven for 4-5 minutes, until cheese is mostly melted.
08 -
Layer each sandwich with a slice of cooked bacon and several mini sausage links. Sprinkle with fresh chopped chives. Place the top halves of the croissants on each sandwich and return to the oven for 8-10 minutes, until the tops are crisp and golden. Serve immediately while warm.
# Notes:
01 -
These sandwiches can be prepared ahead and wrapped individually in foil for a quick breakfast on busy mornings.