• 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!

    Maple-Dijon breakfast croissant sandwiches

    Serves: 7

    Ingredients

    • 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

    Instructions

    1

    Preheat oven to 400F. Line a large baking pan with parchment paper.

    2

    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.

    3

    In a large bowl, whisk the eggs and milk together until smooth. Season with salt and black pepper to taste.

    4

    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.

    5

    In small bowl, mix the honey and Dijon together.

    6

    Slice the croissants in half. Add a slather of the honey-dijon mix to the bottom halves.

    7

    Evenly distribute the scrambled eggs among the bottom halves of the croissants. Add the cheddar cheese slices. Bake 4-5 minutes, until mostly melted.

    8

    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!

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    Cinnamon pumpkin fritters with caramel sauce

    Feature image: Pexels

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