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
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
Preheat oven to 400F. Line a large baking pan with parchment paper.
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.
In a large bowl, whisk the eggs and milk together until smooth. Season with salt and black pepper to taste.
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.
In small bowl, mix the honey and Dijon together.
Slice the croissants in half. Add a slather of the honey-dijon mix to the bottom halves.
Evenly distribute the scrambled eggs among the bottom halves of the croissants. Add the cheddar cheese slices. Bake 4-5 minutes, until mostly melted.
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!
ALSO SEE: Cinnamon pumpkin fritters with caramel sauce
Feature image: Pexels
