Maple-Dijon Croissant (Print Version)
# Ingredients:
→ Main Components
01 -
7 cooked bacon slices
02 -
7 croissants, cut in half
03 -
7 thick slices of cheddar cheese
04 -
1/3 cup full-fat milk
05 -
1 package (9 oz) Amylu Mini Breakfast Sausages
06 -
7 large eggs
→ Sauce & Seasonings
07 -
Salt and black pepper to season
08 -
2 tbsp Dijon mustard
09 -
Freshly chopped chives for sprinkling
10 -
1 tbsp honey
11 -
2 tbsp olive oil (split into two portions)
# Instructions:
01 -
Turn your oven to 400°F (200°C) and line a spacious baking pan with parchment paper.
02 -
Use a large frying pan with 1 tablespoon of olive oil, set to medium-high. Add the mini sausage links and heat them for 3-4 minutes until they’re warm. Remove them from the pan and put them to the side.
03 -
Whisk the eggs with the milk in a big bowl. Add a pinch of salt and pepper to taste.
04 -
Pour the rest of the olive oil into the same pan on medium heat. Add the egg mixture and gently move it around with a spatula so the eggs cook softly to the texture you like.
05 -
Combine honey with Dijon mustard in a small bowl, mixing until smooth.
06 -
Slice each croissant in half. Take each bottom half and spread the honey-mustard mixture over it evenly.
07 -
Divide the soft scrambled eggs equally among the croissant bottoms. Lay a cheddar slice over each portion. Heat in the oven for 4-5 minutes until the cheese begins to melt.
08 -
Place a bacon slice and a few sausages on top of the cheese. Sprinkle with chopped chives. Add the croissant tops and return to the oven for another 8-10 minutes until the bread is golden and crispy. Serve hot straight away.
# Notes:
01 -
You can make these sandwiches ahead of time and wrap them individually in foil for a quick grab-and-go morning meal.