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This maple mustard croissant breakfast sandwich elevates your morning routine with buttery croissants filled with fluffy eggs, savory sausage, and a homemade maple mustard sauce that strikes the perfect balance between sweet and tangy. Each bite delivers a delightful combination of textures and flavors that make waking up something to look forward to.
I created this recipe during a lazy Sunday when I wanted something special but didn't want to spend hours in the kitchen. Now it's our go-to weekend breakfast that even my pickiest eater requests by name.
Ingredients
- Croissants: large and buttery ones create the perfect vehicle for all the fillings
- Eggs: make these sandwiches protein packed and filling for busy mornings
- Milk: adds fluffiness to the scrambled eggs
- Turkey sausage patties: provide savory protein without being too heavy
- Cheddar cheese: adds a sharp richness that complements the sweet sauce
- Maple syrup: real maple syrup provides natural sweetness and depth
- Dijon mustard: adds tang and complexity to balance the sweet maple
- Apple cider vinegar: brightens the sauce with subtle acidity
- Garlic powder: infuses the sauce with savory notes without overpowering
Step-by-Step Instructions
- Prepare the Maple Mustard Sauce:
- Combine maple syrup, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and salt in a small bowl. Whisk thoroughly until the mixture becomes smooth and fully integrated. The sauce should have a rich amber color with specks of pepper visible. This can be made ahead and stored in the refrigerator for up to a week.
- Scramble the Eggs:
- Beat eggs in a bowl with milk until the mixture is uniform with no streaks of white. Season generously with salt and pepper. Heat butter in a nonstick pan over medium heat until it begins to foam but not brown. Pour in the egg mixture and wait about 30 seconds before using a silicone spatula to gently pull the eggs from the edges toward the center. Continue this folding motion until eggs are just set but still glossy and slightly moist.
- Cook the Sausage:
- If using pre cooked turkey sausage patties, warm them in a separate skillet over medium heat for about 2 minutes per side until heated through and lightly browned. For raw sausage, cook according to package directions until thoroughly cooked with no pink remaining. Plant-based alternatives usually require about 3 to 4 minutes per side.
- Toast the Croissants:
- Slice croissants horizontally with a serrated knife, being careful not to flatten them. Place cut side down in a dry skillet over medium low heat for 1 to 2 minutes until golden and crisp. Alternatively, place cut side up under a broiler for 30 seconds, watching carefully to prevent burning.
- Assemble the Sandwiches:
- Start with the bottom half of each toasted croissant. Layer with a generous portion of scrambled eggs, spreading them evenly. Place a sausage patty on top of the eggs. Drizzle with 1 to 2 tablespoons of maple mustard sauce, allowing it to seep slightly into the eggs. Sprinkle with shredded cheddar if desired, and top with the upper half of the croissant, pressing gently to secure.
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The maple mustard sauce is truly the star of this recipe. I discovered it accidentally when I ran out of regular maple syrup one morning and improvised by mixing what little I had with some Dijon. My family immediately declared it better than plain syrup, and now we keep a jar in the refrigerator for everything from these sandwiches to glazing roasted vegetables.
Make Ahead Options
If mornings are hectic in your household, prepare components the night before. The maple mustard sauce will actually improve with time as the flavors meld together in the refrigerator. Store it in an airtight container for up to a week. You can also pre scramble the eggs and store them in a covered container overnight, though they're best when freshly made. Assemble the sandwiches in the morning, or build them completely, wrap in foil, and reheat in a 300°F oven for 10 minutes.
Ingredient Substitutions
This recipe welcomes adaptations based on dietary needs or what you have on hand. Vegetarians can use plant based sausage patties or portobello mushrooms seasoned with sage and thyme. Dairy free folks can substitute olive oil for butter when cooking eggs and use a plant based cheese alternative or omit cheese entirely. For a lower carb option, consider using large lettuce leaves instead of croissants for a wrap style breakfast. The sauce works wonderfully with honey instead of maple syrup if that's what you have available.
Serving Suggestions
These sandwiches pair beautifully with simple sides that balance their richness. Fresh fruit provides welcome brightness alongside the savory sandwich. For brunch gatherings, arrange them on a platter with a small bowl of extra maple mustard sauce for dipping. If serving for a crowd, consider cutting them in half diagonally and securing with decorative toothpicks. They're substantial enough to stand alone but also complement roasted breakfast potatoes or a light arugula salad dressed with lemon and olive oil.
Recipe FAQs
- → Can I make the sauce ahead of time?
Yes, you can prepare the maple mustard sauce ahead and store it in the refrigerator for up to one week.
- → What can I substitute for turkey sausage?
Feel free to use plant-based sausage, regular sausage, or veggie patties for a customizable option.
- → Can I make this dairy-free?
Yes, use non-dairy milk and olive oil instead of butter. You can skip the cheese or use dairy-free cheese alternatives.
- → How do I store leftovers?
Wrap the assembled sandwiches in foil and store in the fridge for up to 2 days. Reheat in an oven or toaster oven for the best results.
- → Can I add additional toppings?
Absolutely! Consider adding avocado slices, fresh spinach, or even a sprinkle of hot sauce for extra flavor.