Maple Mustard Croissant Sandwich (Print Version)
# Ingredients:
→ Sandwich Base
01 -
4 large croissants
02 -
4 large eggs
03 -
½ cup milk or non-dairy alternative
04 -
Salt and pepper, to taste
05 -
1 tbsp butter or olive oil
06 -
1 cup cooked turkey sausage patties or plant-based alternative
07 -
1 cup shredded cheddar cheese (optional)
→ Maple Mustard Sauce
08 -
¼ cup pure maple syrup
09 -
2 tbsp Dijon mustard
10 -
1 tbsp apple cider vinegar
11 -
1 tsp garlic powder
12 -
½ tsp ground black pepper
13 -
½ tsp salt
# Instructions:
01 -
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and salt until well combined. Set aside.
02 -
Crack eggs into a mixing bowl and whisk with milk, salt, and pepper. Melt butter in a non-stick pan over medium heat. Pour in egg mixture and cook, stirring gently, until soft curds form. Remove from heat when eggs are still slightly glossy.
03 -
Warm the pre-cooked turkey sausage patties or plant-based alternative in a skillet over medium heat or according to package instructions until heated through.
04 -
Slice croissants horizontally and lightly toast cut-side down in a dry skillet or toaster oven until just crisp.
05 -
Place a portion of scrambled eggs on the bottom half of each croissant. Top with sausage patty, drizzle generously with maple mustard sauce, and sprinkle with cheese if using. Close sandwich with the top croissant half.
# Notes:
01 -
For best results, serve immediately while still warm. The maple mustard sauce can be prepared up to 3 days in advance and stored in the refrigerator.