Maple Mustard Croissant Sandwich

This killer maple mustard croissant breakfast sandwich transforms ordinary mornings into something truly special. The buttery croissant, sweet-tangy sauce, crispy bacon, and fluffy eggs offer a decadent start to the day without much fuss. Each bite hits you with savory richness and a little sweet surprise, and assembling these is easier than you might think. Perfect for a brunch crowd or just a treat-yourself Monday morning, they deliver café-level flavor straight from your kitchen.

The first time I made these, it was pure improvisation—a brunch for my in-laws and I realized I only had a drizzle of maple syrup left. Mixing it with Dijon turned into a signature sauce I now crave all week and my family raves about.

Ingredients

• Bakery croissants: deliver authentic flaky texture and rich, buttery flavor for the sandwich base. Look for smaller ones with visible layers for the best result
• Large eggs: make the filling fluffy and satisfying—whisk very well to aerate for soft scrambles
• Thickcut bacon: brings smoky crunch that stands up to the croissant—look for pieces with a balance of fat and meat
• Pure maple syrup: adds natural sweetness avoid pancake syrup for clean flavor
• Dijon mustard: brings the perfect tang and rounds out the maple’s sweetness. Whole grain types add an extra pop of texture
• Sharp cheddar cheese: melts perfectly and gives a creamy, tangy finish. Go for aged or extra sharp for fuller flavor
• Unsalted butter: gives you control in cooking eggs and keeps them tender
• Kosher salt and freshly ground black pepper: enhance everything without overpowering
• Choose eggs and croissants from a bakery or local source if possible—better basics mean better sandwiches

Instructions

Prepare The Croissants:

Slice croissants in half horizontally using a serrated knife so you have a top and bottom. For a richer finish, lightly butter the cut sides and toast them for about two minutes until just golden. This adds flavor and keeps the croissant from going soggy after filling.

Cook The Bacon:

Lay bacon strips flat in a cold skillet. Set heat to medium and cook slowly for about ten minutes, flipping occasionally. Going from cold allows the bacon fat to render and the strips get evenly crispy. Once done, move bacon to paper towels so it stays crisp and not greasy.

Make The Maple Mustard Sauce:

Mix pure maple syrup and Dijon mustard in a small saucepan set over low heat. Whisk steadily for about three minutes until the mixture just starts to thicken and the two flavors combine fully. Let cool for another minute before using—this helps prevent the sauce from soaking right into the croissant.

Prepare The Eggs:

Crack eggs into a bowl and whisk with salt and pepper until you see little bubbles and the mix turns a pale yellow. Heat butter in a nonstick pan over medium so it foams gently. Pour in eggs and let set for a few seconds, then slowly fold from the edges with a nonstick spatula. Remove from heat when eggs are set but still shiny for that perfect soft scramble.

Assemble The Sandwiches:

Liberally spread maple mustard sauce on the bottom halves of the croissants. Place on two slices of bacon per sandwich, breaking if you need to. Spoon on the soft scrambled eggs. Top with a slice of cheddar cheese. Gently set the croissant tops in place.

Warm And Serve:

Place finished sandwiches on a baking sheet and pop into a preheated 350 degree oven for five minutes to melt the cheese and warm everything through. Eat immediately while the croissants are hot and the cheese is gooey.

My personal favorite touch is the sharp cheddar melting into the hot eggs. It reminds me of my grandmother’s weekend breakfasts, where she always used a good cheese to make even simple eggs feel fancy.

Make Ahead Options

Almost every component of these sandwiches can be prepped a day or two ahead. The sauce keeps in the fridge tightly sealed. Bacon sliced and cooked ahead holds up between paper towels in a container. All you need to do the morning you want them is scramble fresh eggs and warm everything in the oven. It is a lifesaver on busy days.

Ingredient Swaps

Try roasted tomato or avocado in place of bacon for a veggie twist. Dairy free cheeses melt well here if you pick ones made from coconut oil. You can even go lighter by swapping egg whites instead of whole eggs or using turkey bacon for less fat but all the same morning satisfaction.

Serving Suggestions

Serve with a fresh green salad or seasonal fruit for a bright counterpoint to the rich sandwich. If hosting, lay out the elements buffet style so everyone can build their own exactly how they like. These pair beautifully with a citrusy mimosa or hot coffee for the full brunch effect.

The Perfect Croissant

Choosing the right croissant makes a world of difference. Day-old croissants stand up better to fillings because the crumb is drier but still flaky. Always opt for all-butter croissants for depth of flavor. If bakery croissants are large, consider cutting them into smaller portions—they are rich and pack a flavor punch.

Seasonal Adaptations

Swap in sautéed spinach or arugula for freshness in spring. Layer with summer tomatoes for juicy sweetness. Try caramelized onions or apple slices in the fall for a cozy twist.

Success Stories

The first time I hosted brunch and made these, a family friend admitted she usually skips breakfast sandwiches but came back for seconds. It has turned into my most requested recipe for weekend gatherings and even busy weekday mornings when we need a pick-me-up.

Freezer Meal Conversion

To freeze, assemble sandwiches with cooled bacon and eggs but without the sauce. Wrap tightly and store in an airtight bag up to one month. Defrost overnight in the fridge, then heat gently in the oven before adding maple mustard sauce for best texture and flavor.

Make this breakfast once and you’ll crave it again. Each sandwich delivers that perfect balance of sweet and savory every time.

Your Recipe Questions Answered

→ How do I prevent soggy croissants?

Lightly toast the croissant halves and let the maple mustard sauce cool slightly before spreading. This creates a barrier and keeps the bread flaky.

→ Can I use a different cheese?

Yes, try Swiss or Gruyère for a milder profile, or use a plant-based cheese alternative for dairy-free options.

→ What are vegetarian substitutes for bacon?

Swap in sliced avocado, marinated roasted tomatoes, or plant-based bacon strips to retain texture and flavor variety.

→ How do I reheat assembled sandwiches?

Place the sandwiches in a 350°F oven for 5 minutes for melty cheese and even warming without drying out the croissants.

→ Can this be made ahead?

Prepare all components up to two days ahead. Assemble and warm in the oven right before serving for fresh results.

→ How do I get perfect scrambled eggs?

Whisk eggs well for fluffiness, use low heat, cook until just set, and gently fold to maintain a soft texture.