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Honey Dijon Breakfast Croissant Sandwiches
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Serves 6
Ideal for on-the-go mornings.
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Ingredients:
2 tablespoons olive oil
1 package mini breakfast links, 9 oz.
6 slices bacon
6 eggs
1/3 cup milk
Salt, to taste
Black pepper, to taste
2 tablespoons Dijon mustard
1 tablespoon honey
6 croissants
6 slices cheddar cheese
Directions:
Preheat oven to 400° F. Line a large baking sheet with parchment paper.
Pour 1 tablespoon of olive oil in a large skillet. Bring to medium-high heat. Add the mini breakfast links. Cook for 3-4 minutes. Transfer to a paper towel lined plate.
Wipe the skillet and add the bacon. Cook over medium-high for 4-5 minutes. Transfer to the same plate as the sausage. Set aside. Wipe the skillet.
Add the eggs and milk to a mixing bowl. Season with salt and black pepper, then whisk until smooth.
Pour the remaining olive oil to the skillet. Bring to medium heat. Add the eggs and cook to a scramble. Remove from heat.
Stir together the Dijon mustard and honey in a small bowl.
Slice the croissants in half horizontally. Spread the Dijon mix on the bottom halves. Divide the eggs amongst the croissants. Top the eggs with a slice of cheddar. Arrange the bottom croissant halves on the baking sheet. Place in the oven to bake 4-5 minutes.
Remove the baking sheet from the oven. Place the bacon and mini breakfast links on the cheese and eggs. Place the top halves on the bacon and links. Return to the oven to bake for an additional 8-10 minutes, until the tops are golden brown.
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Honey Dijon Breakfast Croissant Sandwiches
Serves 6
Ingredients:
2 tablespoons olive oil
1 package mini breakfast links, 9 oz.
6 slices bacon
6 eggs
1/3 cup milk
Salt, to taste
Black pepper, to taste
2 tablespoons Dijon mustard
1 tablespoon honey
6 croissants
6 slices cheddar cheese
Directions:
Preheat oven to 400° F. Line a large baking sheet with parchment paper.
Pour 1 tablespoon of olive oil in a large skillet. Bring to medium-high heat. Add the mini breakfast links. Cook for 3-4 minutes. Transfer to a paper towel lined plate.
Wipe the skillet and add the bacon. Cook over medium-high for 4-5 minutes. Transfer to the same plate as the sausage. Set aside. Wipe the skillet.
Add the eggs and milk to a mixing bowl. Season with salt and black pepper, then whisk until smooth.
Pour the remaining olive oil to the skillet. Bring to medium heat. Add the eggs and cook to a scramble. Remove from heat.
Stir together the Dijon mustard and honey in a small bowl.
Slice the croissants in half horizontally. Spread the Dijon mix on the bottom halves. Divide the eggs amongst the croissants. Top the eggs with a slice of cheddar. Arrange the bottom croissant halves on the baking sheet. Place in the oven to bake 4-5 minutes.
Remove the baking sheet from the oven. Place the bacon and mini breakfast links on the cheese and eggs. Place the top halves on the bacon and links. Return to the oven to bake for an additional 8-10 minutes, until the tops are golden brown.
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