Easy Baked Croissant Breakfast Sandwiches
Flaky, buttery croissants stuffed with fluffy eggs, crispy bacon, savory sausage, melty cheese, and a luscious maple Dijon butter. They bake up golden, freeze like a dream, and deliver a bite of pure breakfast bliss any time of the day!
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 sandwiches
- Category: breakfast, sandwiches, brunch recipes, freezer meals, budget-friendly meals, meal prep, croissants
- Method: oven
- Cuisine: breakfast, sandwiches, brunch recipes, freezer meals, budget-friendly meals, meal prep, croissants
Ingredients
Sandwiches
- 6 Croissants
- 12 slices of crispy bacon
- 4 large eggs, scrambled
- 6 uncooked breakfast sausage patties *see note
- 12 slices of cheese
- Maple Dijon Butter
- 1 large egg, beaten
- Everything Bagel Seasoning or Sesame Seeds *optional
Maple Dijon Butter
- 4 Tablespoons softened butter, unsalted
- 1 1/2 teaspoons Dijon mustard
- 1 Tablespoon of Maple syrup *(if you prefer it a bit sweeter, you can add up to 1.5 Tablespoons)
Instructions
Make the Maple Dijon Butter
- Whip together the butter, maple syrup, and Dijon mustard until smooth and creamy.
Make the Sandwiches
- Preheat the oven to 350°F and line a half sheet pan with parchment paper.
- Slice the croissants, but not all the way through. You want to slice them on the curved side. It’s not a bad thing if you cut them all the way through. I prefer them ‘sealed’ on one edge.
- Spread the maple Dijon butter on both of the cut sides. Next, add one slice of cheese to the bottom; you may need to break it in half to fit.
- Add 2 strips of cooked bacon and one whole sausage patty (cut in half to make two pieces for the sandwich). Add some of the scrambled eggs on top, followed by another slice of cheese (split in half).
- Brush the egg wash on the tops of the croissants and sprinkle with Everything Bagel Seasoning.
- Bake for ~13-15 minutes or until the cheese is melted and the tops of the croissants are golden brown and crisp.
- Remove these from the oven and transfer them to a cooling rack immediately before serving.
Notes
Sausage Patties: I prefer to use the uncooked ones that I then cook according to the package instructions. Once done, I slice them in half so they aren’t super thick. The pre-cooked ones tend to get tough in the sandwiches.