Bacon, Egg & Cheese Breakfast Croissant Sandwiches
These breakfast croissant sandwiches are everything a savory breakfast lover dreams of! A flaky croissant, crispy bacon, juicy sausage, fluffy eggs, melted cheese, and a killer maple mustard sauce that pulls it all together. It’s not exactly a health food, but they are everything you’ve ever wanted (and more)!
Watch How This Breakfast Sandwich is Made…
Not long ago, we were visiting our friends Dave and Sarah in Colorado, and they casually mentioned we had to try our go-to favorite breakfast sandwiches on croissants with mustard and maple sauce. That was all I needed to hear. No recipe, no explanation. I was sold! Oh, and let me tell you: it’s that sweet, tangy maple mustard sauce that takes this croissant sandwich from good to unforgettable. You may just want to drench everything in it.
Are you a sweet or savory breakfast person? Both are so dang good, and it really depends on the day for me. Some days you just want some fluffy melt-in-your-mouth pancakes with buttermilk syrup, and other days you want something that’s going to stick to your ribs and pump you full of protein. If I go savory, I want it big and hearty and full of meat, cheese, and eggs. This breakfast sandwich recipe is just that.
What You’ll Need To Recreate This Breakfast Croissant Sandwich:
After trying this sandwich, you’ll never want a McDonald’s Egg McMuffin ever again. Seriously, they’ll be ruined. Here’s what you’ll need for this life-changing sandwich:
- Bacon: Crispy, smoky strips that add crunch and a salty punch to every bite.
- Maple Breakfast Sausage: Sweet and savory sausage that brings warmth and heartiness to the sandwich.
- Eggs: Soft, fluffy scrambled eggs create the creamy, protein-rich foundation.
- Milk: Whisked into the eggs for added tenderness and richness.
- Salt and Pepper: Simple seasonings that enhance the flavor of each component.
- Colby Jack Cheese: A melty, mild blend of cheddar and Monterey Jack that melts beautifully over warm eggs and meat.
- Croissants: Buttery, flaky croissants act as the perfect soft-yet-crisp sandwich base.
- Chives: Minced fresh chives add a pop of green and a delicate onion flavor for garnish.
- Mayonnaise: A creamy base that adds moisture and richness to the maple mustard sauce.
- Mustard or Dijon Mustard: Sharp and tangy, it cuts through the richness and balances the sweet notes.
- Maple Syrup: Natural sweetness that plays perfectly with the savory elements and gives the sauce its signature twist.
For detailed ingredients and exact measurements, check the recipe card below.
Croissant Me!
Croissants are flaky, buttery perfection! Hot or cold, sweet or savory, we’ll take them any way! For this breakfast sandwich, slice them in half and give them a quick toast under the broiler or in a toaster oven to bring out their golden, crispy layers. (And if you love croissants as much as we do, don’t miss our Grilled Chocolate Strawberry Croissants!)
My Baby’s Got Sauce
This breakfast sandwich is all about the maple mustard sauce! It’s simple but takes things to the NEXT level. Just mix mayo, mustard, and a splash of maple syrup, then slather it on those toasted croissants. (And if you’re still wondering—yes, My Baby’s Got Sauce by G. Love and Special Sauce is a real song. Look it up!)
Not All Maple Syrup is Created Equal
While we are talking about the sauce, let’s talk about the maple syrup that you should use in it. We don’t want any of the fake stuff. It has to be the real deal maple syrup. We like to buy it in bulk at Costco and just get the Kirkland Signature Organic Maple Syrup. It’s so good and affordable!
How to Make Perfect Scrambled Eggs
You can’t have a breakfast sandwich without eggs, and for this one, we love them scrambled. Here’s how to get fluffy, flavorful scrambled eggs every time:
Start by whisking your eggs with a splash or two of milk. The milk makes them extra light. Add salt, pepper, and shredded cheese, then let the mixture rest in the fridge for 10–15 minutes. The salt breaks down the eggs just enough for that soft, fluffy texture. When you’re ready to cook, use high heat and work quickly to avoid overcooking and rubbery eggs.
Bring on the Meat
Can’t decide between bacon and sausage for breakfast? Don’t! We’re putting both on this sandwich. Using ground sausage lets us shape it to fit the croissant perfectly! This means more sausage in every bite. Then, pile on crispy bacon for that unbeatable meat-on-meat goodness. Not the healthiest choice, but definitely one of the most delicious!
Baking Bacon in the Oven For Breakfast Croissants
If you haven’t started baking your bacon in the oven, stop what you’re doing and start now! It’s hands-down the easiest and least messy way. Cooking bacon on the stovetop means grease splatters everywhere, your kitchen smells like bacon all day, and cleanup is a pain.
Baking bacon gives you perfectly crispy results every time! Here’s how: Preheat your oven to 420°F and line a cookie sheet with foil. Lay the bacon strips in a single layer and bake for 10–15 minutes, depending on thickness. No flipping needed! Then, when it’s crispy, transfer the bacon to a paper towel-lined plate to drain.
That’s it! Crispy bacon, zero mess, no lingering grease smells. Boom! Bacon done right!
Ready, Set, Breakfast Croissant Time!
Now you can top that sandwich with a few chopped chives and then add the top half of the croissant, and consume that thing! It is so hearty! Everything is so savory, but that maple syrup just gives it the tiniest hint of sweetness that makes each bite perfect. I need one right this minute!
How to Freeze Breakfast Croissant Sandwiches
These breakfast sandwiches are the best kind of versatile. You may just add them to your weekly breakfast menu! They’re brunch-worthy on a Sunday morning but also perfect for busy weekdays when you need something quick. Bonus: our kids love them too!
To freeze, place the assembled sandwiches on a cookie sheet and flash-freeze for at least 30 minutes. Then wrap each one in a paper towel and seal in an airtight container or freezer bag. When you’re ready to eat, microwave the sandwich (still in the paper towel) for about 1 minute. The paper towel helps keep the bottom from going soggy, so you can heat, wrap, and take it to go.
Pro Tip: If you find you don’t love how the croissants thaw, consider a heartier bread choice like English muffins, sourdough, or ciabatta, which tend to freeze and reheat especially well.
Flaky, buttery croissants get stuffed with crispy bacon, savory sausage, fluffy eggs, and melty cheese for a warm, hearty bite that’ll make even the busiest morning feel like a slow Saturday. It’s the kind of simple, everyone-loves-it recipe that brings the whole family to the table—no fancy ingredients, just real food. Breakfast croissant sandwiches for the breakfast win!
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Breakfast Croissant Sandwiches
These croissant breakfast sandwiches are everything a savory breakfast lover dreams of!
Course Over 200 Favorite Easy Breakfast Recipes
Keyword bacon, breakfast, breakfast sandwich, croissant, eggs, maple, mustard sauce, sausage, savory breakfast
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 6
Calories 779kcal
Author Carrian Cheney
- 6 Slices Bacon
- 1 Pound Sausage Maple Breakfast
- 8 Eggs Large
- 1/4 Cup Milk
- Salt and Pepper
- 1 Cup Colby Jack Cheese Shredded
- 6 Croissants Sliced Open
- Chives for garnish Minced
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Mustard or Dijon Mustard
- 2 Tablespoons Maple Syrup
Heat an oven to 420° and line a cookie sheet with tin foil.
Lay the bacon on the cookie sheet and bake until crisp, about 10-15 minutes, depending on thickness.
6 Slices Bacon
Remove to a paper towel lined plate.
Prepare the breakfast sausage by forming into 6 even rectangles to better fit onto the croissants.
1 Pound Sausage
Heat a skillet over medium heat.
Cook the sausages for about 7-8 minutes per side or until cooked through.
Meanwhile, prepare the eggs by whisking them together with the milk, salt and pepper and cheese. Set aside in the fridge.
8 Eggs, 1/4 Cup Milk, Salt and Pepper, 1 Cup Colby Jack Cheese
Move the sausages off the burner and cover with a lid to keep it warm.
Heat the oven to broil. Place the croissants on a cookie sheet opened up and place under the broiler to toast. Set aside.
6 Croissants
Heat a skillet over medium high heat and spray with cooking spray. Once hot, add the eggs and cook, stirring often with a rubber spatula until cooked through. Remove from heat.
Whisk the sauce together in a bowl and spoon onto each half of the sandwich and assemble with eggs, sausage, bacon and a sprinkle of chives.
Chives for garnish, 2 Tablespoons Mayonnaise, 2 Tablespoons Mustard or Dijon Mustard, 2 Tablespoons Maple Syrup
Enjoy!
Breakfast sandwich will keep 5 days in the refrigerator.
Serving: 1g | Calories: 779kcal | Carbohydrates: 32g | Protein: 32g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 349mg | Sodium: 1143mg | Potassium: 436mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1033IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 3mg
READ: Bacon, Egg & Cheese Breakfast Croissant Sandwiches