Croissant Breakfast Sandwich

A recipe for a Croissant Breakfast Sandwich! These sandwiches are filled with egg, breakfast sausage, avocado, arugula, and a maple dijon mayonnaise for the perfect start to the day.

Foodie Extravaganza

Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you.

Kathleen of Fearlessly Creative Mammas chose to celebrate Croissants for today’s event!

Looking for more of my Foodie Extravaganza recipes? Try my Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes), Tsuivan (Mongolian Noodles with Meat and Vegetables), and Hopjesvla (Dutch Coffee Custard).

Croissant Breakfast Sandwich

I am joining the Croissant event today with a recipe for a Croissant Breakfast Sandwich! I added all of my favorites in this sandwich, but it is easily customizable based on what is available.

Each croissant is cut in half and filled with a folded egg omelet, sausage patty, Cheddar cheese, avocado, arugula, and a maple dijon mayonnaise.

I used pre-cooked, frozen maple sausage patties. They were on the small side, so I paired two per sandwich. If larger, you can stick to one for each croissant.

Not a fan of breakfast sausage? They can be swapped for crispy bacon, ham, or simply omitted. 

After beating the eggs with a large splash of milk, I poured them into the hot pan in batches and folded when just set to create small omelets. I found this to be easiest to help keep the egg within the sandwich when piled with all the other ingredients.

You can also scramble the eggs or simply just fry each of them if desired.

Layering the Croissant Breakfast Sandwich

To layer the Croissant Breakfast Sandwich, I started with the folded egg omelet, then topped it with the sausage patties, cheese slice, avocado, a drizzle of the sauce, and finally a handful of arugula.

If frying the egg instead of making the omelet, place it over the sausage and cheese so the yolk will cover all the ingredients below.

Check out what everyone else made for the event:

• Pain Au Jambon by Culinary Adventures with Camilla
• Pain Au Chocolat by Making Miracles
• Cinnamon and Apple Croissant Bread Pudding by The Freshman Cook
• Chocolate Croissants by A Day in the Life on the Farm
• Croissant Breakfast Sandwich by Tara’s Multicultural Table
• Croque Monsieur Croissants by Caroline’s Cooking
• Almond Croissant French Toast by Sew You Think You Can Cook
• Coronation Chicken Horns by Food Lust People Love
• Breakfast Croissant Ring by Our Good Life

Croissant Breakfast Sandwich Recipe

Adapted from The Suburban Soapbox

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5 from 3 votes

Croissant Breakfast Sandwich

A recipe for a Croissant Breakfast Sandwich! These sandwiches are filled with egg, breakfast sausage, avocado, arugula, and a maple dijon mayonnaise for the perfect start to the day.

Course Breakfast

Cuisine N/A

Keyword breakfast, croissant, egg, sandwich, sausage

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 Sandwiches

Ingredients

Maple Dijon Mayonnaise

• 1/3 cup (75 grams) mayonnaise
• 1/4 cup (60 milliliters) Dijon mustard
• 1/4 cup (60 milliliters) maple syrup
• Salt and freshly ground black pepper to taste

Croissant Breakfast Sandwiches:

• 4 breakfast sausage patties or 8 mini patties
• 4 large eggs
• 2 tablespoons (30 milliliters) milk
• Salt and freshly ground black pepper to taste
• 1 tablespoon (15 milliliters) vegetable oil
• 4 cheddar cheese slices
• 2 avocados
• 1 ounce (28 grams) arugula
• 4 croissants

Instructions

To make the Maple Dijon Mayonnaise:

• In a medium bowl, whisk together the mayonnaise, Dijon mustard, and maple syrup until smooth. Season with a pinch of salt and freshly ground black pepper.
• Cover and store in refrigerator until ready to serve.

To assemble the Croissant Breakfast Sandwich:

• In a large skillet, cook the sausage patties over medium heat until golden brown on each side. Remove to a plate and set aside.
• Place the skillet back over medium-low heat and drizzle with a thin layer of vegetable oil.
• In a medium bowl, beat together the eggs with the milk until well combined. Season with a pinch of salt and pepper.
• Pour 1/4 of the egg mixture into the hot pan in a thin layer and cook just until set. Fold the sides of the egg in towards the center to make a square shape. Remove the egg to a plate and repeat with remaining eggs.
• Slice each croissant in half lengthwise and set the top aside.
• Place a folded egg over the bottom half of the croissant. Top with a cooked sausage patty (or two if they are small), then a slice of the cheddar cheese.
• Cover with a layer of avocado slices, then drizzle with desired amount of the maple dijon mayonnaise.
• Finish with a handful of the arugula, add the top of the croissant, and repeat with remaining sandwiches.
• Serve immediately.