It’s Foodie Extravaganza Day and this month’s theme is Croissants, although some will be using the Crescent Roll. This month’s host is Kathleen from Fearlessly Creative Mammas. What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. Croissants are actually celebrated on January 30th, but it’s in January, so it’s fair game. You can check out our group Pinterest board for past recipes. If you’re a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness.
I made Sausage Egg and Cheese Croissants with a Maple Dijon Sauce. I used pre-cooked, frozen maple sausage patties. They were on the small side, so I paired two per sandwich. I beat the eggs together with a splash of heavy cream and some freshly ground black pepper. I poured a little in the pan and folded it over to make a mini omelet for each sandwich. I topped everything off with a drizzle of the Maple Dijon Sauce.
I have seen sausage, egg, and cheese sandwiches with the sausage over the egg and vice versa. I added the egg omelet first, but you can also place the sausage first (especially if you fried the eggs individually so the yolk covers everything.
Check out what everyone else made for the event:
Beefy Green Chile Braid by Fearlessly Creative Mammas
Pain Au Jambon by Culinary Adventures with Camilla
Pain Au Chocolat by Making Miracles
Sausage, Egg and Cheese Croissant with Maple Dijon Sauce by Tara’s Multicultural Table
Cinnamon and Apple Croissant Bread Pudding by The Freshman Cook
Chocolate Croissants by A Day in the Life on the Farm
Croque Monsieur Croissants by Caroline’s Cooking
Almond Croissant French Toast by Sew You Think You Can Cook
Bacon Fig Dippers for Melty Cheese by Cooking with Carlee
Triple Meat Croissants Breakfast Casserole by Cookin’ and Craftin’
Coronation Chicken Horns by Food Lust People Love
Breakfast Croissant Ring by Our Good Life
Baked Cinnamon Raisin Croissant French Toast from From Gate to Plate
Sausage Egg and Cheese Croissants with Maple Dijon Sauce
Adapted from The Suburban Soapbox
1/4 cup dijon mustard
1/4 cup whole grain mustard
1/2 cup maple syrup
4 breakfast sausage patties (or 8 mini patties)
4 cheddar cheese slices
1 tablespoon cream (optional)
To make the sauce: In a small bowl, whisk together dijon mustard, whole grain mustard, and maple syrup until smooth. Cover and store in refrigerator until ready to serve.
In a large skillet, cook the sausage patties over medium heat until golden brown on each side. Remove to a plate. Either fry the eggs individually or beat them together in a small bowl with the cream and add 1/4 of the mixture to the pan over medium low heat in a thin layer. Cook just until set and fold in half. Remove to a plate and repeat with remaining eggs.
Slice each croissant in half lengthwise and set the top aside. Top with the folded egg (or reverse the order and add the sausage patty first if the egg is fried), then the sausage patty with cheese. Drizzle with prepared maple dijon sauce, add the top of the croissant, and serve immediately.