Mustard Croissant Breakfast Sandwiches

The bacon crisps first, then six eggs are scrambled gently over medium-low heat until fully set but still soft.

Dijon goes inside each croissant before the egg, two bacon slices and a slice of cheddar, and five to seven minutes at 350°F melts the cheese.

Why This Recipe Works

• Low heat and gentle stirring keep the scrambled eggs soft.
• Mustard against the croissant keeps the bread from going soggy.
• A short warming melts the cheese without drying the eggs.
• Croissants crisp at the edges in the oven.

How to Make It

1. Bacon cooked

   Heat the oven to 350°F. Cook the bacon in a skillet until crisp, then drain on paper towels.

2. Eggs scrambled

   Whisk the eggs with milk, salt and pepper. Melt the butter in a nonstick skillet over medium-low heat and cook the eggs, stirring gently, until fully set but still soft.

3. Assembled

   Spread Dijon mustard inside the croissants. Fill each with scrambled egg, two bacon slices and one slice cheddar.

4. Warmed

   Place the sandwiches on a sheet pan and warm 5 to 7 minutes, until the croissants are crisp at the edges and the cheese melts.

Ingredient Notes

Croissants

Four large, split.

Eggs

Six, whisked with milk and cooked until fully set.

Dijon mustard

Two tablespoons, spread inside the croissants.

Success Tips

• Pull the eggs while they still look glossy; they finish in the oven.
• Drain the bacon well so the croissant stays crisp.
• Warm on a sheet pan rather than wrapped, so the pastry stays flaky.

Serving Ideas

Serve hot, cut in half, with extra mustard on the side if you like.

Storage and Reheating