Acclimating to routine cooking continues.

I shopped my freezer the other day and came up with some elk burger, homemade refried beans, and some tortillas, and managed some really good burrito things with the addition of some leftover rice, green chilies and cheese.

We have a ton of eggs which I used for quiche. I made an extra filling for the freezer, knowing my daughter is coming to visit next week and she'll willingly snag that, and there will also be a breakfast burrito-making session to get those eggs used up. Eric's hens are back to laying in full force, and I love having fresh eggs again. Since my husband went out of town later in the week, there was some foraging that happened for solo dinners, which brings us to the recipe for this week. This happened before the whole LEG incident and I'll be totally honest, the only reason I stumbled on this recipe, was that I was googling for something that would use up 4 croissants I had sitting on the counter.

Since I had all the other ingredients for them, and I knew my daughter was coming up for President's Day Weekend, I figured this was something she could take back with her...which she did. I cannot attest to how they taste, however. Maybe she'll chime in here, but come on......look at them! What's not to like? Just looking at my pictures, I think I might double the sauce ingredients next time.
Maple Mustard Croissant Breakfast Sandwiches
- 6 croissants sliced open
- 6 slices bacon
- 1 pound breakfast sausage, maple flavored if you have it, which I did...score!
- 8 large eggs
- 1/4 Cup Milk
- 1 cup Colby/Jack cheese, shredded
- Salt and Pepper
- Minced chives for garnish (optional, which reminds me, I need to check the pot on my patio to see if mine are sprouting yet)
- 2 Tablespoons mayonnaise
- 2 Tablespoons regular mustard or Dijon mustard
- 2 Tablespoons maple syrup
Heat an oven to 425° 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. Remove to a paper towel-lined plate.
Prepare the breakfast sausage by forming into 6 even rectangles to better fit onto the croissants. 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. Scramble them up and keep warm.

Heat the oven to broil. Place the croissants on a cookie sheet opened up and place under the broiler to toast. Whisk the sauce ingredients together in a bowl and spoon onto each half of the sandwich. Now you've got all your components ready to go, assemble the sandwiches by layering the eggs, bacon and sausage and eat right away or freeze for future breakfasts.
Makes 6 very hefty breakfast sandwiches.
