Breakfast Croissant Sandwiches

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4


  • Vita Ice Strawberry Lemonade for serving
  • 1 tbsp. Maple Syrup or Honey
  • 2 tbsp. Dijon Mustard
  • 4 Plain Croissants
  • 4 slices Sharp Cheddar Cheese
  • 4-8 slices Cooked Bacon
  • 6-8 large Eggs
  • ¼ cup Whole Milk
  • 2 tbsp. Olive Oil
  • Salt & Black Pepper to taste
  • Fresh Chives chopped, for garnishing
  • 1 ½ cups Baby Arugula


  • Preheat oven to 400F. Line a large baking pan with parchment paper.
  • In a large skillet over medium high heat, add 1 tablespoon olive oil.
  • In a large bowl, whisk the eggs and milk together until smooth. Season with salt and black pepper to taste.
  • Reduce stovetop heat to medium. Add the eggs mixture and use a spatula to soft scramble to liking.
  • In a small bowl, mix the maple syrup and Dijon together.
  • Slice the croissants in half. Add a slather of the maple-dijon mix to the bottom halves.
  • Evenly distribute the scrambled eggs among the bottom halves of the croissants. Add the cheddar cheese slices. Bake 4-5 minutes, until mostly melted.
  • Season with salt and freshly cracked black pepper to taste. Garnish with fresh chives.
  • Layer the croissants with the cooked bacon. Add the top halves of the croissants to bake 8-10 minutes, until crisp and golden on top.
  • Remove the top half to add the baby arugula and enjoy warm with Vita Ice Strawberry Lemonade for a complimentary refreshment!