Photgraphy by Jim Bathie
Start your morning with these indulgent Cheesy Andouille Breakfast Croissants, packed with bold, savory flavors. Flaky croissants are filled with melted Monterey Jack cheese, spicy andouille sausage, and perfectly poached eggs, then drizzled with a tangy Creole mustard sauce. Finished with a sprinkle of seasoning and fresh green onion, this hearty breakfast is an easy way to elevate your next brunch spread.
Cheesy Andouille Breakfast Croissants
Makes 6
Ingredients
- ¼ cup Creole mustard
- ¼ cup mayonnaise*
- 2 tablespoons cane syrup
- 1 teaspoon fresh lemon juice
- 6 large croissants
- 1 cup shredded Monterey Jack cheese with peppers
- 1 pound andouille sausage, chopped and cooked
- 6 large eggs, poached
- ½ teaspoon kosher salt
- ½ teaspoon Cajun seasoning
- Garnish: chopped green onion
Instructions
- Preheat oven to 375°. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together mustard, mayonnaise, cane syrup, and lemon juice until smooth.
- Using a serrated knife, gently cut ¼ inch from top of each croissant. Remove some bread from inside of croissants, leaving a scant ½-inch border, being careful not to tear croissants. Place on prepared pan.
- Bake until top edges begin to brown, about 5 minutes. Divide cheese and half of andouille among croissants, and bake until cheese is melted, about 5 minutes. Fill each croissant with a poached egg. Sprinkle salt and Cajun seasoning onto eggs. Top with remaining andouille. Drizzle with mustard mixture. Garnish with green onion, if desired.
Notes
*We used Blue Plate Mayonnaise.
For a Louisiana-favorite beverage to pair with this, follow this link: https://louisianacookin.com/bayou-bloody-mary/
