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Bistro Breakfast Croissant
An artisanal inspired breakfast sandwich, hand crafted with delicious ingredients that will transport you to banks of the river Seine. Use a French style Croissant loaded with pork sausage patties, brie cheese with spinach and artichoke frittata for an awesome taste that will make you think you are in Paris.
Ingredients
SERVES: 1
Bistro Breakfast Croissant Ingredients
| 3 oz. | Spinach and artichoke frittata |
| 2 each | Jimmy Dean® Fully Cooked Pork Sausage Patties |
| 1 each | Croissant |
| 2 or 3 slices | Brie cheese cut into ¼ inch slices |
| 3 slices | Plum tomato, fresh sliced ¼ inch 3 slices |
| 6 – 8 leaves | Baby spinach leaves |
Spinach & Artichoke Frittata Ingredients
| 5 | Eggs, large |
| ¼ cup | Sour Cream |
| 1 teaspoon | Dijon mustard |
| To taste | Salt & Pepper |
| ½ cup | Parmesan cheese, freshly grated |
| 1 tablespoon | Olive oil |
| 7 oz | Marinated artichokes, drained, patted dry and quartered |
| 2.5 oz | Baby spinach |
| 1 clove | Garlic, minced or micro-planed |
Directions
1. Make the spinach and artichoke frittata. Pre-heat oven to 400°F. Blend the eggs, sour cream, mustard, salt & pepper, and half of the grated parmesan in a large bowl. Sauté the artichokes in olive oil until lightly browned then add the spinach and garlic and sauté for another 2 minutes. Pour the egg mixture over the vegetables in the sauté pan. Sprinkle with the remaining ¼ cup Parmesan. Bake in the oven until the eggs are completely set, 12 to 15 minutes.
2. Cook the sausage patty according to the manufacturer’s instructions.
3. Warm up the croissant in an oven or microwave. Slice in half.
4. Assemble the sandwich: Croissant bottom slice, sausage patty, spinach & artichoke frittata portion, Brie cheese, tomato slices, baby spinach leaves and French toast slice.
Application Uses
MEAL
Breakfast
