Bistro Breakfast Croissant Recipe

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 Jimmy Dean® Fully Cooked Pork Sausage Patties, brie cheese with spinach and artichoke frittata for an awesome taste that will make you think you are in Paris.

Ingredients

YIELD: 1 SERVING

AMOUNT	MAIN INGREDIENTS
3 oz.	Spinach And Artichoke Frittata (Sub-Recipe)
2 each	*Jimmy Dean®* Fully Cooked Pork Sausage Patties
1 each	Croissant
2 or 3 slices	Brie Cheese CutIinto 1/4 Inch Slices
3 slices	Plum Tomato Fresh Sliced 1/4 inch
6 – 8 leaves	Baby Spinach Leaves
5	Eggs - Large
1/4 cup	Sour Cream
1 tsp.	Dijon Mustard
To Taste	Salt & Pepper
1/2 cup	Parmesan Cheese - Freshly Grated
1 tbsp.	Olive Oil
7 oz.	Marinated Artichokes - Drained & Pattye Dry - Quartered
2.5 oz.	Baby Spinach
1 clove	Garlic, Minced or Micro-Planed

Directions

Step 1: Make the spinach and artichoke frittata. (Sub-Recipe) Pre-heat oven to 400°F.

Step 2: Blend the eggs, sour cream, mustard, salt & pepper, and half of the grated parmesan in a large bowl.

Step 3: Sauté the artichokes in olive oil until lightly browned then add the spinach and garlic and sauté for another 2 minutes.

Step 4: Pour the egg mixture over the vegetables in the sauté pan.

Step 5: Sprinkle with the remaining 1/4 cup Parmesan.

Step 6: Bake in the oven until the eggs are completely set, 12 to 15 minutes.

Step 7: Cook the Jimmy Dean® Fully Cooked Pork Sausage Patties according to the manufacturer’s instructions.

Step 8: Warm up the croissant in an oven or microwave. Slice in half.

Step 9: Assemble the sandwich using Croissant bottom slice, sausage patty, spinach & artichoke frittata portion, Brie cheese, tomato slices, baby spinach leaves and top croissant slice.