By Meal Type
Bistro Breakfast Croissant Recipe
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
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.
Directions
- Make the spinach and artichoke frittata. (Sub-Recipe) 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 1/4 cup Parmesan.
- Bake in the oven until the eggs are completely set, 12 to 15 minutes.
- Cook the Jimmy Dean® Fully Cooked Pork Sausage Patties according to the manufacturer’s instructions.
- Warm up the croissant in an oven or microwave. Slice in half.
- Assemble the sandwich using Croissant bottom slice, sausage patty, spinach & artichoke frittata portion, Brie cheese, tomato slices, baby spinach leaves and top croissant slice.
- Plate and serve.
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