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.



Bistro Breakfast Croissant Ingredients

3 oz.Spinach and artichoke frittata 
2 eachJimmy Dean® Fully Cooked Pork Sausage Patties
1 eachCroissant
2 or 3 slicesBrie cheese cut into ¼ inch slices 
3 slicesPlum tomato, fresh sliced ¼ inch    3 slices
6 – 8 leavesBaby spinach leaves


Spinach & Artichoke Frittata Ingredients

5Eggs, large 
¼ cupSour Cream 
1 teaspoonDijon mustard 
To tasteSalt & Pepper 
½ cupParmesan cheese, freshly grated 
1 tablespoon  Olive oil 
7 ozMarinated artichokes, drained, patted dry and quartered 
2.5 ozBaby spinach 
1 cloveGarlic, minced or micro-planed 




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.

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