Croissant Breakfast Sandwich

We have been serving these exact breakfast sandwiches ever since the Ballerina Farm store opened its doors. It’s just as simple as it is delicious; each sandwich is made with an herbed frittata, crisp Ballerina Farm bacon, house-made aioli, and a drizzle of hot honey inside our famous croissants. If you live nearby, stop by the store and buy a few freshly baked croissants to make the sandwiches at home. Or, if you’re from out of town, order our frozen croissants online and bake them up in your own home.

Yields: 4 sandwiches | Prep Time: 30 minutes | Cook Time: 35 minutes

Ingredients

Breakfast Frittata

• Extra-virgin olive oil or butter, for greasing the pan
• 2 teaspoons fresh thyme leaves
• 2 green onions
• 5 large eggs
• 1 cup whole milk
• ½ teaspoon kosher salt
• Freshly cracked black pepper, to taste

Hot Honey

• ½ cup Raw Honey
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon apple cider vinegar

Sandwich Assembly

• 8 slices thick-cut bacon
• 4 tablespoons aioli, or mayo
• 4 croissants, either fresh or day old

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8 x 8-inch baking dish with olive oil or butter. Line with parchment paper. Set aside.
2. Roughly chop the thyme leaves and thinly slice the green onions, then add to a medium bowl. 
3. To the same bowl, add the eggs and milk, then whisk until smooth and no streaks of egg whites remain. Add the salt and black pepper and whisk to combine.
4. Pour the egg mixture into the baking dish and transfer to the oven. Bake for 20 to 22 minutes, or until puffed, golden around the edges, and barely set in the center. Set aside to cool slightly. Slice into 4 pieces.
5. Meanwhile, increase the oven temperature to 400 degrees Fahrenheit. Place a wire rack on a sheet pan, then lay the bacon in a single layer over the top. Transfer the bacon to the oven and cook for 10 to 15 minutes, or until the desired crispness.
6. While the bacon cooks, make the hot honey by combining the raw honey and red pepper flakes in a small saucepan. Bring to a simmer, then remove from heat and add the apple cider vinegar. Set aside to cool. This will make more than you need, so keep the rest in an airtight jar at room temperature for up to 3 months.
7. To assemble, slice the croissants in half and spread about 1 tablespoon aioli on the bottom of each croissant half. To each croissant, add a slice of frittata, two slices of bacon, and top with a drizzle of hot honey. Add the top half of the croissant and serve.