Croissant Breakfast Sandwich Board
There is minimal preparation for this 12x24” board; everything can be prepared the night before! You can pre-boil the eggs, cut and wash the fruit, and portion out the dips. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits. Made on the 12x24" board.
Ingredients
- 10 mini croissants
- ¼ c smoked salmon dip
- ¼ c honey Dijon mustard
- 10 soft boiled eggs
- 10 slices black forest ham, cut into smaller pieces
- 4 oz Brie cheese
- 2 oz sliced salami
- 10 mini banana nut muffins
- 2 c black cherries
- 1 orange, sliced
Instructions
- On a 12x24" board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve!