Jeff Mauro's Kitchen Sink Frittata Croissant Sandwich | The Kitchen

Jeff transforms his dad's meaty, cheesy breakfast classic into an extra hearty morning sandwich! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3xxsLYY Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Gus's Kitchen Sink Frittata Croissant Sandwich AKA Croissata RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 55 min Active: 40 min Yield: 4 servings Ingredients 8 slices bacon, chopped 8 ounces bulk Italian sausage, chopped or crumbled 12 large eggs 3 tablespoons half-and-half 1 cup cubed Asiago cheese (1/2-inch) 1 cup cubed provolone (1/2-inch) Kosher salt and freshly cracked black pepper 4 fresh croissants, halved and lightly toasted Giardiniera Chive Cream Cheese, recipe follows 1 Roma tomato, thinly sliced Giardiniera Chive Cream Cheese: 1/4 cup regular or hot giardiniera 1 cup cream cheese, at room temperature 1 tablespoon minced fresh chives 1 teaspoon honey Kosher salt and freshly ground black pepper Directions Adjust an oven rack to the middle position and set the oven to broil on high. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Set aside. Add the sausage to the skillet and cook, breaking it up, until well browned, about 6 minutes. Add the sausage to the bacon, leaving behind the pork fat in the skillet. In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat and cook over medium heat, stirring with a rubber spatula, scraping and tilting the skillet to slide the egg mixture around the skillet, until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Add the cooked meats and cheeses and season with salt and pepper. Use a spatula and press the ingredients into the eggs. Place the skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Let the frittata rest for about 5 minutes before slicing. Slide the frittata on a cutting board and cut into wedges roughly the size of each croissant. Schmear the cut side of each croissant half with Giardiniera Chive Cream Cheese. Lay a couple of tomato slices right on there. Place a big wedge of frittata on each croissant. Close up and eat! Giardiniera Chive Cream Cheese: Yield: 1 cup Using a fork or small mesh sieve, drain the giardiniera from the jar and let most of its oil drip back into the jar. Place the drained giardiniera into a bowl with the softened cream cheese, chives and honey. Season with salt and pepper. Whisk vigorously until light and smooth. Season to taste. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #TheKitchen #FoodNetwork #FrittataCroissantSandwich Jeff Mauro's Kitchen Sink Frittata Croissant Sandwich | The Kitchen | Food Network https://www.youtube.com/watch?v=oC4nhabjwRs