Ham & Cheese Croissant Recipe

Prepare eggs

Crack 6 eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, 1/2 teaspoon black pepper and chopped chives if using. Whisk until combined and slightly frothy.

Cook scrambled eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foamy, pour in the egg mixture. Let the eggs sit for about 20–30 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the eggs. Continue cooking over low to medium-low heat until soft curds form and eggs are slightly runny but set, about 3–4 minutes total. Remove from heat (eggs will finish setting off-heat) and keep warm.

Toast croissants

Split each croissant horizontally. Heat a separate large skillet or griddle over medium heat and add 1 tablespoon vegetable oil or butter. Place croissant halves cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Assemble sandwiches

On the bottom half of each toasted croissant place 2 slices of ham (or 1 turkey sausage patty if substituting). Distribute scrambled eggs evenly among the 4 croissants. Top the eggs with 1 slice of American cheese each, then cap with the top half of the croissant. If you prefer melted cheese, place assembled sandwiches on a baking sheet and broil 1–2 minutes until cheese softens and croissant top is warmed — watch carefully to avoid burning.

Par-cook potatoes: Bring a pot of salted water to a boil. Add diced potatoes and simmer for 6 minutes until just tender but not falling apart. Drain thoroughly and let steam dry for a minute.

Sauté vegetables and brown potatoes: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add diced onion and green pepper. Cook for 2–3 minutes until softened. Add the drained potatoes in a single layer (work in batches if needed) and cook without stirring for 3–4 minutes to develop a crust. Stir and continue cooking, stirring occasionally, another 6–8 minutes until potatoes are golden and crisp in places.

Season and finish: Add 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook and toss for 1–2 minutes to coat and bloom the spices. Taste and adjust seasoning. Sprinkle with chopped parsley if using and remove from heat.

Plate one croissant sandwich alongside approximately 1/4 of the breakfast potatoes per serving. If guest ordered turkey sausage substitution, cook turkey sausage patties according to package or pan-fry over medium heat 4–5 minutes per side until internal temperature reaches 165°F (74°C), and place on croissant in place of ham. Note the substitution carries an additional charge.