Breakfast Sandwich With 2 Eggs, Spinach, Tomato, Hashbrown, & Cheddar Recipe

Cooking Instructions

1. 1

   Prepare the Hashbrowns

   In a skillet over medium heat, melt 1 tablespoon of butter. Add the hashbrowns and cook until golden brown and crispy, about 5-7 minutes, stirring occasionally. Season with salt and pepper to taste. Once cooked, remove from skillet and set aside.

2. 2

   Sauté the Spinach

   In the same skillet, add fresh spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.

3. 3

   Cook the Eggs

   In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and cook over medium heat, stirring gently until scrambled and fully cooked, about 3-4 minutes.

4. 4

   Prepare the Tomato

   While the eggs are cooking, slice the tomato into rounds.

5. 5

   Assemble the Sandwich

   Cut the croissant in half. Layer on the bottom half: cooked hashbrowns, sautéed spinach, scrambled eggs, tomato slices, and cheddar cheese. Place the top half of the croissant on the sandwich.

6. 6

   Serve

   Enjoy your breakfast sandwich warm, optionally with a side of additional hashbrowns or a fresh salad.