Breakfast Sandwich Recipe

Prepare bread

If using a croissant, slice horizontally. If using toast, lightly toast 2 slices. Spread softened butter on the inside of the croissant halves or on one side of each toast slice.

Cook bacon (if using)

Heat a skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisp or to desired doneness. Transfer to a paper towel-lined plate. Reserve 1 tsp bacon fat in the pan for extra flavor (optional).

Heat ham (if using)

If using ham, warm the slices in the skillet over medium heat 30–45 seconds per side until heated through and lightly browned. Remove and keep warm.

Whisk eggs

Crack the egg into a small bowl. Add 1 tablespoon milk or water, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until uniform.

Cook egg

Wipe the skillet clean if needed and add 1 tsp butter or reserved bacon fat over medium-low heat. Pour the egg mixture into the pan. For a folded or round fried egg: let cook undisturbed 1–2 minutes until the bottom is set, then flip carefully and cook another 20–45 seconds for a slightly runny yolk (cook longer if you want fully set). For scrambled: stir gently until soft curds form. Remove from heat when just cooked through.

Add cheese

Place the cheese slice directly on the hot egg for 15–30 seconds so it begins to melt. If you prefer, melt cheese briefly under a broiler on the croissant/toast later.

Cook hashbrowns (from frozen)

Heat a nonstick skillet over medium-high and add 1 tablespoon oil or butter. Add frozen shredded hashbrowns in an even layer. Press gently, cook undisturbed 4–6 minutes until golden, then flip and cook another 4–6 minutes until crisp. Season with 1/4 tsp salt, 1/8 tsp pepper and 1/4 tsp paprika; stir in optional diced onion early in cooking so it softens.

Cook homefries (if using diced potatoes)

If using diced potatoes, parboil or microwave until just tender (4–6 minutes). Heat 1 tbsp oil or butter in a skillet over medium-high, add diced onions and cook 1–2 minutes until translucent, add potatoes and spread in a single layer. Cook without stirring 3–4 minutes to crisp, then stir and cook another 3–4 minutes until golden on multiple sides. Season with salt, pepper and paprika.

Layer hot protein on the bottom half of the croissant or one slice of toast: first ham or bacon, then the cooked egg with melted cheese on top. Top with the other croissant half or the second slice of toast. Press gently for 10–15 seconds to meld layers and help cheese finish melting.

Serve immediately with a side of hashbrowns or homefries.