Croissant Sandwich Recipe

Inspired by Scott's Seafood on the River

Time30m

Serves2

Scrambled eggs with Bacon & Cheddar Cheese, Crispy Breakfast Potatoes

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Ingredients

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Method

Croissant Sandwich Directions

Prepare Breakfast Potatoes

Wash and cube the potatoes into small pieces. In a skillet, heat olive oil over medium heat, add the potatoes, season with salt, pepper, and paprika. Cook until crispy and golden brown, about 15-20 minutes, stirring occasionally.

Cook Bacon

In another skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.

Scramble Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet used for bacon, and scramble over medium-low heat until softly set. Add in the cheddar cheese and stir until melted.

Assemble Sandwich

Slice the croissants in half. Layer the scrambled eggs with cheese on the bottom half, add crispy bacon, and top with the other half of the croissant.

Serve

Serve warm with crispy breakfast potatoes on the side.