Breakfast Sandwich Recipe

Prepare meat option

Choose one meat: For bacon - heat a skillet over medium and cook 2 strips 6–8 minutes until crisp, turning occasionally; drain on paper towels. For sausage patty - cook over medium 4–5 minutes per side until browned and cooked through (internal 160°F/71°C). For ham - warm a 1 oz slice in the skillet 30–60 seconds per side until heated and slightly caramelized. Keep warm.

Toast croissant

Split the croissant horizontally. Lightly butter cut sides with 1 tsp butter. Place cut sides down in a nonstick skillet over medium heat for 1–2 minutes until golden and crisp, or warm in a 350°F (175°C) oven 3–4 minutes. Remove and set aside.

Make scrambled eggs

In a small bowl, whisk 2 large eggs with 1 tbs milk and a pinch of salt and pepper until combined and slightly frothy. Heat a nonstick skillet over low to medium-low heat and add 1 tsp butter. When the butter has melted and just begins to foam, pour in the eggs. Let sit 10–15 seconds, then gently push cooked edges toward the center with a silicone spatula, allowing uncooked egg to flow out. Continue folding and stirring slowly until soft curds form and eggs are just set but still moist, about 1.5–2.5 minutes. Remove from heat (eggs will finish setting off heat). Taste and adjust salt and pepper.

Assemble sandwich

Place the bottom croissant half on a plate. Layer the cooked meat choice (bacon, sausage, or ham) on the croissant, then top with the scrambled eggs. Immediately place 1 oz sliced cheddar over the eggs so it melts slightly from the residual heat (if you prefer more melted cheese, cover briefly with a lid or place under broiler for 30 seconds). Top with the croissant top and press gently. Serve hot.

Heat a 10-inch skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tsp butter. When the butter is foaming and oil is shimmering, add the 1 cup of squeezed-dry shredded potatoes in an even layer. If using onion, scatter the chopped onion over the potatoes.

Season the top with 1/2 tsp salt and 1/4 tsp pepper. Let cook undisturbed for 4–6 minutes until the underside is golden brown and crisp. Use a spatula to flip sections (or invert onto a plate and slide back into pan) and cook the other side 3–5 minutes until crisp and cooked through. Adjust heat as needed to avoid burning. Transfer to a plate lined with paper towel and serve immediately alongside the sandwich.