Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Add your diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy on the edges.
Step 2: Season the potatoes with paprika, salt, and pepper. Add minced garlic in the last minute of cooking, then transfer to your serving plate.
Step 3: In the same skillet, cook the breakfast sausages over medium heat for 6-8 minutes, turning occasionally until browned and cooked through. Set aside on your plate.
Step 4: Warm your croissant in the oven at 350 degrees for 3-4 minutes until heated through and slightly crispy.
Step 5: Crack eggs into a bowl and whisk with milk or cream, salt, and pepper. Melt butter in the skillet over medium-low heat and pour in eggs, stirring gently for 3-4 minutes until fluffy and set.
Step 6: Plate the scrambled eggs alongside the potatoes and sausages. Add the warm croissant and garnish everything with fresh chopped parsley.
Storage and Reheating Tips
Store leftover components separately in airtight containers in the refrigerator for up to three days. The eggs and potatoes keep best when not stored together, as the moisture from eggs can make potatoes soggy.
Reheat potatoes and sausages in a 350-degree oven for 5-7 minutes until warmed through. Scrambled eggs can be microwaved gently for 30-45 seconds, stirring halfway through to avoid toughening.
Croissants are best enjoyed fresh, but you can wrap and refrigerate them overnight. Reheat in a 300-degree oven for 2-3 minutes to restore the flaky texture without drying them out.
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