Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and black pepper.
Step 3: Spread the potatoes on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crispy.
Step 4: While the potatoes roast, heat a skillet over medium heat and add the olive oil.
Step 5: Add the sausage links and cook for 10–12 minutes, turning occasionally, until browned and cooked through. Remove and keep warm.
Step 6: In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Step 7: Melt the butter in a nonstick skillet over medium-low heat.
Step 8: Pour in the egg mixture and cook gently, stirring frequently, until soft, fluffy curds form.
Step 9: Remove the eggs from the heat while still slightly creamy. Stir in the red pepper flakes and chopped parsley.
Step 10: Warm the croissants in the oven for 3–5 minutes during the last few minutes of cooking.
Step 11: Arrange the roasted potatoes, scrambled eggs, sausage links, and croissants on serving plates.
Step 12: Garnish with additional parsley and red pepper flakes before serving.
Storage and Reheating Tips
Store leftover eggs, potatoes, and sausages in separate airtight containers in the refrigerator for up to 3 days.
Croissants are best enjoyed fresh but can be stored at room temperature in an airtight container for up to 2 days.
Reheat potatoes and sausages in a 350°F (175°C) oven or air fryer for 5–8 minutes.
Warm scrambled eggs gently in a skillet over low heat to prevent them from becoming rubbery.
For the best texture and flavor, consume leftovers within 2 days.
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