Loaded Croissant Breakfast Plate

Instructions

Step 1: Preheat a skillet over medium heat and add the olive oil. /n
Step 2: Add the diced potatoes and season with garlic powder, paprika, salt, and black pepper. /n
Step 3: Cook the potatoes for 10 to 12 minutes, stirring occasionally, until golden brown and crispy. /n
Step 4: In another skillet cook the sausage links over medium heat for 8 to 10 minutes, turning occasionally until browned and fully cooked. /n
Step 5: In a bowl whisk together the eggs and milk until smooth and well combined. /n
Step 6: Melt butter in a nonstick pan over medium-low heat and pour in the egg mixture. /n
Step 7: Gently stir the eggs while cooking to create soft fluffy curds, then mix in the shredded cheddar cheese until melted and creamy. /n
Step 8: Warm the croissants in the oven at 350°F (175°C) for about 3 to 4 minutes until lightly crisp and fragrant. /n
Step 9: Plate the croissants with the scrambled eggs, crispy breakfast potatoes, and sausage links, then garnish with chopped parsley before serving.

Storage and Reheating Tips

Store leftover eggs, potatoes, and sausage in separate airtight containers in the refrigerator for up to 3 days. Reheat potatoes and sausages in a skillet or air fryer to maintain crispiness. Scrambled eggs should be reheated gently in a microwave or pan over low heat. Croissants are best reheated in the oven at 350°F (175°C) for a few minutes to restore their flaky texture.