Instructions
Step 1: Preheat your oven to 400°F. Toss the cubed potatoes with olive oil, garlic powder, paprika, thyme, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and crispy.
Step 2: While the potatoes roast, cook the sausages in a skillet over medium-high heat for 8-10 minutes, turning occasionally, until browned and cooked through. Set aside and keep warm.
Step 3: Whisk together the eggs, cream, salt, and pepper in a bowl. Melt butter in a nonstick skillet over medium heat and pour in the egg mixture. Stir gently until soft, creamy scrambled eggs form, about 3-4 minutes. Fold in most of the fresh parsley, reserving some for garnish.
Step 4: Warm your croissants in the oven for 2-3 minutes during the last moments of cooking, or toast them lightly if preferred.
Step 5: Arrange all components on a serving plate: place the croissant at the top, then add a generous portion of scrambled eggs, roasted potatoes, and sausages. Garnish everything with remaining fresh parsley and serve immediately.
Storage and Reheating Tips
Store individual components separately in airtight containers in the refrigerator for up to 3 days. The croissants are best enjoyed fresh, but can be gently reheated in a 300°F oven for a few minutes.
Reheat the scrambled eggs in a skillet over low heat with a splash of cream to restore their fluffiness. The sausages and potatoes can be warmed on a baking sheet at 350°F for about 10 minutes until heated through.
This breakfast plate is most delicious assembled fresh, so we recommend reheating components individually rather than as a complete plate. Enjoy your next brunch.
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