Instructions
Step 1: Heat olive oil in a skillet over medium heat and add the diced potatoes. /n
Step 2: Season the potatoes with garlic powder, paprika, salt, and black pepper and cook for 10 to 12 minutes, stirring occasionally, until golden and crispy. /n
Step 3: In another skillet cook the breakfast sausage links over medium heat, turning occasionally, until browned and fully cooked. /n
Step 4: In a bowl whisk together the eggs and milk until smooth. /n
Step 5: Melt butter in a nonstick pan over medium-low heat and pour in the egg mixture. /n
Step 6: Gently stir the eggs as they cook to form soft curds. /n
Step 7: Add shredded cheddar cheese to the eggs and continue stirring until creamy and fully cooked. /n
Step 8: Warm the croissants in the oven at 350°F (175°C) for about 3 to 4 minutes until lightly crisp on the outside. /n
Step 9: Plate the croissants, scrambled eggs, crispy potatoes, and sausage links together and garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftover eggs, potatoes, and sausages 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 the microwave or on low heat in a pan. Croissants are best reheated in the oven at 350°F (175°C) for a few minutes to restore their flaky texture.
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