Sausage Breakfast Plate with Cheesy Eggs & Potatoes

Instructions

Step 1. Preheat the oven to 350°F (175°C) and warm the croissants for 5–7 minutes until lightly crisp on the outside.

Step 2. Toss the diced potatoes with olive oil, garlic powder, paprika, half of the salt, and half of the black pepper.

Step 3. Heat a large skillet over medium-high heat and cook the potatoes for 15–20 minutes, stirring occasionally, until golden brown and tender.

Step 4. In another skillet over medium heat, cook the breakfast sausages for 8–10 minutes, turning frequently, until browned and fully cooked through.

Step 5. In a large bowl, whisk together the eggs, milk, remaining salt, and black pepper.

Step 6. Melt the butter in a nonstick skillet over medium-low heat.

Step 7. Pour the egg mixture into the skillet and cook gently, stirring frequently.

Step 8. When the eggs are almost set, stir in the shredded cheddar cheese and continue cooking until creamy and fluffy.

Step 9. Remove the eggs from the heat while still slightly soft.

Step 10. Arrange the sausages, cheesy scrambled eggs, crispy potatoes, and warm croissants on serving plates.

Step 11. Garnish with fresh parsley and a pinch of red pepper flakes if desired.

Step 12. Serve immediately while hot.

Storage and Reheating Tips

Store leftover sausages, eggs, and potatoes in separate airtight containers in the refrigerator for up to 3 days.

Reheat sausages and potatoes in a skillet, oven, or air fryer for the best texture.

Warm scrambled eggs gently in the microwave at 50% power or in a skillet over low heat to prevent them from drying out.

Croissants are best enjoyed fresh but can be reheated in a 325°F (165°C) oven for 3–5 minutes.

Cooked sausages and potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.