Croissant Breakfast Sandwich

My favorite kinds of foods are usually breakfast foods but I rarely eat them at breakfast time.  It usually turns into brunch or breakfast for dinner, which is one my favorite meals to make.  I love the breakfast sandwich and I know it’s not the healthiest thing so I don’t cook it often but, when I do, hubs loves it!   I often make it with english muffins but we decided to go all out and get croissants this time.  Either way is good, but man, you can’t beat a flaky buttery croissant!

This is all done free style so don’t feel like you have to stick with these directions.  Everyone has different tastes in sandwiches and so this is how I make it but it works with just about any other applicable sandwich ingredients that you love too (like ham instead of sausage, adding cheese, adding cooked peppers etc…)

To make the sandwich:

• Cook the sausages in the pan – I get the sausages from the grocery store that are already shaped into patties. 
• I do 1.5 sausage patties per sandwich.  Just slice the patties in half, it makes it easier to arrange on the croissant.
• Set aside on paper towels to absorb the grease then start on the eggs
• Cook the eggs to your liking – I usually do over easy if I want a runny yolk or sometimes I just let the entire egg cook through kind of like McDonald’s style if you know what I mean.
• Warm up the croissants in the oven/toaster oven – Slice them in half first, easier to do than when they are hot.  I wasn’t paying attention and burned mine slightly.  Oops!  Oh well, I don’t claim to be a perfect cook! 😉
• Plate it! Bottom half/sausages/egg/top half.

Making the breakfast potatoes:

• Preheat oven to 400 degrees F.
• Slice your potatoes into quarters or small pieces – I used baby gold potatoes
• In a bowl combine: (I don’t give measurements because I don’t know them myself, I just add in whatever looks good to me to cover all the potatoes)
• olive oil
• rosemary (fresh or dried)
• salt and pepper
• chipotle pepper powder (optional but I like them with a bit of a kick!)
• Whisk the ingredients together in the bowl and then toss your potatoes into the bowl and cover them in the oil mixture.
• Spray your baking sheet
• Place the potatoes on the sheet in one single layer
• Bake for 30 minutes or longer, whenever you start seeing the edges turn brown.
• At the half way point you can take the pan out of the oven and turn your potatoes although mine were so small so I didn’t bother.
• I like them extra crispy so I also let them sit under the broiler for 2 minutes.

Put it all together and eat your delish sandwich!  It’s perfect for any
time of day but I’ll tell you that it is kind of heavy so prepared to take a nap afterwards! 😉

Thank you everyone for the anniversary wishes! We had a low key dinner at our favorite Italian restaurant (Machiavelli for you Seattle-ites – if you haven’t been, you gotta go, it’s amazing!) and are going to celebrate a bit bigger a little bit later on. 🙂 

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