Skip to main content

Breakfast Sandwich Bonanza


When is too much of a good thing a great thing? When you take a bite of this over-the-top sandwich. This is a once in a great while treat, but no breakfast sandwich I have ever had comes close.

I feel a little guilty giving you a recipe for this sandwich; it is really more of a sandwich-building instructional. You can certainly make the croissant and hash brown from scratch (I have made this sandwich with those homemade ingredients before, and while delicious, the flavor was not vastly improved and the work load was considerably larger). 

I do recommend getting a really good, buttery, flaky croissant, so go to a bakery if you can. However, the rest of the greasy saltiness of the sandwich will more than make up for it if you opt for a grocery store croissant. 

The melty cheese, the runny yolk, the sausage, the crispy bacon, the crunchy hash brown and surrounded by the flaky buttery croissant….. How have you not made this already? I need to go make myself another!


Ingredients:
Croissant, slice in half
One hash brown (the large rectangular kind found in the freezer section of the grocery store)
One fried egg ( I like the yolk runny, but you do you)
2 slices crisped bacon
2 links of breakfast sausage, sliced lengthwise
2 slices of cheddar or american cheese, or a mix of the two

Method:
Slice the croissant in half and set aside.

Fry the bacon slices in a saucepan over medium heat until crispy; remove to a paper towel lined plate to drain the excess grease. Fry the sliced sausage links in the same pan, and remove them to the paper towel lined plate to drain once fully cooked and golden brown.

Do not drain the grease. Fry the hash brown rectangle in the bacon and sausage grease until golden brown and crispy on both sides. Lightly season it with salt and remove to the paper towel lined plate.

Finally, crack an egg into a bowl. Lower the heat to medium. Add a little oil to the pan if needed. Fry the egg, basting the top with the hot grease so that the top of the white cooks. Remove the egg from the pan and lightly season with salt and pepper.


Layer like so: croissant bottom, cheese slice, hash brown, egg, bacon, sausage, cheese slice, and croissant top. Wrap the sandwich in tinfoil and allow to steam for 5 minutes. Unwrap, eat, and weep at the deliciousness. Dip in ketchup and enjoy!



Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of