An elevated breakfast that balances rustic comfort and refined technique, Homemade Sausage Patties with Scrambled Eggs, Breakfast Potatoes, and Croissant presents layered textures and nuanced seasoning. The main keyword—Homemade Sausage Patties with Scrambled Eggs—appears early to set the scene. Crisp-edged patties, pillowy scrambled eggs, golden breakfast potatoes, and a flaky croissant create a composed morning plate. For a complementary spin on potato seasoning, see this savory cheesy ranch potatoes for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: Simple techniques yield an impressive, composed breakfast without fuss.
- Minimal Ingredients: Pantry-friendly staples combine for layered flavor and texture.
- Impressive Flavor: Fresh herbs, gentle browning, and a mustard-tinged croissant pairing lift ordinary components into something refined.
This version elevates classic diner elements by focusing on seasoning precision, controlled browning, and temperature contrasts—crispy, tender, and buttery—so each bite feels deliberate rather than rushed.
Ingredients:
Base
- 1 lb ground pork (80/20) — for juicy patties
- 6 large eggs — room temperature, for silkier scramble
- 2 large croissants, split and warmed — good-quality, slightly stale is fine
- 1 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
Seasoning & Aromatics
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
Pan & Fats
- 2 tbsp unsalted butter, room temperature
- 2 tbsp neutral oil (canola or grapeseed) for frying
- 1 tbsp olive oil for potatoes
Seasoning Finish
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika (optional for potatoes)
Sauce & Topping
- 1 tbsp Dijon mustard (for croissant smear)
- Optional: flaky sea salt and extra herbs for garnish
Precision notes: use room temperature butter and eggs, cut potatoes uniformly for even browning, and finely chop herbs for even distribution of aroma.
How to Make Homemade Sausage Patties with Scrambled Eggs, Breakfast Potatoes, and Croissant:
- Prepare the potatoes: Parboil the cubed Yukon Golds in salted water for 4–5 minutes until just tender. Drain and let steam-dry for 2 minutes. Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and smoked paprika.
- Mini-tip: Patting the potatoes dry helps achieve a golden crust.
- Brown the potatoes: Heat a heavy skillet over medium-high heat. Add a splash of oil and spread potatoes in a single layer. Cook undisturbed 4–6 minutes until deep golden, then turn to brown all sides. Add diced onion and cook until translucent and slightly caramelized.
- Sensory cue: Look for mahogany edges and a nutty aroma.
- Season and keep warm: Finish potatoes with a pinch of fresh thyme and set them on a warmed plate covered loosely with foil to retain crispness.
- Make the sausage patties: Combine ground pork, 1 tsp kosher salt, 1/2 tsp black pepper, minced garlic, and half the chopped parsley in a bowl. Form into 6 even patties, slightly wider than your pan. Press a shallow dimple in the center of each to prevent doming.
- Mini-tip: Handle the meat gently to keep patties tender.
- Sear the patties: Heat a cast-iron skillet over medium-high heat with 1 tbsp oil. Add patties and sear 3–4 minutes per side until deeply browned and cooked through (internal 160°F). Rest briefly on a wire rack to preserve juices.
- Sensory cue: Aim for a caramelized crust and audible sizzle.
- Make the scrambled eggs: Reduce heat to low. Whisk eggs with a pinch of salt and a splash of cream (optional) until uniform. Melt 1 tbsp butter in a nonstick pan, pour eggs, and stir gently with a spatula, removing from heat while slightly underdone—carryover will finish them.
- Mini-tip: Low-and-slow yields creamy curds, not dry flakes.
- Toast and dress croissants: Split croissants, brush lightly with melted butter, and warm face-down in a pan until edges are crisp. Spread 1/2 tsp Dijon on each croissant half.
- Assemble: Place a croissant base, a sausage patty, a generous nest of scrambled eggs, a spoonful of breakfast potatoes to the side, and the croissant top. Garnish with remaining parsley and a sprinkle of flaky sea salt.
- Mini-tip: Deglaze the sausage pan with a splash of water or stock to capture fond; spoon a little over patties for glossy finish.
How to Serve Homemade Sausage Patties with Scrambled Eggs, Breakfast Potatoes, and Croissant:
Plate with intention: lay the croissant sandwich slightly off-center, potatoes clustered beside it, and a small herb sprig atop the eggs. Serve on warm plates to keep butter melting. For a brunch board, add thinly sliced seasonal fruit and a small ramekin of whole-grain mustard for contrast.
How to Store Homemade Sausage Patties with Scrambled Eggs, Breakfast Potatoes, and Croissant:
Cool components completely before storing to prevent sogginess. Refrigerate patties and potatoes in separate airtight containers for up to 3 days. Keep croissants wrapped in foil to preserve flakiness for 24 hours. Reheat patties and potatoes in a 350°F oven on a wire rack to revive crispness; warm croissants briefly (5–7 minutes) to refresh layers. Scrambled eggs are best eaten fresh; if needed, reheat gently over low heat with a splash of cream.
Tips to Make Homemade Sausage Patties with Scrambled Eggs, Breakfast Potatoes, and Croissant:
- Weigh or measure patties for even cooking and consistent timing.
- Use a hot pan and minimal flipping to develop a deep crust on patties.
- Rest patties on a wire rack, not a plate, to avoid steaming the crust.
- For silkier eggs, whisk vigorously and cook at low heat, removing while slightly glossy.
Variation (if any):
- Upgrade: swap pork for a blend of pork and applewood-smoked bacon for a smoky-sweet patty.
- Sauce alternative: drizzle a light hollandaise or herb aioli instead of mustard for an indulgent finish.
- Presentation: serve deconstructed on a slate board with microgreens and thinly sliced radish for color and bite.
FAQs:
How do I prevent sausage patties from shrinking?
Use a gentle touch when forming patties, don’t overwork the meat, and press a shallow dimple in the center to minimize doming and shrinkage during cooking.
Can I make the potatoes ahead of time?
Yes—parboil and cool them, then pan-sear just before serving to refresh the crust. Store parboiled potatoes refrigerated up to 24 hours.
What is the best way to keep croissants flaky when reheating?
Warm in a 325–350°F oven for 5–8 minutes wrapped loosely in foil, or toast cut sides face-down in a skillet until crisp.
Are there good substitutes for Yukon Gold potatoes?
Fingerlings or russets work; adjust cooking time—russets need careful handling as they break down more easily.
Conclusion
This composed breakfast—Homemade Sausage Patties with Scrambled Eggs, Breakfast Potatoes, and Croissant—celebrates simple techniques and thoughtful seasoning to create a refined morning plate. Crisped sausage, creamy eggs, and a buttery croissant offer textural contrast and layered flavors that read as both comforting and considered. For a focused take on assembling croissant-based breakfast sandwiches, consult this guide on How to make the best Croissant Breakfast Sandwich which pairs beautifully with these components. I invite comments and photos—how would you make this dish your own?
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Homemade Sausage Patties with Scrambled Eggs, Breakfast Potatoes, and Croissant
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A refined breakfast featuring crispy sausage patties, pillowy scrambled eggs, golden breakfast potatoes, and a flaky croissant.
Ingredients
- 1 lb ground pork (80/20)
- 6 large eggs
- 2 large croissants, split and warmed
- 1 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 tbsp unsalted butter, room temperature
- 2 tbsp neutral oil (canola or grapeseed) for frying
- 1 tbsp olive oil for potatoes
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika (optional for potatoes)
- 1 tbsp Dijon mustard (for croissant smear)
- Optional: flaky sea salt and extra herbs for garnish
Instructions
- Parboil cubed Yukon Gold potatoes in salted water for 4–5 minutes until just tender. Drain and let steam-dry for 2 minutes. Toss with olive oil, 1/2 tsp salt, and smoked paprika.
- Heat a heavy skillet over medium-high heat. Add a splash of oil and spread potatoes in a single layer. Cook undisturbed for 4–6 minutes until golden, then turn to brown all sides. Add diced onion and sauté until translucent.
- Finish potatoes with fresh thyme and keep warm on a plate covered with foil.
- Combine ground pork, 1 tsp salt, 1/2 tsp pepper, minced garlic, and half the parsley. Form into 6 patties and create a dimple in the center of each.
- Heat a cast-iron skillet over medium-high heat with oil. Sear patties for 3–4 minutes per side until browned and cooked through (internal 160°F). Rest on a wire rack.
- Lower heat and whisk eggs with a pinch of salt. Melt butter in a nonstick pan, pour eggs, and stir gently until slightly underdone.
- Brush croissants with melted butter and warm in a pan until edges are crisp. Spread Dijon mustard on each croissant half.
- Assemble by placing a croissant base, a sausage patty, scrambled eggs, and a scoop of breakfast potatoes. Top with the croissant upper half and garnish with parsley and flaky sea salt.
Notes
For quicker prep, parboil potatoes a day ahead. Handle meat gently for tender patties.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 220mg