Sausage Smash Croissant
Sausage smashed thin on a hot griddle for crispy edges, soft scrambled eggs, American cheese and chipotle mayo on a buttery toasted croissant.
- Prep
- 5 minutes
- Cook
- 15 minutes
- Method
- Griddle
From the recipe box
Diner breakfasts, recipes, and experiments at the griddle.
Sausage smashed thin on a hot griddle for crispy edges, soft scrambled eggs, American cheese and chipotle mayo on a buttery toasted croissant.
Real shredded hash browns from two russets, rinsed, dried and pressed flat on a hot griddle until they're golden.
Redskin potatoes, chorizo and jalapeño crisped on a hot griddle and piled into warm tortillas with eggs, cotija and cilantro.
Frozen shredded potatoes, a hot griddle, plenty of oil and a press, and the discipline to leave them alone for six minutes.
Bacon, seasoned potatoes, pancakes and eggs for four, all on one griddle, in the order that keeps everything hot.
Sweet potatoes, ham and peppers browned on the griddle with smoked paprika, topped with eggs and served with biscuits.
An omelet built on a crispy layer of hash browns, filled with ham, peppers, onions and American cheese, then folded like an envelope.
Box-mix pancakes done right, which mostly comes down to a hot griddle and ten minutes of patience.
Thick-cut bacon rubbed with brown sugar and three kinds of pepper, cooked low on the griddle until it's sticky, sweet and hot.
Canned Grands cinnamon rolls cooked on the griddle under a dome, soft in the middle and caramelized on the outside.
A ring-set griddle omelet with provolone and Swiss folded inside and cheddar melting on top.
A slice of buttery griddle toast with an egg cooked right in the middle, plus the cut-out circle for dunking.