Remaking Frozen Breakfast Sandwiches

Ingredients

• 2 pieces Large Butter Croissants (store‑bought, split horizontally)
• 2 tablespoons Honey (light, preferably raw)
• 2 ounces Catfish Fillets (skinless, thawed if frozen)
• 1/4 cup All‑Purpose Flour (for light dusting of catfish)
• 8 ounces Ground Beef (80/20) (cold, formed into two 4‑oz balls)
• 2 slices American Cheese Slices (full‑fat, for melting)
• 2 tablespoons Powdered Eggs (reconstituted with 4 Tbsp water)
• 4 tablespoons Water (for powdered eggs)
• 1 tablespoon Unsalted Butter (melted, for pan‑frying)
• 2 tablespoons Vegetable Oil (high smoke point for smash patty)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Reconstitute Powdered Eggs

   Combine the powdered eggs with 4 Tbsp water in a mixing bowl and whisk until smooth. Set aside.

   Time: PT3M

2. Season and Lightly Dredge Catfish

   Pat the catfish fillets dry, sprinkle both sides with 1/4 tsp salt and 1/8 tsp pepper, then lightly coat each fillet with the all‑purpose flour, shaking off excess.

   Time: PT4M

3. Form Beef Balls for Smash Patty

   Divide the ground beef into two equal portions (4 oz each) and roll each into a loose ball. Keep the balls chilled for 5 minutes (optional) to make smashing easier.

   Time: PT3M

4. Fry Croissant in Honey

   Heat 1 Tbsp butter in the skillet over medium‑low heat. Add the split croissant halves, cut side down, and drizzle 2 Tbsp honey over the top. Cook 2‑3 minutes until the honey caramelizes and the croissant is golden and crisp. Flip and repeat on the other side for 1‑2 minutes.

   Time: PT6M

   Temperature: Medium‑low

5. Cook Catfish

   Add a splash of vegetable oil to the same skillet (if needed) and increase heat to medium. Place the floured catfish fillets and cook 3‑4 minutes per side, or until the internal temperature reaches 145°F (63°C) and the coating is lightly browned.

   Time: PT8M

   Temperature: Medium

6. Smash Burger Patty

   Add the remaining 1 Tbsp vegetable oil to the skillet, increase heat to high. Place one beef ball in the pan, let sit 10 seconds, then press firmly with a spatula until the patty is about 1/4‑inch thick. Cook 2 minutes, flip, add a slice of cheese, and cook another 1‑minute until cheese melts. Remove and repeat with the second ball.

   Time: PT5M

   Temperature: High

7. Scramble the Reconstituted Eggs

   In a clean portion of the skillet, add a tiny knob of butter, pour the whisked egg mixture, and scramble over low heat until just set. Remove from heat.

   Time: PT3M

   Temperature: Low

8. Assemble the Sandwich

   On the bottom half of each honey‑fried croissant, layer a catfish fillet, a cheese‑melted smash patty, a spoonful of scrambled eggs, then cap with the top croissant half. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Butter Croissants: Plain croissant, English muffin
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Catfish Fillets: Tilapia fillet, Cod fillet
• Instead of All‑Purpose Flour: Cornstarch, Rice flour
• Instead of Ground Beef (80/20): Ground turkey, Ground chicken
• Instead of American Cheese Slices: Cheddar, Swiss
• Instead of Powdered Eggs: Fresh eggs, Egg substitute powder
• Instead of Unsalted Butter: Margarine, vegetable oil
• Instead of Vegetable Oil: Canola oil, peanut oil
• Instead of Salt: Sea salt, kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Skillet
• Spatula
• Kitchen Torch (optional)
• Mixing Bowl
• Whisk
• Tongs
• Plate

Critical Steps — Do Not Skip

• Frying the croissant in honey until caramelized – watch closely to avoid burning.
• Smashing the beef ball quickly to create a thin, crispy edge.
• Cooking catfish to an internal temperature of 145°F for safety.

Chef Tips from the Video

• Use raw honey for a more nuanced flavor; clover honey works well for a milder sweetness.
• Add a pinch of smoked paprika to the catfish seasoning for a subtle smoky note.
• If you lack a kitchen torch, finish the cheese under a pre‑heated broiler for 30 seconds.

Troubleshooting

Storage

Refrigerator: Store components separately in airtight containers for up to 2 days. Reheat croissant in a skillet to restore crispness.

Freezer: Not recommended for the assembled sandwich; individual cooked catfish and patties can be frozen for up to 1 month.

Room temperature: Do not leave assembled sandwich at room temperature for more than 2 hours.

Make-Ahead Tips

• Reconstitute powdered eggs and keep refrigerated for up to 24 hours.
• Cook catfish and smash patties a few hours ahead; reheat gently before assembling.
• Honey‑fried croissant is best served fresh, but you can pre‑toast the croissant halves and add honey at assembly.

Frequently Asked Questions