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