Sausage, Egg and Cheese Breakfast Sandwiches

Directions

1. Preheat the griddle to medium-high heat. If using a silicone egg mold, place it on one side of the griddle to heat.
2. Lightly oil the griddle, then add the sausage patties. Cook for about 1 minute, flip, and gently press with a spatula to flatten. Continue cooking, flipping as needed, until a crispy crust forms.
3. Crack the eggs into the egg mold rings and season with Blackstone Essential Blend.
4. Add a small amount of water around the egg mold, then cover with a dome to steam the eggs for about 1 minute, or until the whites are set. (Cook longer if you prefer firmer yolks.)
5. On a lower-heat section of the griddle, toast the bagels until lightly browned. Remove and set aside.
6. Spread guacamole on the bottom halves of the bagels. Add about 1 tablespoon of guacamole to the inside of each sliced croissant.
7. Assemble the sandwiches: place two sausage patties on each bagel and croissant. Add cheddar cheese to the croissants and smoked gouda to the bagels.
8. Top each sandwich with an egg, then add pickled onions. Close the bagels with the top halves and close the croissants.
9. Slice croissants in half, garnish all sandwiches with fresh parsley, and serve immediately. Enjoy!