Bacon, Egg and Cheese Croissant

Step 1: Preheat your oven to 350°F.
Step 2: Peel and cut the potatoes into wedges.
Step 3: In a bowl, mix the potato wedges with onion powder, salt, Sazón, smoked paprika, and vegetable oil.
Step 4: Spray a baking sheet or foil with non-stick spray or use parchment paper.
Step 5: Place the seasoned potato wedges on the baking sheet and bake for 30 to 40 minutes or until they reach your desired crispiness.
Step 6: In the meantime, scramble 2 eggs in a bowl, seasoning with black pepper, sea salt, and heavy cream.
Step 7: Cook the scrambled eggs in 1 tablespoon of butter over medium heat.
Step 8: Fry the 2 slices of bacon until crispy.
Step 9: Once the eggs and bacon are ready, assemble the croissant by adding the eggs, bacon, and cheddar cheese.
Step 10: Drizzle the assembled croissant with 2 tablespoons of salted butter and 1-2 teaspoons of honey.
Step 11: Serve the croissant with the baked potato wedges, optionally dipping the wedges in Ranch Dressing.