1.    Make the spinach and artichoke frittata. Pre-heat oven to 400°F. Blend the eggs, sour cream, mustard, salt & pepper, and half of the grated parmesan in a large bowl. Sauté the artichokes in olive oil until lightly browned then add the spinach and garlic and sauté for another 2 minutes. Pour the egg mixture over the vegetables in the sauté pan. Sprinkle with the remaining ¼ cup Parmesan. Bake in the oven until the eggs are completely set, 12 to 15 minutes.
2.    Cook the sausage patty according to the manufacturer’s instructions.
3.    Warm up the croissant in an oven or microwave. Slice in half.

4.    Assemble the sandwich: Croissant bottom slice, sausage patty, spinach & artichoke frittata portion, Brie cheese, tomato slices, baby spinach leaves and French toast slice.