Scramble 2 eggs in a nonstick pan and set aside.

Heat 4 ounces of sliced deli ham breast in a large skillet over medium-low heat, flipping to warm on all sides.

Toast 1 medium-size croissant in a toaster or oven for 1 minute.

Place the warmed ham on the toasted croissant.

Top with 2 slices of Swiss cheese and the scrambled eggs to build the sandwich.

Precook 2 cups of large diced red bliss potatoes in boiling water for 7 minutes.

Drain the potatoes in a colander.

Pat the potatoes dry with paper towels.

Heat 1 tablespoon of canola oil in a large skillet over medium-high heat.

Add the potatoes to the hot skillet and cook until golden and crisp.

In a separate large skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat.

Add 1/2 cup of medium diced red bell pepper, 1/4 cup of medium diced green bell pepper, and 1/4 cup of medium diced red onion to the hot skillet.

Add 2 teaspoons of salt, 2 teaspoons of freshly ground black pepper, and 2 teaspoons of dried thyme to the vegetables.

Saute until vegetables are tender, yet still crisp.

Remove both skillets from the heat.

Combine the potatoes and vegetables in a large bowl.

Toss until they are completely mixed.