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Classic Breakfast Platter

A deliciously versatile breakfast spread featuring crispy bacon, fluffy pancakes, scrambled eggs, and sautéed vegetables. Perfect for any morning.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 8 slices slices of bacon
  • 2 medium medium-sized potatoes washed and diced
  • 1 cup spinach
  • 1 cup cherry tomatoes
  • 4 pancakes pancakes (homemade or store-bought)
Seasoning and Cooking
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon olive oil or butter for cooking

Method
 

Preparation of Potatoes
  1. Wash and dice the potatoes into small cubes (about ½ inch).
  2. Heat a tablespoon of olive oil in a skillet over medium heat.
  3. Toss in the potato cubes, season with salt and pepper, and cook for 15-20 minutes until crispy and golden brown. Stir occasionally.
Cooking Eggs and Bacon
  1. In another pan, cook the bacon slices over medium heat until they’re golden and crunchy, starting with a cold skillet.
  2. Remove the bacon and use the bacon grease to scramble the eggs in the same pan, seasoning with salt and pepper.
Sautéing Greens
  1. Add spinach and cherry tomatoes to the same pan and cook until the spinach wilts and the tomatoes burst.
Pancake Preparation
  1. Heat up your pancakes in the microwave or on a griddle, or make a quick batch.
Assembly
  1. Layer crispy potatoes, fluffy pancakes, scrambled eggs, bacon, and sautéed veggies on a large plate.

Notes

To make extra crispy bacon, cook a little longer. Swap ingredients like bell peppers for a different flavor. For picky eaters, hide veggies in the scrambled eggs.