Breakfast Plates Recipe

Prepare batter

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder and 1/2 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 large eggs until combined. Add 1 1/2 cups milk, 1/4 cup melted unsalted butter and 1 tsp vanilla extract; whisk until smooth.

Make the batter

Pour the wet mixture into the dry ingredients and stir until just combined. A few small lumps are fine; do not overmix. Let the batter rest 5 minutes while you preheat the waffle iron.

Preheat and oil waffle iron

Preheat waffle iron according to manufacturer instructions to medium-high heat. Lightly brush with vegetable oil or spray with nonstick spray.

Cook waffles

Pour batter (amount per waffle depends on your iron, about 1/2 to 3/4 cup) onto hot waffle iron, close and cook until golden brown and crisp, about 3–5 minutes. Transfer finished waffles to a wire rack in a low oven (200°F / 95°C) to keep warm while you finish remaining waffles.

Oven method (preferred for even cooking)

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay 8 thick-cut bacon slices in a single layer on the rack. Sprinkle with 1/4 tsp black pepper if using. Bake 15–20 minutes for crispy edges or 12–15 minutes for slightly chewier bacon. Watch closely near the end so it doesn’t burn. Remove and transfer to paper towels to drain.

Skillet method (alternative)

Heat a large skillet over medium heat. Add bacon slices in a single layer and cook 4–6 minutes per side, turning occasionally, until browned and crisp. Transfer to paper towels to drain.

Pan-fried (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tbsp butter or oil. Crack 4 large eggs into a small bowl one at a time and gently slip into the skillet, spacing them apart. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side up, cook gently until whites are set and yolks still runny, about 3–4 minutes; cover with a lid for 30–45 seconds at the end to set whites if needed. For over-easy, cook until whites set, flip gently and cook 15–30 seconds more for a runny yolk.

Scrambled (optional)

Whisk the 4 eggs with 1 tbsp milk or water until uniform. Heat skillet with butter over medium-low. Pour eggs in and let them sit briefly, then gently push across the pan with a spatula, folding until softly set but still moist, about 3–4 minutes. Season with salt and pepper.

Assemble plates by placing 1–2 waffles per person on each plate (depending on desired portion). Add 2 slices of cooked bacon and 1 fried or scrambled egg per plate.

Top waffles with 1 tbsp butter and drizzle with maple syrup (about 2–3 tbsp per waffle) or serve syrup on the side. Add fresh berries or fruit if desired.

Serve immediately while waffles are hot, bacon is crisp and eggs are freshly cooked.