Breakfast Combo Recipe

Pancakes (from prepared batter)

Preheat a nonstick or cast-iron griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup portions of prepared pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm on a low oven (200°F/95°C) while finishing other components.

Belgian Waffle (from prepared batter)

Preheat waffle iron and lightly grease. Pour batter according to your waffle iron’s size (usually 1/2 to 3/4 cup). Close lid and cook until golden and crisp, typically 3–5 minutes. Remove and keep warm in a low oven while finishing other items.

Challah French Toast

Make the custard by whisking 2 eggs, 1/2 cup milk or half-and-half, 1 tbsp sugar, 1/2 tsp vanilla, and 1/4 tsp cinnamon in a shallow dish. Heat a skillet over medium heat and add 1 tbsp butter. Dip each of the 2 slices of challah for ~10 seconds per side (don’t oversoak), let excess drip off, then place on skillet. Cook until golden brown, about 2–3 minutes per side. Keep warm in a low oven while finishing other components.

Scrambled or Fried (two eggs)

Decide style: for scrambled, whisk together 2 eggs, 2 tbsp milk, 1 tsp salt and 1/4 tsp pepper. Heat a nonstick skillet over medium-low and add 1 tbsp butter. Pour eggs in and stir slowly until soft curds form and eggs are set but still moist, about 2–3 minutes. For fried, heat skillet over medium, add butter, crack eggs into pan, cook until whites set and yolks reach desired doneness (about 2–3 minutes for sunny-side or flip for over-easy). Remove and keep warm.

Cook the bacon and sausage simultaneously so both finish around the same time. For bacon: lay 3 strips on a cold skillet and place over medium heat. Cook, turning occasionally, until crisped to your liking, about 8–12 minutes depending on thickness. Transfer to a paper towel-lined plate to drain. For sausage: heat 1 tsp oil in a separate skillet over medium-high heat. Add the pork sausage link and cook, turning frequently, until browned on all sides and cooked through (internal temperature 160°F / 71°C), about 8–10 minutes. If using pre-cooked sausage, heat through for 3–4 minutes. Keep both warm in the oven briefly if needed.

Arrange the chosen base (stack of pancakes, one Belgian waffle, or 2 slices French toast) on a warm plate. Place the two eggs alongside. Add three strips of bacon and one sausage link next to the eggs. Top pancakes/waffle/french toast with 1 tbsp butter and dust with 1 tsp powdered sugar if using. Serve maple syrup (about 1/4 cup) on the side for pouring.

Optional specialty upgrade: if substituting a specialty pancake, french toast or waffle (blueberry, chocolate chip, banana, etc.), fold or sprinkle the 1/4 cup chosen add-in into the batter or onto the surface before cooking, and cook as directed above. Note: specialty items may carry an upcharge.