Big Breakfast Recipe

Instructions

1. 1

   Make the Biscuits

   Preheat the oven to 450°F (230°C). In a bowl, mix the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough out onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 10-12 minutes until golden brown.

2. 2

   Cook the Sausage

   In a skillet over medium heat, cook the sausage links until browned and cooked through, about 8-10 minutes. Remove and let drain on paper towels.

3. 3

   Prepare the Hash Browns

   In the same skillet, add the hash browns. Cook according to package instructions or until golden and crispy, about 5-7 minutes per side. Season with salt and pepper to taste.

4. 4

   Scramble the Eggs

   In a bowl, whisk the eggs with salt and pepper. Use the same skillet (add a little butter if needed) and pour in the eggs. Cook over medium-low heat, stirring gently until soft curds form and the eggs are fluffy, about 3-5 minutes.

5. 5

   Serve

   Plate the biscuits, scrambled eggs, sausage, and hash browns. Garnish with chives if desired and serve warm.