G.o.a.t. Breakfast Recipe

Bring all refrigerated ingredients to room temperature for 10 minutes. Preheat oven to 200°F (95°C) to hold finished items warm if you are plating everything together.

Decide selections: pick one meat, one potato style, and either pancake or 1/2 French toast. Assemble chosen ingredient portions on the counter.

Bacon

For bacon strips: place a skillet over medium heat. Lay 3 strips in a cold skillet, turn heat to medium, and cook 3–5 minutes per side until browned and crisp to your preference. Transfer to a paper towel-lined plate and keep warm in the oven (200°F). Reserve 1 tsp bacon fat for potatoes if desired.

Sausage links or patties

For sausage links or patties: heat a skillet over medium heat with 1 tsp oil. Add 2 links or 1 patty and cook 4–6 minutes, turning occasionally, until internal temp reaches 160°F (71°C). Keep warm in oven.

Ham

For ham slice: heat a skillet over medium-high heat with 1 tsp butter. Sear ham slice 1–2 minutes per side until browned and heated through. Keep warm in oven.

Home fries (diced)

If you chose home fries: heat 1 tbsp vegetable oil in a skillet over medium-high. Add 1 cup diced russet potato (parboiled 5 minutes if desired for faster cooking) in a single layer. Season with 1/4 tsp salt and 1/8 tsp pepper. Cook without stirring 4–5 minutes to brown, then stir and cook another 6–8 minutes until tender and crisp. Transfer to oven to keep warm.

Hash browns (shredded)

If you chose hash browns: squeeze excess moisture from 1 cup shredded potato. Heat 1 tbsp oil in skillet over medium-high. Add shredded potato in an even layer, press down, season with salt and pepper. Cook 5–7 minutes until golden on bottom, flip in sections and cook 3–5 more minutes until crisp and cooked through. Keep warm in oven.

Heat a separate skillet over medium. Brown 0.25 lb bulk breakfast sausage, breaking it up, until no longer pink, about 5–6 minutes. If there is excess fat, drain leaving about 1 tbsp in the pan.

Reduce heat to medium-low, add 1 tbsp butter to the pan with the sausage. Stir in 1 tbsp flour and cook 1 minute to make a roux. Gradually whisk in 0.75 cup milk until smooth. Simmer gently 3–4 minutes until thickened, then season with 0.25 tsp salt and 0.25 tsp black pepper (or to taste). Keep warm. Split 2 small biscuits and place on serving plate; ladle gravy over biscuits just before serving.

Cook to order (fried, scrambled, or over-easy)

Heat a nonstick skillet over medium. Add 1 tbsp butter or 1 tsp oil. For fried/over-easy: crack 2 eggs into skillet, season with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side up cook undisturbed 2–3 minutes until whites set; for over-easy flip gently and cook 15–30 seconds more. For scrambled: crack eggs into a bowl, beat briefly, add to pan and stir gently until soft curds form, about 2–3 minutes. Remove eggs and keep warm in oven if plating later.

Pancake (half pancake portion)

Heat a nonstick skillet or griddle over medium and brush with 1 tsp oil or butter. Pour 1/2 cup pancake batter to make one medium pancake. Cook 1–2 minutes until bubbles form at the surface and edges look set, flip and cook 1–2 minutes more until golden and cooked through. Keep warm in oven.

1/2 French toast

Whisk 1 egg with 2 tbsp milk in a shallow bowl. Dip 1 thick bread slice briefly, coating both sides. Heat skillet over medium with 1 tsp butter. Cook dipped bread 2–3 minutes per side until golden brown and cooked through. Keep warm in oven. Serve with 2 tbsp maple syrup if desired.

Toast 2 slices of chosen bread to preferred darkness (in toaster or under broiler). Spread with 1 tbsp butter while hot and keep warm.

On a plate arrange potatoes, chosen meat, two eggs, two slices of toast, half-order biscuits split with gravy spooned over, and the pancake or 1/2 French toast. Garnish biscuits and potatoes with 1 tsp chopped parsley if using.

Serve immediately while hot. Total estimated time is for stovetop assembly intended for one serving.