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Bacon and Sausage

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil. Arrange bacon strips in a single layer and chicken sausage links on the sheet. Bake bacon 12–16 minutes until crisp (rotate positions halfway) and sausages 12–18 minutes until cooked through and browned. Remove bacon to paper towel-lined plate to drain; keep sausages warm in the oven turned off with the door ajar.

Scrambled Eggs (Large Batch)

Crack eggs into a large bowl. Add whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until well combined and slightly frothy. Melt 2 tablespoons unsalted butter in a 12-inch nonstick skillet over medium-low heat. Pour eggs into skillet and let set at edges about 10–15 seconds, then gently stir with a flexible spatula, pushing cooked from edges to center. Continue folding slowly until eggs are just set but still moist and glossy, about 4–6 minutes total. Remove from heat before fully firm to avoid overcooking. Taste and adjust seasoning with additional salt and pepper to taste.

Pancake Batter

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. In a separate bowl combine 1 1/2 cups buttermilk, 2 tablespoons vegetable oil and 1 teaspoon vanilla extract. Pour wet into dry and stir gently until just combined; batter should be slightly lumpy. Let rest 5 minutes while the griddle heats.

Cook Pancakes

Heat a griddle or large heavy skillet over medium heat and lightly coat with oil or butter. For each pancake pour 1/4 cup batter onto griddle. Cook until bubbles form on surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm in a low oven (200°F / 95°C) on a baking sheet while remaining batches cook. Serve with warm maple syrup.

Maple Syrup

Warm 1 cup maple syrup gently in a small saucepan over low heat while pancakes finish. Do not boil; keep at a warm serving temperature.

Sautéed Vegetables

Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and sauté 4–5 minutes until browned and their liquid evaporates. Add cherry tomatoes and cook 2 minutes until just softened. Add baby spinach in batches, tossing until wilted, about 1–2 minutes. Season with a pinch of salt and a grind of black pepper. Remove from heat and sprinkle with chopped fresh chives.

Toast

Brush sourdough slices lightly with olive oil or spread softened butter. Toast on a hot griddle or in a toaster/oven until golden and crisp, about 2–3 minutes per side on a griddle or 5–7 minutes in a 375°F oven. Keep warm.

To assemble for 4 generous servings: divide scrambled eggs among 4 plates, place two slices of sourdough toast per plate, stack 2–3 pancakes per plate, add two bacon strips and one chicken sausage to each plate, and spoon a portion of sautéed vegetables alongside. Drizzle warm maple syrup over pancakes and offer extra syrup, hot sauce, sea salt flakes and freshly ground pepper at the table. Garnish eggs or pancakes with additional chopped chives if desired.

Leftovers: Refrigerate pancakes, cooked meats, and eggs within 2 hours in airtight containers for up to 3 days. Reheat pancakes and eggs gently in a skillet or microwave; re-crisp bacon in a skillet or oven.