If using bacon: place 3 strips in a cold skillet, then turn heat to medium. Cook, turning occasionally, until edges are crisp and fat is rendered, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain.

Cook sausage

If using sausage patties: heat a nonstick skillet over medium heat, add the patties and cook 4–5 minutes per side until browned and cooked through (internal 160°F/71°C). Transfer to a plate and keep warm.

Hash Browns

Prepare potatoes

If making hash browns: after shredding 1 cup potatoes, place them in a clean kitchen towel and squeeze out as much moisture as possible. This helps them crisp.

Cook hash browns

Heat 1 tablespoon vegetable oil in a 10-inch nonstick or cast-iron skillet over medium-high heat until shimmering. Spread shredded potatoes in an even layer, press down with a spatula, and cook undisturbed 4–6 minutes until the underside is golden brown. Season surface with 1/2 tsp coarse salt. Flip in one or two pieces (or slide onto a plate and invert back into pan). Cook 3–4 minutes more until crisp and cooked through. Transfer to plate and keep warm.

Grits

Cook grits

If making grits: bring 1 cup water to a boil in a small saucepan. Gradually whisk in 1/2 cup quick-cooking grits. Reduce heat to low and simmer, stirring frequently, until thickened, about 3–5 minutes (follow package if different). Stir in 1/4 cup milk, 1 tsp butter and 1/4 tsp salt. Adjust consistency with a splash more water or milk if needed and keep warm.

Eggs

Prepare skillet

While potatoes or grits are finishing, heat a small nonstick skillet over medium-low. Add 1 tablespoon butter and let it melt and foam.

Cook eggs (any style)

Scrambled: crack both eggs into a bowl, add a pinch of salt and pepper, whisk until combined. Pour into skillet and cook gently, stirring, until soft curds form, about 2–3 minutes. Sunny-side up: crack eggs gently into the skillet, cook undisturbed over low heat until whites are set and yolks still runny, about 3–4 minutes; cover for 30–45 seconds to finish whites if needed. Over-easy/medium/ hard: cook sunny-side until whites set, flip gently and cook 15–30 seconds (over-easy), 45–60 seconds (over-medium) or 1.5–2 minutes (over-hard). Poached: bring 2 inches of water to a low simmer, add a splash of vinegar (optional), create a gentle whirlpool and slip in cracked egg; cook 3 minutes for a runny yolk, then remove with slotted spoon.

Season and rest

Season eggs with remaining 1/4 tsp salt and 1/8 tsp black pepper. Transfer to plate and keep warm.

Bread and Assembly

Warm biscuit or toast

If serving biscuit: warm a store-bought or prepared biscuit in a 350°F (175°C) oven for 8–10 minutes or microwave 15–20 seconds until hot. If serving toast: toast 1 slice of bread to desired doneness. Spread 1 tsp butter on warm biscuit or toast.

Plate the breakfast

On a plate place the eggs (2), the chosen protein (3 bacon strips or 2 sausage patties), and either a scoop of hash browns (about 1 cup cooked) or a portion of grits (about 3/4 cup finished). Add the warmed biscuit or buttered toast to the side. Serve with hot sauce or ketchup to taste.