Breakfast Family Feast With Waffles Recipe
Four servings each of scrambled eggs and golden hash browns, 8 hickory-smoked bacon strips, 8 pork sausage links, and 12 Belgian Waffle triangles. Serves 4.
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Ingredients
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Waffles (12 triangles / 4 servings)
Scrambled Eggs (4 servings)
Hash Browns (4 servings)
Meats
To Serve
Method
Waffles (12 triangles / 4 servings)
- 1
Make batter
Preheat waffle iron according to manufacturer directions. In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 2 tsp baking powder and 1/2 tsp salt. In a separate bowl whisk eggs, 1 1/2 cups milk, 4 tbsp melted butter and 1 tsp vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes.
- 2
Cook
Lightly oil or spray the waffle iron. Pour batter (about 1/3–1/2 cup depending on iron size) and cook until golden and crisp, about 3–5 minutes per waffle. Transfer finished waffles to a warm oven (200°F/95°C) on a wire rack to keep crisp while you finish remaining waffles. Cool slightly then cut each full waffle into 3 triangles to make 12 triangles.
Scrambled Eggs (4 servings)
- 3
Prepare eggs
In a medium bowl whisk 8 eggs with 1/2 cup milk (or half-and-half), 3/4 tsp salt and 1/2 tsp black pepper until blended and slightly frothy.
- 4
Cook eggs
Heat a large nonstick skillet over medium-low heat and add 2 tbsp butter. When butter is melted and foamy, pour in egg mixture. Let sit undisturbed 15–20 seconds until edges begin to set. Using a rubber spatula, gently push set edges toward the center, tilting pan to let uncooked eggs flow out. Continue folding every 10–15 seconds until curds are soft and barely set, 3–5 minutes total. Remove from heat while still slightly creamy — carryover will finish cooking. Stir in chopped chives if using. Keep warm in low oven (200°F/95°C) covered loosely.
Hash Browns (4 servings)
- 5
Prepare potatoes
Peel and grate 3 russet potatoes and grate 1/2 small yellow onion. Place grated potato in a clean kitchen towel or fine mesh cloth and squeeze out as much liquid as possible (this is key for crispness). Transfer to a bowl and stir in 1 tsp salt, 1/2 tsp pepper, 2 tbsp flour and 1 beaten egg until evenly combined.
- 6
Pan-fry hash browns
Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil and 1 tbsp butter (optional). When oil is shimmering, add potato mixture in four even portions, pressing each into 1/2-inch thick rounds. Cook without moving until deep golden and crisp, 4–5 minutes, then flip carefully and cook another 3–4 minutes. Transfer to paper towels to drain and keep warm in the oven while finishing others.
Meats
- 7
Bake or pan-cook bacon and sausages
For hands-off, preheat oven to 400°F (200°C). Arrange 8 bacon strips on a rimmed baking sheet lined with foil (optional) and place 8 sausage links on a separate sheet or same sheet if space allows. Bake bacon 12–18 minutes depending on thickness and desired crispness, rotating sheet halfway; sausages will take 15–20 minutes, turning once, until internal temp reaches 160°F (71°C). Alternatively, to pan-cook: heat skillet over medium, cook bacon 3–5 minutes per side till crisp; cook sausages over medium heat 12–15 minutes, turning frequently so they brown evenly and are cooked through.
- 8
Rest and keep warm
When done, transfer meats to a wire rack over a sheet pan and keep in a 200°F (95°C) oven to stay warm and crisp while finishing remaining components.
To Serve
- 9
Assemble breakfast
Arrange on each of 4 plates: 3 waffle triangles, one portion of scrambled eggs (about 2 eggs worth), one portion of hash browns, two bacon strips and two sausage links. Add a pat of butter to waffles and serve maple syrup on the side. Season eggs and hash browns with additional salt and pepper to taste.
