Breakfast Buffet Recipe

Make batter

In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 2 tbsp sugar and 1 tsp salt. In another bowl whisk 2 cups milk, 2 eggs and 2 tbsp melted butter. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5–10 minutes.

Cook pancakes

Heat a griddle or large skillet over medium heat and brush with oil or butter. For each pancake pour about 1/4 cup batter onto griddle. Cook until bubbles form and edges set, 2–3 minutes, flip and cook 1–2 minutes until golden. Keep warm in a low oven (200°F/95°C) while continuing.

Prepare custard

In a shallow dish whisk 4 eggs, 1 cup milk, 1 tsp vanilla, 1 tsp cinnamon and a pinch of salt until smooth.

Soak & cook

Dip each bread slice into the custard for 10–15 seconds per side. Heat a skillet over medium heat with butter. Fry soaked bread 2–3 minutes per side until golden and cooked through. Keep warm in oven with pancakes.

Cook sausage patties

Divide 1.5 lbs bulk sausage into 12 equal portions and form into flattened patties. Heat a large skillet over medium and add 1 tsp oil if needed. Cook patties 4–5 minutes per side until internal temperature reaches 160°F (71°C). Transfer to a paper-towel-lined tray and keep warm.

Cook bacon

Arrange bacon on a sheet pan in a single layer and bake in a 400°F (205°C) oven for 12–18 minutes until crisp (rotate halfway) or fry in a skillet 4–6 minutes per side. Drain on paper towels and keep warm.

Prep potatoes

Grate peeled russet potatoes and place in a clean kitchen towel. Squeeze out as much moisture as possible (this helps crisping). Measure about 3 cups grated. If using, grate half a small onion and squeeze excess moisture as well.

Cook hash browns

Heat a large skillet over medium-high with 3 tbsp oil or clarified butter. Add potatoes in an even layer, season with 1 tsp salt and 1/2 tsp pepper. Press down with spatula and cook undisturbed 6–8 minutes until bottom is deep golden. Flip in large sections and cook another 5–6 minutes until crisp. Transfer to a warm pan or oven to hold.

Make biscuits

Preheat oven to 425°F (220°C). In a bowl combine 2 cups flour, 1 tbsp baking powder and 1 tsp salt. Cut in 6 tbsp cold cubed butter until mixture resembles coarse crumbs. Stir in 3 tbs cold milk until dough just comes together. Turn onto a floured surface, pat to 1-inch thickness and cut 8 biscuits. Place on a baking sheet and bake 12–15 minutes until golden. Keep warm.

Make sausage gravy

In a skillet over medium heat brown 1 lb breakfast sausage, breaking into small pieces. Sprinkle 1 tbsp flour over cooked sausage and stir 1 minute. Gradually whisk in 3 cups milk, bring to a simmer, and cook until thickened, 4–6 minutes. Season with 2 tsp salt and 2 tsp black pepper (adjust to taste). If too thick, thin with additional milk.

Serve

Split warm biscuits and ladle sausage gravy over top.

Beat eggs

In a bowl whisk 12 eggs with 1/4 cup milk (optional) and 1 tsp salt until combined but not frothy.

Cook eggs

Heat a large nonstick skillet over medium-low and add 2 tbsp butter. Pour in eggs and let sit 20–30 seconds, then gently stir with a spatula, folding eggs until soft curds form, about 4–6 minutes total. Remove from heat just before fully set — carryover will finish them. Keep covered and warm.

Make crepe batter

In a blender combine 1 cup flour, 1 cup milk, 2 eggs and 2 tbsp melted butter. Blend until smooth. Let rest 20 minutes if time allows.

Cook crepes

Heat a small nonstick skillet over medium and brush with butter. Pour about 1/4 cup batter and swirl to coat the bottom thinly. Cook 30–60 seconds until edges lift, flip and cook 10–15 seconds. Transfer crepes to a plate and repeat until batter is used.

Make filling & assemble

In a bowl stir together 2 cups ricotta, 4 oz cream cheese, 2 tbsp powdered sugar and 1/2 tsp vanilla until smooth. Spoon about 2 tbsp filling onto each crepe, fold sides over and roll or fold into parcels. Melt 2 tbsp butter in a skillet and briefly heat each blintz seam-side down until warmed and lightly golden. Keep warm.

Prepare caramel topping

In a small saucepan or microwave heat 6 tbsp melted butter with 1 cup brown sugar and 2 tbsp corn syrup until sugar dissolves and mixture is smooth. Stir in 1/2 cup chopped pecans if using.

Bake rolls

Pour caramel mixture into the bottom of a 9x13 pan and arrange 12 cinnamon rolls on top. Bake according to package or recipe instructions (typically 20–25 minutes at 350°F/175°C) until rolls are cooked through. Invert onto a serving tray so caramel is on top, or simply spoon caramel over baked rolls.

Hold and garnish

Keep all cooked items warm in a low oven (200°F/95°C) or insulated pans. Arrange pancakes, french toast, eggs, potato, sausage, bacon, biscuits & gravy, blintzes and caramel rolls on serving platters. Offer maple syrup, extra butter, powdered sugar and fresh fruit for garnish. Reheat gravy and rolls briefly if needed before serving.