Breakfast Combos Recipe

Cook bacon

Place a cold skillet or frying pan over medium heat. Add the bacon strips in a single layer and cook 4–6 minutes per side until crisp to your liking. Transfer to a paper towel-lined plate to drain. Keep pan drippings in pan for hash browns if desired.

Make hash browns

If using raw shredded potatoes: heat 1 tsp vegetable oil or reserved bacon fat in a nonstick skillet over medium-high. Add shredded potatoes in an even layer, press down slightly, and cook without moving 4–5 minutes until golden on the bottom. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Season with 1/4 tsp salt and a pinch of pepper. If using frozen: cook according to package, about 6–8 minutes, until crisp.

Toast bread

While hash browns cook, toast the bread in a toaster or on a skillet: spread 1/2 tsp vegetable oil or butter on each slice and toast over medium heat 1–2 minutes per side until golden.

Fry eggs (sunny-side or over-easy)

In a clean nonstick skillet, melt 1 tbsp butter over medium-low heat. Crack 2 eggs into a small bowl and gently slide into the pan. Season with 1/2 tsp salt and 1/8–1/4 tsp black pepper. For sunny-side up: cook gently 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, flip carefully, and cook 15–30 seconds more. Remove eggs to plate.

Arrange eggs, bacon, hash browns and toast on a plate. Serve immediately with ketchup and fresh fruit on the side.

Toast & assemble muffin

Split the English muffin or bagel and lightly toast until golden. Spread 1/2 tsp butter on the cut sides while warm.

Cook egg for sandwich

Heat a small nonstick skillet over medium and lightly coat with oil or butter. Crack 1 egg into a small bowl, season with 1/8 tsp salt and a pinch of pepper. For a round sandwich egg, gently lower the egg into the skillet using a 3–4 inch ring mold or spoon the white toward the edges to form a compact shape. Cook 1.5–2 minutes until whites are set. If you prefer a fully set yolk, flip and cook another 20–30 seconds. Place sliced cheddar on top of the egg to melt slightly.

Add meat (optional)

If using a pre-cooked sausage patty, reheat it in the pan 30–60 seconds per side until warmed through, then place on the muffin bottom.

Assemble: place the egg (with cheese) and optional sausage on the buttered muffin or bagel, top and serve immediately.

Make batter

In a bowl whisk together 1/2 cup flour, 1 tbsp sugar, 1/2 tsp baking powder and 1/8 tsp salt. In a separate bowl whisk 3/8 cup milk, 1/2 of an egg (beat 1 egg and use half) and 1 tbsp melted butter. Combine wet into dry and stir just until moistened; small lumps are fine. Do not overmix.

Cook pancakes

Heat a griddle or nonstick skillet over medium and brush with 1/2 tsp oil or butter. Pour ~1/4 cup batter per pancake (you should get 2–3 small pancakes). Cook until bubbles form on the surface and edges look set, about 1.5–2 minutes. Flip and cook another 45–60 seconds until golden and cooked through. Keep warm.

Serve

Stack the pancakes, brush with a little melted butter if desired, and drizzle with 2 tbsp maple syrup and fresh fruit.

Portion 1/2 cup fresh fruit into a small bowl or alongside the plate. Serve ketchup (1 tbsp) for eggs or hash browns and offer additional salt and pepper to taste.