Rooster Breakfast Recipe

Scrambling the Eggs

In a bowl, crack the three eggs and whisk them until well combined. Add salt and pepper to taste.

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour in the whisked eggs.

Cook the eggs, stirring gently, until they are just set but still creamy. Remove from heat and set aside.

In the same skillet, add the hash browns and cook over medium-high heat.

Cook until they are golden brown and crispy, about 5-7 minutes, flipping occasionally.

Season with salt and pepper to taste, and set aside.

Cooking Bacon and Sausage

In a separate skillet, cook the bacon over medium heat until crispy, about 5-6 minutes.

Remove the bacon and drain on paper towels. In the same skillet, cook the sausage links until browned and cooked through, about 8-10 minutes.

Once cooked, slice the sausage links into bite-sized pieces.

Prepare mini pancakes according to package instructions or from scratch, using a pancake batter mix.

Cook them on a hot, greased griddle until bubbles form on the surface, then flip and cook until golden brown.

Set aside and keep warm until serving.

On a serving plate, arrange the scrambled eggs, crispy hash browns, bacon, sliced sausage, and mini pancakes.

Serve with your choice of toast, English muffin, or biscuit, and add butter and maple syrup on the pancakes.