In a very large mixing bowl, crack all eggs and add milk, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Whisk until uniformly pale and slightly frothy.

Heat a large nonstick skillet or griddle over medium-low heat and add 1 tablespoon butter to coat the surface.

Pour about one-third of the egg mixture into the pan (work in batches to avoid crowding). Let eggs sit undisturbed for 20–30 seconds until edges begin to set.

Using a silicone spatula, gently push set edges toward the center and tilt the pan so uncooked egg flows to the edges. Continue gently folding and stirring until eggs are mostly set but still moist, 2–3 minutes per batch.

Add 1 teaspoon butter to each additional batch as needed. Transfer finished eggs to a warm holding pan or low oven (200°F / 95°C) covered to keep moist. Repeat until all egg mixture is cooked. Just before serving, stir in chopped chives or parsley.

Breakfast Meats

Bacon (oven method): Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on rimmed baking sheets lined with foil and a wire rack if available. Bake 12–18 minutes until crisp to your liking. Drain on paper towels and transfer to a warm oven (200°F / 95°C) to hold.

Sausage: Heat a large skillet over medium heat with 2 teaspoons oil. Add sausage links in a single layer and brown, turning every few minutes, until internal temperature reaches 160°F (71°C) for pork (or 165°F / 74°C for chicken), about 12–15 minutes. Transfer to a warm holding tray in the oven (200°F / 95°C) to keep hot.

Home Fries

Par-cook potatoes: Place diced potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a simmer and cook until just tender when pierced with a fork, 6–8 minutes. Drain well and let steam dry for 5 minutes.

Heat a large heavy skillet or griddle over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add par-cooked potatoes in a single layer and let brown undisturbed for 4–5 minutes.

Add diced onion and bell pepper (if using) and the remaining 2 tablespoons oil; season with 1 tablespoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1 teaspoon black pepper. Stir and continue to cook, pressing occasionally, until potatoes are golden and crispy, about 8–10 more minutes.

Taste and adjust seasoning. Stir in chopped parsley if desired and transfer to a warm holding pan for serving.

Buttermilk Biscuits & Butter

Preheat oven to 425°F (220°C) with racks in upper and lower thirds (if making multiple sheets). Line baking sheets with parchment.

In a large bowl, whisk together 6 cups flour, 3 tablespoons baking powder, 1 teaspoon baking soda and 1 1/2 tablespoons kosher salt.

Using a pastry cutter or two forks (or pulse in a food processor), cut in 18 tablespoons cold cubed butter until mixture resembles coarse crumbs with some pea-size pieces.

Make a well in the center and pour in 3 cups cold buttermilk. Stir gently until dough comes together; do not overmix. If dough seems dry add 1–2 tablespoons more buttermilk.

Turn dough onto a lightly floured surface and pat to about 1-inch thickness. Fold the dough over onto itself 2–3 times to create layers, then pat back to 1-inch. Use a 2 1/2-inch biscuit cutter to cut rounds, pressing straight down (do not twist). Reroll scraps once.

Place biscuits on prepared sheets close together for soft sides or spaced for crisp sides. Brush tops with melted butter.

Bake 12–16 minutes until golden brown. Transfer to a rack and brush with additional melted butter. Keep warm in a low oven or covered until serving. Serve with whipped butter.