Classic Breakfast Recipe

Prepare the Egg Mixture

In a mixing bowl, crack the 6 large eggs and add 1 tablespoon of milk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk until well combined and slightly frothy.

Cook the Eggs

In a non-stick skillet, melt 2 tablespoons of butter over medium heat. Once melted and bubbling, pour in the egg mixture. Allow it to sit for a few moments, then gently stir with a spatula until scrambled to desired fluffiness. Remove from heat.

Cook the Bacon

In a large skillet, cook 6 slices of bacon over medium heat until crispy. Remove from skillet and place on paper towels to drain excess grease.

Cook the Sausage

In the same skillet with some remaining bacon fat, add 4 breakfast sausage links and cook until browned and cooked through, about 8-10 minutes. Remove from heat.

Prepare the Potatoes

Wash and dice 4 medium potatoes into small cubes. In a bowl, toss with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.

Cook the Potatoes

Spread the seasoned potatoes on a baking sheet and bake in a preheated oven at 425°F (220°C) for 25-30 minutes, or until golden and crispy. Stir halfway through cooking for even browning.

Serve the Donuts

Arrange 6 pre-made donuts on a serving plate for breakfast.

Prepare the Fruit

Wash and slice the strawberries, peel and slice the kiwis and bananas. In a large bowl, combine 1 cup of strawberries, 1 cup of blueberries, the sliced kiwis, and sliced bananas.

Toss the Salad

Gently toss the fruit together and serve in individual bowls.

Serve the Juices

Pour 2 cups of orange juice and 2 cups of apple juice into chilled glasses to serve alongside the breakfast.