Waffle Platter Recipe

Prepare batter

In a very large mixing bowl, whisk together 6 cups all-purpose flour, 3 tablespoons sugar, 6 teaspoons baking powder, and 2 teaspoons salt until evenly combined.

In a separate large bowl, beat 10 eggs lightly. Add 6 cups whole milk, 1 cup melted unsalted butter (cooled slightly), and 4 teaspoons vanilla extract; whisk until homogeneous.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — small lumps are fine. Do not overmix; rest batter 5–10 minutes while preheating waffle iron.

Cook waffles

Preheat waffle iron according to manufacturer instructions. Lightly brush or spray the iron with oil. For a standard full-size waffle iron, pour approximately 1 cup batter per waffle (adjust for your iron) to yield 10 waffles. Close the lid and cook until golden brown and crisp, about 4–6 minutes per waffle depending on iron. Transfer cooked waffles to a wire rack set on a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining waffles.

Mix eggs

Crack 20 eggs into a very large bowl. Add 1 1/4 cups milk or half-and-half, 2 teaspoons salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniformly pale and slightly frothy.

Heat a large nonstick skillet or griddle over medium-low heat. Add 4 tablespoons unsalted butter and allow to melt, coating the surface.

Pour eggs into the pan. Using a flexible spatula, gently stir and fold the eggs, scraping the bottom continuously so curds form slowly. Cook slowly over medium-low heat until eggs are mostly set but still moist, about 8–10 minutes for this quantity. Remove from heat just before fully firm to avoid overcooking. Stir in chopped chives if using.

Transfer eggs to a warm holding container and cover to keep moist until service. If holding more than 30 minutes, steam or reheat gently to maintain texture.

Preheat the oven to 400°F (200°C). Line large baking sheets with foil and place wire racks on top (optional for crispier bacon). Arrange 40 bacon slices in a single layer across the racks or directly on the foil, without overlapping.

Optionally sprinkle with a little black pepper. Bake for 15–22 minutes, rotating sheets halfway, until bacon reaches desired crispness. Thicker slices will take longer. For stovetop: cook bacon in batches over medium heat in a large skillet, turning occasionally, about 8–12 minutes per batch.

Transfer cooked bacon to paper towels to drain. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven until service to prevent sogginess.

Heat a large skillet or griddle over medium heat and add 2 tablespoons vegetable oil if using lean links. Arrange 10 sausage links in a single layer.

Cook, turning frequently, until browned on all sides and cooked through to an internal temperature of 160°F (71°C), about 12–15 minutes depending on size. For oven method: preheat oven to 375°F (190°C) and bake links on a sheet for 18–22 minutes, turning once.

Keep sausages warm in a 200°F (95°C) oven until service.

Arrange the platter with 10 waffles stacked or fanned, place servings of scrambled eggs (divide 20 eggs into 10 portions, about 2 eggs per serving) beside waffles, add 4 slices of bacon per plate-equivalent (total 40 slices) or distribute as desired, and place one sausage link per serving (10 total).

Serve immediately with warm maple syrup, additional butter, and fresh fruit on the side. Keep any leftovers refrigerated promptly.