Big Breakfast Platter Recipe
(Lunch Only) 3 eggs cooked to order, 3 pieces of applewood smoked bacon, hashbrown casserole, cheese grits, and a biscuit, croissant or toast.
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Ingredients
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Eggs
Bacon
Hashbrown Casserole
Cheese Grits
Biscuit/Croissant/Toast
Method
Eggs
- 1
Cook the Eggs
In a frying pan, melt the butter over medium heat. Crack the eggs into the pan and season with salt and pepper. Cook to your desired doneness (sunny-side up, over-easy, or scrambled).
Bacon
- 2
Cook the Bacon
In a separate skillet, cook the applewood smoked bacon over medium heat until crispy, about 6-8 minutes. Drain on paper towels.
Hashbrown Casserole
- 3
Prepare the Hashbrown Casserole
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the frozen hashbrowns, cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, salt, and black pepper. Mix well and spread into a greased baking dish. Bake for 45 minutes or until golden and bubbly.
Cheese Grits
- 4
Cook the Cheese Grits
In a large pot, bring the water to a boil. Stir in the grits and salt. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes until thickened. Add butter and shredded cheese, stirring until melted and creamy.
Biscuit/Croissant/Toast
- 5
Prepare the Biscuit/Croissant/Toast
Warm the biscuit, croissant, or toast in the oven or toaster as per package instructions or until heated through.