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Ultimate Breakfast Brunch Platter

A big, beautiful brunch spread that feels like a warm hug on a plate. Simple ingredients come together in a way that’s totally doable—even on a busy morning when everyone’s hungry at once.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups milk
  • 1 egg
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • strawberries
  • whipped cream
  • 6 eggs
  • 2 tbsp milk for scrambled eggs
  • 1 tbsp butter for scrambled eggs
  • green onions
  • salt
  • pepper
  • 3 red potatoes diced
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • salt for potatoes
  • pepper for potatoes
  • bacon
  • sausage links
  • biscuits

Method
 

  1. Cook bacon until crispy.
  2. Cook sausage links until browned and fully cooked.
  3. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
  4. Roast potatoes at 425°F (220°C) for 25–30 minutes until golden.
  5. Whisk flour, sugar, baking powder, salt, milk, egg, melted butter, and vanilla to make pancake batter.
  6. Cook pancakes until fluffy and golden, then stack and top with strawberries and whipped cream.
  7. Whisk eggs with milk.
  8. Cook eggs with butter over low heat until soft and creamy, then season with green onions, salt, and pepper.
  9. Warm the biscuits until heated through.
  10. Arrange pancakes, eggs, potatoes, bacon, sausage, and biscuits on a large platter and serve immediately.

Notes

Store leftovers in separate containers in the refrigerator for up to 3–4 days. Serve with fresh fruit or hot coffee for a complete brunch spread.