Big Breakfast Plate with Pancakes, Scrambled Eggs, Sausage & Home Fries

Instructions

Step 1 Heat a skillet over medium heat and cook the sausage links or patties until browned and cooked through, turning occasionally. Remove from the pan and keep warm.
/n Step 2 Place diced potatoes in a skillet with olive oil over medium heat. Cook for about 10 minutes, stirring occasionally until they begin to soften.
/n Step 3 Add diced red bell pepper, onion, garlic powder, paprika, salt, and pepper to the potatoes. Continue cooking for another 10–12 minutes until potatoes are golden and crispy.
/n Step 4 In a bowl whisk together flour, sugar, baking powder, baking soda, and salt.
/n Step 5 In another bowl mix buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
/n Step 6 Heat a lightly buttered griddle or skillet over medium heat. Pour about 1/4 cup batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
/n Step 7 In a bowl whisk eggs, milk, salt, and pepper. Melt butter in a nonstick pan over low heat.
/n Step 8 Pour in the eggs and gently stir with a spatula, cooking slowly until soft and creamy scrambled eggs form.
/n Step 9 Plate the pancakes, scrambled eggs, sausage, and home fries together on a large plate. Drizzle pancakes with maple syrup and garnish with parsley if desired.

Storage and Reheating Tips

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a toaster or skillet for best texture. Warm sausage and home fries in a skillet over medium heat until heated through. Scrambled eggs are best eaten fresh but can be reheated gently in a microwave at low power for short intervals to avoid overcooking.