Breakfast Feast

Instructions

step 1 In a mixing bowl whisk together flour, sugar, baking powder, and salt. In another bowl combine milk, eggs, melted butter, and vanilla, then mix with the dry ingredients until smooth.
/n step 2 Heat a lightly greased skillet over medium heat and pour batter to form pancakes. Cook until bubbles form, flip, and cook until golden. Stack pancakes and top with butter.
/n step 3 Cook the bacon in a skillet over medium heat until crispy, then transfer to paper towels to drain.
/n step 4 In the same pan cook the breakfast sausages, turning occasionally until fully browned and cooked through.
/n step 5 Whisk the eggs with milk, salt, and pepper. Melt butter in a pan over low heat and cook the eggs slowly while stirring until soft and creamy. Stir in shredded cheddar cheese.
/n step 6 Heat oil in a skillet and cook the hash browns, pressing them slightly and cooking until crispy and golden on both sides.
/n step 7 Slice open the baked potato, fluff the inside with butter, and season with salt and pepper.
/n step 8 Add sour cream on top of the potato and place a freshly fried egg over it.
/n step 9 Sprinkle chopped chives over the potato and garnish the rest of the breakfast items as desired.
/n step 10 Arrange pancakes, bacon, sausage, scrambled eggs, hash browns, and the loaded potato on a plate and serve immediately.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a toaster or skillet, and warm meats and potatoes in a skillet or microwave. Scrambled eggs are best enjoyed fresh but can be reheated gently in a pan over low heat to prevent them from drying out.