Breakfast Platter with Pancakes and Sausages

Instructions

Step 1: In a bowl, whisk together pancake mix, milk, egg, melted butter, and vanilla extract until smooth.

Step 2: Heat a lightly greased skillet or griddle over medium heat.

Step 3: Pour batter onto the skillet and cook pancakes until bubbles form, then flip and cook until golden brown.

Step 4: Keep the pancakes warm and top with whipped cream before serving.

Step 5: Heat olive oil in a skillet over medium heat and cook the diced potatoes until golden and crispy.

Step 6: Add diced bell pepper and onion to the potatoes and sauté until tender.

Step 7: Season the potatoes with paprika, garlic powder, salt, and black pepper.

Step 8: In a bowl, whisk together eggs and milk.

Step 9: Melt butter in a skillet over low heat and scramble the eggs gently until soft and fluffy.

Step 10: Sprinkle shredded cheddar cheese over the eggs and allow it to melt.

Step 11: In another skillet, melt butter and cook the sausages with sliced onions until browned and caramelized.

Step 12: Arrange the pancakes, breakfast potatoes, scrambled eggs, sausages, and strawberries on serving plates.

Step 13: Serve with maple syrup or fruit jam on the side.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days.

Reheat pancakes, potatoes, eggs, and sausages in the microwave or skillet until warmed through.

Reheat potatoes in the oven or air fryer for better crispiness.

Fresh strawberries and whipped cream are best added just before serving.

This breakfast platter is best enjoyed fresh and warm.