Instructions
step 1 Preheat oven to 200°C (400°F). Toss potato cubes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking tray and roast for 30–35 minutes, turning halfway through.
step 2 Cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
step 3 In a bowl, whisk eggs with milk, salt, and pepper. Melt butter in a nonstick pan and scramble eggs over low heat until fluffy.
step 4 To make the biscuit, mix flour, baking powder, and salt. Cut in butter until crumbly. Add milk and stir until just combined.
step 5 Shape into a round biscuit and bake at 200°C (400°F) for 12–15 minutes or until golden.
step 6 For the gravy, melt butter in a small saucepan, stir in flour and cook for 1 minute. Slowly whisk in stock and cook until thickened. Season with salt and pepper.
step 7 Assemble the breakfast box with scrambled eggs, bacon strips, roasted potatoes, and the biscuit topped with warm gravy.
Storage and Reheating Tips.
Store components separately in airtight containers. Reheat eggs and potatoes in the microwave or oven until warmed through. Bacon can be reheated in a skillet or air fryer. The biscuit is best served fresh but can be warmed slightly in the oven. Gravy may be reheated gently on the stove, stirring to maintain consistency.
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