Golden Breakfast Platter

Instructions

Step 1: In a bowl whisk together 4 eggs, 1/4 cup milk, salt, and pepper until fully combined. /n
Step 2: Melt 1 tablespoon butter in a non-stick skillet over medium heat, pour in the egg mixture, and gently stir until soft curds form. /n
Step 3: Sprinkle shredded cheddar cheese over the eggs and continue cooking gently until creamy and fully set, then remove from heat. /n
Step 4: Cook the bacon in a skillet over medium heat until crispy, turning occasionally, then transfer to a paper towel lined plate. /n
Step 5: Heat vegetable oil in a pan and cook the hash browns, pressing them slightly, until golden and crispy on both sides; season with salt and pepper. /n
Step 6: In a bowl whisk together 2 eggs, 1/2 cup milk, sugar, cinnamon, and vanilla extract for the French toast batter. /n
Step 7: Dip each slice of bread into the batter, coating both sides evenly. /n
Step 8: Melt butter in a skillet over medium heat and cook the soaked bread slices until golden brown on both sides. /n
Step 9: Plate the scrambled eggs, crispy bacon, hash browns, and French toast together and drizzle the toast with maple syrup before serving.

Storage and Reheating Tips

Store leftover scrambled eggs, bacon, and hash browns in separate airtight containers in the refrigerator for up to 3 days. French toast can also be refrigerated for up to 2 days. Reheat eggs gently in a skillet over low heat or in the microwave in short intervals. Bacon and hash browns can be reheated in a skillet or air fryer to restore crispiness. French toast reheats well in a toaster, skillet, or oven at 350°F (175°C) until warmed through.