Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Rub the chicken drumsticks with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Step 3. Place the chicken on a baking sheet and bake for 35 to 40 minutes, brushing with barbecue sauce during the last 10 minutes of cooking.
Step 4. Pierce the russet potato several times with a fork and bake alongside the chicken for 50 to 60 minutes until tender.
Step 5. Toss the diced breakfast potatoes with olive oil, paprika, garlic powder, salt, and black pepper.
Step 6. Spread the potatoes on a baking sheet and roast for 25 to 30 minutes, stirring halfway through.
Step 7. Cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain.
Step 8. In a bowl, whisk together the eggs, milk, vanilla, sugar, and cinnamon for the French toast.
Step 9. Dip each bread slice into the mixture and cook in a buttered skillet over medium heat for 2 to 3 minutes per side until golden brown.
Step 10. In another bowl, whisk together the eggs, milk, salt, and pepper for the scrambled eggs.
Step 11. Melt butter in a nonstick skillet over medium-low heat and cook the eggs gently, stirring often.
Step 12. Add the cheddar cheese and continue stirring until melted and creamy.
Step 13. Split open the baked potato and fluff the inside with a fork.
Step 14. Top the potato with cheddar cheese, sour cream, green onions, and a pinch of salt.
Step 15. Arrange the barbecue chicken, loaded baked potato, French toast, bacon, breakfast potatoes, and cheesy scrambled eggs on serving plates.
Step 16. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 4 days.
Reheat chicken, potatoes, eggs, and bacon in a microwave, skillet, or oven until warmed through.
French toast reheats best in a toaster oven or air fryer to maintain its texture.
Store the sour cream and green onions separately and add them to the baked potato after reheating.
The chicken and breakfast potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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