Ultimate Hearty Breakfast Plate
This ultimate hearty breakfast plate combines fluffy pancakes topped with fresh strawberries, savory scrambled eggs with tomatoes and peppers, perfectly browned sausage links, and creamy buttery grits. A balanced, colorful, and satisfying meal perfect for family breakfasts or weekend brunch.
Equipment
- mixing bowls
- whisk
- skillet
- griddle
- medium saucepan
- spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter or oil
- fresh strawberries, sliced (for topping)
- 4 large eggs
- 1/2 cup diced tomatoes
- 1/2 cup diced bell peppers
- salt and pepper, to taste
- 1 tbsp butter or oil (for eggs)
- 6 breakfast sausage links
- 1 cup grits
- 4 cups water or milk
- 1/4 tsp salt (for grits)
- 2 tbsp butter (for grits)
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine milk, egg, and melted butter.
- Pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing; lumps are fine.
- Heat a lightly greased skillet or griddle over medium heat. Pour batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden.
- Serve warm, topped with fresh sliced strawberries.
- Whisk eggs with a pinch of salt and pepper.
- Heat butter or oil in a skillet over medium heat.
- Add diced tomatoes and peppers, sauté for 1–2 minutes.
- Pour in eggs and gently scramble until just set but still soft. Remove from heat.
- Heat a skillet over medium heat.
- Add sausage links and cook, turning occasionally, until browned and cooked through (internal temperature of 160°F for pork).
- Drain on paper towels if desired.
- In a medium saucepan, bring water or milk and salt to a boil.
- Slowly whisk in grits to prevent lumps.
- Reduce heat to low and simmer, stirring occasionally, until thick and creamy.
- Stir in butter before serving.
- Arrange pancakes, scrambled eggs, sausage links, and a bowl of grits on a plate. Garnish pancakes with strawberries and optional syrup. Serve immediately.
Notes
Customize with turkey or plant-based sausage for a lighter option. Substitute almond, oat, or soy milk in pancakes and grits if preferred. For gluten-free, use a gluten-free flour blend for pancakes. Keep cooked components warm in a 200°F oven while finishing the rest.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 210mgSodium: 780mgPotassium: 350mgFiber: 4gSugar: 8gVitamin A: 900IUVitamin C: 25mgCalcium: 220mgIron: 3mg
Tried this recipe?Let us know how it was!