This is Chef Ed’s delicious and ultimate breakfast for champion’s, featuring pancakes smothered in butter, scrambled eggs, sausage patties, and crispy bacon—

Chef Ed’s Ultimate Breakfast Platter
Pancakes Smothered in Butter, Scrambled Eggs, Sausage Patties & Crispy Bacon
Serves: 4 | Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min

Ingredients

Pancakes:

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1¾ cups milk
  • 2 large eggs
  • ¼ cup unsalted butter, melted (plus more for the pan & topping)
  • 1 tsp vanilla extract

Scrambled Eggs:

  • 8 large eggs
  • ¼ cup whole milk or heavy cream

    Bacon, Egg and Cheese Breakfast Sandwich on a Toasted Bagel idea for leftovers’

  • Salt and pepper to taste
  • 2 tbsp butter

Sausage Patties:

  • 1 lb ground pork
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp dried sage
  • ½ tsp thyme
  • ¼ tsp red pepper flakes (optional)
  • ½ tsp brown sugar

Bacon:

  • 12 slices thick-cut bacon

Instructions

1. Pancakes:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, milk, vanilla, and melted butter. Combine wet and dry ingredients; stir until just mixed—don’t overdo it. Heat a buttered griddle or skillet over medium. Pour ¼ cup batter per pancake. Cook 2–3 minutes or until bubbles form, then flip and cook another 1–2 minutes. Keep warm and smother with melted butter right before serving.

2. Sausage Patties:

Mix ground pork and spices in a bowl—combine well but don’t over-mix. Form into 8 even patties. Cook in a hot skillet for 3–4 minutes per side, until browned and cooked through (160°F internal temp). Keep warm.

3. Bacon:

Lay bacon strips in a cold pan. Turn heat to medium and let them render slowly. Flip occasionally until crispy and browned, about 8–12 minutes. Drain on paper towels.

4. Scrambled Eggs:

Crack eggs into a bowl, add milk, and whisk thoroughly. Melt butter in a nonstick pan over low heat. Pour in eggs and stir gently with a rubber spatula, folding slowly to create curds. Remove from heat when still slightly glossy for the best texture.

To Serve, Chef Ed Style:

On each plate, stack two golden pancakes dripping in butter, a scoop of soft s

Scrambled eggs with fried bacon and sausages served in a pan with toast

crambled eggs, two sizzling sausage patties, and a few strips of crispy bacon. Want extra flavor? Drizzle some real maple syrup over the whole thing. No judgment.

Chef Ed’s Tips:

  • Don’t flip pancakes too early. Wait for bubbles to pop and edges to set.
  • Low heat = creamy eggs. Crank the patience, not the flame.
  • Fresh ground pork > make your own and control your flavor.
  • Thick-cut bacon only. Always.

References:

 

 

Chef Ed’s Sunday Breakfast Recipe

 

Chef Ed’s Sunday Breakfast Recipe