6
This is the classic, hearty, diner-style breakfast cooked up on the griddle. Feel free to swap out with other favorite griddled staples like omelets or pancakes.
Ingredients
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6 slices Thick-cut bacon
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6 Breakfast sausage patties
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Non-stick spray
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1-pound Potatoes (a mix of red new and baby Yukon), par-cooked
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1 Red onion, julienned
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1 Bell pepper, julienned
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1/4 teaspoon Kosher salt
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1/4 teaspoon Ground black pepper
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1 teaspoon Fresh chopped thyme or rosemary
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1 batch French toast*
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6 Eggs
*For French Toast:
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2 large Eggs
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2 cup Heavy cream
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1/4 teaspoon Ground Cinnamon
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1/4 teaspoon Ground Ginger
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1/8 Teaspoon Ground Nutmeg
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6 Slices Thick-Cut Brioche
Preparation
- Pre-heat griddle on high heat for 5 minutes. Reduce to medium heat
- On right side of griddle, lay bacon strips horizontally from rear to front. Turn every 2 minutes until desired crispiness and drain on paper towels.
- Next to bacon cook sausage patties from rear to front turning every 2 minutes. Spray non-stick in center of griddle and add potatoes, onions, and peppers
- Divide salt and pepper. Season potatoes with 1/8 teaspoon each. Toss potato mixture every 2-3 minutes until crispy
- On left side of griddle at medium to medium-low heat spray non-stick. Dip brioche into egg batter shaking off excess and place on griddle
- Turn French toast when bottom edges are browning. Move sausages and potatoes to the cooler edges of the griddle and spray non-stick on open griddle.Crack eggs and drop on preheated griddle and cook to desired doneness.
- Season with remaining salt and pepper. Serve immediately.
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