Mouthwatering Michelin-Star American Breakfast Feast: Crispy Bacon, Fluffy Pancakes, Perfect Scrambled Eggs & Sautéed Veggies

Allergens

Eggs, Dairy (Milk, Cheese)

Ingredients

• 8 strips of bacon 1 cup all
• purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1/4 teaspoon salt 1 cup milk 1 tablespoon unsalted butter, melted 2 large eggs 6 large eggs (for scrambled) 1/2 cup shredded cheddar cheese 1/2 cup chopped bell peppers 1/2 cup sliced mushrooms 1/4 cup thinly sliced green onions 2 tablespoons unsalted butter Olive oil for cooking

Instructions

1. Begin by preparing the bacon in a skillet over medium heat, cooking until crispy and golden brown. Remove from pan and place on a paper towel lined plate to drain excess fat.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt for the pancake batter. Gradually add milk, melted butter, and eggs, mixing until smooth. Gently fold in shredded cheddar cheese.
3. Preheat a non stick griddle or skillet over medium heat and grease with olive oil. Pour 1/4 cup portions of the pancake batter onto the hot surface, cooking until bubbles form and edges are set, then flip and cook until golden brown. Set aside on a warm plate and cover to keep warm.
4. In a separate non stick skillet or pan, melt butter over medium heat. Add chopped bell peppers, sliced mushrooms, and thinly sliced green onions, sautéing until tender and fragrant.
5. Whisk together 6 large eggs in a bowl, then pour into the skillet with vegetables, stirring gently as they begin to set. Season with salt and pepper, then cook until desired consistency is reached.
6. Serve the scrambled eggs atop a stack of pancakes, followed by sautéed veggies on the side. Garnish with crispy bacon.

Chef’s Insight

The key to perfect pancakes is a well-mixed batter and even heat while cooking.

Notes

Customize the dish with your favorite additions to the pancake batter or scrambled eggs.