Rise and shine to the most magnificent breakfast spread! This brings together all your morning favorites—fluffy pancakes, creamy scrambled eggs, crispy roasted potatoes, and savory halal beef bacon and sausage—into one incredible meal. It's the perfect way to make any weekend feel special, satisfying every craving with vibrant flavors and comforting textures.
📜 Ingredients
For the Fluffy Pancakes:
1 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups halal milk
1 large halal egg
2 tablespoons unsalted halal butter, melted, plus extra for greasing
1 teaspoon vanilla extract
Halal butter and maple syrup for serving
For the Creamy Scrambled Eggs:
6 large halal eggs
¼ cup halal milk or cream
2 tablespoons unsalted halal butter
½ cup shredded halal cheddar cheese (optional)
Salt to taste
Freshly ground black pepper to taste
1 tablespoon fresh chives, chopped (optional)
For the Crispy Roasted Potatoes:
1 ½ lbs baby red or Yukon gold potatoes, diced into ½-inch cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano or thyme
Salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
For the Savory Meats:
8 slices halal beef bacon
4 halal beef or chicken sausages, pre-cooked, sliced into 1-inch pieces diagonally
📝 Instructions
- Prepare the Roasted Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, oregano/thyme, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a large baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender-crisp.
- Cook the Halal Beef Bacon: While potatoes roast, place the halal beef bacon slices in a cold skillet (cast iron works great) over medium heat. Cook until crispy, about 5-8 minutes, flipping as needed. Transfer to a plate lined with paper towels to drain excess fat.
- Cook the Halal Sausages: In the same skillet (drain excess bacon fat if desired), add the sliced halal sausages. Cook over medium heat for 5-7 minutes, turning occasionally, until heated through and nicely browned. Set aside with the bacon.
- Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are okay; do not overmix.
- Cook the Pancakes: Heat a lightly buttered non-stick griddle or large skillet over medium-low heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set, and the pancakes are golden brown. Keep cooked pancakes warm in a low oven (around 200°F/90°C) while you cook the rest.
- Prepare the Scrambled Eggs: In a bowl, whisk the eggs with milk or cream, salt, and pepper until light and frothy. Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula. Cook until almost set but still slightly moist. If using, sprinkle with shredded cheddar cheese and gently fold until melted. Remove from heat immediately to prevent overcooking.
- Assemble the Platter: Arrange the warm pancakes in a stack in the center of a large serving platter. Place a pat of halal butter on top and drizzle generously with maple syrup. Arrange the scrambled eggs, roasted potatoes, crispy halal beef bacon, and browned halal sausages around the pancakes.
- Garnish and Serve: Garnish the potatoes with chopped fresh parsley and the eggs with chives, if using. Serve immediately and watch everyone dig in!
💡 Chef's Tips
- Pancake Perfection: For extra fluffy pancakes, let your batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
- Batch Cooking for a Crowd: If serving a large group, you can prepare the pancakes and cook the meats and potatoes in advance. Reheat the meats and potatoes in the oven, and gently warm pancakes in the microwave or a low oven before serving. For scrambled eggs, always make them fresh right before serving for the best texture.
