The Ultimate Homemade American Breakfast Recipe Review | Classic American Breakfast 2022

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner, while pork sausage is typically cheaper.

pancakes

🥗Healthier: oatmeal

💰Cheaper: toast

Oatmeal is a healthier breakfast option, while toast is a more economical choice.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is often cheaper.

Preheat the oven to 425 degrees Fahrenheit (220 Celsius).

Lay thick cut bacon in a single layer on a baking tray.

Bake bacon for 18 to 20 minutes, rotating halfway through to prevent sticking.

Remove bacon and place on a kitchen towel to soak up grease.

Peel 2-3 russet potatoes and grate them quickly to prevent oxidation.

Place grated potatoes in a clean kitchen towel and wring out excess liquid.

Heat a pan on medium-high and add neutral flavored oil (canola).

Spread the grated potatoes in the pan and cook for 10-15 minutes, seasoning with salt and pepper.

Add 1 tablespoon of butter a few minutes in to help create a golden crust, then flip and cook until golden brown on both sides.

For pancakes, whisk 2 egg whites until stiff and set aside.

In a bowl, combine 2 cups (280 grams) flour, 1 teaspoon (5 grams) baking powder, 1/2 teaspoon (2 grams) baking soda, 1 teaspoon (6 grams) salt, and 1 tablespoon (13 grams) sugar, mixing well.

In another bowl, mix 2 egg yolks with 1 cup (190 grams) sour cream and 1.5 cups (370 grams) buttermilk until combined.

Slowly drizzle in 4 tablespoons (160 grams) melted unsalted butter and mix until incorporated.

Gently fold the whipped egg whites into the wet mixture without breaking their fluffiness.

Combine the wet and dry mixtures until just combined to form pancake batter.

Heat a non-stick pan with a little oil on medium-high heat.

Pour about 1/4 cup of batter for each pancake and flip when bubbly, cooking until golden brown on both sides.

For scrambled eggs, whisk 4 eggs with 1/2 teaspoon (3 grams) salt and 1 tablespoon (15 grams) milk, letting it sit for 10-15 minutes.

Heat a medium hot pan and add 1 tablespoon (14 grams) unsalted butter, allowing it to melt without sticking.

Add the egg mixture and stir until cooked to desired fluffiness, optionally adding a splash of heavy whipped cream or milk.

For sunny side up eggs, crack eggs into a medium hot pan, seasoning with salt and pepper, and cook to desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens