Ultimate Breakfast Feast: Bacon, French Toast, Eggs & Crispy Potatoes
This is the kind of breakfast that turns a regular morning into an event. Crispy bacon, golden French toast with a custardy center, fluffy eggs cooked just right, and perfectly seasoned breakfast potatoes—all served hot and ready to devour. Every plate is stacked, every bite is comforting, and nothing is rushed. This is breakfast done properly.
Perfect for weekends, holidays, or any morning that deserves something special.
Ingredients
Crispy Bacon
- 1 lb (450 g) thick-cut bacon
Classic French Toast
- 6 thick slices brioche or challah bread
- 3 large eggs
- ¾ cup (180 ml) whole milk or cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- Butter, for cooking
Fluffy Eggs (Scrambled or Fried)
- 6 large eggs
- 2 tablespoons milk or cream
- Salt and black pepper, to taste
- Butter or oil, for cooking
Crispy Breakfast Potatoes
- 1½ lb (680 g) potatoes, diced (Yukon gold or russet)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Optional: fresh parsley or chives
For Serving (Optional but Encouraged)
- Maple syrup
- Hot sauce
- Ketchup
- Fresh fruit
Instructions
1. Start with the Potatoes
Bring a pot of salted water to a boil. Add the diced potatoes and parboil for 5–7 minutes, just until barely tender. Drain well and let steam-dry for a few minutes.
Heat olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and season with paprika, garlic powder, onion powder, salt, and pepper.
Cook, stirring occasionally, for 15–20 minutes, until golden brown, crispy on the outside, and fluffy inside. Finish with fresh herbs if using. Keep warm.
2. Cook the Bacon
Lay bacon strips in a cold skillet. Turn heat to medium and cook slowly, flipping occasionally, until deeply crispy and rendered, about 10–12 minutes.
Transfer to a paper towel-lined plate. Reserve a little bacon fat if you want extra flavor for eggs or potatoes.
3. Make the French Toast Batter
In a wide bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth and well combined.
Heat a skillet or griddle over medium heat and add butter.
Dip each slice of bread into the mixture, letting it soak briefly but not become soggy.
Cook for 2–3 minutes per side, until golden brown with crisp edges and a soft, custardy center. Keep warm.
4. Cook the Eggs
For Scrambled Eggs:
Whisk eggs with milk, salt, and pepper. Melt butter in a skillet over low-medium heat. Add eggs and gently stir, cooking slowly until soft, fluffy, and just set.
For Fried Eggs:
Heat butter or oil in a pan. Crack eggs in and cook to desired doneness—sunny-side up, over-easy, or over-hard. Season lightly.
5. Assemble the Feast
Plate everything generously:
- Stack French toast and drizzle with maple syrup
- Add crispy bacon on the side
- Spoon on golden breakfast potatoes
- Finish with fluffy eggs
Serve immediately while everything is hot and irresistible.
Tips for Breakfast Perfection
- Cook potatoes first—they reheat well
- Low heat = creamy scrambled eggs
- Thick bread makes better French toast
- Don’t rush bacon—slow render = best texture
Delicious Variations
- Savory French Toast: Skip sugar, add cheese and herbs
- Loaded Potatoes: Add onions, peppers, or cheese
- Spicy Breakfast: Add chili flakes or hot sauce
- Sweet Touch: Add berries or powdered sugar to toast
Final Bite
This breakfast feast is hearty, cozy, and deeply satisfying—the kind of meal that makes people linger at the table and go back for seconds. Crispy, soft, sweet, savory… it’s all there.
If you want, I can:
- Turn this into a brunch board
- Scale it for a crowd
- Write a short social caption
- Add nutrition info
Just tell me ☀️🍳🥓