Classic Breakfast Algorithm
Take your breakfast game to the next level with perfect timing and some tips
Making a large breakfast for a small group can be difficult to time. It’s nice to cater to as many breakfast desires as possible, but it seems the timing is a little different for everything, and one of the last things you want is lukewarm-to-cold eggs or toast. Here, I will give the step-by-step to follow so that you’ve got everything coming out and ready to be served at the same time, as well as a couple cooking and recipe tips to set your breakfast-making apart.
Servings: 6
Start-to-Finish: 40 minutes
Ingredients
1 12-ounce pack uncured bacon
4 cups milk, divided
½ cup steel cut oatmeal (the long-cook kind)
3 cups pancake mix
4 tablespoons butter, divided
10 eggs, divided
1 teaspoon vanilla extract
¼ cup sugar or Stevia/Swerve replacement
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
Salt and pepper, to taste
Shredded cheese, if desired
Pure maple syrup, to taste
Helpful items
Griddle; if you do not have one, just use your largest skillet when the time comes
Toaster; if you do not have one, use oven broil setting, but watch carefully
⅓ measuring cup for pouring pancake batter; if you do not have one, guess
Directions
The oatmeal takes longest altogether, so start by heating 2 cups of milk in a medium-size pot on medium heat, stirring occasionally. As soon as milk is set up, begin bacon prep.
Remove bacon from package to foil-lined baking sheet. Set oven to 400°F (205°C) then place baking sheet in oven. Bacon will take 20 - 30 minutes to cook.
Remember to stir your milk!
Heat 2 tablespoons butter in a medium skillet on medium-low heat. At soon as set up, begin pancake batter.
Whisk together in large mixing bowl pancake mix, remaining milk, 3 eggs, vanilla extract, and sugar/sweetener. Pancake mix varies; add milk one tablespoon at a time if too thick. Leave some lumps. Let sit for now.
Turn on griddle to medium-high, around 325°F (165°C).
While griddle is heating, go to stove ensure milk for oatmeal is boiling. If not, turn to medium-high until boiling, stirring constantly. Once boiling, add oats, cinnamon, cloves, salt (if desired), then cover and reduce heat to simmer, stirring occasionally to mix spices and to avoid sticking to bottom of pot.
Butter in large skillet should now be melted. Turn large skillet’s heat to medium-high. Crack remaining eggs directly into skillet and scramble with flat spatula. Add salt and pepper to taste.
Begin first batch of pancakes. For each batch, start by greasing griddle with remaining butter. Pour ⅓ cup pancake batter for each pancake. Let sit.
For now, attend to oatmeal and scrambled eggs. Neither should be allowed to stick to cookware. If eggs begin to stick, lift up from heat then scrape and mix before setting back down on heat. Check on pancakes.
As soon as batter edges appear slightly crispy or darkened on cooking surface, flip. Go back to eggs.
Continue to scrape and mix eggs. Add splash of milk (or cream), if you like, once eggs are around ¾ formed. Once eggs are almost done (just barely still slimy), give one last scrape and mix, add shredded cheese (if desired), remove from heat, then cover with lid or foil for now.
Remember to stir your oatmeal!
Return to pancakes. Remove when edges appear slightly darkened or crispy on cooking surface. Place completed pancakes on covered serving dish.
Start next batch of pancakes as soon as first removed, remembering to grease with butter prior to pouring batter.
Check on bacon and remove when desired level of crispiness has been reached. Once removed from over, place bacon on serving plate and cover.
Remember to flip pancakes when edges are crispy.
Place eggs in serving dish, if desired, and cover.
Remove oatmeal from heat when milk is absorbed. Add a splash of milk (or cream), if desired; stir; then place in serving bowl, if desired.
Remove second batch of pancakes when done to covered serving plate. If needed, begin third batch. You may sit down to eat before the third batch is done, which means you’ll need to remember to flip and serve them; but at least you’ll have fresh, hot pancakes once they’re up.
Serve all items at once, including syrup and any leftover shredded cheese. Consume immediately. Store leftovers in airtight container for up to 3 days.
Bonus
Pour your bacon grease (and even the bits) into an airtight container to use for other cooking over the next week. If you filter the bacon pieces out, the grease will last longer; however, I like the bits, so I try to use it up within a week.