Recipes · American · Breakfast

Full American Breakfast

One serving has 826 kcal and 36 g protein, and at least a fifth of a woman's daily need of selenium (136%), choline (119%), phosphorus (104%), riboflavin (97%), vitamin K (95%) and cobalamin (80%). Ready in 30 minutes.

• Preparation: 10 min
• Cooking: 20 min
• Makes: 1 serving (450 g)
• Difficulty: Easy
• Diets: High protein
• Contains: dairy, egg, gluten, pork

Ingredients

• 100 g Egg, whole, raw, fresh
• 50 g Wheat flour, white, all-purpose, enriched, bleached
• 50 g Milk, whole
• 50 g Egg, whole, raw
• 5 g Sugar, NFS
• 5 g Butter, NFS
• 1 g Salt, table
• 50 g Pork, cured, bacon, unprepared
• 100 g Potatoes, raw, skin
• 20 g Onions, raw
• 5 g Parsley, fresh
• 1 g Salt, table
• 1 g Spices, pepper, black
• 10 g Butter, NFS
• 2 g Leavening agents, baking powder, double-acting, straight phosphate

Method

1. Prepare the Batter In a medium-sized mixing bowl, combine the all-purpose flour (50g), baking powder (2g), sugar (10g), and a pinch of salt. In another bowl, whisk together the milk (50ml) and beaten egg (50g). Gradually add the wet ingredients into the dry ingredients, stirring until you have a smooth batter. Be careful not to overmix, as this can make the pancakes tough.
2. Heat the Pan Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil (5g) to lightly grease the pan.
3. Cook the Pancakes Pour 2-3 tablespoons of batter onto the skillet for each pancake, forming small rounds. Cook for 1-2 minutes until bubbles form on the surface and the edges look set. Flip the pancake with a spatula and cook the other side for 1-2 minutes until golden brown.
4. Cook the Bacon Heat a non-stick skillet over medium heat. Add bacon slices (50g) and cook for 2-3 minutes per side or until crispy. Transfer the bacon to a plate lined with paper towels to drain excess grease.
5. Make the Hash Browns Grate the potatoes (100g) and finely chop the onion (20g). In a bowl, mix the grated potatoes, onion, a pinch of salt, and pepper. Heat 5g of oil in the skillet. Scoop small portions of the mixture into the pan, pressing them flat to form patties. Cook for 3-4 minutes per side until golden and crispy.
6. Fry the Eggs In the same skillet, add 5g of oil or butter. Crack the eggs (100g) into the skillet and cook sunny side up for 2-3 minutes or until the whites are set. Add salt and pepper to taste.
7. Plate and Serve Arrange the pancakes, bacon, hash browns, and eggs on a plate. Top the pancakes with a pat of butter (10g). Garnish the dish with parsley (5g) for a fresh touch.
8. Chef's Notes Customizations: Add fresh fruits, maple syrup, or honey on the side for variety. Hash Brown Alternatives: Use sweet potatoes for a twist or store-bought hash brown patties for convenience. Egg Variations: Fry the eggs over-easy or scramble them based on preference.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

1 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.