ChefXi OfficialA hearty, multi-component breakfast featuring fluffy pancakes, savory sheet-tray egg-and-cheese squares, and crispy bacon.
Preheat oven to 375°F. Whisk 6 eggs with heavy cream and a pinch of salt. Pour into a greased small rimmed baking sheet or 9x13 pan. Sprinkle shredded cheddar evenly over the top.
Whisk flour, milk, 1 egg, and melted butter until just combined to create the pancake batter. Let rest for 5 minutes.
Bake the egg mixture in the oven until set and slightly golden on the edges. Once done, let cool for 2 minutes and cut into squares.
Use a silicone spatula to easily lift the squares from the pan.
Cook bacon in a large skillet over medium heat until crispy. Drain on paper towels.
On a hot griddle, pour 1/4 cup portions of pancake batter. Flip when bubbles form and edges look dry. Cook until golden on both sides.
Plate three pancakes alongside two egg-and-cheese squares, crispy bacon, salted tomato slices, and fresh fruit. Serve with syrup on the side.
Inspired by the efficiency of a busy kitchen, the sheet-tray eggs ensure every bite of the egg-and-cheese squares is perfectly uniform. For the pancakes, a touch of malt powder in the batter can add that classic 'diner' depth. Always salt your sliced tomatoes—it wakes up their natural sugars and balances the savory bacon.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.