Breakfast Feast with Scrambled Eggs, Sausage Patties, Biscuits, and Tomatoes
This classic diner‑style breakfast piles fluffy scrambled eggs, juicy sausage patties, warm biscuits, and fresh tomato slices onto one plate, with a glass of orange juice on the side. You can keep it exactly as pictured or “take one thing off” to lighten it up for everyday mornings. Either way, it is simple, filling, and easy to scale for a crowd.
Ingredients (Serves 2)
Scrambled eggs
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4 large eggs
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3 tbsp milk or cream
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1 tbsp butter
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Salt and black pepper, to taste
Sausage patties
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4 breakfast sausage patties (store‑bought or homemade)
Biscuits
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4 small buttermilk biscuits (from scratch, frozen, or canned dough)
Tomatoes & drink
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2 medium ripe tomatoes, sliced thick
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Pinch of salt and pepper
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2 glasses orange juice (optional, for serving)
Step 1: Bake or Heat the Biscuits
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If using packaged or frozen biscuits, bake according to the package directions until golden and cooked through.
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For leftover or pre‑baked biscuits, warm them in a 325°F (165°C) oven for 5–7 minutes.
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Keep covered with a clean towel so they stay soft.
Step 2: Cook the Sausage Patties
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Place sausage patties in a skillet over medium heat.
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Cook 4–5 minutes per side, or until browned and cooked through (no pink in the center).
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Transfer to a plate and tent with foil to keep warm.
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Spoon off all but a thin film of fat from the pan if you want to cook the eggs in it for extra flavor, or wipe the pan and use fresh butter.
Step 3: Make Fluffy Scrambled Eggs
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Crack eggs into a bowl, add milk or cream, and whisk until completely blended and slightly frothy.
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Melt butter in a non‑stick skillet over low–medium heat.
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Pour in the eggs and let them sit a few seconds until they begin to set around the edges.
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Using a spatula, gently push the eggs from the edges toward the center, forming soft curds.
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Continue to cook, pushing and folding, until the eggs are just set but still glossy and slightly creamy.
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Season with salt and plenty of black pepper.
Step 4: Prep the Tomatoes and Juice
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Slice tomatoes into thick rounds.
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Arrange on the plate and sprinkle with a little salt and pepper to bring out their flavor.
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Pour orange juice into glasses, chilled.
