Ingredients
Scale
- 24 mini pancakes or silver dollar waffles (store-bought or homemade)
- 12 slices thick-cut bacon, cooked until crispy
- 8 breakfast sausage links
- 4 hard-boiled eggs, halved
- 1 cup fresh strawberries, sliced
- 1 cup fresh raspberries
- 1 cup blueberries
- 2 clementines, peeled and segmented
- 1/2 cup maple syrup (placed in a small ramekin)
- 1/2 cup Greek yogurt or whipped cream
- 1/4 cup chocolate chips or festive sprinkles
- Handful of pecans or walnuts
- Fresh mint leaves for garnish
Instructions
- Start by cooking your proteins. Bake the bacon in the oven at 400°F for about 15-18 minutes until crispy; this keeps your stovetop clean. While the bacon cooks, brown the sausage links in a skillet. If you are using frozen mini pancakes or waffles, toast them according to package directions just before you are ready to assemble. Wash and dry all your berries thoroughly to ensure they stay fresh on the board. Peel your clementines and slice the hard-boiled eggs.
- Choose a large wooden board or a flat serving platter. Place your “anchors” first—these are the small bowls or ramekins that hold wet ingredients. Position the maple syrup and the yogurt or whipped cream in different areas of the board. This creates a structural foundation. If you are serving butter or jam, add those small containers now as well.
- Arrange the mini pancakes and waffles in a “S” curve or a fan shape across the board. Group the bacon and sausages near one edge. Fill the larger open spaces with the strawberries and clementines. Use the smaller berries, nuts, and chocolate chips to fill in any tiny gaps or “holes” on the board. This creates that lush, abundant look. Finish by tucking in a few sprigs of fresh mint or rosemary for a pop of holiday green, and serve immediately while the cooked items are still warm.
- Cook Time: 35 minutes