Sunday Breakfast
Easy Homemade Sunday Breakfast — A Traditional, Healthy Morning Feast
Introduction (Storytelling + Emotion)
Sunday Breakfast has always been the little holiday at the start of my week — the moment when the house smells like coffee and warm pancakes, and everyone slows down just enough to really talk. That’s why I love this easy, homemade Sunday Breakfast: a traditional mix of fluffy pancakes, crispy home fries, scrambled eggs, and optional sausage — enough to feed a family or to savor slowly with a book.
Serve this for a relaxed Sunday family meal, holiday mornings, or a comforting weekend brunch. It’s cozy, approachable, and easy to adapt for a healthier twist.
🧂 Ingredients (Serves 4)
Pancakes
- 2 cups all-purpose flour (or 1 cup whole wheat + 1 cup all-purpose)
- 2 tbsp sugar (or 1 tbsp honey/maple syrup)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice or 1 3/4 cups plant milk + 1/4 cup yogurt)
- 2 large eggs
- 1/4 cup butter, melted (or 1/4 cup neutral oil)
- 1 tsp vanilla extract (optional)
Home Fries
- 1.5 lbs (about 700 g) russet or Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 small onion, diced
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Eggs & Sausage
- 6–8 large eggs (scrambled) or 8 large eggs for more people
- 6 breakfast sausage links or plant-based sausages (optional)
- 2 tbsp milk or water (for fluffier scrambled eggs)
- 1 tbsp butter or oil for cooking
- Salt and pepper
Extras (optional)
- Maple syrup, butter, fresh berries for pancakes
- Hot sauce, ketchup, or mustard for home fries/sausage
- Greek yogurt or cottage cheese on the side
Prep + Cook Time
- Prep: 15 minutes
- Cook: 30–35 minutes (parallel cooking)
- Total: ~45 minutes
👩🍳 Directions
- Preheat and prep: Preheat oven to 200°F (95°C) to keep cooked items warm. Dice potatoes and keep ingredients organized.
- Par-cook potatoes: In a pot of salted water, parboil diced potatoes 5 minutes, then drain and cool slightly — this speeds crisping.
- Start home fries: Heat a large skillet over medium-high heat with 2 tbsp oil. Add parboiled potatoes and spread into a single layer. Let cook undisturbed 6–8 minutes until golden, then toss with onion, smoked paprika, salt, and pepper. Cook another 6–8 minutes until crispy and cooked through. Transfer to oven to stay warm.
- Make pancake batter: In a large bowl whisk flour, sugar, baking powder, baking soda, and salt. In another bowl whisk buttermilk, eggs, melted butter, and vanilla. Pour wet into dry and stir until just combined — a few lumps are okay. Let rest 5 minutes.
- Cook pancakes: Heat a griddle or nonstick skillet over medium heat and lightly grease. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles appear and edges set; flip and cook 1–2 minutes more until golden. Keep pancakes on a warm oven sheet.
- Cook sausage: While pancakes are cooking, brown sausages in a separate skillet over medium heat for 8–12 minutes, turning occasionally, until internal temp reaches 160°F (71°C) for pork (or follow package for plant sausages). Keep warm in oven.
- Scramble eggs: Reduce heat to medium-low. Whisk eggs with milk/water, butter, salt, and pepper. Pour into a nonstick pan and cook gently, stirring until soft curds form — about 3–4 minutes. Remove from heat slightly before fully set to avoid overcooking.
- Plate and serve: Assemble pancakes, drizzle with maple syrup and berries, serve home fries, scrambled eggs, and sausage. Enjoy immediately.
Quick timing tip: Start potatoes first, then prepare batter while potatoes crisp. Pancakes and eggs cook quickly, so finish them last so everything is hot.
💡 Tips & Variations
- Healthy swaps:
- Low-carb: Replace pancakes with almond flour pancakes or serve avocado toast instead of home fries.
- Vegan: Use plant milk + 1 tbsp vinegar for buttermilk, flax egg (1 tbsp flaxseed + 3 tbsp water = 1 egg) for pancakes, vegan sausages, and tofu scramble (crumbled firm tofu + turmeric + nutritional yeast).
- Gluten-free: Use 1:1 gluten-free flour blend for pancakes.
- Lower fat: Use Greek yogurt in pancake batter to cut butter, and roast potatoes with cooking spray instead of frying.
- Flavor boosts:
- Add 1/2 cup blueberries or chopped apples to pancake batter.
- Toss potatoes with rosemary and garlic for an herby version.
- Make-ahead & storage:
- Pancakes: Stack with parchment between layers; refrigerate up to 3 days or freeze up to 2 months. Reheat in toaster or oven at 300°F (150°C) for 8–10 minutes.
- Home fries: Store in airtight container 3–4 days. Re-crisp in a skillet or oven at 425°F (220°C) for 8–10 minutes.
- Scrambled eggs: Best fresh, but can refrigerate 1–2 days; reheat gently in a skillet.
- Serving ideas: Turn this into a brunch board with fruit, yogurt, and toast. Add a simple salad for balance.
🩺 Health & Lifestyle Tie-in
This Sunday Breakfast offers a balance of protein (eggs, sausage/plant-protein), carbs for energy (potatoes and pancakes), and healthy fats (olive oil, avocado options). Choosing whole-grain or Greek-yogurt options increases fiber and satiety, which helps steady blood sugar and supports heart health. Eating nourishing meals regularly can reduce health risks in the long term — small choices at the table can add up to big savings on healthcare costs and better well-being.
If budget or time are concerns, batch-cooking components like roasted potatoes or pancake batter can save money and free up weekend minutes — a small investment in meal prep that pays off in time and stress saved.
❤️ Conclusion
There’s something magical about slowing down for a Sunday Breakfast — the cozy plates, the warm conversations, the small ritual that sets the tone for the week. Try this easy, traditional, and adaptable recipe this weekend and make it your own. If you make it, tell me how you tweaked it in the comments or tag me in a photo — I’d love to see your version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Sunday Breakfast
Ingredients
Method
- Preheat oven to 200°F (95°C) to keep cooked items warm. Dice potatoes and keep ingredients organized.
- In a pot of salted water, parboil diced potatoes for 5 minutes, then drain and cool slightly.
- Heat a large skillet over medium-high heat with 2 tbsp oil. Add parboiled potatoes and spread into a single layer. Let cook undisturbed for 6–8 minutes until golden, then toss with onion, smoked paprika, salt, and pepper. Cook another 6–8 minutes until crispy and cooked through.
- Transfer to the oven to stay warm.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla. Pour wet into dry ingredients and stir until just combined — a few lumps are okay. Let rest for 5 minutes.
- Heat a griddle or nonstick skillet over medium heat and lightly grease. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles appear and edges set; flip and cook 1–2 minutes more until golden. Keep pancakes on a warm oven sheet.
- While pancakes are cooking, brown sausages in a separate skillet over medium heat for 8–12 minutes, turning occasionally, until internal temperature reaches 160°F (71°C). Keep warm in the oven.
- Reduce heat to medium-low. Whisk eggs with milk/water, butter, salt, and pepper. Pour into a nonstick pan and cook gently, stirring until soft curds form — about 3–4 minutes. Remove from heat slightly before fully set to avoid overcooking.
- Assemble pancakes, drizzle with maple syrup and berries, serve home fries, scrambled eggs, and sausage. Enjoy immediately.
