Ingredients:

  • 8 oz thick-cut bacon
  • 12 mini breakfast sausages
  • 4 hard-boiled eggs
  • 12 mini pancakes
  • 6 mini croissants
  • 1 cup fresh raspberries
  • 1 cup halved strawberries
  • 1/2 cup green grapes
  • 1/2 cup Greek yogurt
  • 1/4 cup pure maple syrup
  • 4 oz brie or sharp cheddar cheese
  • 2 tbsp honey
  • 1/4 cup sliced almonds
  • Fresh mint leaves
  • 1 small cucumber

Instructions:

  1. Sauté the bacon and mini sausages in a skillet over medium heat until crisp. Drain on paper towels. Briefly warm pre-made pancakes in the oven or toaster.
  2. Place ramekins containing maple syrup, Greek yogurt, and honey on the board in a triangular pattern to act as anchors.
  3. Group the warm proteins (bacon and sausages) on one side and pastries (croissants and pancakes) on the other. Fill remaining gaps with halved eggs and cubed cheese.
  4. Tuck fresh berries, grapes, and cucumber slices into all empty spaces. Scatter sliced almonds over the yogurt and garnish with fresh mint leaves.