How To Make A Giant Breakfast In A Tiny Kitchen | Hey Y’all | Southern Living

If you have a tiny kitchen, you might feel intimidated by a big country breakfast. But it’s not so hard with guidance from Southern Living’s Ivy Odom.

Obviously, start with coffee. Cook your bacon and grits first, because they take the longest. Cooking the bacon in the oven is easy and it saves an eye on the stove.

For the grits, Ivy likes to use a mixture of milk and chicken stock…so creamy and flavorful. Put the pot on the back burner so you have space at the front.

Time for waffles! Or pancakes, whatever you prefer. Once they’ve cooked, set them on a wire rack so you can heat them up in the oven before serving.

The secret for hash browns is to use two skillets, so you have a thinner layer to fry. While the hash browns are cooking, start on the sausage. Once the hash browns are mostly crispy, combine the two hash brown pans so you have a stove eye for cooking the eggs. Ivy makes fried and scrambled to please everybody.

Recipe: southernliving.com/recipes/belgian-waffles

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