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Loaded Brunch Plate with Shrimp & Grits, Pancakes, Eggs, Potatoes, and Sausage Recipe

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This loaded brunch plate is the ultimate combination of savory and sweet, featuring creamy shrimp and grits, fluffy pancakes topped with whipped cream and fresh strawberries, soft scrambled eggs, crispy seasoned potatoes, and juicy beef sausage links. Perfect for a hearty weekend meal, it offers a balanced variety of flavors and textures all on one satisfying plate.

Ingredients

Shrimp & Grits

  • 1 cup grits
  • 2 cups water
  • 1 cup milk
  • 2 tablespoons butter
  • 1/2 cup shredded cheddar cheese
  • 1/2 lb shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Pancakes

  • 1 cup pancake mix
  • 3/4 cup milk or water
  • 1 large egg
  • 1/2 cup fresh strawberries, sliced
  • 1/2 cup whipped cream

Scrambled Eggs

  • 4 large eggs
  • 2 tablespoons milk or heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Potatoes

  • 2 cups baby potatoes, cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped parsley

Sausage

  • 4–6 beef sausage links

Instructions

  1. Cook Grits: Prepare the grits according to package instructions using 2 cups water and 1 cup milk. Once cooked, stir in 2 tablespoons butter and 1/2 cup shredded cheddar cheese until the mixture is smooth and creamy.
  2. Sauté Shrimp: In a pan over medium heat, sauté 1/2 lb peeled and deveined shrimp with 2 cloves minced garlic, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until the shrimp are opaque and fully cooked, about 3-5 minutes. Spoon the cooked shrimp over the grits.
  3. Prepare Pancakes: In a bowl, mix 1 cup pancake mix with 3/4 cup milk or water and 1 large egg until just combined. Cook batter on a hot griddle or non-stick pan until golden brown on both sides, about 2-3 minutes per side. Stack pancakes and top with 1/2 cup whipped cream and 1/2 cup sliced fresh strawberries.
  4. Scramble Eggs: Whisk together 4 large eggs, 2 tablespoons milk or heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat in a non-stick pan, stirring gently, until the eggs are soft and fluffy, about 5 minutes.
  5. Cook Potatoes: Toss 2 cups cubed baby potatoes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast in an oven at 400°F (204°C) for 20-25 minutes or pan-fry in a skillet until crispy on the outside and tender inside. Sprinkle with 1 tablespoon chopped parsley before serving.
  6. Cook Sausage: In a skillet over medium heat, cook 4–6 beef sausage links, turning occasionally until browned and cooked through, about 8-10 minutes.
  7. Plate the Brunch: Arrange the shrimp and grits, pancakes topped with strawberries and whipped cream, scrambled eggs, crispy potatoes, and beef sausage on plates. Serve warm and enjoy a complete hearty brunch.

Notes

  • Adjust the portions of each component to suit your appetite or number of guests.
  • You can substitute shrimp with chicken or omit cheese in grits for a simpler flavor.
  • Add maple syrup or honey to pancakes for extra sweetness.
  • Use lean beef sausage and reduce butter for a lighter version.
  • Store components separately in airtight containers in the fridge for up to 3 days.
  • Reheat grits with a splash of milk to restore creaminess; warm eggs and sausage gently on stovetop; reheat potatoes in oven or skillet to keep crispy; pancakes can be reheated in toaster or microwave.
  • Use medium or large shrimp for best texture and flavor.

Find it online: https://lauracooks.com/loaded-brunch-plate-with-shrimp-and-grits-pancakes-eggs-potatoes-and-sausage-recipe/