Easy Breakfast Board

Try my Savory Breakfast Board for a fun and interactive way to serve breakfast to Mom this year on Mother's Day!  You can prep most of the items in advance and then at the last minute just before serving, scramble the eggs! 

It's fun to see all the unique combinations your family will come up with pairing these ingredients to their liking. Some of our favorite combinations are below! 

Breakfast Board loaded with Ingredients

Watch my Video Demo Below for Tips on Assembling the Board!


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Make an Egg Sandwich

The light and flakey drop biscuits can be split in two and loaded with eggs and salsa for a tasty breakfast sandwich. The combination of the cheese, green onions, eggs, and salsa is just divine! 

The biscuits are so easy to make because there is no rolling of dough, they can be scooped out with an ice cream scooper and baked! For traditional biscuits which would also be fantastic with this board, try my Buttermilk Biscuit Recipe

Breakfast Biscuit Sandwich with eggs and salsa

Multi-Purpose Toast

I also like to serve a selection of toast that can be paired with the eggs, the smoked salmon, and used to create avocado toast! 

a plate of Avocado Toast eggs and salmon

Add Butter and Jam

You can also include some whipped butter (easier to spread) and jam for those who want to eat the toast as traditional toast. 

Scrambled eggs on toast of buttered toast with Salsa

Assembling the Board:

Select a large round board. I think they are a bit "friendlier" since guests can access the ingredients a bit easier. You can also use a board that also functions as a lazy-Susan.  I like the eggs to be in the center, so you can place your bowl in to see how much more room you have to lay out ingredients around it.

I use folded parchment paper sheets for placing the salmon and the bacon which can both be a bit oily. The parchment paper sheets will protect your board from staining. 

A person placing parchment paper sheets on a board

Fold the Salmon:

To make the salmon more decorative, peel off each slice from the package and gently fold it back and forth decoratively. It will look prettier that way. Add some capers and fresh dill on top. 

Smoked Salmon Rolled decoratively with capers and dill

Slice the Bread:

I like to use a rustic loaf for the toast since the texture and presentation will be better than sandwich bread. Slice the bread and then place it on a sheet pan under the broiler. 

a person holding up a round loaf of bread

Use the Broiler for Toasting

Keep an eye on the toast as it can burn quickly! I usually do 3 minutes turning halfway through. You can toast both sides, or leave only one side toasted for "softer toast". 

Roasting bread on a tray under the broiler

Pre-Assemble and Serve

It's best to get all the room temperature items displayed on the board first. That way the only thing you need to do once the eggs are done, place them on the bowl. This will assure you guests enjoy hot eggs. 

Ideally, it's best to assemble your board on the table you plan to serve it on, that way you won't have to move it once everything is already on it! (Like I'm trying to do here!)

a person taking a board away that is loaded with breakfast foods

Garnish the eggs with chives and enjoy! To add some sweet items to your board, try adding my Strawberry Lemon Muffins, or my Blueberry Lemon Scones. Both would be delicious additions! 

Verticak Image of a Breakfast Board loaded with Breakfast foods

Breakfast Board Recipes

Easy Breakfast Board

Yield: serves 4-6
Prep Time: 2 hours 2 seconds
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes 2 seconds

A fun and delicious way to serve breakfast! Lay out a series of breakfast foods and let your friends and family come up with their own combinations!


For the Biscuits:

  • 2 cups (240g) of flour
  • 1 tablespoon (15 ml) Baking Powder
  • 1 teaspoon (5 ml) salt
  • 4 tablespoon (60g) unsalted butter, cold and diced into cubes
  • ⅔ cup (100g) cheddar cheese, shredded
  • ½ cup (120ml) green onions (scallions) white and green parts
  • 1 cup (240 ml) whole milk

For the Cream Cheese Spread:

  • 1 cup (240g) of Whipped Cream Cheese
  • 2 tablespoon (30 ml) diced shallots
  • ½ teaspoon (2.5ml) lemon zest
  • 1 teaspoon (5ml) lemon juice
  • 1 tablespoon (15ml) fresh dill, minced
  • freshly cracked pepper to taste

For the Eggs:

  • 9 eggs
  • 1 tablespoon (15ml) heavy cream
  • 1 tablespoon (15 ml) butter
  • 1 tablespoon (15 ml) freshly minced chives

Store-Bought Items:

  • 2 Avocados, ripe
  • 1 cucumber
  • 5-6 radish sliced
  • Everything Bagel Seasoning, or Chile Lime Seasoning (for the Avocado Toast)
  • 6 oz Smoked Salmon
  • Capers
  • Fresh Dill
  • 1 small sourdough loaf, sliced
  • 10 slices bacon
  • 1 cup (240 ml) salsa


  1. To prepare the biscuits and bacon. Preheat oven to 425F (215C)
  2. Whisk together the flour, baking powder, and salt. Then add the butter
  3. Work the butter into the flour with your hands until a coarse meal forms.
  4. Then whisk in the cheese and scallions.
  5. Add the milk, stir to combine.
  6. Line a baking sheet with parchment paper.
  7. Scoop out 12-14 biscuits with a 2-inch ice cream scooper. Set aside.
  8. Place the bacon on a baking sheet lined with foil and fitted with a rack.
  9. Place the biscuits on the middle rack of your oven. Place the bacon on the lower rack.
  10. Bake the biscuits for 15-17 minutes until golden brown.
  11. Remove the biscuits, and then move the bacon to the middle rack. Continue baking bacon until it reaches the desired amount of cripiness. 5-7 minutes more.
  12. Prepare the cream cheese spread, bu=y combining everything in a bowl and mixing it with a spatula. Keep refrigerated until ready to serve.
  13. Remove the bacon. Then place the sliced bread under the broiler for 2-3 minutes to toast.
  14. At this stage. Assemble the board with all the fixings. Leaving room in the center for a bowl of scrambled eggs.
  15. For the eggs, melt the butter in an 8-inch non-stick pan on medium-low heat.
  16. Whisk the eggs with heavy cream.
  17. Once the butter is sizzling. Add the eggs. Allow them to set before moving them.
  18. Then gently pull away from the cooked sides with a spatula, allowing the uncooked egg to run around over the hot pan. Continue the gentle motion of pulling and pushing with the spatula to create large egg curds. (Video above will show you the exact technique).
  19. Continue the process until all the eggs are cooked.
  20. Transfer eggs to a bowl and garnish with chives and serve immediately.


The cream cheese spread can be made a day ahead and covered and refrigerated.

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  1. Hi Beth
    Love your breakfast board! With thanksgiving coming it’s perfect! Where did you purchase your board? Which one as I like that size!
    Thank you!

      1. Thank you Beth!
        The largest board there is 23”. Do you know the width of your board? I love your size and I’m not sure the 23” will be big enough.
        Thank you again!

        1. Oh sure 23" is EVEN bigger than mine! Ha! Mine is 19" and I think it's a great size. Can I ask where did you find 23"? Because now I'm getting FOMO! Ha! But just one thing to keep in mind is where you'll store it because I ended up having to store mine in a front closet since there was no room in my kitchen cabinets for it 🙂 So there's that to consider..