Ingredients
Carb Bases
6 to 8 bagels (variety of flavors)
4 to 6 croissants
6 to 8 waffles (toasted)
4 to 6 donuts or 12 to 16 donut holes
Spreads and Toppings
16 to 24 ounces cream cheese (2 to 3 flavors)
½ cup jam or preserves
½ cup peanut or almond butter
¼ cup butter (softened)
2 to 3 tablespoons honey
½ cup maple syrup
Proteins
4 ounces smoked salmon
8 to 10 strips cooked bacon
4 to 6 slices cheese (cheddar, swiss, or muenster)
Yogurt Bar
2 cups plain Greek yogurt
2 cups vanilla yogurt
1 cup granola
½ cup sliced almonds
Fresh Additions
1 cup fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
1 small cluster grapes
½ red onion (thinly sliced)
2 tablespoons capers
Optional Additions
4 to 6 muffins
2 to 3 cinnamon rolls
4 to 6 hard-boiled eggs (sliced)
1 tomato (sliced)
Instructions
1. Prep the Board and Bowls: Line a large board. Fill your small and medium bowls with the cream cheese, yogurts, jam, butter, capers, granola, and sliced almonds. Place the bowls strategically across the board to act as anchors.
2. Add Carb Bases: Arrange the bagels, croissants, waffles, and donuts in the spaces around the bowls.
3. Add Proteins: Arrange the smoked salmon, bacon, and cheese slices. Place the sliced red onion near the salmon.
4. Fill with Fruits: Cluster the fresh strawberries, raspberries, blueberries, and grapes in the empty spaces to fill out the board.
5. Finishing Touches: Add a small bowl of honey with a dipper and a small pitcher of maple syrup. Place serving utensils in the spreads. Fill any remaining gaps with more fruit or nuts to create a look of abundance.
6. Serve: Serve immediately and enjoy!
Notes
Servings: Serves 8–12 for a full breakfast or 15–20 as part of a larger brunch. Halve the recipe for 4–6 people.
Make-Ahead: You can prep components the night before (cook bacon, slice onions, wash fruit, portion spreads) and store them covered in the fridge. Assemble the board 15–30 minutes before serving.
Storage: Store leftover bagels, croissants, and waffles in the freezer for up to 3 months. Opened cream cheese and yogurt last 7–10 days in the fridge. Eat leftover salmon within 3 days.
Make it Dairy-Free: Use dairy-free cream cheese, coconut yogurt, and vegan butter.
Make it Gluten-Free: Use gluten-free bagels, waffles, and muffins.
Make it Protein-Packed: Double the bacon and salmon, and add items like turkey sausage, hard-boiled eggs, and nut butters.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: Varies
- Calories: 500
- Sugar: 10g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg