• Preheat your griddle with one side set to medium-low and the other to low. If using three burners, keep one zone off for holding cooked food.

Prep

• Prepare the pancake batter as per the instructions on the packet. See note 1 below.
• Remove the meat from the packaging and chop about ½ cup of bacon for the hash browns.
• Slice the onion and dice the green pepper. Open the packet of hash browns.
• Crack the eggs into a bowl and whisk to combine. You can either add the cream cheese at this stage and whisk it in, or pour the eggs directly onto the griddle and then fold the cream cheese in as you flip. Set the American cheese slices aside to melt in during cooking.
• Have some extra butter for oiling the griddle and seasoning at hand.

The cook

• Cook the bacon slices, chopped bacon, and breakfast sausage over medium-low heat for about three minutes per side, or until golden brown. Transfer to a cooling rack and leave some bacon fat on the griddle.
• Add the onion, green pepper, and hash browns directly over the bacon fat. Spread into an even layer and season with SPG. Cook for six minutes per side without over-flipping. Once cooked move to a cool zone to keep warm and garnish with the chopped bacon.
• Pour pancake batter onto a clean, buttered section of the griddle over low heat. Cook until bubbles form, flip, and finish until golden. Once cooked, stack them on the warm part of the griddle.
• Wipe down the griddle surface and your spatula to avoid dark spots in the eggs. Add a bit of butter or oil, then cook the eggs low and slow with cream cheese and American cheese, folding gently as they set. Season with SPG.
• Serve everything on a platter with maple syrup and hot sauce. Enjoy family style while it's hot.