how to build a breakfast charcuterie board
breakfast charcuterie boards: the perfect morning spread.
If you're hosting for the holidays, you might be wondering how to please all the palates at the table. We love breakfast charcuterie boards: a playful new solution for serving breakfast staples to the whole family. We've gathered some recipes and tips to turn your next breakfast charcuterie board into a crowd-pleasing morning event.
We used Picnik Creamer to make as many components as possible of this dazzling spread, because we love how the nutritious ingredients make us feel. Want the most indulgent texture but don't want dairy? Try Plant-Based Creamer for rich plant-based fats and energizing MCT oil. Craving mental clarity and a subtle vanilla flavor? Our Oatmilk Adaptogen Creamer contains 1500 mg of adaptogens and amino acids for a blissful morning.
building the board
The name of the game is prep: make everything you can ahead of time so you're ready to construct day-of. You can store warm food items like pancakes, bacon, or quiche slices in a 200 degree oven until ready to place on the board. Breakfast charcuterie boards are endlessly customizable, so experiment with croissants, bagels, piles of lox and cream cheese, muffins, or waffles. (Build-Your-Own-Biscuit-Bar, anyone?) To get that perfect Insta-worthy spread, plan your arrangement ahead so you know exactly where everything will go.
Alright, let's get cookin'!
The ultimate set-it-and-forget-it breakfast hack; make these overnight oats using Picnik Oatmilk Adaptogen Creamer the day before and arrange on the breakfast charcuterie board in beautiful serving cups or bowls. Top with chopped nuts and fruits and set out some tiny spoons for each guest. Let's be real– everyone loves tiny spoons.
gluten-free fluffy pancakes
makes approximately 8 pancakes
- 3/4 cup Picnik Creamer
- 1 egg
- 1 tbsp butter or oil, melted
- 1 cups pancake mix (we love Bob's Red Mill)
- Preheat skillet to medium-high heat.
- In a bowl, whisk together Picnik Creamer, eggs, and melted butter or oil. Add pancake mix and whisk until smooth.
- For each pancake, pour 1/4 c (or less!) of batter onto hot skillet - We love a mini pancake moment for a breakfast charcuterie board!
- Cook until the top is bubbly. Flip and cook 2 minutes more.
- Arrange in a "pancake river" diagonally across the board, alongside a small container of maple for dipping or pouring.
buttery gluten-free breakfast quiche
- 4 eggs
- 1 cup Picnik Creamer
- 1/4 tsp each salt + pepper
- 1/8 tsp nutmeg + cayenne
- 1 cup cheese of your choice: we like a mix of white cheddar and Parmesan
- 2 cups add-ins of your choice such as shallots, bacon, bell peppers, or ground sausage
- 3 cups gluten-free flour (try Cup4Cup!)
- 2 tbsp granulated sugar
- 1 teaspoon kosher salt
- 1 cup butter, cubed and cold
- 1 large egg
- ½ cup "buttermilk"
- ½ tbsp of vinegar
- 1/2 cup Keto Creamer
- 3 tbsp cold water
- Pulse dry ingredients in a food processor, or just mix 'em up in a bowl!
- Add the cold, cubed butter to the flour mixture and pulse. Alternatively, use a pastry cutter or fork to cut butter into the dry ingredients until it resembles coarse meal.
- Place mixture into a large bowl and set aside.
- Combine the egg, water, and Keto Creamer "buttermilk" together in a small bowl.
- Create a well in the flour mixture and gradually whisk in the egg mixture with a fork.
- Mix the dough until it forms a ball.
- Wrap and rest dough in the refrigerator for 30 minutes while oven is preheating to 375.
- Cut the dough in half, and using extra flour for dusting a flat surface, roll out one portion. Drape to fit the contours of a pie dish. Flute the edges and pierce bottoms and sides all over with fork.
- Bake for 15 min and remove from oven. Crack and beat one egg, brush bottom of crust with egg wash, and bake for an additional 5 to 8 more minutes depending on how golden brown you like your crust.
- Use remaining dough portion for an additional pie or wrap and place in freezer.
make that quiche!
- After baking the crust, lower oven temperature to 350.
- Add remaining 3 eggs to the one you’ve already whisked. Add Picnik Creamer, salt, pepper, cayenne and any additional spices. Beat eggs until combined.
- Remove crust from oven, and layer the add-ins! We used a layer of shallots, half of our bacon, all the cheese, then topped with the rest of the bacon. Get creative!
- Pour egg mixture over top of the layered add-ins.
- Bake for 45-55 min until center is just about set. Slice and arrange on charcuterie board.
Thanks, Tik Tok! We love this trendy way to serve bacon in a whimsical twisted pattern. Place oven resistant wire rack on a rimmed sheet pan, or parchment paper if not using a wire rack. Preheat oven to 400 degrees and arrange twisted bacon spirals onto a pan. Bake for 18 - 20 minutes and check crispiness- continue to bake for 5 more minutes for extra crunch. Optionally, sprinkle with a little brown sugar before baking for a delightfully sweet and savory flavor.
fill in with fruits!
The hard part is done- now use vibrant berries and slices of fruit like apples, bananas, and oranges to fill in the negative space around your breakfast charcuterie board. Grazers can snack on fruits with pancakes, or eat them with a wedge of soft cheese like brie.
coffee, of course.
We believe breakfast isn't breakfast without a cup of fresh coffee (or tea!). A great way to accommodate everyone's dietary needs is to have every variety of Picnik Creamer available- Whether you're keto, vegan, or dairy-free, there's a Picnik Creamer for everyone.