21 Breakfast Charcuterie Board Ideas

A breakfast charcuterie board puts bacon, sausage, cheese, warm pastries and fresh fruit on one big board, so everyone can graze instead of waiting for plates. It works for a slow weekend breakfast, a brunch with friends, a sleepover morning or game day, and much of it can be prepped the night before.

Below are 21 breakfast charcuterie board ideas, from a classic breakfast board and a bacon lover's board to biscuits and sausage gravy, a breakfast taco board and a mimosa brunch charcuterie board. Every board lists exactly what's on it, with amounts and how many it serves, and anything you cook has step-by-step instructions.

Classic breakfast charcuterie board ideas

1. Classic Breakfast Charcuterie Board

Bacon, sausage links, hard-boiled eggs, brie, cheddar, prosciutto, mini croissants and fresh fruit, with jam, honey and butter. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 mini croissants
• 6 strips bacon
• 8 pork breakfast sausage links
• 6 hard-boiled eggs, peeled and halved (12 halves)
• 8 oz brie (a small wheel)
• 6 oz sharp cheddar (a block), sliced (about 12 slices)
• 2 oz prosciutto (about 6 slices)
• 12 strawberries
• 6 oz blueberries
• 12 oz green grapes
• 1 1/2 oz pecan halves
• 1/4 cup strawberry jam, in a small bowl
• 1/4 cup honey, in a small bowl
• 1/4 cup softened butter, in a small dish

How to make it

1. Cook the bacon. Lay the strips in a single layer on a foil-lined sheet pan, put the pan in a cold oven, set the oven to 400°F and bake about 20 minutes, until the bacon is as crisp as you like. Drain it on paper towels.
2. Cook the sausage. Cook raw pork sausage links as the package directs, until they reach 160°F inside; fully cooked links only need heating.
3. Set the anchors. Place the brie, the jam and honey bowls and the butter dish on the board.
4. Add the meats and cheese. Lay the bacon and sausage in rows, fan the cheddar slices and drape the prosciutto in loose ribbons.
5. Fill it in. Pile the croissants in two groups, add the egg halves, then fill every gap with strawberries, blueberries, grapes and pecans.

My recommended tip: Prosciutto's silky, salty slices are great with creamy cheeses like burrata, fresh mozzarella or brie.

Where to get it

Peeled hard-boiled eggs are sold in packs near the regular eggs. Mini croissants are in the bakery section, often in clamshell packs.

2. Bacon Lover's Breakfast Board

Three kinds of bacon (crispy, brown sugar and Canadian) with cheddar, smoked gouda, English muffins and maple syrup. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 10 strips bacon
• For 8 strips brown sugar bacon: 8 oz bacon (about 8 strips) and 1/4 cup dark brown sugar
• 6 oz Canadian bacon (about 8 round slices)
• 6 oz sharp cheddar (a block), cubed (about 20 cubes)
• 6 oz smoked gouda (a wedge), sliced (about 8 slices)
• 3 English muffins, split and toasted (6 halves)
• 12 oz red grapes
• 1 apple, sliced and tossed in 1 tsp lemon juice
• 1 1/2 oz walnut halves
• 1/4 cup maple syrup, in a small bowl

How to make it

1. Make the brown sugar bacon. Heat the oven to 400°F and line a rimmed sheet pan with a silicone baking mat. Spread the brown sugar in a shallow dish and press each strip into it so both sides are coated, then lay the strips on the pan.
2. Bake 15 to 20 minutes, until the bacon is crisp and the sugar is a deep golden brown, then move the strips to a wire rack set over paper towels.
3. Cook the plain bacon until crisp and drain it on paper towels.
4. Warm the Canadian bacon. It is fully cooked, so serve it cold or warm the slices in a skillet over medium heat for about 1 minute per side.
5. Toast the muffins. Split the English muffins with a fork and toast them until light brown.
6. Build the board. Set the maple syrup bowl in the middle and lay each kind of bacon in its own row so it is easy to find. Add the cheddar cubes, gouda slices and muffin halves, then fill the gaps with grapes, apple slices and walnuts.

3. Make-Ahead Breakfast Charcuterie Board

A no-cook morning board: eggs, ham, salami and cheese prepped the night before, with mini muffins, fruit, honey and jam. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 eggs, hard-boiled, peeled and halved (16 halves)
• 4 oz thin-sliced deli ham (about 6 slices), rolled
• 3 oz sliced Genoa salami (about 10 slices), folded
• 8 oz sharp white cheddar (a block), sliced (about 16 slices)
• 6 oz aged gouda (a wedge), cubed (about 20 cubes)
• 15 mini blueberry muffins
• 12 oz red grapes
• 12 strawberries
• 6 oz raspberries
• 2 oz roasted almonds
• 16 whole-grain crackers
• 1/4 cup honey, in a small bowl
• 1/4 cup raspberry jam, in a small bowl

How to make it

1. The night before, boil the eggs. Cover the eggs with cold water by 1 inch, bring to a boil, turn off the heat, cover and let sit 12 minutes, then cool in ice water for 10 minutes.
2. Peel the eggs and keep them covered in the fridge; hard-boiled eggs keep up to 1 week refrigerated.
3. Prep the meat and cheese. Roll the ham, fold the salami, slice the cheddar and cube the gouda, and refrigerate each in a covered container.
4. In the morning, halve the eggs, wash the strawberries and raspberries and pat them dry, then set the honey and jam bowls on the board.
5. Build the board. Add the meats and cheeses in rows, then the eggs, muffins, fruit, almonds and crackers.
6. Keep the finished board out no more than 2 hours.

Pro tip: Add crackers right before serving, and keep olives, pickles, dips, jams and honey in small bowls. Moisture is what turns crackers soft, so keep the two apart.

Where to get it

Mini muffins come in tubs in the bakery section.

4. Farmers Market Breakfast Board

Crusty country bread with butter, honey and apple butter, goat cheese, aged cheddar, prosciutto, soppressata and fresh fall fruit. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 small loaf crusty country bread (about 1 lb), sliced (about 12 slices)
• 4 oz goat cheese (a log)
• 6 oz aged white cheddar (a block), part of it sliced (about 6 slices)
• 2 oz prosciutto (about 6 slices)
• 3 oz sliced soppressata (about 12 slices), folded
• 1 apple and 1 pear, sliced and tossed in 2 tsp lemon juice
• 6 oz blackberries
• 8 oz red grapes
• 1 1/2 oz walnut halves
• 1/4 cup honey, in a small bowl
• 1/4 cup apple butter, in a small bowl
• 3 tbsp salted butter, softened, in a small dish

How to make it

1. Set the honey bowl, the apple butter bowl and the butter dish on the board.
2. Fan the bread slices along one long edge.
3. Add the goat cheese log and the cheddar, slicing part of the block and fanning the slices beside it.
4. Fold the soppressata into a winding row and drape the prosciutto beside the cheeses.
5. Slice the apple and pear last and toss them in lemon juice so they stay light, then fill in with the fruit and walnuts.

Why it works: Honey softens tangy goat cheese, and crisp pear adds fresh, juicy sweetness.

Where to get it

Crusty country loaves are in the bakery section or at farmers market bakery stands; apple butter is with the jams.

In season: Apples and pears are in season from late summer through fall. In summer, use sliced peaches and strawberries instead.

Hearty breakfast board ideas

5. Biscuits and Sausage Gravy Board

Flaky biscuits around a bowl of homemade sausage gravy, with bacon, cheddar, fruit, jam and butter. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 can (8 count, 16.3 oz) large refrigerated flaky biscuits
• For the sausage gravy (in a bowl): 1 lb pork breakfast sausage (a roll), 1/3 cup all-purpose flour, 3 cups whole milk (plus a splash more if needed), 1/2 tsp black pepper and salt to taste
• 8 strips bacon
• 6 oz sharp cheddar (a block), sliced (about 12 slices)
• 12 oz green grapes
• 10 strawberries
• 1/4 cup strawberry jam, in a small bowl
• 1/4 cup softened butter, in a small dish

How to make it

1. Bake the biscuits. Bake the biscuits as the can directs.
2. Brown the sausage. Crumble it into a large skillet over medium heat and cook 5 to 7 minutes, breaking it up, until browned and cooked through (160°F on a food thermometer).
3. Make the gravy. Sprinkle the flour over the sausage and stir for about 1 minute, until the sausage is coated. Slowly pour in the milk, stirring.
4. Simmer 3 to 5 minutes, stirring, until thick, then season with the pepper and salt; stir in a splash more milk if it gets too thick.
5. Cook the bacon until crisp and drain it on paper towels.
6. Build the board. Pour the gravy into a bowl and set it in the middle of the board with the jam bowl and butter dish. Split a few biscuits and set all of them around the gravy, then add the bacon, cheddar, grapes and strawberries.
7. Keep the rest of the gravy on the stove over low heat so it stays hot (140°F or above), and refill the bowl as it empties.

Where to get it

Rolls of pork breakfast sausage are in the meat case; refrigerated biscuits are in the dairy case.

6. Southern Ham Biscuit Board

Split biscuits with honey ham, pimento cheese, pepper jelly and honey butter, so everyone builds their own. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 can (8 count, 16.3 oz) large refrigerated flaky biscuits
• 8 oz thin-sliced honey ham (about 12 slices), folded
• 6 oz sharp cheddar (a block), sliced (about 12 slices)
• 1/2 cup pimento cheese, in a small bowl
• 1/4 cup pepper jelly, in a small bowl
• For the honey butter: 1/4 cup softened butter and 2 tbsp honey, stirred together, in a small dish
• 12 oz green grapes
• 7 strawberries
• 1 1/2 oz pecan halves

How to make it

1. Bake the biscuits. Bake the biscuits as the can directs.
2. Split them in half once they are cool enough to handle.
3. Make the honey butter. Stir the softened butter and honey together until smooth.
4. Build the board. Set the pimento cheese, pepper jelly and honey butter on the board. Tuck folded ham into three of the biscuits and leave the rest open, with the remaining ham folded in a row beside them.
5. Fan the cheddar slices, then fill in with grapes, strawberries and pecans.

Where to get it

Pimento cheese comes in tubs in the deli case or near the specialty cheeses; pepper jelly is with the jams or in the specialty foods aisle.

7. English Breakfast Board

A full English breakfast laid out board-style: pork sausages, thick bacon, baked beans, eggs, toast, sharp cheddar and marmalade. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 8 thick pork sausages (about 1 lb)
• 8 strips thick-cut bacon
• 1 can (16 oz) baked beans, in a bowl
• 4 hard-boiled eggs, peeled and halved (8 halves)
• 4 slices toast, cut into 8 triangles
• 6 oz sharp white cheddar (a block), sliced (about 10 slices)
• 10 cherry tomatoes
• 6 oz red grapes
• 2 tbsp butter, in a small dish
• 1/4 cup orange marmalade, in a small bowl

How to make it

1. Cook the sausages as the package directs, turning them often, until they reach 160°F in the center.
2. Cook the bacon until crisp and drain it on paper towels.
3. Heat the beans. Empty the can into a small saucepan, heat until simmering, and spoon the beans into a bowl.
4. Build the board. Set the beans, butter and marmalade on the board. Lay the sausages and bacon in rows, then add the egg halves, toast triangles, cheddar, tomatoes and grapes.

Where to get it

British-style bangers are sold in some meat cases and specialty shops; any thick pork sausage works. Peeled hard-boiled eggs are sold in packs near the regular eggs.

8. Breakfast Sandwich Bar Board

English muffins, sheet-pan egg squares, sausage patties, bacon and two cheeses, so everyone stacks their own breakfast sandwich. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 6 English muffins, split and toasted (12 halves)
• For 12 sheet-pan egg squares: 12 eggs, a pinch of salt and pepper, and butter for the pan
• 6 fresh pork breakfast sausage patties
• 4 strips bacon
• 6 slices cheddar and 6 slices pepper jack
• 1 tomato, sliced (6 slices)
• 12 oz red grapes
• 1/4 cup ketchup, in a small bowl
• 1/4 cup mayonnaise mixed with 1 tbsp hot sauce, in a small bowl

How to make it

1. Bake the eggs. Heat the oven to 350°F and butter a 9 x 13-inch pan or a rimmed quarter sheet pan.
2. Whisk the eggs with the salt and pepper, pour them into the pan and bake 12 to 15 minutes, until the center is set and no longer wobbles when you jiggle the pan.
3. Cut the eggs into 12 squares.
4. Cook the sausage patties as the package directs, until they reach 160°F in the center, and cook the bacon until crisp.
5. Toast the muffins. Split the English muffins with a fork and toast them until light brown.
6. Build the board. Lay the muffin halves in two rows and stack the egg squares beside them. Add the sausage, bacon, cheese slices and tomato, then the grapes and the two sauce bowls.

Fun breakfast board ideas for a crowd

9. Breakfast Taco Board

Warm flour tortillas with scrambled eggs, chorizo, bacon, pepper jack, avocado and salsa, for build-your-own breakfast tacos. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 small (6-inch) flour tortillas
• For the scrambled eggs (in a bowl): 10 eggs, 2 tbsp butter and a pinch of salt
• 8 oz fresh Mexican-style pork chorizo, casings removed (in a bowl)
• 8 strips bacon
• 8 oz pepper jack (a block), sliced (about 16 slices)
• 1 avocado, sliced
• 12 cherry tomatoes, halved (24 halves)
• 2 limes, cut into 8 wedges
• 1/2 cup salsa, in a small bowl
• 1/2 cup sour cream, in a small bowl

How to make it

1. Cook the chorizo in a skillet over medium heat, breaking it up, until browned and 160°F, then spoon it into a bowl.
2. Scramble the eggs in the butter over medium-low heat, stirring, until they are firm and no liquid egg remains, then spoon them into a bowl.
3. Cook the bacon until crisp and drain it on paper towels.
4. Warm the tortillas in a dry skillet over medium-high heat for 10 to 15 seconds on the first side and 5 to 10 seconds on the second, or microwave 4 to 6 at a time between damp paper towels for 30 to 45 seconds.
5. Stack them in a clean kitchen towel so they stay soft.
6. Build the board. Set the four bowls on the board, stack the tortillas flat along one side, and add the bacon, pepper jack, avocado, tomatoes and lime wedges in groups. Slice the avocado last so it stays green.

Where to get it

Fresh Mexican-style chorizo is in the meat case, sold in links or tubes; it is raw and must be cooked (Spanish chorizo is a cured sausage and is not the same thing).

10. Silver Dollar Pancake and Sausage Board

Stacks of silver dollar pancakes with sausage links, white cheddar, berries and three toppings, a sweet-and-savory breakfast board. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 20 frozen mini pancakes
• 12 pork breakfast sausage links
• 6 oz sharp white cheddar (a block), sliced (about 12 slices)
• 10 strawberries, halved (20 halves)
• 6 oz blueberries
• 1 banana, sliced
• 1/2 cup maple syrup, in a small bowl
• 1/4 cup softened butter, in a small dish
• 1/4 cup chocolate hazelnut spread, in a small bowl

How to make it

1. Heat the pancakes. Heat the frozen mini pancakes in a single layer on a sheet pan at 375°F, covered with foil, for 10 to 12 minutes for a full pan (or as the bag directs).
2. Cook the sausage. Cook raw pork sausage links as the package directs, until they reach 160°F inside; fully cooked links only need heating.
3. Build the board. Set the syrup bowl, butter dish and chocolate spread bowl on the board. Stack the pancakes in short piles of three or four and lay the sausage links in a row beside them.
4. Fan the cheddar slices, then fill in with the strawberries, blueberries and banana; slice the banana right before serving so it does not brown.

Where to get it

Frozen mini pancakes are in the freezer breakfast aisle.

11. Game-Day Breakfast Board

Mini pigs in a blanket, crispy hash brown patties, cheese cubes, salami and orange wedges, with maple syrup and honey mustard for dipping. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• For 24 mini pigs in a blanket: 1 can (8 oz) refrigerated crescent rolls and 24 cocktail smoked sausages
• 6 frozen hash brown patties
• 6 oz sharp cheddar (a block), cubed (about 20 cubes)
• 6 oz pepper jack (a block), cubed (about 20 cubes)
• 3 oz sliced hard salami (about 12 slices), folded
• 12 oz green grapes
• 2 oranges, each cut into 8 wedges (16 wedges)
• 1/4 cup maple syrup, in a small bowl
• 1/4 cup honey mustard, in a small bowl
• 1/4 cup ketchup, in a small bowl

How to make it

1. Wrap the sausages. Heat the oven to 375°F. Unroll the crescent dough, separate it into 8 triangles and cut each one lengthwise into 3 narrow triangles.
2. Roll each sausage up in a dough triangle, starting at the wide end, and set it point side down on an ungreased sheet pan.
3. Bake 12 to 15 minutes, until golden brown.
4. Bake the hash brown patties on a separate pan as the bag directs, flipping them halfway.
5. Build the board. Set the three dip bowls on the board. Add the pigs in a blanket in two curving rows and shingle the hash browns beside them, then add the cheese cubes, salami, grapes and orange wedges.

Where to get it

Cocktail smoked sausages are near the hot dogs; crescent rolls are in the refrigerated biscuit case.

Brunch charcuterie board ideas

12. Mimosa Brunch Board

A bright, orange-themed brunch charcuterie board of three cheeses, prosciutto, salami, baguette, oranges and berries, made to serve with mimosas. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz brie (a small wheel)
• 6 oz aged white cheddar (a block), sliced (about 12 slices)
• 6 oz Manchego (a wedge), sliced (about 10 triangles)
• 2 oz prosciutto (about 6 slices)
• 4 oz sliced Genoa salami (about 14 slices), folded
• 1 small baguette, sliced (about 20 slices)
• 2 navel oranges, sliced into rounds (about 12 rounds)
• 6 strawberries
• 6 oz raspberries
• 12 oz green grapes
• 2 oz Marcona almonds
• 1/4 cup orange marmalade, in a small bowl
• 1/4 cup honey, in a small bowl

How to make it

1. Set the brie and the marmalade and honey bowls on the board.
2. Shingle the cheddar and Manchego in rows, fold the salami into a winding river and drape the prosciutto beside it.
3. Fan the baguette slices along one edge and tuck the orange rounds in two or three places.
4. Fill the gaps with strawberries, raspberries, grapes and almonds.
5. Serve mimosas (orange juice and sparkling wine) on the side, with sparkling orange juice for anyone skipping alcohol.

13. Cheese and Pastry Brunch Board

Mini cheese danishes, raspberry danishes and chocolate croissants with brie, havarti, gouda and Black Forest ham. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 4 mini cheese danishes
• 4 mini raspberry danishes
• 8 mini chocolate croissants
• 8 oz brie (a small wheel)
• 6 oz havarti (a block), sliced (about 10 slices)
• 6 oz aged gouda (a wedge), part of it sliced (about 6 slices)
• 3 oz thin-sliced Black Forest ham (about 5 slices), folded
• 12 oz red grapes
• 6 oz raspberries
• 7 dried apricots
• 1 1/2 oz roasted almonds
• 1/4 cup apricot jam, in a small bowl
• 1/4 cup honey, in a small bowl

How to make it

1. Set the brie and the jam and honey bowls on the board.
2. Group the pastries by kind in three clusters, so the cheese danishes, raspberry danishes and chocolate croissants are each easy to find.
3. Fan the havarti slices, slice part of the gouda and fan it beside the wedge, and fold the ham between the cheeses.
4. Fill the gaps with grapes, raspberries, apricots and almonds.

Where to get it

Mini danishes and mini chocolate croissants are sold in clamshell packs in the bakery section. Stock varies, so full-size danishes cut in half work too.

14. Scone and Lemon Curd Brunch Board

Mini scones with lemon curd, whipped cream and jam, plus brie, cheddar, prosciutto, ham and fresh berries, a pretty pick for a shower or Mother's Day brunch. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 10 mini scones (plain or blueberry)
• 8 oz brie (a small wheel)
• 4 oz white cheddar (a block), sliced (about 8 slices)
• 2 oz prosciutto (about 6 slices)
• 3 oz thin-sliced deli ham (about 5 slices), folded
• 12 strawberries
• 6 oz blueberries
• 6 oz raspberries
• 1 1/2 oz roasted almonds
• 1/2 cup lemon curd, in a small bowl
• 1/2 cup whipped cream, in a small bowl
• 1/4 cup strawberry jam, in a small bowl

How to make it

1. Set the lemon curd, whipped cream and jam bowls on the board; keep the whipped cream in the fridge until serving.
2. Add the scones in two groups and the brie beside them.
3. Fan the cheddar, drape the prosciutto and fold the ham.
4. Fill in with the strawberries, blueberries, raspberries and almonds.

Where to get it

Mini scones are in some bakery sections; stock varies, so full-size scones cut in half work too. Lemon curd comes in jars near the jams.

15. Bacon-Wrapped Dates Brunch Board

Warm bacon-wrapped dates with gouda, goat cheese, prosciutto, soppressata, grapes, fig jam and honey, a savory-sweet brunch board. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• For 24 bacon-wrapped dates: 24 pitted Medjool dates, 8 strips bacon (each cut into 3 pieces) and 24 toothpicks
• 6 oz aged gouda (a wedge), part of it sliced (about 6 slices)
• 4 oz goat cheese (a log)
• 3 oz prosciutto (about 8 slices)
• 2 oz sliced soppressata (about 9 slices), folded
• 12 oz red grapes
• 1 1/2 oz shelled pistachios
• 16 thin crackers
• 1/4 cup fig jam, in a small bowl
• 1/4 cup honey, in a small bowl

How to make it

1. Wrap the dates. Heat the oven to 400°F and line a sheet pan with foil and a rack if you have one.
2. Wrap each date in a piece of bacon, pin the seam with a toothpick and set it seam side down on the pan.
3. Bake for 18 to 22 minutes, turning once, until the bacon is crisp.
4. Let them cool slightly while you build the rest of the board.
5. Build the board. Set the fig jam and honey bowls on the board, add the gouda and goat cheese, and fold the soppressata and prosciutto between them. Add the dates in two rows, then fill in with grapes, pistachios and crackers.

Where to get it

Medjool dates are in the produce section, often near the bananas or with the dried fruit.

More breakfast and brunch board ideas

16. Sausage Ball Brunch Board

Warm cheddar sausage balls with pepper jack, salami, apples, grapes, pecans and a little bowl of hot honey for dipping. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• For about 35 sausage balls (20 on the board, the rest to refill): 3/4 lb uncooked bulk pork sausage, 1 cup all-purpose baking mix, 8 oz shredded cheddar, 1/4 cup grated Parmesan, 1/4 cup milk, 1 tsp dried parsley flakes and 1/2 tsp garlic powder
• 6 oz pepper jack (a block), sliced (about 12 slices)
• 2 oz sliced hard salami (about 9 slices), folded
• 12 oz red grapes
• 1 apple, sliced and tossed in 1 tsp lemon juice
• 1 1/2 oz pecan halves
• 14 round crackers
• 1/4 cup hot honey, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl

How to make it

1. Heat the oven to 350°F and line two rimmed sheet pans with parchment paper.
2. Mix. Stir the baking mix, cheddar, Parmesan, parsley and garlic powder together in a large bowl, then add the sausage and milk and mix well with your hands.
3. Shape. Roll the mixture into 1 1/2-inch balls and set them 1 to 2 inches apart on the pans.
4. Bake 20 to 25 minutes, rotating the pans halfway through, until the sausage balls are brown and 160°F in the center.
5. Baked sausage balls keep up to 3 days in an airtight container in the fridge; reheat them until they reach 165°F in the center.
6. Build the board. Set the hot honey and mustard bowls on the board and pile the sausage balls in two groups. Fan the pepper jack, fold the salami, and fill in with grapes, apple slices, pecans and crackers.

Where to get it

Bulk pork sausage comes in rolls in the meat case; baking mix is in the baking aisle near the pancake mix. Hot honey is with the honey or the hot sauces.

17. Bloody Mary Brunch Board

All the salty, savory things that go with a Bloody Mary: thick bacon, salami, summer sausage, two cheeses, eggs, olives and pickles. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 5 strips thick-cut bacon
• 6 oz sliced hard salami (about 24 slices), folded
• 6 oz summer sausage (a small log), sliced (about 16 slices)
• 6 oz pepper jack (a block), cubed (about 20 cubes)
• 6 oz sharp cheddar (a block), cubed (about 20 cubes)
• 6 hard-boiled eggs, peeled and halved (12 halves)
• 16 pimento-stuffed olives, in a small bowl
• 8 dill pickle spears
• 8 pepperoncini
• 14 cherry tomatoes
• 6 celery sticks
• 2 lemons, cut into 8 wedges

How to make it

1. Cook the bacon until crisp and drain it on paper towels.
2. Build the board. Set the olive bowl on the board and lay the celery sticks and pickle spears flat in two rows.
3. Add the bacon, salami, summer sausage and cheese cubes in groups, then fill in with the egg halves, pepperoncini, tomatoes and lemon wedges.
4. Serve Bloody Marys on the side, with plain tomato juice or virgin Marys for anyone skipping alcohol.

Where to get it

Summer sausage is with the shelf-stable meats or near the deli; pepperoncini are in jars in the pickle aisle. Peeled hard-boiled eggs are sold in packs near the regular eggs.

18. French Café Breakfast Board

Baguette slices with salted butter and jam, Camembert, Comté, ham, madeleines and fresh fruit, like breakfast at a Paris café. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 baguette, sliced on an angle (about 20 slices)
• 1 stick (4 oz) salted butter, softened, in a small dish
• 1/4 cup apricot jam, in a small bowl
• 1/4 cup raspberry jam, in a small bowl
• 8 oz Camembert (a small wheel)
• 6 oz Comté or Gruyère (a wedge), part of it sliced (about 8 slices)
• 6 oz thin-sliced ham (about 8 slices), folded
• 8 madeleines
• 8 oz red grapes
• 6 oz raspberries
• 1 1/2 oz hazelnuts

How to make it

1. Set the butter dish and the two jam bowls on the board.
2. Fan the baguette slices in a long row along one edge.
3. Add the Camembert and the Comté, slicing part of the wedge and fanning the slices beside it, and fold the ham between them.
4. Tuck in the madeleines, then fill the gaps with grapes, raspberries and hazelnuts.

Where to get it

Madeleines are in the bakery section or the cookie aisle; Camembert and Comté are with the specialty cheeses (brie and Swiss work too).

19. Breakfast Sausage Sampler Board

Maple pork sausage links and sliced chicken apple sausage with white cheddar, havarti, mini croissants, apples, grapes and three dips. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 maple pork breakfast sausage links
• 2 fully cooked chicken apple sausages (about 6 oz), sliced into coins (about 14 coins)
• 6 oz aged white cheddar (a block), sliced (about 12 slices)
• 6 oz havarti (a block), cubed (about 20 cubes)
• 6 mini croissants
• 12 oz red grapes
• 1 apple, sliced and tossed in 1 tsp lemon juice
• 6 oz blueberries
• 1 1/2 oz walnut halves
• 1/4 cup maple syrup, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl
• 1/4 cup apple butter, in a small bowl

How to make it

1. Cook the pork links. Cook raw pork sausage links as the package directs, until they reach 160°F inside; fully cooked links only need heating.
2. Heat the chicken apple sausages as the package directs, until they are steaming hot (165°F), then slice them into coins.
3. Build the board. Set the three bowls on the board. Lay the pork links in a row and shingle the chicken apple sausage coins in a curving line beside them.
4. Fan the cheddar slices, stack the havarti cubes and pile the croissants in one group.
5. Fill the gaps with grapes, apple slices, blueberries and walnuts.

Why it works: Sweet maple pork breakfast sausage needs tangy whole-grain mustard and sharp aged white cheddar for balance.

Where to get it

Fully cooked chicken apple sausages are in the meat case near the smoked sausages; apple butter is with the jams.

20. Hawaiian Ham and Pineapple Brunch Board

Sweet rolls, ham, Canadian bacon, Swiss cheese, pineapple, mango and macadamia nuts, a tropical twist on a brunch board. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 Hawaiian sweet rolls (one 12-count pack), pulled apart
• 8 oz thin-sliced honey ham (about 12 slices), folded
• 6 oz Canadian bacon (about 8 round slices)
• 6 oz Swiss cheese (a block), sliced (about 12 slices)
• 6 oz pepper jack (a block), cubed (about 20 cubes)
• 1/2 pineapple, peeled, cored and cut into 10 spears
• 1 mango, sliced
• 12 oz green grapes
• 2 oz macadamia nuts
• 1/4 cup pineapple preserves, in a small bowl
• 1/4 cup softened butter, in a small dish

How to make it

1. Set the pineapple preserves bowl and the butter dish on the board.
2. Pile the sweet rolls in two groups and fold the ham beside them.
3. Shingle the Canadian bacon and Swiss slices in rows and stack the pepper jack cubes.
4. Canadian bacon is fully cooked, so it can go on the board cold.
5. Fill in with the pineapple spears, mango, grapes and macadamia nuts.

Where to get it

Hawaiian sweet rolls are in the bread aisle; peeled and cored fresh pineapple is often sold in the produce section. Pineapple preserves are with the jams.

21. Coffee Shop Brunch Board

Biscotti, coffee cake squares, brie, gouda, prosciutto, salami, dark chocolate and espresso beans, a board made to go with a pot of coffee. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 almond biscotti
• 1 coffee cake (about 12 oz), cut into 8 squares
• 8 oz brie (a small wheel)
• 6 oz aged gouda (a wedge), part of it sliced (about 6 slices)
• 2 oz prosciutto (about 6 slices)
• 3 oz sliced Genoa salami (about 10 slices), folded
• 1 3/4 oz dark chocolate (half a 3.5 oz bar), broken into about 8 pieces
• 1 oz chocolate-covered espresso beans
• 12 oz red grapes
• 8 strawberries
• 1 1/2 oz roasted almonds
• 1/4 cup honey, in a small bowl

How to make it

1. Set the brie and the honey bowl on the board.
2. Lay the biscotti in a fan and stack the coffee cake squares beside them.
3. Slice part of the gouda and fan it beside the wedge, then fold the salami and drape the prosciutto between the cheeses.
4. Fill the gaps with grapes, strawberries, dark chocolate, espresso beans and almonds.

Where to get it

Biscotti are in the bakery section or near the coffee; coffee cake is in the bakery section. Chocolate-covered espresso beans are often in the bulk or candy aisle.

How to make a breakfast charcuterie board

1. Pick the board and set the bowls. A board about 14 x 20 inches feeds 6 to 8. Put the small bowls of jam, honey, butter or syrup on it first.
2. Add two breakfast meats. Bacon, sausage or ham, plus a cured meat like prosciutto or salami if it is a brunch board.
3. Add two cheeses and something bready. One soft cheese like brie and one firm cheese like cheddar or gouda, with croissants, biscuits, English muffins or mini pancakes.
4. Fill the gaps with grapes, berries, hard-boiled eggs and nuts so no board shows.
5. Add the hot food last. Bacon, sausage and eggs go on right before everyone eats, and the board should be out no more than 2 hours (USDA FSIS).

Planning a holiday morning? See our Christmas breakfast boards. Brunch for just two? Try our small charcuterie board ideas.

Breakfast charcuterie board FAQ

What goes on a breakfast charcuterie board?

Start with one or two breakfast meats (bacon, sausage links or ham), two cheeses (one soft like brie and one firm like cheddar), something bready (croissants, biscuits, English muffins or mini pancakes), fresh fruit, and a few small bowls of jam, honey, butter or syrup. Hard-boiled eggs and nuts fill the gaps.

How far ahead can you make a breakfast charcuterie board?

Do the prep the night before: boil and peel the eggs, slice the cheese and roll the meat, and keep everything covered in the fridge. In the morning, cook anything hot, wash the berries right before serving and build the board just before everyone eats.

How do you keep bacon, sausage and eggs safe on a breakfast board?

Cooked meat and eggs are perishable, so keep them out no more than 2 hours at room temperature, or 1 hour above 90°F (USDA FSIS). Hold refills on a sheet pan in a 200°F oven for up to about 20 minutes and bring them out in small batches.

How much food do you need per person for a brunch board?

A good rule of thumb is 3 or 4 pieces of meat (bacon strips, sausage links or folded ham) and about 2 ounces of cheese per person, plus 1 or 2 pastries, biscuits or pieces of bread each and a good handful of fruit. Make a little more if the board is the whole meal.

What is the difference between a breakfast board and a brunch board?

A breakfast board leans on hot breakfast foods like bacon, sausage, eggs, biscuits and pancakes. A brunch board is usually later in the day and closer to a classic charcuterie board, with cured meats like prosciutto and salami, cheeses, pastries, fruit and jam, and it pairs well with coffee or mimosas.

Can kids help make a breakfast board?

Yes. Kids can rinse and pat dry the grapes, fill the jam and syrup bowls, fan the cheese slices and fill the gaps with berries, while an adult handles the oven, the stove and anything hot.

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