A Breakfast Charcuterie Board is an easy, unfussy way to feed a crowd (or just make a regular morning feel a little special). Think slices of toast and mini waffles, a rainbow of fruit, a few cheeses, maybe some smoked salmon, a soft-boiled egg or two, and a handful of crunchy things for texture. It’s not complicated; it’s just smart, simple variety laid out so everyone can build their perfect first bite. No centerpiece. No ceremony. Just a board that quietly says: take what you like, linger as you please.

Ingredients for this Breakfast Charcuterie Board

Mix and match based on what you love and what’s in the fridge. This list serves 6–8 people generously.

Breads and bases:
- 2–3 types of bread, sliced (sourdough, whole grain, brioche)
- Mini bagels or bagel thins
- Mini waffles or toaster waffles, cut into quarters
- Crackers or crispbread for crunch
Proteins:
- 6–8 soft- or hard-boiled eggs, halved
- 8–10 slices cooked bacon or turkey bacon
- 1 cup smoked salmon or prosciutto (optional)
- Greek yogurt (2 cups) or cottage cheese
Cheeses:
- 1 wheel or wedge of soft cheese (brie, camembert, or a goat cheese log)
- 1–2 firm cheeses (sharp cheddar, gouda, manchego)
Fruit and fresh bits:
- 2 cups berries (strawberries, blueberries, raspberries)
- 1–2 sliced apples or pears (toss in lemon juice to prevent browning)
- 1–2 sliced oranges or clementine segments
- Grapes or sliced kiwi
- A small handful of fresh herbs (mint, dill, chives)
Spreads and toppings:
- Butter and cream cheese
- 2–3 jams (strawberry, apricot, fig)
- Honey or maple syrup
- Nut butter or chocolate-hazelnut spread
- Everything bagel seasoning, flaky salt, cracked pepper
- Capers and thinly sliced red onion (for salmon)
Crunchy extras:
- Granola or toasted nuts (almonds, pecans, pistachios)
- Seeds (pumpkin, sunflower, chia for sprinkling)
- Dark chocolate squares (always a hit)

Good to have nearby: small bowls or ramekins, tongs, spreading knives, napkins, and a small pitcher for syrup.

Instructions

Choose your board. A large wooden board, a slate, or even a couple of sheet pans lined with parchment all work. No need to be fancy. If you’re serving outdoors, a rimmed tray keeps things tidy.
Set anchors first. Place small bowls on the board for yogurt, jams, honey, capers, and seeds. Space them out like tent pegs to create little neighborhoods for different foods.
Add the big items. Lay down the cheeses (leave one soft cheese whole, slice the firm cheese into easy-to-grab sticks or triangles). Fan out mini waffles, bread slices, and bagels in curves. It looks natural and invites grabbing.
Layer in proteins. Nestle eggs near salt and pepper. Tuck bacon along an edge so it stays crisp. If using smoked salmon, give it a friendly curl and set it by cream cheese, onion, and capers for that deli-morning moment.
Brighten with fruit. Fill gaps with berries, grape clusters, and citrus slices. A handful of mint or dill signals freshness and makes the board feel alive (because it is).
Add crunch and finishing touches. Sprinkle granola near the yogurt, drop in nuts where there’s space, and slide a few squares of dark chocolate in between. Offer a small pitcher of maple syrup near the waffles and a knife by each cheese.
Season and serve. Put out flaky salt, pepper, and everything bagel seasoning. A quick drizzle of honey over the brie? Not mandatory, but awfully nice.

Little tip: odd numbers look natural. Three clusters of grapes, five waffle stacks, that kind of thing. Also, leave some negative space so the board can breathe. If you overpack, it gets chaotic fast.

Make-ahead notes: Boil the eggs the day before. Wash and dry fruit (store berries on paper towels so they don’t get soggy). Pre-slice cheeses and bread. In the morning, toast or warm the breads and waffles, then assemble in 10 minutes flat.

Cook and Prep Times

Prep time: 20–30 minutes (less if you pre-wash fruit and boil eggs ahead)
Cook time: 0–10 minutes (mainly to toast bread or crisp bacon)
Total time: 20–40 minutes
Yield: Serves 6–8 as a light-to-moderate breakfast, or 4–6 as a heartier spread

Storage: Keep leftover fruit and cheeses covered in the fridge for up to 2 days. Store dry items (crackers, waffles) separately so they don’t absorb moisture. Smoked salmon should be wrapped well and used within a day.

Nutritional information

This will vary a lot based on your exact picks. Here’s a ballpark for a typical plate (about 1/8 of the board):

Calories: ~550
Protein: ~28 g
Carbohydrates: ~54 g
Fiber: ~6 g
Sugars: ~18 g
Fat: ~26 g (with about 10 g saturated)
Sodium: ~900 mg

To lighten things up, lean toward more fruit, yogurt, and whole-grain bread, and less processed meat. For a higher-protein board, add extra eggs, Greek yogurt, and a firm cheese like cheddar.

Frequently asked questions

Can I assemble a Breakfast Charcuterie Board the night before?

Mostly, yes—just keep wet and dry items separate. The night before, boil and peel the eggs, wash and dry the fruit, slice cheeses, and portion spreads into small bowls (cover and refrigerate). In the morning, toast the bread and waffles, crisp the bacon, and arrange everything. This way the crunchy things stay crunchy, and the fruit stays perky. If your fridge tends to be humid, hold berries in a paper-towel-lined container and add them last minute.

How do I make it work for gluten-free or dairy-free guests?

Include a small dedicated area (or mini board) to avoid cross-contact. For gluten-free: gluten-free crackers, bread, and waffles. For dairy-free: swap in dairy-free cream cheese and yogurt, lean on eggs, smoked salmon, avocado slices, and nuts. Lots of fresh fruit, olives, and pickled veg are naturally friendly. Labeling with little notes helps everyone relax and grab confidently.

How much should I buy per person?

General guide for breakfast-time appetites:

Bread/waffles: 1.5–2 pieces per person
Eggs: 1–2 per person
Bacon or smoked salmon: 2–3 slices or about 2 ounces per person
Cheese: 1.5–2 ounces per person
Fruit: 1 cup per person

Aim high on fruit and bread if you’ve got growing kids or late sleepers who arrive hungry. It’s easy to stash leftovers, and nobody minds extra berries.

One last thought. A Breakfast Charcuterie Board isn’t about perfection; it’s about ease. The kettle’s on, someone’s buttering a warm slice of toast, and there’s a drift of orange peel on the edge of the board. People gather, nibble, talk. That’s the whole point. Keep it simple, keep it generous, and you’re golden.