Need fast, big breakfast ideas

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Madeleine's picture
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Later this month we have a group coming in. Usually that would mean a buffet but they are not the only guests here. I need some ideas for breakfasts that can be made ahead, cooked and served. We will not be able to 'cook to order' as we usually do because there will be 12 of them and that's my seating capacity. They have to be in and out, no waiting 30 minutes for something to be cooked for them.

So, throw some ideas at me.

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Madeleine's picture
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Thanks! These all look good. Gotta show the cook and let him decide.

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One that works real well for a group is on the recipe list here - Waffle Apple Crisp

It is not really sweet, more eggy really, I serve with a sausage patty and biscuits and a fruit starter.  If you want even less sweet, use less Brown sugar in the topping.    Hardy breakfast.

Note: I also add more cinnamon and nutmeg to the pie filling as the canned ones don't usually have that much flavor.  (or make your own if you have time)  This dish is easy to prep the night before and pop in the oven in the morning.

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This is FABULOUS. You can use bread or what I do is to take croissants and tear them apart. If you use croissants, cut back on the amount of milk by about 1/2 cup because they don't soak up quite as much liquid.

Overnight Blueberry French Toast

1 (14‑ounce) loaf french bread             1 package light cream cheese cut in pieces

2 cups blueberries                                12 large eggs

2 cups milk                                                      1/3 cup real maple syrup

1/2 teaspoon ground cinnamon            Pam ‑‑ for coating pan

TOPPING:

1/2 cup butter (melted)

1/2 cup brown sugar

1 cup chopped pecans

Spray a 13x9‑inch glass baking pan generously with Pam. Cut bread into one‑inch cubes; place half into prepared pan. Evenly distribute cream cheese pieces over bread; cover with ½ of  blueberries. Place remaining bread cubes on top. Sprinkle with remaining blueberries. In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes. Cover with foil and refrigerate overnight. In the morning, preheat oven to 350F degrees. Melt butter and mix with brown sugar. Sprinkle pecans on top of french toast, then drizzle butter/brown sugar mixture over top. Bake for 45-50 minutes. Serve with maple syrup.

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I would do two fritattas (6 servings each) for one of the savoury dishes. For the other, individual serving ramekins (crack an extra large egg over layers of sliced tomato and creamy spinach, top with a drizzle of cream and grated cheddar). Only works, of course, if you have individual ramekins.

If not, there's an overnight scrambled egg recipe on here. I've done something similar except I scramble the eggs in the morning before breakfast; and I use a light hand with the sour cream but fold in some sauteed spinach and cubed cheddar or other cheese. Cover loosely and bake until heated through. Top with roasted or fresh diced grape tomatoes.

For sweet, I'd do a bread pudding (aka baked french toast) for one. A bread with a coarse crumb and big airy interior works best for me. Those air holes hold the custard! A fine-crumbed bread makes for a dense dish. Another option is baked stuffed french toast. Make sandwiches with cream cheese and jam the night before. Next morning, dip in batter, lay on greased or parchment-lined cookie sheets (can be close but not touching) and bake for about 15 minutes then flip and bake another 10. I like to brush both sides with melted butter when doing the flip.

For the other, I'd also do dutch babies made in 9" cast iron skillets (or pie plates) and cut in wedges or dutch baby bowls made in indi ramekins. OR I'd do crepes filled with a ricotta-pastry cream blend, baked to heat through and topped with a berry sauce.

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Here is a blueberry for you, I haven't made this in a long time, from all recipes.  Very very close to  the one I used to make all the time.  Add a little lemon juice or Zest it really makes the blueberry pop.

 

http://allrecipes.com/recipe/overnight-blueberry-french-toast/

 

Overnight Blueberry French Toast Recipe

 

 

Generic's picture
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I think we are likely all working from the same basic recipe through all it's tweaks. Smiling

I use so much damn lemon zest in the house that I make lemon curd just to have something to do with all the lemon juice. 

Which reminds me.. I gotta get some limes, I haven't done the coconut lime syrup in a while!

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Weaver's picture
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And here's another savory for you.

Pinned Image

http://www.foodchannel.com/recipes/recipe/monte-cristo-casserole/

A little fruit or veggie garnish or potato along with the dipping sauce and you got a nice filling easy savory. 

 

Madeleine's picture
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Oh golly does that look good!

Anon Inn's picture
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A local Inn here used to do baked oatmeal.  There are several recipes on the web.

Generic's picture
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Savoury dish... stratta

Sweet dish... baked French toast (blueberry)

Mixed... make blintzes ahead of time and heat them in the over... bake and serve. Half cheese and half fruit (berry of choice or apples).

Madeleine's picture
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Our success with blintzes or ployes is nil. It's something that needs practice but we've only got tomorrow so not this time. Do you have a recipe for the baked blueberry FT? I've got one floating around but glad to look at another one.

I think we're going (so far) with a quiche (known this week as 'oven fritatta'), the Dutch babies (new name needed) and something else. I really need to know if the guests would prefer sweet or savory but we may not know until they arrive.

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Madeleine wrote:

...the Dutch babies (new name needed) 

Call them Puffins (ie pancake muffins) or Pop-up Pancakes. To make them a little more substantial, fill the bowls (just before serving) with a dollop of pastry cream or vanilla pudding or greek yogurt and top with fresh or cooked fruit.

Madeleine's picture
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Well, puffins would be perfect here! I have pix of puffins in the dining room. Hope that isn't confusing given there's a language difference.

Generic's picture
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I usually use a 9x13" dish and whatever bread I have around. Spray the pan and then line the bottom with bread, cut pieces as need be to make a single layer on the bottom. Put a layer of berries (raspberries or blueberries usually, frozen are fine) and then put another layer of bread... except spread cream cheese on the bread (you can warm it in the microwave to make it spread easier. About 8oz.

The liquid part is this... 1.5c milk or cream, 1c sour cream or plain yogurt, about 8 to 10 eggs. And a tablespoon of maple extract or vanilla extract. If you are using raspberries you can also grate some lemon zest. If you like you can add 2 tsp of cinnamon. And finally either 2Tbsp maple syrup or 2Tbsp brown sugar. Pour liquid over bread, soak in fridge overnight.

If you want to sweaten it up and not add expense, make some brown sugar (1/2c), soft butter (1/4 cup) and some chopped nuts and put on top before you bake. Bake for 50 minute to an hour. It will puff up some. Cut into as many pieces as needed.

If you really want everyone to love you, use the sour cream (not fat free!) or switch 1/2c of milk for 1/2c 35% cream. 

When you are ready for blintzes, tell me. My recipe is a heck of a lot thinner than most, but once the stove is hot enough they come out fine and can be stacked on parchement or wax paper to be used at other times. You do need a crepe pan, though. About $10 to $15. Once you start with a crepe pan, you won't go back to frying pans for omelets either.

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How about Popover Pancakes - they are also sometimes called German Pancakes, but most common is Dutch Baby.

I am organizing recipes tonight while my mind is whirling on a possible new property that got tossed in my face yesterday, so to say the least I am avoiding real work!!! lemme know if there is something else (specific ingredient you want to use)  I am sure I got one here somewhere.  Any excuse not to crunch numbers tonight!!!

 

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How many nights will they be there? Are you aiming for sweet or savory?

Madeleine's picture
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I need 4 different recipes. 2 sweet, 2 savory. We alternate.

Country Girl's picture
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Quiche or baked stratas always work for me, or an overnight baked French toast. 

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Madeleine's picture
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Country Girl wrote:

Quiche or baked stratas always work for me, or an overnight baked French toast. 

What have you got for a baked french toast? We haven't done anything in the oven in quite awhile. This is an odd group because there are so many of them and they are filling every bed in the rooms. So, few rooms but lots of guests.

Weaver's picture
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Here is another one for a crowd, prep the bread bowls the night before, chop and bag herbs or veggies and pre cook the bacon or dice the ham.  Assemble in the morning, and bake at 350 for 30 min.

 

Madeleine's picture
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What kind of bread is that? How big? Would one of them be a serving? See, I'm seeing that on a big empty plate and wondering what else would go with it as everything (eggs, meat, bread, veggies) is already in the entree.

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Madeleine wrote:

What kind of bread is that? How big? Would one of them be a serving? See, I'm seeing that on a big empty plate and wondering what else would go with it as everything (eggs, meat, bread, veggies) is already in the entree.

They are little boule about 5 - 6"  yes one is a serving, you can do a large fruit garnish if you do something like a smoothie for your first course, or you could do a pommes anna mini stack, if you square the potatoes first you can offset the roundness of the bread bowl with the square potatoes, or maybe a small baby greens salad with a raspberry vinegrette.  Any hearty bread will do, sourdough is my favorite because it is a good open crumb bread but not too doughy so it holds up well.

Think of it as a quiche or an egg bake serve what you might as a side for those.  You can even make it a quiche, serve with a fresh salad and you are good to go.

 

How about this oneSugar Crusted Vanilla French Toast

http://www.phemomenon.com/vanilla-french-toas/

there is another sweet one for you, this is really good and the top is a little crunchy so it isn't just gooey french toast.  You could even do in individual ramakins if you wanted to get really fancy dancy.

 

Weaver's picture
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Dutch Babies, I sent it to Eric the other day when he was hunting for something different.  You can do them in muffin tins and add seasonal fruit or lemon curd with berries, some oven roasted potatoes, a fresh Mandarin and baby greens fruited salad with honey lime yogurt dressing and you are set!  No standing over a hot stove.  40 mins in the oven and you are serving.

Edited to add link and pic.

 

 http://dinogrrl.com/cooking/2009/06/baby-dutch-baby-pancakes/

200906071747.jpg

Make Mini Dutch Baby Pancakes in a Muffin Tin

http://lifehacker.com/5911708/make-mini-dutch-baby-pancakes-in-a-muffin-tin

 

Madeleine's picture
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OK, this one got a from DH.

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Dutch babies were a big hit here and people always thought that they were fancier and more work than they actually were. 

I wasn't a big fan of the overnight dishes but I did a peach french toast that one big group loved - you could substitute your state signature fruit. 

Frittatas serve a lot of people and were also really popular with our guests. 

Best of luck with the big group!!

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gillumhouse's picture
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Baked pineapple toast can be baked in 9x13 pans or bigger if you have one and it will fit in the oven. Can you get 2 in the oven at one time? I do them as "sticks" (1/2 slices) - easier to serve and less waste.

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