Hot breakfast buffet

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TheBeachHouse's picture
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We are introducing hot breakfast buffet this weekend.  Wish us luck!

I looked at a bazillion (give or take) recipes but we are living KISS. Keeping it simple stupid.

I bought a buffet warmer with three sections.  We are putting out scrambled eggs, sausage and blueberry pancakes.   Along with muffins, yogurts and fresh fruit.  And the usual cereals, English muffins, peanut butter, jelly, milk, juice.

Advice?   Anectdotes?

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Ok, we did it.  Day one, the bacon went and he made more.   The blueberry pancakes just sat there and the eggs got eaten.  

Day two, fewer pancakes and made them plain with fruit available.  More people ate them, but again, the eggs and meat were the hit.  

We didn't have the time or b@lls to try baked eggs or mini quiches.  But we will someday.

We were exhausted!!!!   Way more work than muffins, yogurt and fruit.  LOL

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 Wonderful! I am happy it worked out so well.  Hope all the rest goes just as great!

You have crossed over now. Now there is no going back! LOL

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Flower wrote:

 Wonderful! I am happy it worked out so well.  Hope all the rest goes just as great!

You have crossed over now. Now there is no going back! LOL

 

Smiling

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A good rule of thumb for bacon is three slices per person.  I make an entire three pound package because I use the left overs in casseroles and in my weekday breakfast baskets (with burritos, baked eggs, etc).  You can never have too much bacon! 

And trust me when I say - the baked eggs are way easier than the scrambled.  And you will use less.  I mix up eight eggs with about 1/3 cup of milk to make 12 baked eggs.  With scrambled, I think I'd have to use at least 16 to make enough to satisfy.  Pour it in the muffin pan and bake for 20 minutes at 350, versus standing over the stove, turning and stirring.  And people can be picky about their scrambled eggs.  Baked eggs is a new concept for a lot of people and they won't have a preference.  Oh!  And don't forget the Pam spray in the muffin tin! Very necessary!

Congrats on your first full service!  Smiling

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BananaE29 wrote:

A good rule of thumb for bacon is three slices per person.  I make an entire three pound package because I use the left overs in casseroles and in my weekday breakfast baskets (with burritos, baked eggs, etc).  You can never have too much bacon! 

And trust me when I say - the baked eggs are way easier than the scrambled.  And you will use less.  I mix up eight eggs with about 1/3 cup of milk to make 12 baked eggs.  With scrambled, I think I'd have to use at least 16 to make enough to satisfy.  Pour it in the muffin pan and bake for 20 minutes at 350, versus standing over the stove, turning and stirring.  And people can be picky about their scrambled eggs.  Baked eggs is a new concept for a lot of people and they won't have a preference.  Oh!  And don't forget the Pam spray in the muffin tin! Very necessary!

Congrats on your first full service!  Smiling

 

Do you add veggies or meat to the mix before you bake?  

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TheBeachHouse wrote:

Do you add veggies or meat to the mix before you bake?  

 

Not to my weekend breakfast buffet.  Muffin pan, Pam spray, tbsp or so of cheddar (or whatever you like) in the bottom, mix up eight eggs, 1/3 or so cup of milk (or half and half is nice), pour into pan and bake for 20 or so at 350.  When they come out, I use a spoon and slide around the edges and bottom to loosen a bit, then stack them in the buffet server.  I might add a little parmesan or smoky paprika to them for a bit more flavor and appearance. 

I add meat to the larger ramekin egg bakes that I do during the week - this is their main entree if that's what they choose, so I make those more substantial than the weekend eggs that are served with a bunch of other stuff.

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For scrambled eggs here (we plate and serve)  dh uses 5 eggs per couple. So, yes, way more eggs for scrambled than for a baked egg dish.

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All the best! Take some pix. Smiling 

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You can do mini-quiches (no crust) in a muffin pan.   They are very versatile with fillings, easy to make, and keep on a warmer well - better than scrambled eggs, IMHO.

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SM101 wrote:

You can do mini-quiches (no crust) in a muffin pan.   They are very versatile with fillings, easy to make, and keep on a warmer well - better than scrambled eggs, IMHO.

 

And controls portions too.  One worry is that the first person to the room will take all the food.

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TheBeachHouse wrote:

SM101 wrote:

You can do mini-quiches (no crust) in a muffin pan.   They are very versatile with fillings, easy to make, and keep on a warmer well - better than scrambled eggs, IMHO.

 

And controls portions too.  One worry is that the first person to the room will take all the food.

That would totally be my worry!

Altho, I have gone from asking guests if they would like juice to just putting the pitchers out with glasses. It's the rare guest who takes a 16 oz water glass and refills it 3 times so I have saved on juice by doing it this way.

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Do you have a way to separate out what you are serving?  Meaning, hot stuff on one side with your buffet server, and cold stuff on the other side of the room?  Or a distance away?  This will help keep people from "lining up" for food.  I don't like that - it looks tacky to me.  My breakfast is separated that way, but I still get the occasional line at the hot stuff.  I am assuming you have one serving time when I suggest this.  If not, then it shouldn't be a problem. 

I also have the three section server and for my weekend breakfast buffet:

Day One:  Egg dish (casserole of some type), breakfast style potatoes and sausage. On the other side of the room, several fruit selections and homemade sweet bread.  

Day Two:  Stuffed French Toast, miniature cheesy baked eggs, and bacon.  On the other side of the room, a basket with greek yogurt, hard boiled eggs and string cheese (I call it a protein basket to offset the carbs in the toast), and fruit selections.

I tried pancakes, waffles, etc.  Couldn't figure a way to keep them tasting good after being kept on heat.  I know others have got that down, but I didn't want to mess with figuring it out. 

TheBeachHouse's picture
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Thanks, Banana!  Very helpful.

We do have two sides of the room for service.   On a cold buffet day, one side is breads and muffins and hard boiled eggs.  The other side is fruit, yogurt and cereal.

For hot buffet days, one side will be hot buffet and toast.   The other side will be muffins, fruit, cereal and yogurt. 

Saturday could be potatoes and Sunday could be pancakes for a different presentation.   You got me thinking.  Baked eggs in ramakins sounds fun.   I have a lot to think about.

Good stuff, thanks.

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TheBeachHouse wrote:

Saturday could be potatoes and Sunday could be pancakes for a different presentation.   You got me thinking.  Baked eggs in ramakins sounds fun.   I have a lot to think about.

 

I have a 12 muffin silicone pan that I do my mini eggs in.  Ramekins would work too of course, but handling and clean up might be easier in a muffin pan. People generally only take one, but some take two.  Twelve is always enough for eight people here.

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Even easier... silicone muffin cups (casabella). You can serve right in the cup.

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yes

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Hey that sound great. A well round breakfast. My only suggestion would be is there any way to add hash browns or country home fries?

 

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Flower wrote:

Hey that sound great. A well round breakfast. My only suggestion would be is there any way to add hash browns or country home fries?

 

 

good idea.  We considered it and decided on pancakes instead.   We have three warmer pans, so three choices.  I guess we could combine the potatoes and sausage in one section......hmmmmm.

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Wonder if you put a piece of foil in and one that side put sausages and the other side home frys. I have used muffin tins to make bacon and eggs all in one. Also add cheese or mushrooms , green pepper.  I put them on a hot plate to keep warm. Maybe now a days there is no more long hot plates?

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