Favorite three-course breakfast combinations

I'd like to put together a starter list of popular 3-course breakfasts that I can get comfortable preparing/plating/garnishing in advance of actually opening my bed and breakfast - hopefully next spring. Pictures would be INCREDIBLE! I've been searching/reading this site almost nonstop since rediscovering it a couple of weeks ago (there should be a warning that this site is addictive!). I've read lots of luscious sounding individual recipes but not many that have the entire breakfast and plating scoped out unless I'm not looking in the right place. I apologize in advance If I'm asking you to reveal corporate secrets, and if so, feel free to give me a good cyberslapping Also, I would love to hear recommendations for a great B&B cookbook or two.

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?

We have two of us. The coffee and juice are serve yourself. I used to serve it individually. I walked 2 miles every breakfast.
We do 2 courses. Fruit course comes out after guests are seated. We do open seating, come when you want.
I ask if the guest wants the meat and bread sides. Husband (Gomez) does the cooking while I do the talking and serving and clearing and resetting the tables.
Even with two of us, it can be 20 minutes between the time the guest sits down and their entrée is served.
All the while I'm giving directions, handing out maps, saying goodbye to guests who are leaving, answering the phone, explaining to guests at the door that check in is not until 3, etc.
There are some on here who do it single handedly. I'm in awe.

Well, I guess I'm out because I don't believe in serving "3 course" breakfast at all. I serve breakfast. There is a "starter" at each place as they sit down. And we serve a main plate.Things like cereal, toast, even tea are at their disposal, but not served.
As for books, there is no point until you have decide what kind of breakfast you are comfortable with preparing, making and serving. I'm often alone for breakfast service, so serving so many people at the same time 3 courses wouldn't be in my self interest.

Morticia said:

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Click to expand...

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.

Generic said:

Well, I guess I'm out because I don't believe in serving "3 course" breakfast at all. I serve breakfast. There is a "starter" at each place as they sit down. And we serve a main plate.Things like cereal, toast, even tea are at their disposal, but not served.
As for books, there is no point until you have decide what kind of breakfast you are comfortable with preparing, making and serving. I'm often alone for breakfast service, so serving so many people at the same time 3 courses wouldn't be in my self interest..

Click to expand...

My inexperience is showing! A three-course meal is not expected (she asks breathlessly)? Hey, I can get onboard with that!!
Generic, I would LOVE to know how you pull together and serve a breakfast alone. I'm already impressed!!

Morticia said:

We have two of us. The coffee and juice are serve yourself. I used to serve it individually. I walked 2 miles every breakfast.
We do 2 courses. Fruit course comes out after guests are seated. We do open seating, come when you want.
I ask if the guest wants the meat and bread sides. Husband (Gomez) does the cooking while I do the talking and serving and clearing and resetting the tables.
Even with two of us, it can be 20 minutes between the time the guest sits down and their entrée is served.
All the while I'm giving directions, handing out maps, saying goodbye to guests who are leaving, answering the phone, explaining to guests at the door that check in is not until 3, etc.
There are some on here who do it single handedly. I'm in awe..

Click to expand...

I plan to have a coffee and tea bar. We have two amazing coffee machines from Switzerland (Dura Capressa) that makes delicious coffee and hot tea.
I am breathing a little easier as it is starting to sink in that a 2 course meal is acceptable.
Yes, like you, I am in awe too that people can do all that alone! (Generic, we're talking about you -- are your ears burning?)

Aspiring Martha said:

Morticia said:

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Click to expand...

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
.

Click to expand...

As I mentioned - some here do this with one person. I'm sure they'll pipe up with how they do it.
Save yourself some grief - no one will expect 14 different meals. Go with 7 and you'll be fine.
In doing your planning come up with meals the same way you'd pack for vacation - you don't bring a separate outfit for every day you mix and match. Use your extra fruit or bread for another day in a different meal.
You know those croutons at the restaurant are yesterday's leftover bread. That's your french toast or bread pudding.
Try to have 2 vegan recipes as those will also cover vegetarians in a pinch. Find a good source for gluten free bread, you'll need it. One reason we no longer make muffins for a starter - incredible waste. But, you'll also hear how muffins fly off the table, so you'll have to know your market.
Southern comfort food sounds good.
How does the husband feel about having two jobs? Knowing he can't sit down at his own table on Sunday and just relax?
BTW, if I could hire anything out (whole other story) i I'd never hire out the creative parts. Only the drudge parts - cleaning of any sort.

Morticia said:

Aspiring Martha said:

Morticia said:

It's helpful to know first if your guests are going to want the local cuisine.
You also need to think out your abilities. Is it just you? Will you have help at breakfast? So, if it's just you and there are 10 guests, are you seating everyone at the same time or doing different seatings?
If all at the same time, how do you pace yourself to bring out 3 courses? If you're the serving wench and the cook, how do you watch the stove while you're fetching food and coffee and juice and picking up plates and answering questions and making small talk?
So. You need to know how breakfast is going to work before you start planning what to cook.
You can have a basket of muffins or breads on the table to share family style. Then you have your fruit course which is all plated and in the fridge waiting to serve. OR, you put the fruit course out on a charger at each place. Then you only need to serve the coffee, answer the questions, make small talk and clear the plates while the breakfast is cooking. And it may have to be a quiche or other baked breakfast so you can get it plated and served while it's still hot to the 10 guests.
See what I mean about understanding what your process looks like?.

Click to expand...

Mort,
This is a great answer as you have just hit on all the questions that have been plaguing me.
Re cuisine type, my thoughts were a southern type comfort food cuisine (as I'm a southern gal and that's how I've always cooked).
I'm going to need to have a helper with breakfast, I think, at least at first while I get my sea legs. My husband will be home on Saturday/Sunday mornings. He loves to cook and his meals are delicious. He is excited about participating when he can. During the week, I will probably need to hire some help - the question is, will I hire a cook or a server-type? Would seem if I can learn to consistently make maybe fourteen 3 course meal plans (so should a guest decide to stay for a couple of weeks, they would have variety), I could save money by not needing to hire a professional cook.
Serving times - that's a good question. My initial thinking would be that I would have a set breakfast time, as with a skeleton crew, I don't know how I could do it any other way.
Question: Would it even be possible for a one-man show to pull off a respectable and delicious breakfast for 10, or would that be courting disaster?
I was originally thinking casserole dishes as the main dish until I read some posts from Innmates that don't feel like casseroles are what guests really like.
.

Click to expand...

As I mentioned - some here do this with one person. I'm sure they'll pipe up with how they do it.
Save yourself some grief - no one will expect 14 different meals. Go with 7 and you'll be fine.
In doing your planning come up with meals the same way you'd pack for vacation - you don't bring a separate outfit for every day you mix and match. Use your extra fruit or bread for another day in a different meal.
You know those croutons at the restaurant are yesterday's leftover bread. That's your french toast or bread pudding.
Try to have 2 vegan recipes as those will also cover vegetarians in a pinch. Find a good source for gluten free bread, you'll need it. One reason we no longer make muffins for a starter - incredible waste. But, you'll also hear how muffins fly off the table, so you'll have to know your market.
Southern comfort food sounds good.
How does the husband feel about having two jobs? Knowing he can't sit down at his own table on Sunday and just relax?
BTW, if I could hire anything out (whole other story) i I'd never hire out the creative parts. Only the drudge parts - cleaning of any sort.
.

Click to expand...

Great advise on the meals.
Re my husband -- he is in his "happy place" when he is in the kitchen cooking for people. Cooking is his hobby and the more he can find to come eat with us, the happier he is. (He made breakfast for a group of us this morning and is in the kitchen right now making a chicken parmesan stuffed spaghetti squash for supper.)
I definitely will have help with the cleaning. My housekeeper who is excellent will continue on with us except on a daily basis. (I'm thinking perhaps 4 hours a day). She would be willing to help serve breakfast in the mornings - but her command of the English language would be prohibitive.

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down.

gillumhouse said:

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down..

Click to expand...

Haha - I hear ya on the hubby in the kitchen while you are trying to pull everything together. I would be the same.
Wow - that's quite a breakfast! Sooo -- you do a bread AND mini muffins? Like a loaf of bread for toast kinda thing? And bacon, egg dish, and fruit? I guess you have to have to right kinds of food that will stay fresh and not dry out if guests arrive at the different times. I would imagine there is an art to keeping everything fresh too...
I like the idea of serving family style. That keeps you from having to serve while you are trying to cook. Hmmmm....

Aspiring Martha said:

gillumhouse said:

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down..

Click to expand...

Haha - I hear ya on the hubby in the kitchen while you are trying to pull everything together. I would be the same.
Wow - that's quite a breakfast! Sooo -- you do a bread AND mini muffins? Like a loaf of bread for toast kinda thing? And bacon, egg dish, and fruit? I guess you have to have to right kinds of food that will stay fresh and not dry out if guests arrive at the different times. I would imagine there is an art to keeping everything fresh too...
I like the idea of serving family style. That keeps you from having to serve while you are trying to cook. Hmmmm....
.

Click to expand...

I make 3x5 loaves - each person gets a loaf (steak knife tucked under bread plate to cut it) and I have domed individual butter dishes at each bread plate. Breakfast is the same on any given, but is cooked in size appropriate glass dishes so I can oven-to-table the entree - and if I have an 8 and an 8:30, one comes out the other goes in. If spread apart, each entree (and loaf(ves) of bread) are cooked time appropriate to be fresh and hot. I have a 2-person size glass rectangle, a 3-4 person size and 9 x 13 for 6 or more. I just use 3 eggs per person + 2 extra when making the egg bake or spinach bake. Same goes for the other dishes - add or subtract depending on number of guests at a seating. My breakfast times are chosen by the guest - between 4 AM and 10 AM. Remember - with 3 rooms you can be flexible. 4 or more, not bloody likely.

gillumhouse said:

Aspiring Martha said:

gillumhouse said:

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down..

Click to expand...

Haha - I hear ya on the hubby in the kitchen while you are trying to pull everything together. I would be the same.
Wow - that's quite a breakfast! Sooo -- you do a bread AND mini muffins? Like a loaf of bread for toast kinda thing? And bacon, egg dish, and fruit? I guess you have to have to right kinds of food that will stay fresh and not dry out if guests arrive at the different times. I would imagine there is an art to keeping everything fresh too...
I like the idea of serving family style. That keeps you from having to serve while you are trying to cook. Hmmmm....
.

Click to expand...

I make 3x5 loaves - each person gets a loaf (steak knife tucked under bread plate to cut it) and I have domed individual butter dishes at each bread plate. Breakfast is the same on any given, but is cooked in size appropriate glass dishes so I can oven-to-table the entree - and if I have an 8 and an 8:30, one comes out the other goes in. If spread apart, each entree (and loaf(ves) of bread) are cooked time appropriate to be fresh and hot. I have a 2-person size glass rectangle, a 3-4 person size and 9 x 13 for 6 or more. I just use 3 eggs per person + 2 extra when making the egg bake or spinach bake. Same goes for the other dishes - add or subtract depending on number of guests at a seating. My breakfast times are chosen by the guest - between 4 AM and 10 AM. Remember - with 3 rooms you can be flexible. 4 or more, not bloody likely.
.

Click to expand...

Different sized baking dishes! Who woulda thunk it? (You guys are so smart!) And its good to know how to size the portions with the eggs! What great information. I'm printing this for future reference.
I was reading along thinking, "ok now, I can do this" until I came to the 4 - 10 a.m. thing... I'm not sure I could be THAT accommodating! But -- my hats off to you!

Aspiring Martha said:

Generic said:

Well, I guess I'm out because I don't believe in serving "3 course" breakfast at all. I serve breakfast. There is a "starter" at each place as they sit down. And we serve a main plate.Things like cereal, toast, even tea are at their disposal, but not served.
As for books, there is no point until you have decide what kind of breakfast you are comfortable with preparing, making and serving. I'm often alone for breakfast service, so serving so many people at the same time 3 courses wouldn't be in my self interest..

Click to expand...

My inexperience is showing! A three-course meal is not expected (she asks breathlessly)? Hey, I can get onboard with that!!
Generic, I would LOVE to know how you pull together and serve a breakfast alone. I'm already impressed!!
.

Click to expand...

I don't know, I just manage. Like most of the things that I do. For years, I also did all the housekeeping except one day. I just manage what has to be done.
Some things get down to simplification. The starter is done and on the table (or on the sideboard when I have to switch. The plates go into the sink and wait to be handled later. The guest sits and has time with the starter while I'm cooking or delivering. Sometimes I have to put things off the heat while I deliver. I make sure that the dishes are something that I can handle that doesn't require too much... though I've gotten to the point of where I can even do eggs benedict alone.
Some simplification. Nespresso is a lot easier to do than a manual machine. The pot of coffee is on the table, the next pot if needed is set up and all I have to do is switch it on. The "kettle" keeps hot water all day long. The cereal and milk is there, though sometimes runs out, so I have to add. All the teas are out (I think we have 25 or so). Basically, almost everything is out and ready for when guests arrive. But to do this we have fixed breakfast hours. It's at 8 or 9, for example, not arrive when you want.

Aspiring Martha said:

Generic said:

Well, I guess I'm out because I don't believe in serving "3 course" breakfast at all. I serve breakfast. There is a "starter" at each place as they sit down. And we serve a main plate.Things like cereal, toast, even tea are at their disposal, but not served.
As for books, there is no point until you have decide what kind of breakfast you are comfortable with preparing, making and serving. I'm often alone for breakfast service, so serving so many people at the same time 3 courses wouldn't be in my self interest..

Click to expand...

My inexperience is showing! A three-course meal is not expected (she asks breathlessly)? Hey, I can get onboard with that!!
Generic, I would LOVE to know how you pull together and serve a breakfast alone. I'm already impressed!!
.

Click to expand...

:: burp :: (dupe)

Aspiring Martha said:

Morticia said:

We have two of us. The coffee and juice are serve yourself. I used to serve it individually. I walked 2 miles every breakfast.
We do 2 courses. Fruit course comes out after guests are seated. We do open seating, come when you want.
I ask if the guest wants the meat and bread sides. Husband (Gomez) does the cooking while I do the talking and serving and clearing and resetting the tables.
Even with two of us, it can be 20 minutes between the time the guest sits down and their entrée is served.
All the while I'm giving directions, handing out maps, saying goodbye to guests who are leaving, answering the phone, explaining to guests at the door that check in is not until 3, etc.
There are some on here who do it single handedly. I'm in awe..

Click to expand...

I plan to have a coffee and tea bar. We have two amazing coffee machines from Switzerland (Dura Capressa) that makes delicious coffee and hot tea.
I am breathing a little easier as it is starting to sink in that a 2 course meal is acceptable.
Yes, like you, I am in awe too that people can do all that alone! (Generic, we're talking about you -- are your ears burning?)
.

Click to expand...

We use an older model Capresso grind and brew with the cone filters. Love love love the coffee it makes.

Aspiring Martha said:

Generic said:

Well, I guess I'm out because I don't believe in serving "3 course" breakfast at all. I serve breakfast. There is a "starter" at each place as they sit down. And we serve a main plate.Things like cereal, toast, even tea are at their disposal, but not served.
As for books, there is no point until you have decide what kind of breakfast you are comfortable with preparing, making and serving. I'm often alone for breakfast service, so serving so many people at the same time 3 courses wouldn't be in my self interest..

Click to expand...

My inexperience is showing! A three-course meal is not expected (she asks breathlessly)? Hey, I can get onboard with that!!
Generic, I would LOVE to know how you pull together and serve a breakfast alone. I'm already impressed!!
.

Click to expand...

We can have 2, or up to 8 for breakfast. They choose their time, and frankly I always hope for some separation between times, at least 15 min. This does not always happen. If many, I make quiche. It will stay warm for an hour or so, and can be zapped if needed.
They always start with a fruit salad and juice. The fruit salads are made up in individual bowls then covered and refrigerated first thing when I get up. the plates garnishes are readied and potatoes peeled at the same time. Coffee goes up outside their rooms an hour before the first chosen breakfast time. While they are eating their fruit course, I do the hot courses, usually some kind of egg dish, side of potatoes (we have a restaurant sized stand alone electric griddle for this - it also does the sausages or bacon, and french toast on the sweet days) toast and jam, tea or coffee. Potatoes are prepped and steamed and kept warm over steam until I start the eggs and bacon. Then potatoes go on the griddle first to crisp and brown. Plates are lined up and readied with garnishes in between other tasks. The eggs, herb cream cheese, omelet, or other, never has meat included. Meat always served on the side. Never have had a vegetarian surprise, but I don't want a late surprise messing up breakfast service because when doing it all, timing is tight.
I bring out the main and take the fruit bowls away, then return with coffee and toast. I use trays so I can carry several things at once. Everything is plated in the kitchen before it goes out. I bake four sandwich loaves at a time (for the toast) and freeze so I don't have to bake every day. Serving and refilling coffee gives reason to check on them and take finished plates as needed. Trays are your best friend. Just give it some thought. If you time things (practice will make perfect) you can do it!

gillumhouse said:

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down..

Click to expand...

Gillum, in your copious spare time, would you add your oven bacon procedure to the recipe section?. I tried it once and bacon was, well, underdone in some areas. I usually do it on the griddle with bacon presses. I know there must be a trick because so many do it the oven way.

Skamokawa said:

gillumhouse said:

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down..

Click to expand...

Gillum, in your copious spare time, would you add your oven bacon procedure to the recipe section?. I tried it once and bacon was, well, underdone in some areas. I usually do it on the griddle with bacon presses. I know there must be a trick because so many do it the oven way.
.

Click to expand...

I line the lipped cookie sheet with foil (easier on the dishwasher - his name is John), lay the bacon so it is alternating with the wide end (do not know how else to put it ) so I can get 12 pieces on the sheet. Bake at 350 for 15 min, take out and flip the bacon over, back in the oven for another 5 - 7 min. Usually done by then. If you like crisper, leave it another minute. I MUST use a time because I get distracted - have had some VERY crisp bacon.

gillumhouse said:

Skamokawa said:

gillumhouse said:

I have 3 rooms and breakfast is served at the time the guest tells me (sometimes guests change their time so they can breakfast with other guests - YEA). I do it myself - when Himself comes into the kitchen to make his breakfast while I am doing breakfast, only the fact I do not look good in orange and the guns are locked up have kept him alive.
The most I have served is 11 - they were cheek to jowl and it was our gift to an Eagle Scout whose 3 aunts had come in for the ceremony for his family to join the aunts & uncles departure morning. (The family with 9 kids we also crammed but they did not care.)
I serve family style and I do everything in the oven. I mix up the bread and while it raises, I mix up and bake the muffins (mini-size so I can send them off with a "care package" of muffins. Coffee is made next while muffins bake. The bacon goes in the oven when the muffins come out. The bread is raising in the pans while the bacon is cooking. Bacon comes out and the bread & the egg bake or just the entree (if baked oatmeal, baked french toast, or bread pudding - something not needing bread) bakes the last half hour. While that is in the oven, I fix the fruit - unless it is something like this morning when I am playing with the fruit. Every so often, I will make biscuits & gravy, pancakes, omelets, ham (or turkey) egg cups with biscuits or bread, and for one guest from Texas, I made burritos with homemade tortillas. These last entrees are only if I have one room (pancakes or omelets).
Muffins, OJ. a non-citric juice, a pitcher of water, and the fruit are on the table with the carafe of coffee when they come down. I time the entree to come out about 5 minutes after they sit down..

Click to expand...

Gillum, in your copious spare time, would you add your oven bacon procedure to the recipe section?. I tried it once and bacon was, well, underdone in some areas. I usually do it on the griddle with bacon presses. I know there must be a trick because so many do it the oven way.
.

Click to expand...

I line the lipped cookie sheet with foil (easier on the dishwasher - his name is John), lay the bacon so it is alternating with the wide end (do not know how else to put it ) so I can get 12 pieces on the sheet. Bake at 350 for 15 min, take out and flip the bacon over, back in the oven for another 5 - 7 min. Usually done by then. If you like crisper, leave it another minute. I MUST use a time because I get distracted - have had some VERY crisp bacon.
.

Click to expand...

haha. And that would be a LOT of over crisped bacon. Even the cat wouldn't be able to get through all that.