Protein-based breakfast potluck dish?
I've done fruit plates, quiche, stratas, scones; what else could I take besides a platter of grilled sausages? Hey, maybe that's not a bad idea.
Got some ideas? Traveling about 5 minutes from my house.
For my last brunch I made egg cups
I did a mexican egg cup so I used smoked ham, salsa, sharp cheddar...
You take slices of ham and line a muffin tin with the slices. Fill the bottom with your favorite cheese. Then add salsa (or whatever you prefer), then crack one egg per cup, I then topped with more cheese and a bit of diced jalepeno (and some with diced tomato for those who don't want the heat) and then you bake in the oven until your eggs are cooked (about 20 minutes)
Carefully take out of muffin tins and place on a serving platter. They should stay together and form their own little serving cup. The crowd loved them and I have make them in all different flavors such as
feta and olive
Onion, mushroom and fontina
tomato and proscuitto with mozzarella
the varieties are only limited by your imagination
I think I originally saw this on food networks sara moulton, but not sure... they are terrific
soft scrambled eggs mixed w/ a little mornay sauce and whatever- chopped ham, bacon, sauteed onions and/or mushrooms, and wrapped in filo triangles (size- cut filo 4 across-lengthwise), probably 4 or 5 layers of filo, with melted butter and breadcrumbs between each layer.)
same filo idea but filled with salmon (or salmon on sauteed spinach) that has been topped with beschamel sauce(like mini coulibiac w/o the rice)
also- salmon gravlax, sliced and served w/o bread.
The December 2007 issue of Food and Wine has a yummy-sounding recipe for baked eggs with chorizo and potatoes. It's made in a cast-iron skillet, with cooking happening first on the stove-top and then in the oven. I imagine it could be adapted into a large casserole by increasing the proportions (as is it serves 8). transferring items from the skillet/s to a casserole dish and finishing in the oven just as you would have if you left it in the cast-iron pan. If you only need 8 servings, you can just bring it to the potluck right in the cast-iron pan for rustic authenticity.
I now see this is one of those "serve immediately" dishes, given that the egg yolks are supposed to remain runny. If you can finish it off at your destination, you could pull it off.
Here are a couple of ideas: a frittata with mostly eggs, meat, and veggies, or baked eggs in ham cups.
The latter is a recipe I got from Gourmet; line greased (or Pam-sprayed) muffin cups with thin sliced deli ham, sautee some mushrooms with a bit of butter, taragon, and cream, spoon a bit of the mushroom mixture onto the ham, then carefully break an egg on top (I find using medium sized eggs works best for this). Season, then bake at 350 until the eggs are almost set (maybe 15 minutes) add a taragon leaf to each , and bake until set (another five minutes or so).