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Breakfast for a Crowd

k
kcfields Jun 25, 2010 11:16 AM

My husband jointly owns a hunt club with his cousin. We spend many weekends there with from 6-10 people. Any good breakfast casserole recipes using eggs, hash browns, cheese, and bacon or sausage that would serve a crowd? Or perhaps, quiche or grits dishes? Or French toast? Or anything breakfast related!

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  1. Cherylptw RE: kcfields Jun 25, 2010 11:34 AM

    There are a ton of threads on the subject, here are a few to get you started

    http://chowhound.chow.com/topics/582628?tag=search_results;results_list
    http://chowhound.chow.com/topics/334716?tag=search_results;results_list
    http://chowhound.chow.com/topics/445102?tag=search_results;results_list
    http://chowhound.chow.com/topics/281546?tag=search_results;results_list
    http://chowhound.chow.com/topics/631609?tag=search_results;results_list
    http://www.chow.com/recipes/14105-fre...

    2 Replies
    1. re: Cherylptw
      k
      kcfields RE: Cherylptw Jun 25, 2010 11:56 AM

      Thanks, this is just what I'm looking for!

      1. re: kcfields
        iL Divo RE: kcfields Jun 25, 2010 12:07 PM

        ok I'll toss a kink into the mix here...sorry, was trying to be first with help but been on phone with lady and sons asking where to find I mis recipe I misplaced.
        we love this, it's easy and oh so good, of course, not figure friendly but who cares, it's not that often made

        trying to copy and paste, not letting me so..........

        http://www.pauladeen.com/index.php/re...

    2. Emme RE: kcfields Jun 25, 2010 09:28 PM

      Hash browns strata--
      layer crispy hash browns, onions stirfried with chorizo and maybe mushrooms, some cheese, some sliced tomatoes, repeat. then mix eggs and milk and seasonings, pour over and bake til set.

      Oaty Fruit Crumble - fruit of choice tossed with sugar, vanilla, and maybe cinnamon to taste; crumble together oats, a little almond meal, wheat germ, brown sugar, and butter.. sprinkle over fruit and bake til juicy and the crust golden.

      1. b
        bluemoon4515 RE: kcfields Jun 26, 2010 11:19 AM

        My bf's aunt makes french toast in a pan and bakes it...totally delicious! She more or less layers the custard bread in a pan, soaks it overnight, and then bakes it in the morning. (Of course we'll probably never get that recipe until she dies...)

        I'd imagine something like this recipe would work: http://www.foodnetwork.com/recipes/pa...

        1 Reply
        1. re: bluemoon4515
          k
          kcfields RE: bluemoon4515 Jun 27, 2010 08:26 AM

          I love French toast and I love bread pudding, this sounds like a cross between the two! How can you go wrong?

        2. q
          Querencia RE: kcfields Jun 26, 2010 07:15 PM

          Google ":Hot Seafood Salad" for various combinations of seafood bound with stuffing mix and mayonnaise plus such ad lib ingredients as green pepper, onion, bean sprouts etc---then baked.

          1. iL Divo RE: kcfields Jun 27, 2010 06:39 AM

            the reason I posted the one of PD's was because my husband is the only one in the family that likes sausage, so, I do things for a crowd that is sans the famous meat, no one else likes it in there breakfast casseroles at all, but the inclusion of bacon crisped not wilted or Canadian bacon is fine.

            6 Replies
            1. re: iL Divo
              k
              kcfields RE: iL Divo Jun 27, 2010 08:32 AM

              Was curious enough to check out the recipe. Love Paula. As a matter of fact as I write this she is on the TV in the background cooking with son, Bobby. Thanks for the recipe! Would definitely have to include some sort of meat, after all this is a HUNT club! This particular crowd is just a brain cell ahead of eating road kill.

              1. re: kcfields
                Axalady RE: kcfields Jun 27, 2010 08:45 AM

                This sausage/egg scramble is a winner ... http://www.greenbeansnmore.com/christmasrecipe-d.html ... and best of all it doesn't call for "Paula Deen House Seasoning"

                She does however have a great French Toast casserole recipe ...
                http://www.greenbeansnmore.com/christ...

                1. re: kcfields
                  iL Divo RE: kcfields Jun 27, 2010 01:48 PM

                  Oh UR funny :+)
                  yea, meat is a great addition, just no sausage for this clan.
                  I usually do 1/2 pkg bacon fried up really good and mix the into the sauce........sooo good!
                  U'll have to try this atleast once, it's that good, U'll C

                  1. re: iL Divo
                    k
                    kcfields RE: iL Divo Jun 28, 2010 12:30 PM

                    I just realized that I have actually eaten road kill! A couple of years ago my husband came upon a freshly killed deer on his way to work one day and he took it to the processor. Wow, break out the banjos! Dow da dow dow dow.

                    1. re: kcfields
                      iL Divo RE: kcfields Jun 28, 2010 03:31 PM

                      hum, I heard they're not tender that way, if they're "kilt" on the road. friend of mine lives in Denver and loves hunting season for the deer. heart problems have plagued him and deer therefore is his friend, so he loves getting fresh deer. never had any deer so no clue here, but he told me you have to be ''sneaky'' so the little guy doesn't hear you and toughen up his muscles. right or wrong?
                      I don't work with him anymore, he retired, so it's ok, you can tell me :)

                      1. re: iL Divo
                        k
                        kcfields RE: iL Divo Jun 29, 2010 10:37 AM

                        Hmm, don't know about that. Hubby will eat any kind of deer meat - roast, tenderloin, cubed, hamburger and sausage, usually. I only like the cubed. Growing up, mom made a lot of fried cubed beef, but I usually found it to be stringy. I prefer the fried cubed deer to beef as it seems more tender and less stringy. I do know this though, the little guys (Bambi), are the most tender and delicious! I know, it seems so wrong, but it tastes so right!

              2. s
                Scott D RE: kcfields Jun 29, 2010 03:00 PM

                Just watched a new Good Eats episode where he made eggs benedict for a group of 6-8 I guess. Hollandaise went in a thermos, maybe hour before serving. He poached his eggs early, ice water shock and the ingenious part was icing them in a bowl on a metal vegetable steamer (the kind that fan out). When he was ready to reheat he pulled the whole steamer out and dropped them back to the hot water all in one fell swoop. Thought that was clever. I like doing poached eggs and like a way to be able to do a bunch at a time.

                1. t
                  truman RE: kcfields Jun 30, 2010 03:36 PM

                  I second (or third?) the votes for french toast casserole. I've made one that involves spreading the baguette slices with a thin layer of orange marmalade before layering them in the pan and drowing the whole mixture in egg/milk/etc to soak overnight.

                  I also like this hash brown casserole - kind of spicy, totally open to improvisation and scaling up... goes well with scrambled eggs.

                  1 bag hash browns (the Simply Potatoes kind works fine, I like the spicy variety)
                  1 onion, chopped
                  1 jar salsa
                  1 bag shredded cheddar cheese

                  Layer half of each, in that order, ending with cheese. Bake at 350F till heated through.

                  3 Replies
                  1. re: truman
                    iL Divo RE: truman Jun 30, 2010 03:55 PM

                    gosh I guess I gotta make that one. the french toast kind. I love the idea of doing a toast like that using a bagette. how bad could that be right? the potato casserole is delicious. Our DIL made it for Christmas past, it was so good. Next time though I'll chop the onions :)))

                    1. re: iL Divo
                      t
                      truman RE: iL Divo Jul 2, 2010 07:19 AM

                      Here's the french toast casserole recipe:
                      http://find.myrecipes.com/recipes/rec...

                      I use nonfat evaporated milk (in a can) instead of 1% milk and don't bother buttering the bread before spreading it with marmalade. Scale it up to use the whole baguette. And forget this size recipe serving 12... :o

                      1. re: truman
                        iL Divo RE: truman Jul 2, 2010 08:04 AM

                        that looks easy enough to do. we're always looking for things to make for breakfast crowds when we're all together. I have orange jam, no rind, hope that's ok as I don't care for marmalade but love this orange jam. < it's a treasure.

                        thanks.

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