Potluck Brunch recipe...
At work we do a monthly birthday lunch potluck. For this month, the birthday person has asked that instead of lunch, we do a brunch-themed potluck, because she loves breakfast/brunch.
Potlucks at lunch present a challenge (at least to me), because most of what I tend to cook doesn't deal well with waiting several hours before being served. This is going to especially true for brunch: what can I make the night before, bring into work, and still taste and look good when served at 10am?
While I have a few ideas (cinnamon buns baked that morning...?), I'm looking for good ideas/recipes. It needs to be something I can mostly or fully assemble the night before; cooked the night before, or at least doesn't need much cooking since I leave for work fairly early; that can be easily transported; and that will be very tasty (obviously) and perhaps somewhat unique (I'm in Minnesota, and while the palates here aren't the most adventurous, they are also not completely flat.
Oh - enough for about 14 people.
Thank you in advance!
I wonder if you could make some sausage patties and just warm them up in a pile in the crockpot? Might get expensive for 14 people, but I bet it would be a hit!
Most breakfast breads work well... muffins, scones, bagels, monkey bread, coffee cake, croissants. Autumn has some nice flavors to choose from... pumpkin, apple, cranberry, pecans, cinnamon. Or you could bring some mulled cider in the crock pot... not a food item, and not strictly breakfasty, but I bet it would still go over very well.
If I were you, I'd make a batch or two of pumpkin muffins and a crock pot full of mulled cider.
One of my go-to potluck dishes is a vegetable pizza that could work for your brunch. The crust is made with Pillsbury crescent rolls (the ones that come in a tube in the refrigerated section), the sauce is a ranch dressing based spread, and then a variety of chopped raw veggies on top (broccoli, cauliflower, radishes, etc.). Can be served cold or at room temp and is popular everywhere I take it. Let me know if you want the recipe.
Here's the recipe:
*2 pkgs. crescent rolls (8 in each)
Press onto cookie sheet overlapping edges to seal. Bake at 350 F for 10 to 15 minutes or until done. Let cool.
*1/2 cup mayonnaise
*2 8oz pkgs. cream cheese
*1 pkg. Hidden Valley Ranch Dressing Mix
*1 tablespoon milk
Mix together the above ingredients and spread over crescent roll crust.
Finely chop or pulse in food processor:
*3/4 cup broccoli
*3/4 cup cauliflower
*3/4 cup red or green pepper
*1/2 cup green onion
*1/4 cup radishes
*1/4 cup celery
Combine vegetables and sprinkle over the top of cream cheese. Gently press veggies into cream cheese mixture. For best results, make one day before serving and refrigerate until needed. The flavors really benefit from sitting overnight. Serve cold or at room temperature.
Have to say, had this years ago and IT.WAS.DELICIOUS. I have a recipe also lying around somewhere...thank you for the reminder about the veggie pizza, Aravisea! I remember that my dear MIL gave it to me...she'd had it with her bridge group or something...and I brought it to some kind of function...sheesh, folks went wild over it! Okay...and what made it so great was the Mexican variety of the Hidden Valley Ranch dressing which I believe they stopped making a long time ago, too, which is why I stopped making it...heh...it seemed to MAKE the dish so much better...will experiment with just adding some salsa to the regular HVR I think!
Here are some ideas for a slow cooker brunch:
Chicken and broccoli quiche
• 1 pound ground chicken
• 1/2 cup chopped onion
• 6 cups frozen chopped broccoli, thawed and well drained
• 2 unbaked pastry shells (9 inches)
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 3/4 cup milk
• 6 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• In a saucepan, cook chicken and onion over medium heat until meat is no longer pink; drain. Stir in broccoli. Divide among pastry shells.
• In a small bowl, combine the remaining ingredients. Pour over chicken mixture.
• Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12-16 servings.