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Nov 29, 2010 11:19 AM

need help with brunch for a bunch

So our holiday brunch went from about 14 people last year to at last count 37! I want to try and make it as painless as possible while also serving great food. So far I have baked french toast, banana bread, muffins and some salads on tap. Booze and other drinks are already handled. I have always done a fritatta but worry that I would have to make several and thats tough to do with only 1 non stick skillet! Does anyone have any other for a crowd egg recipes? Or anything else that I can add to make in advance? The beauty of the french toast is you make it the day before and then just bake off and its easy to multiply - any others like those! I dont want to have to resort to bagels! Thanks all and happy holidays!

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  1. The beauty of a frittata is that it can be premade and then warmed for serving. I did a spinach one for an open house a few years ago, and cut the pieces into triangles, then froze them. Brought them to room temp, reheated them and put on a platter. Once frozen, they keep forever.

    1 Reply
    1. re: rednails

      a Tortilla de Papa is like a frittata but more emphasis on the potatoes than the eggs, and you can do it ahead and serve it in slices at room temperature - no need to reheat. serve with an aioli. yum.

      oops, saw below someone else beat me to this.

    2. quiche is also a good eggy brunch dish. I usually have all my custard mixture prepped the night before, and the morning of, I put it in the pie shells and bake it off. It's best served just barely warm or at room temp, so it works out great.

      1. Were you considering a green salad and or a fruit salad as part of your menu?

        1 Reply
        1. re: enbell

          I also love fruit compotes, dried fruits for winter.

        2. Shirred eggs, a baked English breakfast dish. In a large casserole rub the bottom and sides with a little butter. Then cover the bottom with Swiss cheese. Then add a dozen eggs, one at a time. Where ever they land is fine. Add between a quarter and a half a cup of heavy cream. The goal is to fill in some of the holes between the yolks. Season with salt and pepper then top the whole shebang with Swiss cheese. Bake in a 350 oven between 15 and 30 minutes depending on whether you want soft or hard yolks.

          You could always make a great big batch of cheese grits and keep them warm in a crock pot or pan over sterno. I guarantee they'll go quickly. Just like with mac and cheese or cheese sauce for broccoli, remember to use sharp cheddar cheese - it's gives a better cheese flavor.

          1 Reply
          1. re: TheKitchenHotline

            man this is a great Idea, I make a large Christmas breakfast and have never thought of this!

          2. ooooooh! I didnt even think about pre making the fritattas! You all are geniuses. Just like a spanish tortilla, cant think of why that didnt occur to me. And I love the idea of a slow cooker with grits. I would love to have a salad to lighten it up. I was worried about finding (or affording) enough fruit for a fruit salad so was thinking a green one. Last year I did endive spears with walnuts and blue cheese but thats too precious for so many people. Does anyone have a good green salad that will hold up with dressing. Maybe something with escarole....

            2 Replies
            1. re: anunez

              For a salad aunt makes a great one that uses frozen (gasp!) mixed vegetables (green beans, carrots, etc.), dices apples, celery, green onion, and whatever else you like. You keep these in a tupperware bowl with the dressing already on. At the last minute toss with the greens. It is so good! And requested at many family get-togethers. I find this really works with whatever veggies you use, and I make it all the time for picnics and bar b ques.

              1. re: anunez

                Hey, how about an orange salad with greens under and a scattering of Pomegranate seeds. Shouldn't break the bank. Will give you the recipe if you are interested.