Easy, savory, transportable pot luck breakfast dish
Here's the deal:
I am a member of the local Opera Guild. The day the cast / director / conductor are all present, we carry in breakfast for them to kick their rehearsal schedule off deliciously.
I have made things such as quiche and my buttermilk scones in the past, but I'd like to shake it up a bit (I saw a recipe I can't find now for individual fritattas made in a muffin tin and another for Canadian bacon cups filled with goodies).
Here are the parameters:
-Easily whipped up the night before or in the morning in no more than an hour and a half.
-Easily transported in the car. (Meaning cooled enough to Take With in the above time).
-Totable. I may have to park as much as a city block away and carry the item to the opera company offices then take the elevator upstairs.
-If it's something to be served warm, ideally it should be microwavable if needed.
This is an impressive, delicious and beautiful 'breakfast torte', that I used to make years ago by the dozen for a catering co. I cooked for. The link is to a similar recipe, but it looks like about 1/2 as many servings. Also, we used a brioche dough to line the springform.
The beauty of this is you can take it out of the oven, let it cool a bit, transport securely in the spring form, and just pop the ring off and serve warm at your event. You can assemble this the night before and bake the day of your event.
We do something like this, but with whole green chiles from a can. If you can get the whole chiles I can look for the recipe. It is close to a crustless quiche.
I make this often. It's simple, easy and reheats wonderfully. I make the mixture the night before and let is set in the fridge overnight. Pop it in the oven in the morning and then it'll be ready to go. It's a recipe my mom's made since i was a kid - no idea where she found it...
Egg, Sausage and cheese bake
6 slices white bread, cubed
1 lb. pork sausage, cooked, crumbled and drained
¾ grated sharp yellow cheddar cheese
5 eggs, lightly beaten
1 tsp. dry mustard
2 c. milk
Mix all ingredients the night ahead. Pour into a buttered 13”x9” baking dish and refrigerate overnight.
Bake at 325° for 45 minutes to 1 hour or until edges are brown.