Breakfast Buffet Recipe

Prepare sausages

Preheat oven to 375°F (190°C). Arrange the 24 sausages on a rimmed baking sheet in a single layer. Brush or lightly coat with 2 tbs neutral oil. Roast for 18–22 minutes, turning once halfway through, until cooked through and golden. Transfer to a warmed serving dish and cover loosely with foil to keep hot.

Make scrambled eggs

Crack 18 eggs into a large mixing bowl. Add 1 cup whole milk, 1 tsp salt and 1 tsp black pepper. Whisk until uniformly combined and slightly frothy. Heat a large nonstick skillet or two medium skillets over medium-low heat and add 1½ tbs unsalted butter to each pan (total 3 tbs). When butter is melted and just foaming, pour in a portion of the egg mixture (work in two batches if needed). Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula gently push cooked edges toward the center, tilting pan to allow uncooked egg to flow out. Continue folding slowly until mostly set but still moist and glossy, 2–3 minutes. Remove from heat (carryover will finish cooking). Transfer to a warm serving chafing dish or covered bowl and repeat with remaining egg mixture. Keep covered and warm; stir gently occasionally.

Arrange 24 assorted rolls and sliced bread on serving platters. Place bowls of softened butter, strawberry jam, and peanut butter nearby with spreaders. If desired, lightly toast sliced bread in a toaster and keep rolls whole so guests can warm them in an oven set to 300°F (150°C) for 5–8 minutes before serving.

In a large saucepan, bring 8 cups water and 1 tsp salt to a boil. Stir in 4 cups rolled oats, reduce heat to medium-low and simmer, stirring occasionally, for 5–8 minutes until thickened to desired consistency. Stir in 1 cup brown sugar or set brown sugar in a bowl for guests to add. Transfer porridge to a warm serving pot or chafing dish. Place bowls of raisins and chopped nuts beside it so guests can customize their bowls.

Spoon 8 cups vanilla yogurt into a chilled serving bowl or several smaller bowls. Arrange 8 cups fresh mixed fruit on a platter or in a large bowl, keeping delicate berries on top. Place 2 cups granola in a separate bowl. Provide serving spoons and bowls so guests can combine yogurt, fruit and granola as desired. Keep yogurt refrigerated until just before serving and replenish from cold storage as needed.

Brew about 64 oz (8 cups) coffee and keep hot in an insulated urn or carafe. Offer 12 assorted tea bags with hot water and a kettle or dispenser. Chill 96 oz orange juice and 48 oz cold milk in the refrigerator or in an ice-filled beverage tub before service. Provide cups, glasses, sweeteners, creamers and stirrers at the beverage station.