Generous Breakfast Buffet Recipe

Roast breakfast potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, 1 tsp paprika, 1 tsp chopped rosemary (optional), 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, shaking the pan once, until golden and tender.

Cook bacon

Arrange bacon in a single layer on another rimmed baking sheet lined with foil. Bake in the same oven for 12–18 minutes depending on thickness and desired crispness, turning once if necessary. Drain on paper towels and keep warm in a low oven (200°F/95°C) until service.

Cook breakfast sausages

In a large skillet over medium heat add the breakfast sausages. Cook 10–12 minutes, turning frequently, until browned and the internal temperature reaches 160°F (71°C). Transfer to a plate and keep warm.

Scrambled eggs for buffet

Crack 12 eggs into a large bowl. Whisk with 1 cup whole milk, 1 tsp salt and 1/2 tsp black pepper until well blended. Melt 2 tbs unsalted butter in a large nonstick skillet over medium-low heat. Pour egg mixture into skillet and let sit undisturbed 20–30 seconds. Gently stir with a heatproof spatula, pushing eggs from the edges to the center, forming large soft curds. Remove from heat when slightly underdone — carryover heat will finish them — and fold in the remaining 2 tbs butter. Transfer to a warmed serving dish and keep covered; stir occasionally and replenish heat gently as needed.

Make pancake batter

In a mixing bowl whisk together 2 cups all-purpose flour, 2 tbs sugar, 2 tsp baking powder and 1/2 tsp salt. In a separate bowl beat 1 large egg with 1.5 cups milk and 3 tbs melted butter. Pour wet into dry and whisk until just combined (batter should be slightly lumpy). Let rest 5 minutes.

Cook pancakes

Preheat a griddle or large nonstick skillet over medium heat and lightly grease. For each pancake pour about 1/4 cup batter onto the griddle. Cook 2–3 minutes until bubbles form and edges look set, flip and cook 1–2 minutes until golden. Keep pancakes warm on a baking sheet in a 200°F (95°C) oven. Serve with maple syrup to taste.

Toast bread

Arrange assorted sliced bread in a toaster or under a broiler until golden. Offer butter pats and assorted jams alongside for guests.

Set up yogurt and granola

Spoon Greek yogurt into a large chilled bowl or individual cups. Place granola in a separate bowl and honey in a small pitcher so guests can top yogurt to taste. Arrange mixed berries around or in a bowl as toppings.

Arrange cheeses and cold cuts

Neatly fan sliced cheeses and cold cuts on a platter. Provide small tongs or toothpicks for easy serving and position near breads and butter for self-assembly.

Prepare fruit platter

Arrange seasonal fruit (melon, pineapple, grapes) on a large platter, trimming and cutting into bite-sized pieces. Keep chilled until service.

Assemble simple salad

Toss mixed greens with halved cherry tomatoes and sliced cucumber in a large bowl. Serve vinaigrette on the side so guests can dress to taste.

Coffee and tea

Brew coffee using 12 tbs ground coffee with hot water (about 2 liters) in a drip coffee maker or urn. Place milk (32 oz) and sugar/creamers nearby. Arrange assorted tea bags and hot water so guests can steep to taste.

Juice and final setup

Chill orange juice and place in a beverage dispenser with ice nearby. Arrange plates, utensils, napkins and serving utensils; label hot items and indicate any common allergens (eggs, dairy, gluten, nuts if present). Replenish items as needed during service.