Brunch Buffet Recipe

Prep and Whisk

In a large bowl, crack the 12 eggs and add 1 cup whole milk, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 30 seconds). Stir in 2 tablespoons finely chopped fresh chives and set aside.

Cook Gently

Heat a large nonstick skillet over medium-low and add 2 tablespoons unsalted butter. When butter is melted and foamy but not browned, pour in the egg mixture. Using a silicone spatula, stir slowly and continuously, scraping the bottom and folding the curds toward the center. Cook until curds are soft and slightly runny—about 6 to 8 minutes for large batch—remove from heat while still slightly wet; residual heat will finish cooking.

Transfer scrambled eggs to a warmed serving dish and sprinkle remaining 1 tablespoon chives over top. Keep covered and warm over a bain-marie or low oven (200°F / 93°C) for service.

Bake Bacon

Preheat oven to 400°F (200°C). Arrange 1.5 lb bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 15–20 minutes until crisp-to-preferred doneness. Transfer to paper towels to drain and keep warm in a low oven.

Cook Sausage

While bacon cooks, heat a large skillet over medium heat with 1 tablespoon olive oil. Add 1.5 lb pork sausage links and cook, turning occasionally, until internal temperature reaches 160°F (71°C) and exterior is browned, about 12–15 minutes. During the last 2 minutes, toss the cooked sausages with 2 tablespoons finely chopped parsley. Transfer to a warm platter and tent with foil for service.

Make Maple Butter

In a small saucepan over low heat, melt 8 tablespoons unsalted butter with 1 cup pure maple syrup and 1 teaspoon ground cinnamon (optional). Stir until integrated and warm; keep at very low heat or transfer to a small slow cooker insert to stay warm for buffet service.

Prepare Batter

In a large bowl whisk together 3 cups all-purpose flour, 3 tablespoons sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. In another bowl whisk 4 cups buttermilk, 2 eggs, and 6 tablespoons melted butter. Pour wet into dry and stir gently until just combined; small lumps are fine. Do not overmix.

Cook Pancakes

Heat a griddle or large nonstick skillet over medium heat and lightly brush with melted butter. For each pancake, pour 1/4 cup batter onto the griddle. Cook until bubbles begin to form and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep cooked pancakes stacked on a parchment-lined sheet in a low oven (200°F / 93°C) to hold warm. Replenish griddle as needed and offer the maple butter on the side for guests to drizzle.

Roast Vegetables

Preheat oven to 425°F (220°C). On a large rimmed baking sheet toss 1.5 lb halved baby potatoes, 1 chopped red bell pepper, 2 sliced zucchini, and 1 wedged red onion with 3 tablespoons olive oil, 1.5 teaspoons salt, and 1 teaspoon black pepper. Spread in a single layer and roast 25–30 minutes, tossing once halfway, until vegetables are tender and lightly caramelized. Cool slightly.

Assemble Salad

In a large bowl whisk together 3 tablespoons lemon juice, 1 tablespoon sherry or red wine vinegar, and 1 teaspoon honey. Add the roasted vegetables and 4 cups baby arugula; toss gently to combine. Taste and adjust seasoning. Transfer to a serving bowl and sprinkle 3 oz crumbled feta or goat cheese over top if using.

Arrange Station

Slice or halve 12 assorted bagels and arrange them on a platter or in baskets. Portion 16 oz cream cheese into a bowl and whip briefly with a spatula until spreadable. Place 1 lb smoked salmon on a chilled platter, scatter 4 tablespoons capers, 1/2 thinly sliced red onion, and a small bowl of fresh dill sprigs nearby. Add lemon wedges for squeezing.

Label items for guests and replenish as needed. Provide knives and tongs so guests can assemble bagels to taste.

Prepare Fruit Platter

Wash and dry the mixed seasonal fruit (about 10 cups). Cut melon and pineapple into bite-sized pieces, leave berries and grapes whole. Arrange attractively on a large platter and keep chilled until service.

Build Yogurt Parfaits

Set out 32 oz plain Greek yogurt in a bowl, 4 cups granola, 4 tablespoons honey, and 1 cup toasted chopped nuts. Provide clear cups for guests to assemble: layer yogurt, granola, and fruit, finishing with a drizzle of honey and a sprinkle of nuts. Keep yogurt chilled on ice if the buffet will run long.

Brew 12 cups of coffee and set up a carafe station with milk, sugar, and sweeteners. Arrange 12 tea bags with hot water available. Chill 2 liters each of orange juice and sparkling water; place on ice or in a chilled dispenser for easy refills.