Breakfast Buffet Recipe

1. Prep and Mix

Crack 24 eggs into a very large mixing bowl. Add 2 cups whole milk, 2 teaspoons salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 1–2 minutes).

2. Cook

Heat a large heavy-bottomed hotel pan or two large nonstick skillets over medium-low heat. Add 4 tablespoons unsalted butter and let it melt and foam but not brown. Pour eggs into the pan(s). Using a heat-resistant rubber spatula, gently stir and fold eggs from edges to center, keeping curds large and soft. Cook slowly for 6–10 minutes until eggs are mostly set but still moist. Remove from heat just before fully set — carryover heat will finish them. Stir in chopped chives if using.

3. Keep warm in a low oven (200°F / 95°C) in a covered steam table pan or chafing dish; stir occasionally and add a few pats of butter if they begin to dry.

4. Preheat convection oven to 375°F (190°C). Place 36 raw sausage links on sheet pans lined with parchment or a light oiling, leaving space between links. Brush or spray with 2 tablespoons vegetable oil to promote even browning. Roast for 18–22 minutes, turning once halfway, until internal temperature reaches 160°F (71°C) and exterior is browned. Keep warm in a covered pan or steam table.

5. Preheat oven to 400°F (200°C). Arrange bacon strips on rimmed sheet pans in a single layer (use multiple pans as needed). Bake 15–20 minutes, rotating pans front-to-back at 10 minutes, until desired crispness. Transfer cooked bacon to paper-lined trays to drain. Hold warm loosely tented with foil; re-crisp in 375°F (190°C) oven for 3–5 minutes if it softens.

6. Prep Potatoes

Preheat oven to 425°F (220°C). Toss diced potatoes with 6 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons salt, and 1 teaspoon black pepper in a large bowl until evenly coated.

7. Roast

Spread potatoes in a single layer on rimmed sheet pans (use multiple pans to avoid crowding). Roast 30–40 minutes, stirring or flipping every 10–12 minutes, until golden and crisp on edges and tender inside. Immediately toss with chopped parsley if using and keep warm in covered pans.

8. Make Batter

In a very large bowl, sift or whisk together 9 cups all-purpose flour, 6 tablespoons granulated sugar, 6 teaspoons baking powder, 1 teaspoon baking soda, and 3 teaspoons salt. In another large container, whisk 9 cups buttermilk, 6 large eggs, and 6 tablespoons melted butter until combined. Pour wet into dry and stir gently until just combined — some lumps are fine. Let batter rest 10 minutes.

9. Cook Pancakes

Heat griddle or large nonstick skillet over medium (about 350°F / 175°C). Lightly oil with neutral oil or melted butter. For each pancake, pour about 1/4 cup batter onto griddle (adjust size as desired). Cook until bubbles form and edges set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden. Keep pancakes warm in a low oven (200°F / 95°C) on sheet pans in single layers, covered with foil, and stack just before serving to avoid sogginess. Serve with maple syrup and butter.

10. Rinse all fruit thoroughly. Drain and pat dry. Arrange seedless grapes, halved strawberries, pineapple chunks, and blueberries on large chilled platters in attractive groupings. Garnish with mint leaves if desired. Cover and refrigerate until service; bring to room temperature 10–15 minutes before serving for best flavor.

11. Brew about 2 gallons of coffee using commercial brewer; keep hot in insulated urns. Heat 1 gallon water for tea and provide assorted tea bags. Chill orange juice and milk; place on ice or in beverage dispensers. Provide cups, lids, stirrers, sugar, creamers, and appropriate signage.

12. Place butter, ketchup, salt & pepper, and maple syrup in accessible containers. Replenish warm items from holding cabinets or reheat briefly as needed. Set up chafing dishes or steam table pans to keep scrambled eggs, sausage, bacon, and potatoes at safe holding temperatures (above 140°F / 60°C).