Country Breakfast Buffet Recipe

Crack all eggs into a large mixing bowl. Add 3 tablespoons milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until completely blended and slightly frothy.

Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons butter and let melt, swirling to coat.

Pour eggs into the skillet. Let them sit undisturbed 20–30 seconds until edges begin to set, then gently push eggs from edges to center with a spatula, forming soft curds. Continue cooking, folding occasionally, until just set but still moist, about 3–5 minutes total.

Remove from heat and stir in chopped chives if using. Taste and adjust seasoning. Keep warm in a covered pan set over a low heat OR transfer to a warmed chafing dish.

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange sausage links on one side and bacon in a single layer on the other side.

Brush the sausage lightly with 1 tbsp oil if lean. Bake for 18–25 minutes, turning bacon once, until sausage registers 160°F (71°C) and bacon is crisp to your liking. Alternatively, pan-fry sausage in 1 tablespoon oil over medium heat, turning frequently, 10–14 minutes, and cook bacon in a skillet until crisp.

Transfer cooked meats to paper towels to drain and keep warm. For buffet service, hold in low oven (200°F/95°C) on wire rack.

For homefries: par-cook 3 cups diced russets in salted boiling water 5 minutes until slightly softened but not falling apart. Drain and dry in colander briefly.

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add diced onion and green pepper; sauté 4–5 minutes until softened and beginning to brown.

Add par-cooked potatoes to skillet, spread into a single layer, and let cook undisturbed 4–5 minutes to develop crust. Toss and continue to brown until potatoes are crisp on most sides, about 10–12 minutes. Season with 1 tsp salt and 0.5 tsp black pepper. Keep warm.

For potato cakes: in a large bowl combine 4 cups grated/squeezed-dry potatoes and 1 grated onion. Add 1 egg, 3 tbsp flour, 1 tsp salt and 0.5 tsp black pepper; mix to combine.

Heat 0.5 cup vegetable oil in a large skillet over medium heat. Form potato mixture into 8–10 cakes (about 1/3 cup each). Fry in batches 3–4 minutes per side until golden and crisp and cooked through. Drain on paper towels and keep warm in a low oven.

Sauté peppers and onion: heat 1 tbsp olive oil in a skillet over medium heat. Add sliced red and yellow bell peppers and the thinly sliced onion. Cook, stirring occasionally, 6–8 minutes until softened and slightly caramelized. Season lightly with a pinch of salt. Keep warm.

Make cheese sauce (serves as topping): melt 3 tbsp butter in a medium saucepan over medium heat. Whisk in 3 tbsp flour and cook 1–2 minutes to form a roux without browning.

Gradually whisk in 2 cups milk, bringing mixture to a gentle simmer while whisking to avoid lumps. Cook until sauce thickens, about 3–5 minutes.

Lower heat and remove from heat. Stir in 2 cups shredded cheddar until melted and smooth. Season with 1 tsp salt and 1/2 tsp ground mustard if using. Keep warm; if too thick, whisk in up to 1/4 cup additional milk to reach desired pourable consistency.

To serve: spoon cheese sauce over scrambled eggs, homefries or biscuits and top with sautéed peppers and onions.

In a large skillet over medium heat, brown 1 lb bulk breakfast sausage, breaking it up with a spoon, until no longer pink and slightly crisp, about 6–8 minutes. Drain excess grease, leaving about 2 tablespoons in the pan (or add 2 tbsp butter if lean).

Sprinkle 4 tbsp flour over the sausage and cook, stirring, 1–2 minutes to remove raw flour taste.

Gradually whisk in 3 cups milk and bring to a simmer. Cook until thickened to gravy consistency, 5–8 minutes, stirring frequently. Season with 1 tsp salt and 1 tsp black pepper; adjust to taste.

Keep gravy warm on lowest heat, stirring occasionally. If it thickens too much, whisk in additional milk 1 tbsp at a time.

Bake or warm biscuits according to package or recipe instructions so they are hot when serving. Split biscuits and ladle sausage gravy over top.

If making French toast sticks: cut 12 slices thick bread into sticks (about 4 per slice). In a shallow dish whisk 3 eggs, 3/4 cup milk, 1 tsp vanilla and 1/2 tsp cinnamon.

Heat a griddle or large skillet over medium heat and add butter or oil to coat. Dip each stick briefly in custard, letting excess drip off, and cook in batches 2–3 minutes per side until golden and cooked through. Keep warm in oven.

If using mini waffles: toast or bake frozen mini waffles according to package until crisp and warm. Keep in warming drawer or low oven.

Serve with maple syrup.

In a bowl combine 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Whisk in 1 egg and 1/4 cup milk to make a thick batter.

Fold in 2 cups corn kernels and mix to combine.

Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Drop spoonfuls (about 2 tbsp) of batter into hot oil, flattening slightly. Fry in batches 2–3 minutes per side until golden and crisp. Drain on paper towels and keep warm.

For fried mush: slice chilled cooked cornmeal mush into 1/2-inch slices. Heat 2 tbsp butter in a skillet over medium heat and fry slices 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm.

For hot apples: in a saucepan combine 4 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 cup raisins and 1/4 cup water. Bring to a simmer over medium heat and cook 8–10 minutes until apples are tender and sauce slightly thickened. Keep warm.

Serve fried mush with hot apples spooned over or on the side.

Bake refrigerated cinnamon rolls according to package instructions until golden and cooked through. Warm maple syrup for serving.

When rolls are done, top with included icing and serve with a bowl of maple syrup for extra drizzling.

Arrange assorted cold cereals in bowls or dispensers with milk on the side.

Place assorted muffins on a platter or in paper liners. Warm briefly if desired.

Arrange canned peaches, canned pears, grapefruit segments and fresh fruit mixture in bowls for self-serve. Keep berries chilled on ice if serving buffet-style.

Place maple syrup, additional butter, ketchup, salt and pepper in serving bowls or dispensers so guests can help themselves.

Keep hot items in covered pans in a low oven (around 200°F/95°C) or on steam table. Replenish as needed so everything stays fresh and warm.