Buffet Breakfast Recipe

Prep and Cook Scrambled Eggs

Crack 24 whole eggs into a large mixing bowl. Add 3 cups milk, 2 tsp salt and 1 tsp black pepper. Whisk until fully combined and slightly frothy. Heat a large nonstick griddle or two 12-inch skillets over medium heat and add 3 tbs butter to each. Pour egg mixture and gently stir with a spatula, folding the eggs as they set until soft curds form. Transfer to a large chafing dish and keep warm. Yield: about 12 cups scrambled eggs.

Cook Bacon and Sausages

Preheat oven to 190°C (375°F) and lay bacon strips on sheet pans lined with foil. Bake 12–18 minutes until crisp, turning once for even cooking. Keep warm in a steam table pan. For sausages, brown on a griddle or in an oven at 190°C for 15–20 minutes, turning to cook through. Hold in covered pans on a warming unit.

Pancakes and Hash Browns

Preheat griddle to medium-high and brush with butter. Pour pancake batter in 3–4-inch rounds and cook until bubbles form, flip and cook until done. Keep pancakes stacked between parchment and a low-heat warming tray; top with melted butter as needed. Cook hash brown patties according to package instructions on a flat top or in the oven until golden and heated through; transfer to warming pans.

Holding and Replenishment

Keep all hot items in chafing dishes or steam table pans at 60°C (140°F) or above. Replenish from hot-holding pans or fresh batches to maintain quality. Provide serving tongs and spoons.

Prepare Steamed Rice and Fried Rice

Cook 8 cups dry white rice (or about 8 cups cooked) in a commercial rice cooker with appropriate water until tender; hold covered. For fried rice, heat 2–3 tbs vegetable oil in a large wok or skillet, add pre-cooked rice, 1–2 cups mixed vegetables if desired, 1/2 cup soy sauce and stir-fry until heated through. Transfer to a steam table pan and keep warm.

Braised Vegetables and Tofu

Blanch mixed vegetables (carrots, broccoli, cauliflower) in boiling salted water for 2–3 minutes, shock in ice water, then toss with a little vegetable oil and a pinch of salt. For scrambled tofu, crumble firm tofu and sauté in 2 tbs oil with turmeric, salt and pepper until heated. Keep both items in warm pans and label vegan options clearly.

Prep Salad Ingredients

Wash and thoroughly dry mixed salad greens. Halve cherry tomatoes, slice cucumbers, shred carrots and thinly slice red onion. Arrange each item in separate chilled pans on the cold well. Crumble feta and place in small bowl; place olives in a separate bowl. Keep dressings refrigerated and provide small ladles for portioning. Replenish as needed.

Arrange Cold Cuts and Cheese

Arrange sliced ham and turkey attractively on chilled platters. Fan cheese slices on a separate platter with tongs. Keep platters on chilled surfaces or over ice to maintain safe temperatures.

Prep Breads and Pastries

Arrange assorted dinner rolls, croissants and sliced breads in baskets or on platters. Keep butter pats chilled until service and display jams in small bowls with spoons. Replenish baskets from a covered warming drawer or back-of-house trays to keep pastries fresh.

Prep Fruit and Yogurt

Cut seasonal fruit into bite-size pieces and arrange on chilled platters. Place whole bananas in a fruit bowl. Spoon plain yogurt into a dispenser or keep in chilled tubs. Place granola and honey in bowls with serving scoops, and provide small bowls or cups for guests.

Set Up Hot & Cold Beverages

Brew regular and decaf coffee and keep in airpots or urns on warmers. Keep hot water available for tea; display assorted tea bags and cups. Chill milks and juices and replenish from back-of-house. Provide sugar, sweeteners, stirrers, creamers and ice as needed.

Set Up Condiments

Place ketchup, mustard and salsa in squeeze bottles or bowls with spoons. Chop parsley and sprinkle on hot items as needed for garnish. Provide lemon wedges near fruit, fish/vegetable items and beverage area. Replenish condiments regularly and keep labels visible.