City Dock Breakfast Buffet Recipe
Scrambled Eggs Served with grated cheese, salsa, diced bell peppers and onions, Applewood Bacon, Sausage Links, Campfire Potatoes, Fresh Fruit Display, Baked Muffin Assortment.
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Ingredients
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Scrambled Eggs
Bacon and Sausage
Campfire Potatoes
Fresh Fruit Display
Baked Muffin Assortment
Method
Scrambled Eggs
Prepare the Egg Mixture
In a large bowl, crack the eggs and whisk them together until fully combined. Season with salt and pepper to taste.
Cook the Eggs
Heat a non-stick skillet over medium heat. Pour in the egg mixture and continuously stir with a spatula until the eggs are softly scrambled and just set.
Bacon and Sausage
Cook the Bacon
In a large skillet, cook the applewood bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.
Cook the Sausage
In the same skillet, add sausage links and cook until browned and cooked through, about 8-10 minutes. Remove and keep warm.
Campfire Potatoes
Prepare the Potatoes
Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
Bake the Potatoes
Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, tossing halfway through.
Fresh Fruit Display
Prepare the Fruit
Wash and cut the fresh fruit as necessary. Arrange the mixed fruit in a large bowl or platter for serving.
Baked Muffin Assortment
Display the Muffins
Arrange the assorted muffins on a serving platter or in a basket for guests to choose from.