Morning Glory Recipe

Bacon (oven method)

Preheat oven to 400°F (200°C). Arrange bacon slices on wire racks set over sheet pans (or directly on parchment-lined sheet pans) in a single layer. Bake 15–20 minutes, rotating pans once, until bacon is crisped to your liking. Transfer to paper towels to drain. Keep warm in a low oven (200°F/95°C) on sheet pans lined with paper towels.

Sausage Patties

Preheat a large griddle or skillet over medium heat. Place sausage patties in a single layer and cook 4–6 minutes per side (internal temperature 160°F/71°C), flipping once, until browned and cooked through. If catering for a crowd, cook in batches and hold cooked patties in a hotel pan covered with foil in a 200°F oven to keep warm.

Scrambled Eggs (large batch, steam-pan method)

Whisk eggs, milk, 1 tsp salt, and 1 tsp pepper in a very large bowl until blended but not foamy. Heat a well-seasoned 18–24" steam table pan (or very large sauté pan) over medium-low and add 6 tbsp butter, swirling to coat. Pour in 12 eggs at a time (or an amount that allows gentle stirring) and allow to sit undisturbed 20–30 seconds until edges begin to set. Using a rubber spatula, gently push the eggs from the edges to the center, forming large soft curds. When eggs are mostly set but still glossy and slightly wet, remove from heat and finish with 1–2 tbsp butter and a sprinkle of salt and pepper. Transfer to holding pan and repeat with remaining eggs. Hold covered in a 160–170°F (71–77°C) oven; stir once before serving and garnish with chopped chives if desired.

Grits (stovetop, serves ~24)

Bring 12 cups water and 3 cups milk to a simmer in a large heavy-bottomed pot. Add 2 tsp salt. Slowly whisk in 6 cups grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, 15–20 minutes (follow package for exact timing) until thick and creamy. Stir in 1/2 cup butter and adjust seasoning with salt and pepper to taste. Keep warm in a steam table pan over low heat; stir occasionally to prevent skin forming.

Roasted Breakfast Potatoes (alternative)

Preheat oven to 425°F (220°C). Toss 8 lbs diced yellow potatoes with 3/4 cup olive oil, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp salt, and 1 tsp pepper in large bowls until evenly coated. Spread in an even layer on sheet pans (use multiple pans; do not overcrowd). Roast 25–35 minutes, turning once halfway, until potatoes are golden and tender. Finish with 1/4 cup chopped parsley. Keep warm in hotel pans covered with foil.

Toast

If serving toast: preheat conveyor toaster or oven to medium-high. Toast 48 slices of bread until golden. Butter lightly and stack in small batches to keep warm; cover with a clean towel or place in covered hotel pans to hold for service.

Biscuits

If serving biscuits: heat prepared or store-bought buttermilk biscuits per package or bake fresh according to recipe (typically 400°F/200°C for 12–15 minutes for 12 biscuits; scale timing and pans accordingly for 36 biscuits). Keep warm in covered hotel pans.

Arrange plated or buffet-style: place bacon and sausage in separate hotel pans, scrambled eggs in a shallow pan, grits or potatoes in their own pan, and toast or biscuits on lined trays. Provide bowls of maple syrup and hot sauce, butter for toast, and a sprinkle of chopped chives over eggs. Replenish pans from warmers as needed and keep hot items at safe holding temperatures (above 140°F/60°C).

Portioning guideline: For catering 24 servings use quantities listed. Typical portions per person: 2 slices bacon, 1 sausage patty, 1/2–3/4 cup grits or 1 cup roasted potatoes, 2 large scrambled eggs, and 2 slices toast or 1 biscuit.