Afternoon Brunch Buffet Recipe

Prep bacon and eggs

Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 15–20 minutes). Drain on paper towels and chop into bite-sized pieces. In a large bowl whisk together 12 eggs, 1 cup milk, 1 tsp salt and 1/2 tsp black pepper until combined and slightly frothy.

Cook eggs

Heat a large nonstick skillet over medium-low heat. Add 2 tbs butter and melt until foaming but not browning. Pour in the egg mixture and allow to set briefly at the edges (20–30 seconds). Using a rubber spatula, gently push cooked edges to the center, tilting the pan to let uncooked egg run to the edges. Continue folding slowly until mostly set but still creamy, about 3–4 minutes total over low heat.

Finish with bacon & cheese

Stir in chopped bacon and 2 cups shredded cheddar cheese into the eggs off the heat so residual heat melts the cheese. Sprinkle with chopped chives if using. Keep warm at low heat or in a chafing dish for buffet service.

Prep vegetables and eggs

Rinse and roughly chop 6 cups spinach. Dice 2 roma tomatoes and very thinly slice 1/2 red onion. In a bowl whisk 12 eggs with 1 cup milk, 1 tsp salt and 1/2 tsp black pepper.

Wilt spinach and soften aromatics

Heat 1 tbs olive oil in a large skillet over medium heat. Add the spinach and cook, stirring, until just wilted, about 1–2 minutes. Add tomatoes and sliced red onion and cook 1 minute more to warm through. Transfer vegetables to a bowl and wipe skillet clean.

Scramble eggs and combine

Melt 1 tbs butter in the skillet over medium-low. Pour in the egg mixture and scramble gently as in previous scrambler instructions until creamy and nearly set (3–4 minutes). Fold in wilted spinach mixture and 1 cup crumbled goat cheese off the heat so cheese softens but retains texture. Keep warm for service.

Assemble salad

In a large salad bowl combine 8 cups baby spinach, 2 cups quartered strawberries, 1 cup blueberries, 1 cup mandarin segments, and 1/4 thinly sliced red onion. Toss gently to combine.

Add nuts and cheese

Sprinkle 3/4 cup toasted chopped pecans or walnuts and 3/4 cup crumbled goat cheese over the salad. Hold dressing separately until service to avoid sogginess.

Make vinaigrette

In a jar or small bowl combine 1/4 cup balsamic vinegar, 1 tsp Dijon mustard, 1 tbs honey, 1 tsp minced garlic, 1/2 tsp salt and 1/2 tsp black pepper. While whisking, slowly stream in 3/4 cup extra virgin olive oil until emulsified. Taste and adjust seasoning. Refrigerate until service and shake or whisk before serving.

Boil liquid

Bring 6 cups water and 1.5 tsp salt to a rolling boil in a heavy-bottomed saucepan.

Add grits and simmer

Gradually whisk in 2 cups stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and tender — about 20–30 minutes depending on grit coarseness. If mixture thickens too much, stir in up to 1 cup additional water or milk to reach desired consistency.

Finish with butter & cheese

Stir in 1 cup whole milk, 4 tbs unsalted butter and 1.5 cups shredded cheddar cheese until melted and smooth. Season with 1/2 tsp black pepper. Keep warm; re-stir occasionally before serving.

Preheat and prepare dry ingredients

Preheat oven to 425°F (220°C). In a large bowl whisk together 4 cups all-purpose flour, 2 tbs baking powder, 1 tsp baking soda and 1 tbs salt.

Cut in butter

Add 1 cup cold cubed unsalted butter to dry ingredients. Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk and shape

Make a well and pour in 1 3/4 cups cold buttermilk. Stir until just combined and dough holds together. Turn dough onto a lightly floured surface, gently fold 2–3 times to bring it together (do not overwork). Pat to 3/4–1" thickness and cut biscuits with a 2.5–3" round cutter. Place on a baking sheet spaced close together for higher rise.

Bake

Brush tops with beaten egg for glossy finish. Bake 12–15 minutes until golden brown. Cool slightly before serving with honey poppy seed butter and raspberry jam.

Mix butter spread

In a bowl combine 1 cup softened unsalted butter, 1/4 cup honey, 1 tsp poppy seeds, 1 tsp lemon zest (optional) and 1/4 tsp salt. Beat with a fork or mixer until smooth and fully incorporated. Place in a serving dish and refrigerate briefly to firm slightly. Serve at room temperature alongside biscuits.

Transfer 2 cups raspberry jam to a serving bowl or jam jars. Provide small spoons. Keep covered at room temperature for short buffet service or chilled for longer service.

Brew and set up coffee

Brew Jittery Joe's coffee to yield about 64 oz (or prepare carafes to suit guest count). Keep hot in insulated carafes or urns.

Arrange condiments

Place half & half, granulated sugar, brown sugar, sweetener packets, and ground cinnamon beside the coffee with appropriate spoons, pitchers and cups. Replenish as needed.