Breakfast Buffet Recipe

French Toast (serves ~24)

In a large shallow bowl or hotel pan whisk together 8 eggs, 2 cups whole milk, 2 tsp vanilla, 1 tsp ground cinnamon and 2 tbs sugar until combined. Preheat griddle or skillet to medium (350°F/177°C). Dip each slice of brioche into the custard, soaking both sides for 10–15 seconds but not falling apart. Melt 1 tbs butter on the griddle per batch and cook slices 2–3 minutes per side until golden brown and cooked through. Keep warm on a baking sheet in a 200°F (95°C) oven while finishing remaining batches. Serve with maple syrup and powdered sugar.

Pancakes (serves ~24, makes ~48 4" pancakes)

In a large mixing bowl whisk 4 cups flour, 4 tsp baking powder, 1 tsp baking soda, 1 tsp salt and 4 tsp sugar. In another bowl whisk 4 cups buttermilk, 4 tbs vegetable oil and 2 tsp vanilla. Make a well in dry ingredients and stir wet into dry until just combined (batter will be lumpy). Heat griddle to medium (375°F/190°C) and lightly grease. Pour 1/4 cup batter per pancake and cook 2–3 minutes until bubbles form, flip and cook 1–2 minutes until golden. Keep warm in 200°F oven until serving. Serve with butter and warm maple syrup.

Waffles (serves ~24)

Preheat waffle irons. Whisk 4 cups flour, 4 tsp baking powder, 1 tsp salt and 4 tsp sugar in a bowl. In another bowl whisk 4 eggs, 3 cups milk and 8 tbs melted butter. Pour wet into dry and whisk until just combined. Spray waffle iron and cook about 4–5 minutes per waffle until crisp and golden. Hold in warm oven on racks to preserve crispness. Serve with butter and syrup.

Prepare scrambled eggs for a buffet: In a large hotel pan crack 24 eggs and whisk with 2 cups milk, 2 tsp salt and 1 tsp pepper until blended and slightly frothy. Heat a large nonstick skillet or griddle over medium heat and add 3 tbs butter. Pour eggs in and allow to set at edges, stirring gently with a spatula to form large soft curds. Continue cooking slowly, adding remaining butter in chunks to enrich, until eggs are just set but moist. Stir in chopped chives if using. Transfer to a warm steam table pan and hold at safe hot-holding temperature (above 140°F / 60°C).

Bacon: Preheat oven to 400°F (205°C). Line sheet pans with foil and lightly brush with oil. Arrange 48 bacon strips in a single layer on pans (use multiple pans if needed). Roast 12–16 minutes depending on thickness until edges are crisp and centers are cooked, turning pans once for even cooking if necessary. Drain on paper or wire racks and hold warm in low oven or steam table.

Sausage links: On a separate sheet pan toss 48 breakfast sausage links with 1–2 tbs vegetable oil. Roast in the 400°F oven 15–20 minutes until internal temperature reaches 160°F (71°C), turning halfway. Keep warm on a rack to avoid sogginess.

Roast and mash potatoes: Parboil peeled, chunked russets in salted water until just tender, 10–12 minutes. Drain thoroughly and let steam-dry 5 minutes. Meanwhile preheat oven to 425°F (218°C). Toss par-cooked potato chunks with 4 tbs oil, spread on sheet pans and roast 20–25 minutes until edges brown and some crisping occurs. Transfer roasted potatoes to mixing bowls, add 12 tbs butter and 2 cups whole milk; mash to chunky-smooth consistency (not gluey). Season with 2 tbs salt and 2 tsp pepper. Fold in sliced green onions. Transfer to hot-holding pans and keep warm.

Fresh fruit: Wash, peel and trim fruit as appropriate. Cut pineapple and cantaloupe into bite-size cubes, hull and halve strawberries, separate grapes and arrange an attractive assortment on chilled platters. Keep covered and refrigerated until service.

Assorted breads: Arrange bagels, croissants, muffins and sliced breads on platters. Toast bagels and sliced breads on demand or provide a toaster station. Place butter packets, preserves and cream cheese nearby. Replenish as needed.

Hold all prepared items at appropriate temperatures: hot items above 140°F (60°C) and cold fruit below 40°F (4°C). Label stations (French Toast / Pancakes / Waffles) and replenish as guests serve. Provide serving utensils, syrup warmed to pourable consistency, powdered sugar for dusting and salt/pepper on the table. Estimate quantities per guest: about 2 eggs, 2–3 pieces of bacon, 2 sausage links and a generous scoop of potatoes plus chosen base portion.