Brunch Buffet Recipe

Preheat oven to 200°F (95°C) to hold items warm. Prepare all components so they can be replenished on the buffet.

Scrambled Eggs

In a large mixing bowl whisk 16 eggs with 1 cup milk, 1 tsp salt and 1 tsp black pepper until blended. Heat a large nonstick skillet over medium heat and add 2 tbs butter. Pour eggs into skillet and cook, using a rubber spatula to push and fold, until curds form and eggs are just set but still moist, about 6–8 minutes. Remove from heat and transfer to a warm serving dish; cover to hold.

Breakfast Sausage or Bacon

For sausage: preheat oven to 400°F (200°C). Place 24 links on a rimmed baking sheet in a single layer and bake 18–22 minutes, turning once, until cooked through and golden. For bacon: arrange on sheet and bake 15–20 minutes until crisp. Keep warm in the 200°F oven.

Home-Style Breakfast Potatoes

Place diced potatoes and chopped onion in a pot, cover with water, bring to a boil and simmer 5 minutes to start cooking. Drain well and pat dry. In a large skillet heat 3 tbs olive oil and 2 tbs butter over medium-high heat. Add potatoes and onions in a single layer and cook without stirring for 4–5 minutes until golden on one side; then stir and continue to cook 10–12 minutes until crisp and tender. Season with 1 tsp salt and 1 tsp black pepper. Transfer to serving dish and garnish with 2 tbs minced chives.

Fresh Fruit Platter

Arrange 10 cups assorted cut fruit on a platter; cover and refrigerate until service. Replenish as needed.

Make Dressing

In a small bowl whisk together 6 tbs olive oil, 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper until emulsified. Taste and adjust seasoning.

Assemble Salad

In a large bowl combine 12 cups mixed greens, 2 cups halved cherry tomatoes, 1 sliced cucumber and 1 thinly sliced red onion. Toss with dressing just before service to avoid wilting. Sprinkle 1 cup crumbled feta on top and transfer to buffet.

Prepare Filling

In a medium skillet heat 2 tbs vegetable oil over medium heat. Add 1 diced yellow onion, 1 diced green bell pepper and 1 diced red bell pepper; sauté 5–7 minutes until softened. Add 4 cups shredded cooked chicken, 2 tsp ground cumin, 1 tsp chili powder, 1 tsp salt and 1/2 tsp black pepper. Stir and cook 2–3 minutes to heat through and blend flavors. Remove from heat.

Assemble Quesadillas

Lay out 8 tortillas. On one half of each tortilla sprinkle about 0.5 cup total shredded cheese (mix cheddar and monterey jack) and top with about 0.5 cup of the chicken and pepper mixture. Fold the tortilla over to enclose.

Cook Quesadillas

Heat a large skillet or griddle over medium heat and brush with a little vegetable oil or 1/2 tbs butter. Cook 2–3 quesadillas at a time, 2–3 minutes per side, pressing lightly, until golden and cheese is melted. Transfer to a warm oven to hold while you finish the rest. Cut each into 4 wedges and serve with sour cream and salsa.

Marinate & Cook Steak

Pat 2.5 lbs flank or skirt steak dry and season both sides with 2 tsp salt and 1 tsp black pepper. Rub with 2 tbs olive oil, 2 tbs lime juice and 2 tsp minced garlic. Let rest at room temperature 15–20 minutes. Heat a grill or heavy skillet over high heat until very hot. Cook steak 3–5 minutes per side for medium-rare (thicker cuts may need longer). Transfer to a cutting board and let rest 8–10 minutes, then slice thinly across the grain.

Assemble Quesadillas

On each of 8 tortillas layer about 3/8 cup shredded cheddar and 2 tbsp pepper jack, a few slices of steak and some thinly sliced red onion. Fold or top with another tortilla depending on style.

Cook Quesadillas

Heat a skillet or griddle over medium heat with 1–2 tbs oil or butter. Cook each quesadilla 2–3 minutes per side until golden and cheese melted. Hold finished quesadillas in a warm oven. Cut into wedges and serve.

Cook Pasta

Preheat oven to 375°F (190°C). Cook 1.5 lbs pasta in a large pot of salted boiling water until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.

Make Cheese Sauce (Béchamel-based)

In a large heavy saucepan melt 6 tbs butter over medium heat. Whisk in 0.75 cups flour and cook 1–2 minutes to form a roux without browning. Gradually whisk in 4 cups whole milk, a half-cup at a time, smoothing lumps. Bring to a gentle simmer while whisking until the sauce thickens, 5–7 minutes. Stir in 4 cups shredded sharp cheddar and 1 cup shredded gruyère until smooth. Add 1 tsp Dijon mustard, 2 tsp salt and 1 tsp black pepper; taste and adjust. Fold in the cooked pasta until evenly coated.

Bake

Transfer mac and cheese to a lightly buttered 9x13-inch baking dish. In a small bowl combine 1 cup panko, 0.5 cup grated parmesan and 2 tbs melted butter or olive oil; sprinkle evenly over the pasta. Bake in the preheated 375°F oven until bubbly and golden on top, 20–25 minutes. Let rest 5 minutes before serving.