Riverside Breakfast Buffet Recipe

Prepare and caramelize

Preheat oven to 375°F (190°C). Line two rimmed baking sheets with foil and place wire racks on top. Pat bacon dry with paper towels. In a shallow dish, combine brown sugar, cracked black pepper and smoked paprika. Lightly brush bacon with maple syrup if using, then press each slice into the sugar-pepper mixture so it adheres evenly. Arrange bacon on racks in a single layer. Bake 18–25 minutes until fat renders and sugar is caramelized—rotate pans front to back halfway through. Watch carefully the last 5 minutes to avoid burning.

Remove bacon to a fresh sheet of foil or parchment to cool and crisp; while still warm, you can re-crack additional pepper for presentation. Keep warm in a low oven (200°F / 95°C) on a rack-lined sheet for buffet service; re-crisp under a 350°F oven for 3–5 minutes if needed.

Bake bacon and cook sausage

For thick-cut bacon: Preheat oven to 400°F (205°C). Line rimmed baking sheets with foil and place bacon in a single layer. Bake 18–25 minutes depending on thickness until desired crispness. Drain on paper towels and keep warm. For sausage links: In a large skillet, heat 2 tbs neutral oil over medium heat. Add sausage links in batches so they brown evenly. Cook 12–15 minutes, turning frequently, until internal temperature reaches 160°F (71°C). Transfer to a sheet pan and keep warm.

Prepare base egg mix and fillings

Crack eggs into a large bowl, whisk with milk, salt and black pepper until homogeneous and slightly frothy. Pre-cook any fillings that need it (sauté mushrooms, peppers and onions in 1 tbs butter until softened; warm diced ham and bacon). Arrange fillings and cheese in small bowls for the station.

Cook individual omelets

Heat a nonstick skillet or flat-top to medium-high and add 1/2 tbs butter per omelet. Pour 2 eggs' worth (about 1/3 cup) or more depending on desired size into the pan; swirl to coat. As edges set, gently push cooked edges toward center and tilt pan to allow runny egg to flow out. When mostly set but slightly moist on top, add fillings and 2–3 tbs grated cheddar on one half. Fold and slide onto plate. Garnish with chives. Keep residual egg mix chilled and replenish as needed for safety.

Wash and dry all fruit thoroughly. Cut melon into bite-sized cubes, hull and halve strawberries if large, and remove stems from grapes. Arrange fruit attractively in bowls or trays and refrigerate until service. Portion Greek yogurt into serving containers and offer honey and granola on the side so guests can top to taste. Keep yogurt chilled at or below 40°F (4°C).

Cook oatmeal

In a large heavy-bottomed pot combine rolled oats, coconut milk and water with the salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking. Reduce heat to low and cook 8–12 minutes until oats are tender and mixture is creamy. Stir in pure vanilla extract and brown sugar or maple syrup to taste. Keep warm on lowest heat, stirring occasionally. Serve with toasted coconut flakes and additional sweeteners available for guests.

Dough and shaping (batch method)

Warm milk to about 100–110°F (38–43°C). In a mixer bowl combine warm milk, yeast and 1 tbs sugar from the measured amount; let bloom 5–10 minutes until foamy. Add remaining sugar, eggs and 4 cups of flour; mix to combine. Add cold cubed butter and remaining flour gradually and mix on medium until a soft, slightly tacky dough forms. Turn out, chill 30–60 minutes if making laminated pastries or proceed to shape for rolls, danishes or croissants as desired. For laminated dough (croissants), roll and fold with butter sheet and rest/chill between folds until layers form.

Proofing and bake

Shape pastries, proof until doubled (varies 45–90 minutes depending on temp). Brush with egg wash and bake according to size—small pastries 12–15 minutes at 375°F (190°C), larger danishes 18–25 minutes—until golden brown. Cool on racks. Rotate fresh-baked pastries to the buffet throughout morning to ensure daily freshness.

Par-cook potatoes

For best texture, parboil diced potatoes in salted water 4–6 minutes until just tender but not falling apart. Drain and spread on a sheet tray to steam-dry and cool; this helps them crisp when fried.

Fry and season

Heat vegetable oil in a large skillet or griddle over medium-high heat until shimmering. Add onions and cook 2–3 minutes until translucent. Add par-cooked potatoes in a single layer (work in batches), letting them sit without moving for 3–4 minutes to form a crust. Stir/flip and continue cooking until golden and crisp, about 10–12 minutes total per batch. Season with paprika, salt and black pepper. Toss with chopped parsley just before serving and hold warm on a low oven or steam table.

Make biscuits

Preheat oven to 425°F (220°C). In a bowl whisk flour, baking powder and salt. Cut cold butter into flour until mixture resembles coarse crumbs. Stir in milk until dough just comes together; do not overwork. Turn onto lightly floured surface, fold gently 2–3 times, and pat to about 1-inch thickness. Cut biscuits with a 2.5–3-inch cutter and place on an ungreased sheet pan so sides touch for taller biscuits. Brush tops with egg wash. Bake 12–15 minutes until golden. Keep covered with a towel to stay soft for service.

Prepare sausage gravy

In a large sauté pan brown the bulk breakfast sausage over medium heat, breaking into crumbles; cook until no pink remains and fat renders (6–8 minutes). Sprinkle 1/2 cup flour over cooked sausage and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually whisk in 6 cups milk, bringing to a simmer; the gravy will thicken—if too thick, add extra milk 1/4 cup at a time to reach desired consistency. Season with 2 tsp salt and freshly cracked black pepper (about 2 tbs) adjusting to taste. Keep gravy on low heat and stir occasionally. Split biscuits and ladle gravy over for service.

Cook scrambled eggs

Whisk eggs with milk, salt and pepper until blended. Heat a large nonstick skillet or hotel pan over medium-low and add 1–2 tbs butter per skillet. Pour egg mixture in and let sit briefly until edges begin to set. Using a spatula, gently push cooked portions toward center, allowing uncooked egg to flow out. Continue gently folding until eggs are mostly set but still moist and creamy. Remove from heat and immediately fold in shredded cheddar so it melts into eggs. Hold warm in a steam table or warming pan; rehydrate with a few tablespoons of milk and a dot of butter if eggs dry out during service.

Make custard and soak bread

In a shallow baking dish whisk eggs, milk, sugar, vanilla and cinnamon until smooth. Dip brioche slices 10–20 seconds per side (longer for thicker slices) so they absorb custard but do not collapse. Place soaked slices on a wire rack while heating griddle.

Cook and serve

Heat a griddle or skillet to medium and add 1 tbs butter per 4 slices. Cook French toast 2–3 minutes per side until golden brown and set. Keep warm in a 200°F (95°C) oven on a rack-lined sheet pan. Serve hot with warmed pure maple syrup and optional butter and powdered sugar.