Brunch Buffet Recipe

Make scrambled eggs

Crack 16 eggs into a large bowl, add 1 cup whole milk, 1 tsp salt and 1/2 tsp pepper. Whisk until homogeneous and slightly frothy. Melt 2 tbs butter in a large nonstick skillet over medium-low heat until foam just subsides. Pour eggs into skillet and let sit 20–30 seconds. Using a silicone spatula, stir gently, forming large soft curds. Remove briefly from heat if curds form too quickly, then return—cook to just-set but still glossy, about 3–4 minutes total. Stir in 2 tbs chopped chives and transfer to a warmed serving dish. Keep covered and warm. Sprinkle shredded cheddar if using.

Keep warm and replenish

Maintain low heat under the pan or transfer to a chafing dish to hold warm. Whisk another small batch if you expect more guests; eggs are best freshly cooked in a two-hour buffet window.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a 12-cup muffin tin with 2 tbs olive oil.

Sauté vegetables

In a skillet over medium heat, warm a bit of the olive oil and sauté 1/2 cup diced red bell pepper and 1/2 cup sliced mushrooms until softened, about 4 minutes. Add 1 cup chopped spinach and cook until wilted, 1–2 minutes. Season lightly with a pinch of salt and pepper, then remove from heat.

Mix custard and bake

Whisk 8 eggs with 1/2 cup half-and-half, 1/2 tsp salt and 1/4 tsp pepper. Divide the sautéed vegetables among the 12 muffin cups, sprinkle about 0.5 cup crumbled feta across cups, then pour the egg mixture evenly (fills cups about 3/4 full). Bake 14–18 minutes until centers are set and edges lightly golden. Let cool 5 minutes, then remove to a platter. Keep at room temperature for serving within two hours or warm gently before serving.

Roast baby potatoes

Preheat oven to 425°F (220°C). Toss 2 lbs halved baby potatoes with 3 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast 25–30 minutes, turning once, until golden and crisp. Toss with 2 tbs chopped fresh parsley before placing in a warmed serving tray.

Cook sausages and bacon

For sausages: Bake on a separate sheet at 400°F (200°C) for 18–22 minutes, turning halfway, until cooked through and browned. For bacon: Arrange in a single layer on a lined sheet and bake at 400°F (200°C) for 12–16 minutes until crisp (timing varies by thickness). Alternatively, cook both on a griddle: cook sausages over medium heat, turning frequently 12–15 minutes; cook bacon until crisp. Transfer to warmed trays. Keep meats covered to retain heat for the two-hour service; replenish from a warm oven as needed.

Arrange and serve

Slice bagels and warm croissants for 5 minutes in a 300°F (150°C) oven if desired. Place butter, cream cheeses, jams and honey in small bowls with spreader knives. Replenish breads from covered baskets kept at room temperature; keep cream cheese chilled until just before service and bring out in small batches to avoid spoilage.

Assemble parfaits

In individual clear cups or a buffet bowl, layer 6 cups Greek yogurt, 3 cups granola and 6 cups mixed berries. For individual parfaits (8–12), spoon 1/3 cup yogurt, 2 tbs granola and 1/3 cup berries in layers, finishing with berries and a drizzle of 1/4 cup maple syrup and optional lemon zest. Keep chilled on ice or in a refrigerated well; add granola at the last minute or place granola in a separate bowl to keep it crunchy.

Make the vinaigrette

Whisk together 1/4 cup olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tbs honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning.

Toss salad

Combine 10 oz mixed greens, 2 cups halved cherry tomatoes and 1 sliced cucumber in a large bowl. Toss with vinaigrette just before service to avoid wilting. Serve dressing on the side if the buffet will run longer than 30 minutes.

Prepare drinks

Brew 2 liters of coffee and keep in insulated carafes. Arrange assorted tea bags with hot water available from an urn or kettle. Chill orange juice and sparkling water and place on ice. Provide cups, ice, sweeteners and milk/cream near beverages.