Breakfast Buffet Recipe

Arrange assorted bagels whole or halved on a platter. Place cream cheese, butter, and preserves in small bowls with spreaders. If guests prefer warm bagels, halve and toast lightly in batches and keep warm in a low oven (90–100°C / 200°F) covered with foil.

Place assorted muffins on a platter or in muffin liners. Warm in a 150°C (300°F) oven for 8–10 minutes if desired, cover with a tea towel to retain moisture while serving.

Cut watermelon into 1-inch cubes, core and cut pineapple into bite-sized pieces, hull and halve strawberries, halve grapes if large, and slice peeled kiwi. Combine all fruit in a large bowl.

Whisk together orange juice and honey until combined. Pour over fruit and toss gently to coat. Chill until service. Stir in chopped mint just before serving.

Crack 12 eggs into a large bowl. Add 3/4 cup milk, salt, and pepper. Whisk until completely blended and slightly frothy.

Heat a large nonstick skillet over medium-low heat and add 2 tablespoons butter. When butter is melted and foamy but not browned, pour in the egg mixture.

Let eggs sit undisturbed for 10–15 seconds, then using a heatproof spatula, gently push curds from the edges toward the center. Continue slowly folding and moving the eggs until mostly set but still glossy and slightly runny — about 3–5 minutes total.

Remove from heat just before fully set (carryover will finish cooking). Stir in chopped chives if using. Transfer to a warm serving dish and keep in a low oven (90–100°C / 200°F) until serving.

Cut potatoes into 1/2-inch dice. Place diced potatoes in a bowl of cold water and rinse until water runs clearer to remove excess starch; drain and pat dry thoroughly with towels.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter. When the fat is hot and shimmering, add diced potatoes in an even layer (work in batches if necessary).

Cook undisturbed for 5–7 minutes to develop a golden crust, then add diced onion and continue to cook, stirring occasionally, until potatoes are tender and crisped, about 10–12 more minutes total.

Season with paprika, garlic powder, 1.5 teaspoons salt, and 1 teaspoon black pepper. Stir to combine. Remove to a warm serving dish and sprinkle with chopped parsley just before serving.

In a large bowl combine 2 cups flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt. Whisk to blend.

In a separate bowl whisk 2 eggs, 1 3/4 cups milk, and 3 tablespoons melted butter until combined. Pour wet ingredients into dry and stir until just combined; batter should be slightly lumpy. Do not overmix.

Preheat a griddle or large nonstick skillet over medium heat and brush lightly with oil or butter. For each pancake, pour 1/4 cup batter onto hot surface. Cook until bubbles form and edges look set, 2–3 minutes, then flip and cook another 1–2 minutes until golden and cooked through.

Keep pancakes warm in a low oven (90–100°C / 200°F) in a single layer on a rack or on a platter covered with foil. Serve with warm maple syrup and butter pats.

Bacon

Preheat oven to 200°C (400°F). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil and a rack if available. Bake 12–18 minutes depending on thickness until crisp to desired doneness. Transfer to paper towels to drain and keep warm in low oven.

Sausage Links

For links, heat an oven to 190°C (375°F). Place sausage links on a sheet pan and roast 15–20 minutes, turning halfway, until cooked through (internal temperature 71°C / 160°F). Alternatively, brown in a skillet over medium heat 10–12 minutes, turning to brown all sides, then finish in a low oven to keep warm.

Ham Slices

Warm pre-cooked ham slices in a single layer in a 175°C (350°F) oven for 6–8 minutes or sear briefly in a hot skillet 1–2 minutes per side. Keep warm in the oven until service.

Arrange warmers or chafing dishes for scrambled eggs, home fried potatoes, hot cakes, and meats to keep them at serving temperature. Place bagels, muffins, and fruit salad at room temperature or chilled as appropriate.

Label items so guests know their choices (bagel flavors, muffin types, and which two meats are available). Replenish platters as needed to maintain a full buffet for the number of guests.

Estimate quantities for 8 servings; keep extra plates of eggs and potatoes warm and ready for refills.