ISO: Breakfast for a group Ideas

[Mandy]

I've tried doing a search because I know there have been some great ideas in the past, but the search hasn't been working for me lately.

So here's the situation: My brother is getting married in two weeks, and I am going to have a house full of people for the entire weekend (around 13 people staying in my house, including my family). Now I'm actually in the wedding, so I'll have to be at all the rehersals, etc. So I'm not going to have much time to cook that weekend. But I would like to provide my guests with some breakfast. I was wanting some ideas for breakfast that I can make ahead, and then people can serve themselves whenever they want. I was planning on muffins but would like some additional ideas. Please HELP!

Thanks,
Mandy

[Wendy w]

Here is an old thread that has some really good ideas including Grace's famous casserole-which I still have yet to make. Her German apple pancake which can be found in a search is wonderful!!
The Southwestern casserole got some good reviews as well. Lorelei's spinach quiche may work too. http://www.cookinglight.com/bbs/Forum1/HTML/004837.html Good luck with everything!



[This message has been edited by Wendy w (edited 06-22-2001).]

[LGBurns]

In a past thread AndreaU posted the following recipe. I made this a couple weeks ago and thought it was delicious! It actually is very good reheated in the microwave, so I was thinking it would be great to make ahead and then reheat for breakfast. I also did computations on the ingredients and if you cut down the olive oil to 2 tsp instead of tbls, the recipe is less than 30% calories from fat. I used half parmesan, half cheddar. Also, though making it is a bit time consuming it's really a pretty easy recipe to make.

AndreaU posted:
This is a recipe I posted in a previous thread but it bears repeating. My husband & I are also vegetarians; this is one of our absolute favorites. This dish also makes great leftovers! It's not a quick recipe by any means but well worth the time & effort. Enjoy!

Broccoli Risotto Torte (Serves 6)

8 oz. broccoli, cut into very small florets
1 onion, chopped
2 garlic cloves, crushed
1 large yellow pepper, chopped
2 T. olive oil
4 T. butter
1-1/4 cup Arborio rice
1/2 cup dry white wine
4-1/2 cups stock/broth
salt and pepper to taste
4 oz. fresh Parmesan cheese, coarsely grated
4 eggs, separated
Cooking spray

1. Blanch broccoli for 3 minutes then drain and reserve.
2. In a large saucepan, gently saute onion, garlic and yellow pepper in the oil and butter for 5 minutes until they are soft.
3. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed.
4. Pour in the stock/broth, season well, bring to a boil then lower to a simmer. Cook for 20 minutes, stirring occasionally.
5. Meanwhile, spray a 10" round deep cake pan and line the base with a disc of waxed paper. Preheat the oven to 350 degrees.
6. Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks. Stir in broccoli.
7. Whisk the egg whites until they form soft peaks and carefully fold into the rice. Turn
into prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly
in the center.
8. Allow the torte to cool in the pan, then chill if serving cold. Run a knife around the
edge of the pan and shake out onto a serving plate.

(This is Andrea again... Sometimes I will use 2 cheeses (1/2 and 1/2)- Parmesan and cheddar or Parmesan and Monterey Jack work well for a creamier texture. I serve this hot, after letting it sit for a few mintues after taking it from the oven. I've never served it cold as in the recipe, but I'm sure it would be just as good.)

[mightyh]

Add some scones to your muffins and you can make a bread basket with variety... Maybe biscotti for your coffee drinkers?

Lots of folks are light breakfast eaters, so maybe if you serve the baked goods and a fruit salad that would satisfy. Those are the things that pop in my mind that people can grab whenever they want without much prep and regardless of when others are eating.

Monkey bread is easy to make ahead and delicious....

[Julia1Pin]

I thought that the Buttercrust Corn Pie from June 2001 would be great as a morning brunch type of food. It re-heats really well too!!!

[This message has been edited by Julia1Pin (edited 06-22-2001).]

[SQ]

Thanks LGBurns! I think I'll try that for dinner tonight w/a salad! http://www.cookinglight.com/bbs/smile.gif

[rpysher]

How about the French toast souffle? I think it was in the lighten up column in April 00 issue. Very easy, make the night before, feeds many people. I've made it for Christmas morning and Mother's Day brunch with a fruit salad and a sausage egg casserole. All you have to do is Wake and Bake.

[Tally]

I second the idea of baked goods and fruit salad. If this wedding is like any of the ones in my family, there will be so much food that weekend that folks will want to eat a light breakfast.

Fruit is so healthy and makes a pretty centerpiece. You can make a fruit salad by combining some pre-cut or canned ingredients (pineapple, peaches, melon pieces) with a few items that you cut fresh that morning - strawberries, bananas, apples, maybe some blueberries or raspberries. If your grocery store has them star fruit (carambola) are a great addition to the salad.