I am in need of some help! We have just decided to serve Easter morning breakfast at our church. Approximately 75 people (so far) of all ages. At first, we thought we would do a egg strata casserole (milk, eggs, cheese, bread with bacon, ham or sausage, etc.) but we have several diabetics who need to be mindful of the bread.
Now we are looking for something like scrambled eggs. Is there such a "casserole"? Or even if we did actual scrambled eggs, how would we keep them warm and hopefully not overdone or tough? The breakfast starts the morning's activities and we are assuming most people will be in the serving line between 9 and 9:15, but we are trying to consider those who might not be able to join us until 9:30 or even later.
Anyone done large crowd cooking and have some ideas or recipes or even advice? MANY thanks in advance.
the dish you have in mind sounds great. For diabetics, leave out the bread so it is like quiche without the crust. maybe add a fruit salad or fruit plate. Muffins ,(mini ones)and or bagels(mini ones maybe) Have fun I hope you will have help so you can enjoy the day also. Ida
Hi Sandie! My mom and sister prepare Easter brunch for their small church almost every year. We crack eggs the day before and keep them in ice cream buckets in the fridge. Crack two dozen eggs, use your mixer to beat them with 1/2 cup half-and-half cream. For the brunch, they cook the eggs in electric skillets. Chopped ham can also be added.
2 1/2 qt. broken eggs, about 50
1 1/4 qt. hot milk
1 1/3 Tbsp. salt
1/2 lb. butter
Beat eggs slightly. Add milk and salt, mix well. Pour
melted butter into 2 baking pans (16 1/2 x 10 1/2 x 2 1/2-inch)
using 1/2 cup per pan. Add the egg mixture. Bake at 350 degrees for
40 minutes. Stir after 20 minutes. Be sure to use pan 1 1/2
to 2-inches in depth.
DO NOT USE ALUMINUM PANS WHEN COOKING EGGS...THE ALUMINUM
WILL TURN THE EGGS GREEN!
Southwest Breakfast Casserole
A great way to feed a hungry crowd for breakfast.
Lightly butter both side of bread slices and place in 9x13-inch baking dish.
In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
Sprinkle cheese over sausage. Follow with a layer of chopped green chilis.
In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
Cover with foil and refrigerate overnight.
To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.
Here's a picture.. you can make as many trays as you need..
Get a rise out of life!- Bake Bread!
"A hundred years from now, it will not matter the sort of house I lived in, what my bank account was, or the car I drove....but the world may be different because I was important in the life of the animals and the creatures on this earth."
Prepare your pie crust and place in a 15 x 10 x 1" pan. Refrigerate overnight. Fry onion in margarine till tender. Fry bacon till crisp and drain, crumble. Sprinkle bottom of pie crust with onion mixture, bacon and grated cheese. Blend together with a mixer the eggs,milk, and spices. Pour over bacon and cheese mixture. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake 15 minutes more. Cut into serving size pieses and serve. This may be reheated, and may be frozen. This also makes a great appetizer cut into small pieces.
Here is another one. Crockpot Omlet Casserole
1 32 oz bag of frozen hashbrown potatoes,partially thawed
1 lb of bacon cut into small pieces, fried and drained
1/2 cup dieced onions
3/4 lb shredded cheddar cheese
1 cup milk
1/2 tsp dry mustard
salt & pepper to taste
As if you were making lasagne, layer your ingredients as such (bottom to top):
Now, beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture. Cook on low for ten to twelve hours.
You can keep regular scrambled eggs warm in a crockpot for up to 2 hours, but because of Salmonella: Eat eggs promptly after cooking. Do not keep eggs warm for more than 2 hours.
We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”
the reg. recipe is 1 can of cream of mushroom or chicken soup (any cream of soup will do) to 8 eggs, but you can stretch that with evaporated milk for a crowd.
1 serving is usually 2 eggs so about 150 eggs
4 family size cream of ? soup
4 reg. size cans of evaporated milk.
Mix it well and cook by the lg. skillet-full like reg scrambled eggs. We like our eggs fluffy, so I turn them instead of stirring them. Can add in bacon crumbles (real beacon) or cooked sausage, shredded cheese, etc. Can also bake it in the oven on jelly roll pans (350' for 20 to 25 min. depending how deep the pan is. Ours was 2")
The last, time we had some bread that wasn't as soft as it should be so we cubed it and tosed it in. We let it st about 30 minutes to soak up the egg mixture before we put it in the pans to cook it. It ws refered to as a scrambled strata. Tasted good.
Can also go to Sams or Cosco and get pancake mix and make pancakes. It's also easy to do for a crowd. You can make these early and keep warmed (butter them first) in a low oven. Syrup and jelly in a squirt plastic bottle at the warehouse stores is also economic too.
At our Bible camp the cook always made pink pancakes the last breakfast and would come out of the kitchen with a HUGE bandage on his thumb. He'd yell "I hope you enjoyed the pancakes!" He make it so funny.