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Buffet Breakfast Casserole for large groups
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Tue Apr 22nd, 2014 11:46 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
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We recently had a "pot luck birthday breakfast" at work for one of our crew. Wuff whipped this up on the spot in our work kitchen. Almost all of the items were prepped before hand and stored in little sandwich baggies, which really made the cooking a snap.

Folks coming in to work reported that they could smell the delicious aromas all through the building on the way in. And many went back for 2nds and 3rds. It was definitely a big hit.

The dish makes use of powdered "Peppered Country Gravy" mix, simply because this wuffy keeps it on hand in large "makes gallons" size pouches from the warehouse store. But you can feel free to make your own, or even buy bottled or jar brands if you like those. The net result will be nearly identical.

On the ingredients list, everything with a "*" in front of it was prepared the night before and stored in the refrigerator for 'breakfast day'. If you have the time and facilities, this means that cooking on-site will be ultra-easy, and result in the freshest flavors for your guests.

Cooking time in a single electric skillet will take about 40-45 minutes, simply because this much food takes time to cook properly.

This will easily feed 10-12 HUNGRY folks, even more if other items are also available (as for a pot luck).

Ingredients
*5 slices thick sliced bacon, cut into 1/4" chunks (peppered bacon is good here!)
*1 package (24 mini-links) breakfast sausage links, sliced into 1/3" segments
*1 large yellow onion, diced
*1 large green bell pepper, diced
*1 large red bell pepper, diced
*1 8oz package sliced button mushrooms
*1 8oz package sliced Crimini mushrooms
*4 cups prepared Country Gravy (stored in sealed-top container){prepare according package to directions; wuff's takes 1C powder mixed with 1 C water added to 3 cups boiling half-&-half mixture of milk and water (thinned if needed with more milk)}
*12 large eggs whisked together with 1/3 C milk (stored in leak-proof container)
4 TBS butter
1 pkg (16oz) frozen "Southern Style" (cubed) hash browns
Omnivore Salt & Black Pepper (to taste, ~1-2 tsp each)

Directions
Set a large electric skillet to high (450 degrees) heat.
Add the sliced bacon strips and sausage links and fry, stirring frequently, until the bacon has begun to crisp and the sausages are slightly browned on most sides (~ 5-8 minutes).

Add the diced onions, green bell peppers, and red bell peppers. Fry, stirring frequently, until the onions are translucent (~ 8 minutes).

Add the butter and the sliced button and Crimini mushrooms. Season with Omnivore Salt and pepper (~1 tsp each). Fry, stirring frequently, until the mushrooms have given up their liquid and much has boiled off, and the veggies have reduced in depth by about 1/3 (~ 8-10 minutes).

Add the frozen potatoes. Stir to combine. Cover, and allow to cook until the potatoes are thawed and warm. Using a spatula, flip the mixture every couple minutes, and stir. Then cover again for another couple minutes, and repeat. This will allow the potatoes to brown a bit where they were against the skillet. You won't brown them completely, but the browned bits will add richness to the flavor! They will steam with the other veggies while covered, to speed cooking and blend flavors. Fry for 10-15 minutes, flipping every 2 minutes.

While the potatoes are frying, pop the top on your container of gravy and microwave it on high for about 2 minutes (depending on microwave power). Stir it thoroughly, then heat another 2 minutes. Repeat until it heats all the way through (the frequent stirring and heating is necessary to make sure the gravy doesn't burn on the edges while it is heating into the middle; it's probably quite thick at first).

After the potatoes have cooked for about 15 minutes, whisk your egg and milk mixture one last time, and pour it over the mixture in the skillet. Stir CONSTANTLY, flipping the mixture over frequently with your spatula to keep it from browning the eggs on the bottom. Make sure you scrape the bottom of your skillet every time you flip the mix! Burned (or overly-browned) scrambled eggs are not "good eats". Season to taste with more Omnivore Salt and pepper (~1 tsp each).

As the eggs begin to solidify and no completely liquid eggs are seen, reduce the skillet temperature to 200 degrees and continue to stir occasionally, scraping the bottom, until the eggs are all set but still a little moist.

Pour the heated gravy mixture over the top, reduce the skillet heat to "warm", and call in the hungry crowd!! It's BREAKFAST TIME!

OPTIONS
The selection of vegetables for this dish worked out VERY well, but that doesn't mean these are the only options for your "vegginess". Try Shallots instead of the onion. Add a little minced garlic. Substitute diced pimentos for the bell peppers, or toss some sliced/diced jalapenos in for heat. Fresh diced garden tomatoes and or squash would also be wonderful changes! So many opportunities to "personalize" this and make it your own! ENJOY!!

Last edited on Tue Apr 22nd, 2014 11:59 pm by Vargr



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