I need a fasr and easy resipe for s breakfast potluck at my work enough for abour 25 people or so.?!
Answers: I need it to be somthing that I can make the night before and maybe reheat in the micorwave. thbankyou
how about some cinnamon rolls, or bagels and cream cheese, fruit platter, scrambled eggs are still good reheated
Buy a big can of diced fruits in light syrup (some call it fruit cocktail). Buy party ice from the nearest convenience store. Dump half the ice in a container with cover. Dump the contents of the can (without the syrup) into the container. Top with the rest of the party ice. Shut the lid. By the time you get to your breakfast, you'll have chilled fruits to complement the breakfast menu.
The layered bean dip is always a hit.
Cream cheese
Chili
Shredded cheese
Lettuce
Tomatoes
Black Olives
Put in a bowl in that order the night before...put in microwave the day of for about a minute....dont forget to take tostitos with you....!!! Good Luck!!!
Check Epicurious.com...There was a recipe, a couple of years ago, that involved sourdough bread, beaten eggs and cinnamon and sugar combined in a casserole dish. This was put in the refrig over night, removed early in the a.m., topped with strawberry jam and baked for about 30 minutes...(ok, you're doing your hair, makeup and dressing for 30 minutes, aren't you?) Made a lucious and filling (and inexpensive) breakfast caserole...unusual and GOOD! Unfortunately, I can't remember the name of it, but since 99% of the ingredients are listed here, you shouldn't have much trouble locating the (OR A SIMILAR) receipe.
Grits and pan sausage caserole. Cook grits and take cooked, scrambled pan sausage, scrambled eggs and cheese, mix together, and serve hot, to melt your cheese. Good luck.
These can be made in a 13x9x2-inch baking dish - just double the amounts. Bake them the night before and reheat in the microwave the next day.
Quiche
Prep: 25 minutes
Bake: 52 minutes
Ingredients
1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
4 eggs, lightly beaten
1-1/2 cups half-and-half, light cream, or milk
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg
3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
1 tablespoon all-purpose flour
Directions
1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.
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Breakfast Casserole
Prep: 25 min.
Bake: 50 min.
Ingredients
Nonstick cooking spray
2-1/2 cups seasoned croutons
2 cups shredded cheddar cheese (8 ounces)
2-1/2 cups milk
4 eggs, beaten
3/4 teaspoon dry mustard
1 10-3/4-ounce can condensed cream of mushroom soup
1/2 cup milk
1-1/2 pounds bulk pork sausage or bulk Italian sausage
Directions
In a large skillet, cook and stir sausage over medium heat until no pink remains; drain.
Meanwhile, lightly coat a 3-quart rectangular baking dish with cooking spray. Spread croutons evenly in bottom of prepared dish. Sprinkle half of the cheese over croutons. Top with sausage. In a large bowl, combine the 2-1/2 cups milk, the beaten eggs, and the mustard. Pour over layers in baking dish. Stir together soup and the 1/2 cup milk. Spoon soup mixture evenly over mixture in baking dish. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
Bake, uncovered, in a 325 degree F oven for 45 minutes. Sprinkle remaining cheese over casserole. Bake for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 10 servings.
