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|ELLEN'S KITCHEN BREAKFAST FOR 100|
|Quiche or frittata||Recipe with 9 dozen eggs- 9 9x13 casseroles|
|Scrambled eggs||16-18 dozen PLUS 1 dozen hard boiled|
4 to 6 ounces soft or silken tofu per person-
24 to 32 pounds
|Hash brown potatoes||
40 pounds peeled, shredded, ready to cook
For cheesy hash browns, see bottom of page
Thick slice- 2 per person
Thin slice- 3 per person
|Canadian bacon or ham||3 ounces cooked per person- 20 pounds ready to eat boneless|
Small links- 2 per person
Patties- 2 per person
24 pounds- it shrinks 50%
|Fruit salad or fruit cup||4 gallons fresh OR 4 #10 cans|
Plain toast- 12 pounds bread
Large sweet rolls or scones or whole bagels, 1 each- 9 dozen
OR doughnuts, biscuits or small sweet rolls/ pastries –
OR English muffins-
1 whole per person plus 10% extra
OR Large Muffins- 1 per person
OR Mini-muffins- 2 to 3 per person
Basically, each 12 pounds provides one piece per person, and you need about 24 pounds for a regular breakfast.
|Grill/ griddle breads||
Pancakes- 3 5-inch per person (1/2 cup
All in one mix: 20 pounds for 3 pancakes 14 pounds for 2 cakes
OR Waffles 1 per person
OR French Toast 2 slices per person- 12 pounds
3 pounds butter, jam or jelly, nut butter, 1 to 2 gallons syrup and honey, 2 pounds powdered sugar
|Hot cereal: Oatmeal, Farina or Grits||6-7 pounds dry cereal, grain or flake|
3 gallons milk or cream, 2 pounds butter, jam or jelly, nut butter, syrup, honey, powdered sugar
pounds assorted large boxes, 1/2 sweet
OR 12 pounds individual packages PLUS sugar and 3 1/2 gallons milk or soy milk
Side dish or supplement, 1 gallon
1/2 cup per person, 3 1/2 gallons
1 cup per person, 6 1/2 gallons
|BREAKFAST FRUITS FOR||50 servings||75 servings||100 servings||125 servings||150 servings|
|25||37 1/2||50||62 1/2||75|
|PRUNES to stew|
dried, pitted, small
4 prunes each
|3 1/2 pounds||5 1/4 pounds||7 pounds||9 pounds||10 1/2 pounds|
|PRUNES to stew|
dried, UNpitted, small
4 prunes each
|4 1/4 pounds||6 1/4 pounds||8 1/4 pounds||10 1/2 pounds||12 1/2 pounds|
|JUICES, 46 OZ. CAN|
4 ounce glass
|JUICES, 64 OZ. cartons|
4 ounce glass
|3 1/4||4 3/4||6 1/4||8||9 1/2|
|25 cups||37 1/2 cups||50 cups||62 1/2 cups||75 cups|
ELECTRIC ROASTER SCRAMBLED EGGSServes 100.
This requires excellent performance by your roasters, so PLEASE test them before trying this recipe. Different brands of roasters require different amounts of time. Here is how:
Fill the pan to the expected level with water. Set the pan to 400, then cover and time how long it takes to bring the water to a boil. Expect that that same amount of eggs will take that much time PLUS 1 1/2 hours. Add an EXTRA 30 minutes to the estimate if the egg mix will be cold when it goes in the pan. Remember you can turn the roaster(s) down to hold if they get done.
I usually split this amount into 2-3 roasters, to reduce the cooking time. Do remember that each roaster requires its own electrical circuit; two roasters will blow any single circuit.
Preheat roaster covered to 400 degrees for at least 20 minutes, with the empty cook pan and the cover in place.
While it/they are heating, prep the eggs.
Crack 16 dozen eggs into large bowl, basin or dishpan.
Check the temp of the eggs in the middle of the pan with a quick read thermometer. Turn roaster to 165 degrees as soon as it is done or nearly done! Leave covered. Place a clean dry cotton dish towel over the top of the eggs to prevent any condensation dripping onto the eggs.
Serve with ham, sausage, toast, etc.
Ellen's notes: This is a frequently requested recipe. Make 5 times this recipe, using 10 pounds of hash browns, for this brunch- that will fill 5-6 9x13 pans, 2 half steamer pans, or 1 electric roaster. AS A Single Starchy SIDE DISH FOR DINNER FOR 100, you need to start with about 20 pounds of hash browns- 8 to 10 times this recipe- and cook in 2 electric roasters. See roaster directions at the end of the recipe.
2 pound bag shredded frozen Hash Browns, thawed in the refrigerator and drained
While those are cooking, place your sour cream, soups, and 3/4 of your cheese together and mix in a large bowl. When the bacon has cooled, dice into pieces. Mix in your cooled mushrooms and onion mixture.
Stir in the hash browns last. If your hash browns are frozen, you MUST allow them to defrost and drain well before mixing them together with everything else.
If desired, add a portion of the bacon grease to the mixture. While I know this isn't health conscious, it adds a great bacon flavor throughout the dish.
This amount will totally fill a 9 X 13 pan. Put your mixture into a greased pan and put in the oven for 30-40 minutes at 375 degrees, or until the top has browned. When cooked, take out of oven and sprinkle with remaining cheese.
Ellen's notes: These do not reheat too well- bake just before serving for best results.If using a roaster, be sure to preheat the roaster for 20 minutes before starting the potatoes. Since the potato layer in a roaster is about twice as deep as a 9x13 pan, use 350 degrees and allow 70-90 minutes baking time (takes longer, up to 40-60 minutes more, if it has been refrigerated). It will not brown like the oven does.