Plan breakfast for 100-- Ellen's Kitchen

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Planning Breakfast for 100

For a real life brunch for 100 with recipes, including cheesy potatoes, take a look at Festive Family Brunch for 100.

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
Scrambled tofu	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
Bacon	Thick slice- 2 per person 16 pounds Thin slice- 3 per person 18 pounds
Canadian bacon or ham	3 ounces cooked per person- 20 pounds ready to eat boneless
Sausage	Small links- 2 per person 14-15 pounds Patties- 2 per person 24 pounds- it shrinks 50%
Fruit salad or fruit cup	4 gallons fresh OR 4 #10 cans
Breakfast breads	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 – 13 dozen 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 flour) 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
PLUS trimmings 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
PLUS trimmings: 3 gallons milk or cream, 2 pounds butter, jam or jelly, nut butter, syrup, honey, powdered sugar
Cold cereals	8 pounds assorted large boxes, 1/2 sweet OR 12 pounds individual packages PLUS sugar and 3 1/2 gallons milk or soy milk
Yogurt	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
BANANAS Half Each	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	4	6	8	10	12
JUICES, 64 OZ. cartons 4 ounce glass	3 1/4	4 3/4	6 1/4	8	9 1/2
FRUIT, SLICED 1/2 cup	25 cups	37 1/2 cups	50 cups	62 1/2 cups	75 cups

ELECTRIC ROASTER SCRAMBLED EGGS

Serves 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.
Melt 1 1/2 pounds butter in the cooking pan(s).
Turn the heat to 350 degrees.

While it/they are heating, prep the eggs.

Crack 16 dozen eggs into large bowl, basin or dishpan.
Add 12 1/2 cups milk and 1/4 cup salt. You can also use Ranch dressing for part of the liquid. I use room temp water to make nonfat powdered milk for this, if you use cold milk it will add some cooking time.
Beat with electric mixer, pour into large plastic pails.
Pour egg mix carefully into the preheated roaster(s). Stir well.
Cook, covered 50 to 60 minutes. Stir thoroughly every 30 minutes with large plastic or wooden spoon, scraping down the side.
When eggs begin to thicken, stir in 2 1/2 teaspoons ground pepper. This is when you might also add herbs, etc.

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.

Hash Brown Casserole "Cheesy Potato Casserole"

The great thing about this dish is that you can modify it endlessly. Different cheese combinations with varying types of meats and vegetables create a customized dish for you and your family.

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
8 ounces Sour Cream (if using Greek yogurt, stir in 2 tablespoons flour)
10.5 oz can of cream of chicken soup or cream of celery
10.5 oz can of cream of mushroom soup
OR 2 1/2 cups thick white sauce may sub for both soups
8 ounces (2 cups) shredded cheese (your choice of flavors)
1/2 cup diced green onions
If meat is used, 1 pound bacon, cooked, drained (ends and pieces) OR cubed ham, OR cooked, crumbled sausage OR crumbled soy substitute
1/2 cup chopped (Portobello) Mushrooms, sauteed
Salt and Pepper to taste

Geri's Directions:
Use whatever type of hash browns you want, I have found that the shredded work best. Cook your bacon, placing the renderings (grease) aside as you cook allowing the bacon to cook and drain at the same time. When completed use a little of the renderings to sauté your mushrooms and green onion for approximately two minutes on a medium heat, until wilted.

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.
To speed up the process use a microwave/oven safe dish to microwave the mixture on high for 10-15 minute, then place in the oven until the top is brown, same delicious results.

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.