breakfast for 30
Amanda D'Oliveira
05/27/11
I need to know what breakfast to prepare for 30 people and how much to charge
biggernu1
05/27/11
Depends on your cooking space. I've had really good luck on doing and "egg bake", basically hash browns on the bottom cheese, bacon or sausage meat if you want then egg mixed with milk poured over top and baked. Really popular and easy to large amounts. Serve it with a biscuit or some fresh fruit or with yogurt cups and is really nice. I can give you the recipe if you want. I usually charge around $6.00 to 8.00 per person but that will go up depending on if you have to provide juices and coffee.
ellen
05/28/11
Amanda, what kitchen arrangements, budget, etc. You can go all the way from breakfast tacos to eggs benedict, depending on the situation.

For basic amounts for 100, see the breakfast planning page., it is 1/3 the amount

Angie
06/11/11
I would love to have this recipe Ellen if you have time. Thanks!
ellen
06/11/11
Any of the breakfast casseroles with eggs, cheese and potatoes or bread work- you can even use any successful crock pot recipe in the roaster. 300 degrees is high, 200 is equivalent to low. You want to keep the total depth in the roaster less than 4 inches- 3 is even better. I dust the walls with butter and Parmesan cheese and fine dry bread crumbs so it will come out easily.

Recipes/discussions of several great breakfast casseroles are in the festive family brunch article.

To figure out how many servings you are making, fill the roaster to the depth it will be filled, using water, measure the water, allow about 1 cup per person.

Basic Egg bake, no potatoes (serves about 40):
- 50 eggs
- 2 1/2 cups ham
- 5 cups whole milk
- 4 teaspoons salt
pepper to taste
- chopped parsley/ green herbs or drained, sauteed veggies
- 1 cup melted butter
- 1 tablespoon corn starch

Mix all ingredients together in roaster that is sprayed well with PAM. Put on 350 degrees and only stir 2-4 times! Bake 60 minutes - DO NOT turn the temperature up or down!

To add potatoes, thaw overnight in fridge before adding, about 3 cups per dozen eggs.