Help Me Provide Breakfast for 70! - Las Vegas,NV

What about a breakfast casserole? You and some others can bake these and then bring them warm to school. You could serve it with cut fruit and some kind of breakfast rolls or biscuits.

I say run while you have the chance!

I would never even attempt such a thing.
You're a bigger woman than I am.

Best wishes!!!!!

Eggs don't take that long to cook and I cook them for 25-30 people every Christmas when I do my Christmas breakfast. You can make them ahead of time, but you have to leave them a little wet and then put them in a chaffing dish with a little bit of milk in the bottom of the dish so they wont dry out too much. While you are cooking the other eggs, the rest will keep warm in the dish, you just need to stir it every once in a while so they don't stick.

Updated

Eggs don't take that long to cook and I cook them for 25-30 people every Christmas when I do my Christmas breakfast. You can make them ahead of time, but you have to leave them a little wet and then put them in a chaffing dish with a little bit of milk in the bottom of the dish so they wont dry out too much. While you are cooking the other eggs, the rest will keep warm in the dish, you just need to stir it every once in a while so they don't stick.

I did breakfast for 65 staff members at a school. Keep it simple! I did vanilla yogurt a huge bowl full, with lots of topping options. Strawberries, blueberries, granola, nuts, cranberries, raisins. Muffins instead of bagels. I didn't want to be buying them at 5 am. I thought muffins would hold up better. OJ, coffee. They loved it! I didn't walk to deal with cooking anything... If you do make burritos, they can be frozen and heated that morning.

Costco! They have breakfast burritos in the froz food section, about $1 a piece, 12 to a box. I'd cut them in half since that'll be enough for some. You can defrost and heat, set out salsa and shredded cheddar toppings, serve with fruit and muffins.

When I cook breakfast for the masses, I like to make a breakfast casserole. My recipe uses sliced bread, layered with cooked ground sausage and cheese with an egg and milk custard poured over the top. I put it together the night before and let the custard soak into the bread, throw into the oven in the morning.

I would take a slightly different approach, for a couple of reasons. You can still present someting similar to what the principal (who probably has never fed 70 people a wrapped dish) had in mind.

Keep in mind that I am coming from a household that has several food sensitivities, including gluten.

Prepare some egg casseroles (the kind you bake in a 9x13). Instead of bread on the bottom use frozen hash browns. They can be prepared the day before and baked or warmed the day of the breakfast. Much easier than scrambling eggs.

Warm the tortillas and keep them separate from the eggs. People who can't have the flour (gluten) can eat their eggs with a fork, people who want it taco style can fix it that way. Much easier than wrapping all those burritos!

Have the "goodies" in dishes after the eggs: bacon, ham, cheese, onion, tomatoes, salsa, sour cream, beans, whatever you choose to serve. People with allergies or sensitivities to milk, peppers, etc can avoid the items they can't have. If you buy the bacon in the bags of bacon crumbles and the cheese already grated it will be an easy meal.

Add some fruit...even just a bowl of grapes... and you've got a meal. Juice might take the place of the fruit. And, of course, don't forget the coffee! You could take some different flavors of creamers if you want to liven it up a bit more.

Do you have a huge electric skillet? You could cook a LOT of eggs in one of those!

Honestly, burritos sound like a huge pain!! Too much work for 70.

I think I would do fresh fruit salad, a big bowl of unpeeled clementines, a big bowl of lowfat vanilla yogurt and an accompanying bowl of granola to sprinkle on top, mini-muffins (homemade...maybe blueberry and bran), maybe a few coffee cakes, and several different egg casseroles or quiches.

Quiches....is the only way to go. A lot of them. good luck!

1st of all - you can crack all the eggs the night before. Pour them into a pitcher. Cook it and put it in a crock pot to stay warm.

If you do tacos, might as well have a crock pot with refried beans too (mmmm. bean and cheese taco!)

Have the warm tortillas in the first crock pot, then let them go thru the buffet line and make their own tacos (you spoon a plop of beans, the gal next to you spoons a plop of scrambled egg. at the end of the line they add cheese or veggies or salsa to their tacos)

But I was going to suggest crock pots with biscuits and gravy. Cook the biscuits (Pillsbury), put in a crock pot or roasting pan to stay warm. Then have a good sausage/white gravy in another crock pot or two. Have jelly and butter for those who don't want the gravy/sausage. Super yummy.

I cook for 50 for a week over the summer. We do egg mc muffins -- you can cook the eggs in muffin tins in the oven. Scrambled eggs... One large pan - if you have a decent stove, you can put a rectangular pan over 2 burners and go to town. I make two batches -- put the scrambled eggs in the warmer and you're done. Breakfast casseroles -- set 'em in the fridge the night before and bake them in the morning... those are easy and they are delicious - they keep warm in coolers for a long time (we travel with those). We've done waffles for 50 as well - you'll need to get up early to do that and keep them warm in the oven, but it's doable.
We do bacon in the oven -- cookie sheets covered with parchment... easy peasy.
YMMV
LBC

If you want to do breakfast burritos - you could do poached eggs. You can poach in advance and then just pop them into boiling water for 30 seconds to reheat them.

Quiche is fairly easy to make in quantity (make several, not one giant one). Plain or Greek unflavored yogurt with several toppings - granola, fresh fruit. Muffins (berry, corn, cranberry, pumpkin) and scones are easy and quick to make.

I much prefer breakfast where there is fruit and either no meat or optional meat. Many people are not really interested in heavy food early in the am.

Look up breakfast muffins that aren't fruit. I have found some great sausage and cheese muffins that can be made ahead. Quiche and egg and sausage casseroles can also be made ahead.....

Would people be ok with quiche or breakfast strata? Both of those have eggs in them and can be made ahead then reheated.

Here is what my answer would be - quiches...buy the pillsbury pie crusts - but instead of making it in pie tins...I would use a large aluminum square tin that you can buy at the grocery store...make one with ham and cheese, one with sauteed veggies. You could also throw in a baked french toast. You could make these the night before and then just bake them in the oven day of. You could also throw in cut up fresh fruit bowl. Another good alternative would be breakfast casserols. I would not make breakfast burritos you will be making those for hours.

Good Luck.

Fruity oatmeal bake! Easily doubled, tripled or whatever. Can be made the night before and reheated in the morning. Tasty, never had someone turn it down. Taste of Home is where I got the recipe from. You should be able to find it on their website, if not message me and I can give it to you. Good Luck

Scrambled eggs are easy for large groups, you just need a big skillet or roasting pan on 2 burners.. To keep them warm they can be placed in a chafing dish or a steamer once they are cooked. Or reheat them in a microwave.

You can even crack the eggs the night before into a big pitcher with a lid.. In the morning, Add a little water, use a whisk or mixer till they are scrambled and pour them into the buttered skillet that morning, let them begin to set, then use a large spatula to turn them.. till they are done. ,

I have totally done this at church. And we cooked the eggs in the oven. No problem. No complaints. And I actually liked them better.

Serves 70
2-3/4 cups and 3 tablespoons butter or margarine, melted
140 eggs
1/4 cup and 1 teaspoon salt
14-1/2 cups milk

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
Bake uncovered for 30 minutes, then stir, and bake an additional 30 minutes, or until eggs are set. Serve immediately.

Plan for them to be done a little earlier, just in case they need longer. As long as you keep them covered in the oven on low, they'll stay warm.

The key is the stirring halfway through

Hi! I make croissant sandwiches. Take a muffin pan and spray well with Pam or whatever you use. You can either break two eggs directly into the pan or make scrambled and pour into the muffin pan. Truth be told, I use a teddy bear shaped pan, very cute and the long shape fits the croissant better. Anyway, I sprinkle bacon bits and salt and pepper and pop them in the oven. When the eggs are cool I put them in a croissant and freeze for my husband's breakfast, he microwaves them. I'll bet you can make the eggs the day before and just gently warm them in the oven and pop them on a fresh croissant or english muffin. I make these three dozen at a time. They are really easy and most of your time is waiting so it's not really work.

Trays of stuffed french toast, fruit salad and if you want -take muffin pans, spray them with PAM , line each section with a slice of ham-then sprinkle in some cheese and crack an egg into each one then bake-these are so easy and they serve beautifully!

when I cook for large groups, I try to use the industrial equipmt at the facility + use the warmers. It's amazing how these little things can make the job so much easier. Using those big pots....you won't need to make a ton of batches. Ask the kitchen staff for recommendations!

How about oatmeal w/ milk, raisins, sugar, cinnamon, granola, nuts, berries etc....

i bet there is a crock pot oatmeal thing.

Fruit and coffee cake?

Breakfast Burritos with Salsa (serves 50)

50 Large eggs
10 Ounces OR 2 Cups frozen corn
3/4 Cup low fat milk
3 Pounds, 2 Ounces TURKEY HAM diced into 1/2-inch pieces
12 Ounces fresh green peppers diced
14 Ounces onions diced
1 fresh tomatoes diced
1/4 Cup prepared mustard
2 Teaspoons granulated garlic
1 Tablespoon hot pepper sauce
2 Teaspoons salt
50 at least 1.1 ounces flour tortillas
3 Pounds, 2 Ounces mild salsa

In a mixer, using a paddle attachment, blend eggs, corn, milk, turkey
ham, green peppers, onions, tomatoes, prepared mustard, granulated
garlic, hot pepper sauce, and salt.
Pour egg mixture into an oiled 12x20x2-inch steam table pan. Cover
tightly with foil or metal lid. To Bake: Conventional oven: 350 degrees
Fahrenheit for 60 minutes. Convection oven: 325 degrees Fahrenheit for
50 minutes. Compartment Steamer: 30 minutes.

Shingle 25 tortillas in each 12x20x2 inch steam table pan. To Heat:
Compartment Steamer: 2 to 3 minutes, covered with plastic wrap.
Conventional oven: 300 degrees Fahrenheit, 3 minutes, covered with a
clean damp cloth. Convection oven: 300 degrees Fahrenheit, 3 minutes,
covered with a clean damp cloth.

Fill each tortilla with No. 10 scoop of cooked egg mixture. Roll tortilla.
Serve each burrito with 2 tablespoons (1 ounce) of salsa.
.Portion: 1 burrito: 3 ounces (#10 scoop) provides 2 ounces meat, 1/4 cup
of vegetables and 1 serving grains/bread.
Makes 50 Burritos. Perfect for children.
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Or you can do eggs and hashbrowns:

Church Breakfast Eggs

11 doz. eggs....(3 doz.)**
1 gal. less 1 cup milk..... (4 c.)
4 Tbsp. salt.....(3 1/4 tsp.)
2 lb. melted butter or margarine.....(1 cup)
---
Beat eggs, combine well with other ingredients.
Pour greased baking pans half full with mixture. Bake
forty minutes at 375 degrees, stirring after 20 minutes. Make sure
the pan is not full, as the egg mixture rises when baking.
---
**Amounts in ( ) are for 24 servings.

---DO NOT use aluminum pans for cooking eggs, it will turn the eggs green!
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Hassle Free Hash Browns
These are very easy to partially prepare ahead of time,
suitable for any size crowd.

For 100 servings

35 lb. approx. of baking potatoes (100)
3 lb. onions, finely diced
seasoning salt, to taste
cooking oil

One or two days ahead, preheat oven to 400 deg. and scrub potatoes well.
Arrange in oven on racks, without touching, you may have to do this in batches.
Bake potatoes until fork tender. Cool, chill in fridge and then store in plastic bags or containers.
When cool, the potatoes can be sliced and/or diced , LEAVE THE SKINS ON, and stored ready to cook.

To cook, pan fry in a little oil, adding chopped onion and
sprinkle generously (or to taste) with seasoning salt,
cooking until golden and crispy.

Potatoes are an easy fill-them-up item and depending on the age of the crowd,
you can increase the amount of potatoes used. Useful if you are feeding
a 'football team' with mega man sized appetites.

These will be the BEST hash browns you have ever eaten!

Note: there is no waste or extra prep., as the peel is left on.
The potatoes are NOT wrapped in foil or rubbed with butter.
just plain ol' clean spuds!

SAFETY TIP: NEVER cook baked potatoes in foil, it is no longer considered a safe method,
the moist area inside the foil can breed bacteria at a fast rate.
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I got these recipes by googling "breakfast recipes for a large group". Tons of them come up with servings for 25, 50, and 100.

GOOD LUCK!!!!

Do the burritos the day before!! It takes forever to scramble eggs and assemble 70+ burritos. I make 35 at a time for my husband's breakfast and it takes me two hours. So you really need to plan for at least four hours to make 70 burritos. I cook up frozen hash brown potatoes in the oven, scramble several dozen eggs, and set out already shredded cheese, black beans and salsa. Then I assemble and wrap the burritos in plastic wrap (so they can be microwaved).

If you cook and assemble ahead of time all you have to do is reheat the day-of.

Other choices - how about an egg bake (bread, eggs, cheese in a casserole dish)? That plus warm tortillas and a fruit salad would make a nice breakfast.

I've made "brunches" for 50+ and always serve an egg casserole (the one I make has sausage, cheese, bread, eggs and it gets RAVE reviews (I do my recipe by winging it but All Recipes.com or one of those will have an egg casserole that works - do one with bread in it or it will come out flat and not feed a lot of folks - like some that just have cheese and jalapeno) - and I can make 3 of them the night before and let them sit overnight and then bake them in the morning. They take about an hour plus to cook so you could also cook them the night before and then rewarm them the next day. Alongside that I serve a spinach salad with sliced strawberries and a light dressing you can put on at the last minute. Mini muffins or mini bagels and cream cheese are also nice on the side. The whole thing is not expensive on the egg side. In my opinion, even if you may be able to make scrambled eggs for that many people, it is so blah and they have the potential to get dried out - so all that work for something not that impressive - an egg casserole is filling and different for most folks. Good luck!

When I have done scrambled eggs for up to 125 I tried to do huge cast iron skillets on a couple of burners, they were not done 30 minutes later. I dumped them into smaller amounts in numerous skillets and that worked.

I suggest that you have a couple of people make them in small amounts and then put them in the warmers at the school in the kitchen. That should keep them warm enough without drying them out.