Portable breakfast ideas?

Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
In a couple of weeks, a friend of mine is hosting a baby shower for our mutual friend. A few of us have volunteered to contribute some food, so the bulk of it doesn't end up on her.

It is going to be held at 10 a.m., so I'm looking for breakfast/brunch ideas that would feed 20-ish people, could be made in advance, and are portable. There will be other offerings, of course, so it doesn't have to provide multiple servings.

I'm also looking for cute "serving" ideas, like filling a large apothecary jar with mini sugar-cinnamon doughnuts (or something like that).

Your favorite recipes would be much appreciated, also :tongue5:
- Seek first to understand, then to be understood.
- Character is how you treat those who can do nothing for you.
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  • curlypearlcurlypearl Posts: 12,231Registered Users Curl Connoisseur
    Guano - your siggie is completely hysterical. :sign5:
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  • RobinP92202RobinP92202 Posts: 213Registered Users
    I love quiche, it can be made in advance and heated up or served room temperature.

    I buy premade pie dough, roll it out in a glass pie dish and fill it with cooked spinach (with the water squeezed out), shredded cheese, salt and pepper, and then pour on a mix of 5 eggs and 1.5 cups of milk. Cook at 350 for approx. 35 minutes or until eggs are set.

    I am not a chef but it always turns out yummy. I am sure you could find a fancier recipe or even do mini quiches for presentation :)

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  • HropkeyHropkey Posts: 572Registered Users
    My mom does little English muffin, egg, and cheese sandwiches.
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  • justajesuschickjustajesuschick Posts: 1,657Registered Users Curl Neophyte
    I always make and take French Toast Casserole to breakfast events. Here is a recipe:
    French Toast Casserole Recipe - Allrecipes.com
    Mine is a variation on this. I bake a 9x13 sized pan. I cube an entire loaf of bread so obviously, the eggs and spices need to be increased.

    This gets completely consumed every time I take it and people seek me out for instructions on how to make it. Embarrassing actually because it is so simple. Sort of like bread pudding.

    Oh, and I have made it with artisan breads, wheat breads and the very best was either King's Hawaiian bread or plain white sandwich bread. Go figure. So, in addition to being easy, it can be inexpensive to make. Take along a jug of Costco maple syrup (not inexpensive but real and great) and you are set.
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  • SariaSaria Posts: 15,963Registered Users
    Make scones with a flavored butter and maybe lemon curd. Scones are good at room temperature and the butter should be room temp, too. Lemon curd also holds up for a while. If you buy a jar, even easier.
    For example, blueberry scones with lemon curd and vanilla butter.
    Muffins are another option.

    A bowl of fruit salad.
    por-que-no-te-callas.jpg
  • Who Me?Who Me? Posts: 3,181Registered Users
    I made this recipe for Christmas morning and it was delicious. It made 24 muffin-size servings. We used a chicken apple sausage, diced prior to cooking(the recipe doesn't mention this!). I cooked for 25 min at ~375 degrees. It was super easy, and you can make it at least a day ahead.

    Emeril's muffin pan strata
    Ingredients
    8 cups ¾ inch cubed bread, such as an Italian loaf or Challah
    2 cups half and half
    6 large eggs
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    3 tablespoons unsalted butter, softened
    1 cup small diced onion
    1 pound breakfast sausage
    8 ounces fresh baby spinach
    1 ½ cups grated gruyere cheese


    Cooking Directions

    Preheat the oven to 400° F.
    Arrange the cubed bread in a single layer on two baking sheets. Toast in the oven until the bread is golden brown, 10 to 12 minutes. Remove from the oven and allow to cool.

    In a large bowl, whisk together the half-and-half, eggs, salt and pepper. Add the bread, cover, and set aside for at least 1 hour at room temperature and up to overnight in the refrigerator.

    Lightly butter the wells of a 6 cup jumbo muffin pan.

    In a medium size sauté pan, over medium heat, melt the remaining butter. Add the onion and cook until the onion is soft and translucent, 5 to 6 minutes. Add the sausage and cook for another 5 minutes. Add the spinach to the pan and cook for 5 minutes longer, or until most of the liquid has evaporated from the pan. Allow the sausage and spinach mixture to cool for at least 5 to 7 minutes.

    Fold the sausage and spinach mixture and half of the cheese into the bread. Divide the bread mixture evenly among the six muffin wells. Sprinkle the remaining cheese on top of each strata.

    Place the muffin tin on top of a baking sheet and place in the oven. Bake the stratas until they are puffed and golden brown and the center is set, about 30 minutes. Let stand for 5 minutes before serving.
    To serve, loosen the strata by running an offset spatula around the sides of the pan and gently remove the stratas from the pan to a platter or individual plates.
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  • spring1onuspring1onu Posts: 16,528Registered Users Curl Connoisseur
    What about fruit salsa with cinnamon sugar chips?

    Fruit Salsa with Baked Cinnamon Chips | The Girl Who Ate Everything
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    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
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  • SpiderSpider Posts: 3,381Registered Users Curl Neophyte
    I make crepes for Christmas brunch the night before and then warm them & serve with jams, fruit, cream cheese, or nutella. Always a big hit yet so simple.


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  • VTmomVTmom Posts: 2,487Registered Users Curl Connoisseur
    I've made this sausage and egg casserole before. It's really easy and delicious. And of course, I'm still loving my overnight oatmeal in the crock pot...very portable and tasty! I've told anyone who will listen to me about it and they love it as well. :)
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  • Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
    Wow! *drool* I'm starving!

    Robin & Hropkey - Sound delicious & easy (for me!)

    justajesuschick - ohmydeliciousness on a plate! I'm sure that would be a big hit!

    Saria - Simple elegance. Love your style! Our guest of honor would probably love scones. I've never made them before. How difficult would you say they are to make? Also, a recipe for lemon curd? Vanilla butter - do you just whip heavy cream to form butter and add a little vanilla extract?

    Who Me? - Wow, I want to dig in right now! Yum yum!

    Spring1 - interesting! Very cool twist on the usual.

    Spider - love that idea. I've never made crepes before. Do they get soggy at all over night? Do you make your own jams?

    VTMom - love your ideas!
    - Seek first to understand, then to be understood.
    - Character is how you treat those who can do nothing for you.
  • SariaSaria Posts: 15,963Registered Users
    Vanilla butter or any flavored butter: just soften butter then beat with vanilla paste until creamy. You can use extract, but the paste or vanilla beans give you nice little specks. You can sweeten it a little to taste just to bring out the vanilla flavor,. Use powdered sugar or maple syrup/honey so that it dissolves easily. You can also do something like a berry butter. You heat the berries just until a little warm, in a pan on stovetop or the oven, then add them to your butter until they're broken up to your liking.
    You could also make vanilla cream cheese.

    Lemon curd:
    Lemon Curd | Joe Pastry

    I also make a butter-less curd that I like for topping things because the flavor is very bright and fresh:
    Low Fat Lemon Curd « Baking Bites
    por-que-no-te-callas.jpg
  • SariaSaria Posts: 15,963Registered Users
    Scones, well, they're really very easy to make, but I know a lot of people have trouble with them, like they do biscuits. If you don't bake a lot, maybe go with muffins instead.

    Basic Taste: Blueberry Scones from America's Test Kitchen

    Vanilla almond scones recipe | Dan Lepard | Life and style | The Guardian

    toasted almond scones Starting In December Starting in December
    por-que-no-te-callas.jpg
  • Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
    Wow, Saria! Thanks!

    I do bake quite a bite, and biscuits have never eluded me (despite the fact my username might suggest otherwise!), so I might give the scones a shot. Definitely have to do a test run, though. The lemon curd is what sells it for me, though!

    However, just to pick your brain, if you did muffins, what would you do?

    And those raspberry breakfast bars... mmmmyummmyummm...

    Maybe I'll be a bit of an overachiever :)
    - Seek first to understand, then to be understood.
    - Character is how you treat those who can do nothing for you.
  • irociroc Posts: 7,890Registered Users Curl Neophyte
    Yum. Scones.


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  • SariaSaria Posts: 15,963Registered Users
    Right now, because I'm seasonally strict and it's winter, I'd do something like lemon and fennel muffins, or lemon rosemary/juniper, lemon or almond poppy, or apple cider muffins, or ricotta and vanilla muffins, with blood orange curd to switch it up a little. Or coffee cake muffins with a streusel topping and jam filling. There's more possibilities, but I'm feeling those right now. :p
    In a place with access to them, I'd do some passionfruit curd.

    You should definitely try the scones out. If you have no problem with biscuits, you'll have an easy time with scones.
    por-que-no-te-callas.jpg
  • Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
    Um, yeah, I live in passionfruit land! I think I have a bit of playing around to do. Thanks for all the input!
    - Seek first to understand, then to be understood.
    - Character is how you treat those who can do nothing for you.
  • SariaSaria Posts: 15,963Registered Users
  • SpiderSpider Posts: 3,381Registered Users Curl Neophyte
    No, I don't make my own jam just for this, but do offer Polaner All Fruit or Simply Fruit as opposed to other more 'kiddy" jams.



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  • spring1onuspring1onu Posts: 16,528Registered Users Curl Connoisseur
    I'm definitely making that lowfat lemon curd.

    And I swear I can't remember if I've ever had a scone, but I want one.
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
  • SariaSaria Posts: 15,963Registered Users
    The low-fat lemon curd is what I make most often because I love its clean flavor. When I make tarts, then I'll make one with butter, or on the other end of the richness spectrum, Pierre Herme's lemon cream.

    http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html
    por-que-no-te-callas.jpg
  • scrillsscrills Posts: 6,700Registered Users
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    Pancake Souffle Muffins with Spiced Strawberry Jam

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    Pancake balls

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    Smores. Not breakfast, but interesting

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    Pumpkin breakfast bites

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    Eggshell brownie (but I'm sure you can make it with something else

    261068109618818750_0WJGcBGx_b.jpg
    Make-Ahead Muffin Melts - bacon, egg, cheese on an english muffin

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    Stuffed French toast

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    Chocolate banana muffin

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    Shortcake kaboobs

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    Set-up idea

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    Bird's nests with hash brown crust, eggs, spinach, sundried tomatoes, and bacon

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    cookie bowls, but maybe you can use a savory dough
  • scrillsscrills Posts: 6,700Registered Users
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    Mini pancakes

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    Crock pot egg casserole

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    What about smoothies/juices using stuff like bolthouse or other shelf stable juices

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    Strawberry stacker

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    Bacon egg and cheese biscuits cups

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    Bacon toast

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    Martha stewart - freezing edible flowers in ice

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    mini poptarts

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    Chunky chocolate cheerios

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    Turnovers

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  • PoodleheadPoodlehead Posts: 6,959Registered Users
    Scrills, where did you get all those gorgeous ideas?
    Minneapolis, MN
  • scrillsscrills Posts: 6,700Registered Users
    Those all came from Pinterest. I've spent too much time procrastinating there today, LOL.

    I was on there trying to plan this month's supper club and saw this thread. I couldn't help myself
  • Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
    WOW! Scrills! Fabulous ideas... Thanks, lady :)
    - Seek first to understand, then to be understood.
    - Character is how you treat those who can do nothing for you.
  • scrillsscrills Posts: 6,700Registered Users
    you are very welcome. I figured I should use my procrastinating for the good of others.
  • Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
    Saria wrote: »
    I also make a butter-less curd that I like for topping things because the flavor is very bright and fresh:
    Low Fat Lemon Curd « Baking Bites

    I just made this, and I have licked everything this curd has touched. The plate. The spoon. The pan.

    Holymolydeliciousness.
    - Seek first to understand, then to be understood.
    - Character is how you treat those who can do nothing for you.
  • SariaSaria Posts: 15,963Registered Users
    It is seriously delicious. And low fat! But the lack of fat is an asset because it doesn't dull the flavor.
    You should try it with passionfruit!
    por-que-no-te-callas.jpg
  • Rubber BiscuitRubber Biscuit Posts: 1,294Registered Users
    You know what is so bizarre? I can't find actual passion fruit here. Do you think I could make it with concentrate? I'm worried about (too much) sweetness because I know passion fruit is somewhat tart in its natural state, but fairly sweet when I have had juice from concentrate.
    - Seek first to understand, then to be understood.
    - Character is how you treat those who can do nothing for you.

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