If you’re like me, then you always end up cooking meals (or breakfast) for a crowd. Whether it be a family gathering, or an entire high school basketball team, there are always tons of mouths to feed. My son Bennett was baptized at the beginning of November, and it was scheduled for early in the morning–which means breakfast!! Luckily, my instagram followers saved the day and sent TONS of delicious (and easy) recipes to try out!
We ended up serving crepes, fruit, breakfast burritos, and yogurt parfaits. It was simple, but was a huge hit! Plus, preparation wasn’t that bad, but made it look like we cooked ALL day, which is always a plus. Most of the food was able to be cooked/prepared the night before, which made the morning of so much easier.
To help save time in the morning, we opted to cook the crepes the night before. We used our beloved crepe maker and then stored them in the fridge with parchment paper between each crepe.
2 Cups Flour
1 Cup Milk
1 Cup Water
1 tsp Vanilla
1/4 tsp Salt
For toppings, we used raspberries, blackberries, bananas, strawberries, and blueberries. We also had a selection of sauces: Caramel sauce, syrup, Nutella, and Strawberry sauce. This was all store bought, and we just heated the sauces and put them in easily dispensable squeeze bottles.
This is another thing that can be prepared beforehand to save time.
1 Small Box Vanilla Pudding
2 Cups Whipping Cream
Assemble together, wrap in foil, then heat at 350 degrees for 20-30 minutes
Followers Recommended Recipes:
1. 16 ounces sour cream
2. 1 can cream of mushroom soup
3. 2 cups grated cheese
4. 1 bunch chopped green onions
5. 1/2 stick melted butter
6. Garlic salt and pepper to taste
7. Add 1 package frozen hash browns.
8. Spray 9×13 pan, pour in
9. Add about 2 cups crushed corn flakes mixed with 1/2 stick melted butter to the top
10. Bake for around 45 min – 1 hour on 350
11. Can be made the night before…can also be a side dish for an evening meal…not just for breakfast
1. Spray a 9×13 pan with Pam
2. Line the bottom with artisan bread from deli (I like the cheese bread I found at brookshires)
3. Brown 1 lb sausage and crumble over bread
4. Cover sausage with 2 cups grated cheddar cheese
5. Scramble 12 eggs with cream or milk or 1/2 & 1/2
6. Let sit in fridge overnight
7. Bake in the morning on 350 for about 45 min to an hour until brown. Check often.
“I make these two casseroles ALL. THE. TIME! I’m a teacher, and it seems we always do breakfast. These two are put together the night before, fridge, set oven to turn on before you wake up, so it’s hot already when your eyes are half open.”
Breakfast Casserole –
Meat of choice
Hash browns 1 bag
Red pepper x1
Onion – sauté first
Cheese – 2-3 cups
Mix together and pour into greased pan
Beat 10 eggs
Milk – little bit
Pour over top
Bake 350 for 40 mins until edges are crispy
Easy Brunch Bake – “It’s super easy and delicious. I don’t worry about making the hollandaise sauce and it’s still really good. Good luck!”
Buttermilk Pancakes with Orange Buttermilk Syrup
* 1 1/2 cups All Purpose Flour
* 4 Tablespoons sugar
* 2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/2 cup sour cream
* 1 cup milk
* 2 eggs
* 2 teaspoon vanilla
* Juice of 1 large orange
* 2 teaspoon orange zest
Orange Buttermilk Syrup:
* 1/2 cup butter
* 1 cup buttermilk
* 2 cups sugar
* 1 teaspoon baking soda
* 2 teaspoons vanilla
* Juice of 1-2 large orange(s)
* 1 teaspoon orange zest
1. In a medium size bowl stir flour, sugar, baking powder and salt together.
2. In another bowl whisk together the sour cream, milk, eggs, vanilla and orange juice and zest. Pour the wet ingredients into the dry and mix just until combined.
3. Turn the griddle up to 350 degrees and wipe or spray with oil. Cook pancakes on the hot griddle until tiny bubbles rise to the surface and break. Turn over and bake until golden brown. Serve immediately with Orange Buttermilk Syrup.
Prepare Orange Buttermilk Syrup:
1. In a medium sauce pan over medium heat bring the butter, buttermilk and sugar to a boil. Boil for 2 minutes. Remove from heat.
2. Stir in the baking soda and vanilla. The syrup will foam up pretty high. Whip until mixed together. Let it sit a minute while the foam goes down.
3. Add the juice and zest of large orange(s). Stir until combines. Serve warm over pancakes.
4. Can store leftover syrup in fridge for 3+ month in seal container. Heat to reuse.
Southwestern Sausage Quishe – “We make this on Christmas and everyone LOVES it. Reheats well too so can make night before and reheat. I also make it without the Rotel for those that don’t like more spice. Super yummy too. We like the Rotel one with some sour cream on the side.”
Overall, the whole day went smoothly! But honestly, I credit a lot of that to a simple, well prepared meal for guests. Thanks to all of you for the suggestions! Be sure to reach out on Instagram @honeybuilthome if you try out any of these recipes!