Can you give us any more details?

How many people?
Is it potluck or are you providing an entire meal?
Do you have access to cooking facilities?
Electricity (crock pot, etc.)?
Will you have cooking time there or does it need to be ready to serve?
How long will it need to sit out?

I've included a link to a similiar thread too.

Deanna

Here is a link that might be useful: Potluck breakfast

Is it a "breakfast" in the sense of bacon and eggs...or is it a sweet to eat with coffee?
Do you have an oven there? Micro?
All this in addition to Deanna's questions.
I've got lots of ideas!
Linda C

Thanks to dgkritch and lindac: it's a breakfast for about 60 people - our last big do before our school is closed. It's potluck and I think I need to bring something to feed 6-8 people. It could be sweet or savory - teachers eat anything!

Well, there are a million things that come to mind. Everything from a sort of upside down apple sausage thing, to a coffee ring, to quiche to deveiled eggs to ham biscuits to egg muffins that are different from Mac Muffins...etc etc.
But if I were doing it I would make a cheese strata, with sea food....either shrimp or crab or surimi or a combo. It would have some sherry wine in the egg cheese mix, mushrooms, spinach or perhaps asparagus, and I would use a sort of mild white cheeses like provolone and baby Swiss, and include some spinach and top with bread crumbs flavored with lemon zest.
You could cook it ahead and top with seasoned bread crumbs, Parm reggiano and a bit of lemon zest and re heat.
Can you wing it? I can tell you more precsely how to do it

Lindac: That sounds fabulous! Surimi is fake crab, right? I'm allergic to the real thing (which is so sad since I live in Maryland.) If you don't mind, I'd love the recipe. Many thanks.

I work at a school and yes, I love staff breakfasts and yes, teachers will eat anything. I'm thinking back to memorable dishes I've had. We have a folder on our network at school where we save recipes from staff food events. I'll look in it tomorrow, because I know there are some goodies in there. Speaking for myself, I always like good fruit, and scones would be lovely. Au grain potatoes are a nice twist. Berry cobblers and apple crisp make good breakfast "desserts."

If your school's like mine, you probably have access to a lot of older micros with turntables. Can't fit a 13 x 9 Pyrex dish into one of those - but you can split it between 2 dishes. Sometimes, our Family & Consumer Science teachers let us use their ovens, as long as we're responsible for watching our food.

Anyway, I've taken this before. It's vegetarian, which is a plus. Somewhere, I have a recipe for an asparagus and roasted red pepper strata. When/if I find it, I'll post it.
Impossible Greek Spinach Pie

ingredients for 4 servings:
1/2 c Green onions;chopped
2 cloves garlic, chopped
1 tb Butter
1 pk Spinach; thaw & drain
1/2 c Feta cheese
1 c Milk
1/2 c Bisquick
1 teas Lemon juice
1/4 teas Pepper
1/4 c Parmesan cheese
1/4 teas Nutmeg

Preparation: Layer spinach, onions and cottage cheese in greased dish. Put rest in Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with knife.

I copied this from a another blog and thought it looked really good. Could be doubled.

Mediterranean Bread Bake

Serves 4
recipe from Super Food Ideas

175g bacon, chopped
6 green onions, trimmed and chopped
2 garlic cloves, crushed
1/2 cup shredded fresh basil leaves
150g feta cheese, crumbled
10 thick slices white bread or wholewheat, crusts removed, quartered
250g cherry tomatoes, halved
8 eggs
1 1/2 cups milk

Preheat oven to 180c (160c fan forced). Heat a non stick frying pan over medium high heat. Add bacon and cook, stirring for 2 minutes. Then add onion and garlic and cook for another 2 minutes or until bacon is golden. Remove from heat and stir in basil.

Place half the bacon mixture and half the feta in an 8 cup capacity ovenproof dish. Stand bread quarters in rows in the dish. Place tomato and remaining bacon mixture between and around the bread. Sprinkle with with remaining feta. Whisk eggs, milk and salt and pepper together in a bowl. Pour over bread and bake 40 minutes or until golden and just set. Stand for 5 minutes. Serve with a salad.

The Culinary Chase's Note: This is a light and airy dish which reminds me of a cross between a souffland a frittata. The flavors of the bacon and feta really make this dish and would be a lovely brunch idea or serve as a light dinner. I'll definitely make this again and add some chopped sun dried tomatoes along with some homemade pesto. YUM!

Shelley

I suggest chocolate chip scones, made the night before so your morning will not be too hassled. If I were attending, I would be perfectly happy with a scone and a cup of coffee.

Jim

Surimi is fake crab, but it had "essence" of real crab....stay away if you are allergic!!
Use a 8 1/2 by 11 pyrex dish....2 quart. Butter it ( or oil or pam or whatever!)
In a sautee pan:
about 2/3 cup chopped green onion and 2/3 cups sliced or chopped fresh mushrooms with a couple of T.'s of butter...sautee until soft but not brown.
Turn off and set aside.
Into that buttered dish put:
1/2inch slices of French bread...fit them in the pan, cut and match to cover the bottom.
Put half of the sauted veggie on top. add the seafood....about 1 1/2 cup to 2 cups.
Top with grated cheese, about 3/4 to 1 cup...the assortment is your choice!
Repeat with more bread, the last half of the onions and mushrooms.
Mix up 6 eggs with 2 cups of whole milk ( half and half if you dare!!) add 1 teaspoon of worchestershire and about 3 or 4 tablespoons of cream sherry.
Allow to soak into the bread....depending on how dry the bread was, you may need to mix up 3 more eggs, a cup of milk and a jag of w'shire and a double jag of sherry...
There should be some milk egg mix visible between the bread slices.
Allow to rest in the refrigerator until the bread has absorbed as much of the milk egg stuff as it will.
Bake at 375 for about an hour, or until set....that means it doesn't jiggle when you shake the oven rack.
Remove from oven, allow to cool for about an hour, cover refrigerate.
And when you are ready to serve it, mix up about 1 1/2 cups of stale ( not dry!) bread crumbs with 1/4 cup parmesan cheese, 1 1/2 to 2 tablespoons of chopped fresh parsley and about 3/4 teaspoons of fresh lemon zest and top the casserole with the mix.
Heat at 350 for about 30 minutes or until heated through. The length of time depends on how cool or warm it is when you put it into the oven. Check with an instant read, should be 160 for safety...but if you have kept things cool when needed, 130 will be fine.
You can make this 2 days ahead and just top with the crumbs and heat.
You can also add fresh spinach leaves on top of the first layer of the bread...or a few spears of steamed asparagus, or a few steamed broccoli florets. Raw spinach leaves is OK...but anything else should be steamed before you add it.
Linda C

This one is good.

Potato Florentine Strata

1 (26 ounce) package frozen country style hash browns, thawed
1 medium onion, minced, (1 cup), divided
1 teaspoon salt
1/4 teaspoon seasoned pepper medley
2 tablespoons melted butter
3 cups half and half
6 eggs, slightly beaten
1 teaspoon salt
3/4 teaspoon fines herbes
1/2 teaspoon seasoned pepper medley
3 cups finely shredded colby and Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed, completely drained
1/2 cup marinated sun dried tomatoes, drained, chopped

Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper medley. Press into bottom of buttered 9x13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 minutes).

In large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper medley. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust.

Bake, uncovered, in a preheated 350 degree oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; cut into squares.
Amount: 8-10 servings

TIP: For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.

Linda

Sausage gravy and biscuits!
Make the biscuits ahead of time, the gravy the night before and serve it from a crockpot!!

Nancy's (wizardnm) Crockpot Morning Casserole is very good!! I used smoked ham in mine. Cooks all night, ready to serve in the morning. Let me know if want the recipe.

Muffins of any kind.
Bagels/cream cheese.

Plain ol' sliced ham (keep warm in crockpot or insulated casserole carrier).

(I'm into easy, can ya tell? And I love my crockpot!)

Deanna

Here's two recipes that sound good from Food Network Canada and one recipe that I made yesterday (apple strudel muffins) and have to make again today (they disappeared too quickly!).

Apple Strudel Muffins

Very moist and flavourful with a crisp topping.

1½ cups all-purpose flour
½ cup quick rolled oats
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
1/8 tsp allspice
½ cup butter
½ cup white sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
½ cup buttermilk
½ cup chopped apples (use 1 baking apple)
1 cup shredded apple (use 2 baking apples)

Topping:

1/3 cup packed brown sugar
1 Tbsp flour
1/8 tsp cinnamon
1/8 tsp allspice
1 Tbsp butter

Preheat oven to 375 F. Grease a 12-cup muffin pan.

In medium bowl, mix flour, rolled oats, baking powder, baking soda, spices and salt.

In a large bowl, cream together butter and sugars; add eggs and beat until light and fluffy. Mix in vanilla and buttermilk. Stir in apples, and gradually blend in the flour mixture. Spoon mixture into prepared muffin pan.

In a small bowl, mix brown sugar, flour, and spices until well combined. Cut in butter until mixture is like coarse crumbs (rub mixture between your hands until crumbly). Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on wire rack.

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From Food Network Canada show "Sugar" with pastry chef Anna Olson

Glazed Pecan Scones with Autumn Compote

Yield: 12

Scones

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup butter, cut into pieces and chilled
3/4 cup +1 tbsp milk
1/4 cup honey
2 tsp vanilla
3/4 cup pecans, lightly toasted and chopped

Cinnamon Cream

1/2 cup whipping cream
2 tbsp sour cream
2 tbsp sugar
1/2 tsp cinnamon

Glaze

1 tbsp milk
1 tbsp maple syrup
4 tbsp icing sugar

Autumn Compote

1 Mutsu (Crispin) or Granny Smith apple, peeled and diced
1 pear, peeled and diced
1 plum, pitted and diced
1/4 cup dried cherries
1/4 cup raisins
juice and zest of one lemon
3/4 cup sugar
1 cinnamon stick or 1 tsp ground cinnamon
1/2 tsp nutmeg
2 tbsp brandy, optional

Scones

Preheat oven to 375º F.

Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal.

Stir together 3/4 cup milk, honey and vanilla and add to dough. Mix just until dough comes together and add pecans.
Turn dough onto a lightly floured surface. Roll dough twice to a 1-inch thickness, each time folding in half (this is the secret to a flaky scone).

Now roll dough to 3/4 -inch thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.

Cinnamon Cream

Whip cream to soft peaks and whisk in sour cream, sugar and cinnamon.

Glaze

Whisk ingredients together and brush over scones after they come out of the oven and have cooled for about 5 minutes.

Autumn Compote

Place all ingredients in a medium pot, and simmer for 10 to 15 minutes, until fruits are tender. Fruit can be served warm or at room temperature. (Compote will keep in fridge for up to a week. Try on pancakes or waffles at breakfast!)

To Assemble

Scones can be split and filled with cream and compote, or cream-filled scones can rest on top of compote. If you have a few remaining toasted pecans, sprinkle them on top!

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From Food Network Canada show "Ricardo & Friends"

Breakfast Club Sandwich

18 slices of bacon (about a 1 lb package - 454 g)
12 eggs, lightly beaten
3/4 cup mayonnaise (180 ml)
Salt and pepper
18 slices of tomato
12 leaves of a Boston lettuce
12 slices of square white bread
Toothpicks

Put the rack in the center of the oven. Preheat the oven to 425º F (220 º C).

Line a 15x10 inch (38x25 cm) dish with a sheet of
parchment paper and let the sheet of paper go beyond each of the edges.

Oil the sheet and the sides of the dish.

Spread the slices of bacon on the cooking plate.

Bake in the oven for 12 to 14 minutes or until they are a golden color and crisp.

Drain excess fat on a paper towel. Set aside.

In a bowl, mix the eggs and 1/4 cup (60 ml) of mayonnaise. Add salt and pepper.

Pour the mixture into the cooking dish and bake from 10 to 12 minutes or until lightly moist.

Cut the omelette in 6 portions. Set aside.
Turn off the oven and return the bacon to the oven to reheat it.

Assembly

Toast 3 slices of bread and spread mayonnaise on the surfaces.

On one slice of bread, put the egg and three slices of bacon.

Cover with a second slice of bread. Put 3 slices of tomato and 2 leaves of lettuce.

Complete the assembly with a third slice of bread.
Put a toothpick in each of the 4 corners of the sandwich and cut into triangles.

Repeat the operation with the rest of the ingredients.

I've made a baked ham and sliced it and brought it in warmed up and it went really quickly. I've also taken in a Red Velvet cake and put it on the table at 10 minutes before 8 in the AM. when I went to check on it at 8:30 Am it was gone already!!! Boy we eat ANYTHING at our school! I've loved reading all the great recipes on this thread. Gives me inspiration for our next staff breakfast!
Joann

Sue (Cookingrv) posted this recipe. It was one of the breakfast meals she prepared for her office staff. Haven't tried it myself yet but it sounds yummy and different.

Breakfast In A Loaf

Scrambled Eggs
1 round loaf bread (8- to 9-inch diameter)
4 ounces sliced ham
1/2 red bell pepper thinly sliced crosswise
1/2 Cup (2 ounces) shredded Monterey Jack cheese
1/2 Cup (2 ounces) shredded Cheddar cheese
1/2 Cup sliced pitted ripe olives
1 medium tomato thinly sliced
8 ounces mushrooms sliced and cooked

1. Prepare Scrambled Eggs. Remove from heat; cover to keep warm.
2. Preheat oven to 350F. Cut 2-inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1-inch-thick wall and bottom.
3. Place ham on bottom of loaf. Top with bell pepper rings; sprinkle with half of cheeses. Layer Scrambled Eggs, olives and tomato over cheeses. Top with remaining cheeses and mushrooms.
4. Place lid on loaf. Wrap in foil. Place on baking sheet. Bake about 30 minutes or until heated through. Cut into 8 wedges.

Anything baked goes over well here, my staff's favorite is Woodie's Creme Brulee French Toast but I only live two blocks from work so transportation isn't an issue.

I vote for SharonCB's Salmon Quiche, I need to make one for myself!

SALMON QUICHE WITH WALNUT CRUMB CRUST

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl:

Filling:

3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe, but salmon is better.

Easy and yummy.

Annie

Oh... what about Ann_T's Cream Cheese Danish Coffee Cake? That would serve a lot of people with 4 "loaves".

Cream Cheese Danish Coffee Cake

1 cup sour cream
½ cup sugar
½ cup butter
1 tsp salt
2 pkgs dry yeast (4½ tsp)
½ cup warm water
2 eggs beaten
4 cups all-purpose flour

Over low heat in a small saucepan, heat butter, sour cream, sugar and salt until warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water. Mix the sour cream mixture with the yeast; add beaten eggs and flour. It will be a very soft dough. Refrigerate overnight to rise. (May be done same day. Refrigerate for about 2 to 4 hours, and then proceed.)

Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces, and roll each piece out to 12x8 inches.

Spread ¼ of the filling onto each piece, and roll jellyroll-style from long side. Pinch seams and ends to seal. Place seam-side down on buttered baking sheet, and cut Xs in top (about 6 Xs). Danish should be slightly flattened and about 3½ to 4 inches wide and about 12 inches long.

Cover and let rise until about double in size, about 1 hour. Bake at 375 F for 20 to 25 minutes or until golden. Let cool on wire racks.

Filling

2 pkgs (8 oz each) cream cheese
¾ cup sugar
1 egg, beaten
1 tsp vanilla
1/8 tsp salt

To make filling, beat together cream cheese with sugar. Add egg, vanilla, and salt.

Glaze

2½ cups confectioners (icing) sugar
¼ cup milk
1 tsp vanilla
Toasted sliced almonds

Combine first 3 ingredients for glaze, and drizzle over loaves with toasted almonds.

For quite some time I made a hot breakfast for about 20+ folks every Wednesday, which ran the gamut from cinnamon buns to quiches, to stratas, to breakfast burritos.

In order to feed all those folks, I would quadruple quiche recipes and do them crustless in a large glass baking dish, and then cook them a little lower and slower than a regular sized quiche.

Everything went very quickly, partly because there were no competing dishes!

Although I usually didn't repeat a dish, the ones I did a few times each were the breakfast burritos and the cinnamon buns.

The breakfast burritos can be assembled the night before and heated as you get ready for work.

Scramble up a bunch of eggs (I used half egg, half egg whites). Take a flour tortilla (the larger size, not the little ones) and smear with refried beans and two pieces of American cheese (cheddar gets too oily). Top with eggs and roll like a burrito. Place seam side down in a baking pan (use one that just barely fits them).

Continue rolling them up. Refrigerate until the morning.
Remove the dish from the refrigerator and place in a cold oven. Turn the oven up to 275° and remove when you're walking out the door (you need a good 30-45 minutes in the oven).

Cut each burrito on a severe-ish diagonal (makes it look nice) and place on a large tray; serve with salsa and sour cream on the side.

For Cinnamon buns, I used a Cinnabon CopyCat recipe I found online. Make the dough (it's easy) two nights ahead so it rises in the fridge, and then finish prep the night before you're serving them. Refrigerate to let rise again.

Remove them from the fridge and heat the oven as soon as you open your eyes in the morning, then pop them in right after your shower. Remove, frost, and cover lightly. They'll still be warm when you get to work, assuming you're not traveling more than an hour.

Sue

This is my family's all time favorite--can bake the night before and heat up individual plates or the whole casserole.

BREAKFAST CASSEROLE
6 slices bread buttered & cubed (no crusts)
1 pound regular or hot sausage, cooked, crumbled and drained of fat
2 cups grated cheddar cheese
6 eggs, lightly beaten
2 cups milk
1 tsp salt
1 tsp dry mustard
1 cup chopped parsley
½ cup minced onion
The night before, layer bread, sausage , grated cheese, parsley and onion in a buttered baking dish. Combine eggs, milk, salt and dry mustard, and pour over the ingredients in the baking dish. Refrigerate overnight. In the morning, bake for 45 minutes at 350 degrees. (I usually do this in a water bath, but I dont know that it makes a difference) Serves 6.

I saw this thread and immediately thought of my MIL's breakfast casserole - which sounds so similar to suzyq's that I won't post the recipe.

That said - I teach in 2 different elementary schools, and I know that teachers get hungry and will eat most anything - especially if it's homemade! So many times, our staff breakfasts consist of bagels and muffins (store bought) with cream cheese, some juices, coffees and teas. So if someone takes the time to make something from scratch or even at home, it's SCARFED down and gone FIRST.

DonnaR/CA

I know that you were requesting baked typed protein items but I have recently started bringing fresh fruit cut up in a nice bowl and vanilla yogurt on the side with granola on the side also. Those that are watching their diet really appreciate the fruit and the toppings are optional. Can be served in a clear glass cup. A breakfast potluck sounds great. Deanna