For breakfast what about breakfast casseroles, cinnamon rolls and a fruit tray. I think the casseroles would be easier than burritos and quicker.
Also, for lunch or dinner you could do tacos, sloppy joes or pulled pork sandwiches. I think these would go over well with teens.

How many days are you talking about?

I'm with trixie on the breakfast casseroles - like a strata. Is there anywhere you can rent some catering "hot boxes?" They come in half and full pan sizes. Food stays hot for 4 hours.

Here is a link that might be useful: Link to Cambro insulated

What do you have for appliances? Sounds like you need some electric roasters. If you have a few large electric roasters, scrambled eggs are easy to make, brown & serve sausages, even pancakes can all be kept hot in there and served along with fruit and rolls. They'd work great for the pulled pork or sloppy joes. Pasta hotdish, lasagna, tater tot hotdish, even spaghetti is possible. Even brats, hotdogs, burgers could be grilled up en masse on a grill and heated in a roaster. Pot roast, potatoes & veg would be a cinch in there too. You could even roast some chickens or turkeys, pull the meat, cube it and put in gravy, even hams, meat loaves, meatballs or a combination. Baked potatoes and corn on the cob, scalloped/au gratin potatoes. Green salad would be easy. With the roasters you can do most anything. And if you have a grill too that could help.

Possibilities are endless! :) Roasters are wonderful appliances.

BTW, even if you're serving at a campsite or in the woods a small generator could power the roasters.

As cynic noted, electric roasters are wonderful things. We use them for family functions and I just did a bridal shower for Amanda with 50+ people in attendance. The roasters had a couple of hams, some macaroni and cheese and baked beans. We often do scalloped potatoes or au gratin potatoes in them, or roast turkeys, meatballs, sloppy joes, spanish rice, taco filling, fajitas, pasta casserole, lots of stuff.

The Cambro food warmers work like a charm, Nancy (wizardnm) loaned me one for Ben's wedding and I'll give it back after Amanda's, LOL. It kept trays of wontons, quiche and meat hot, hot enough that I needed pot holders to handle the pans. Elery's son Chris said they often used them when he was in the Army in Kosovo and they are portable and require no electricity.

I do think the breakfast casserole would be far easier than something like pancakes, but scrambled eggs would be easily kept hot in either a roaster or a Cambro, and you could do sausage gravy in a roaster and serve it over biscuits if you wished. Probably oatmeal too....

Annie

Thanks for the great ideas. Do any of you have recipes for breakfast casseroles you like? We're meeting next week so I'll find out then whether anyone has electric roasters (I don't unfortunately). Trixie - in answer to your question, they would primarily be one-day events, just several of them in the next couple months.

blueiris, this is just me, but it helps if I know the layout etc. of the event. Are you having this at a campsite or bare bones place with just tables, or do you have access to lots of outlets and even a kitchen with a frdge. Will people be bringing food ahead of time, will anthing have to be held at certain temps, etc.

And remember things like a whole turkey....or 3 or 4...sliced and warmed with the broth served with buns or potatoes and veggies depending on the meal....also a spiral sliced ham.
I would make and bake Fritattas in 8 by 11 dishes....you will need 5 for your group plus fruit and rolls for breakfast.
Linda C

Well, I love Woodie's Creme Brulee French Toast and the office staff always wants me to make it when we have potluck, that way they can start eating right away in the morning, LOL.

I omit the Grand Marnier and don't use anything as a substitute. It takes about 15 minutes longer for my 9x13 pan than the recipe says. It's supposed to be served immediately but I've baked it at home, taken it to work and it's always consumed within an hour, but not always "immediately". It's always good.

Creme Brulee French Toast

1 stick (1/2 cup) butter
1 C. packed brown sugar
2 T. maple syrup
1/2 t. rum extract
1 country-style bread (an 8- to 9-inch round)
6 eggs
1 3/4 C. half-and-half
1 t. vanilla extract
2 teaspoons Grand Marnier
1/4 t. salt

Butter a 9 x 13-inch baking dish.
In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish.

Cut six 1 1/2-inch thick slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit.

In a bowl, whisk the eggs, half-and-half, vanilla, Grand Marnier, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day.

Let the dish sit at room temperature for 30 minutes. Set the oven at 350� F.

Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.

Oh, and have fun!

Annie

Jessy, the sites will change - this is for a hs marching band and they have competitions all over so sometimes it will be in the parking lot of a fair ground, school parking lot, sometimes we may have access to electricity, other times not, we may be able to use someone's RV on one occasion.... so it changes all the time. Thanks everyone for the ideas and suggestions, I truly appreciate them -- keep them coming!

Again it really will depend on what you have available. If you have a generator, even one on a motorhome or camper would work fine for powering some things, otherwise, obviously it's going to affect the menu. Assuming no electricity, grills or otherwise, cereal, rolls, fruit for breakfast and sandwiches, potato salad, etc for lunch, maybe cold pasta dishes, tuna salad, ham salad, etc for supper. This would work on any time or day. I'd try for everything in a grill, roasters and crockpots as much as possible. Even if it meant buying some. You can buy cheapie ones for as cheap as $20-$30 and maybe some parents could kick in on it. Or see if some churches or something have them that you could borrow? A couple portable propane grills or even electric ones, electric frypans and such would help too.

Gotcha. My kid is in our HS Marching Band, so I am on your page.

We usually don't have any foods kept hot even for home games, and the kids eat standing up or sitting on benches/steps right outside the music room. Food is served off folding tables. We have plenty of trash cans around and all recyclables are saved for fund raising. For home games we have a collection fund, about $20 per person for the season, and we order from local restaurants. One person knows what and how much the kids will eat (has it down to a science) so she is in charge of ordering, other parents pick it up and help with set/up etc. Usually its pizza, breadsticks, garlic bread, ceasar salads, fettucini alfredo, Subway type sandwiches, Panda Express, Mexican (trays of enchiladas, beans/rice). High carbs, etc. I can ask if you want.

Our away games, given that we are in Los Angeles where distance isn't as much as a factor as is traffic, means we get the kids on a bus, stop someplace to eat, not fast food, usually one step up, like Portillos (chain, they have a big room for 80 kids). Kids bring $ for themselves, about $10, I packed a sandwich for myself when I chaperoned. I can't see how we could serve dinner off a bus, unless tables were brought with us, and I wouldn't want to impose our group on another HS's facilities.

As much as I advocate parents bringing food, this system works for us. Its reliable and we know what will be the most appealing to all kids.

That being said...it sounds like you guys have a different schedule going, so I'll add my own idea of a blintz casserole which could be breakfast as well as lunch. This freezes well (unbaked!) and could be served room temp.

Blintz Casserole

2 pkg frozen blintzes - mix cheese/fruit
1 1/2 pts sour cream
6 eggs
1 tsp vanilla extract
1/2 cup orange juice
1/2 cup sugar
Cinnamon

Mix together the sour cream, sugar, vanilla extract, orange juice and eggs.

In a large baking pan melt 1 stick of butter/margarine. Put in frozen blintzes and coat with the melted butter. Arrange blintzes in pan. Pour sauce into pan and bake for 40 minutes at 350 degrees F.