Do you know about a "rolled souffle?"
It's a souffle, cooked in a jelly roll pan, and then filled with the filling of your choice...re heated and cut into slices and served, often with a sauce.
I like to fill mine with a blue cheese/sauteed/ spinach filling and sauce with either a cheese sauce or a tomato sauce.
The Recipe I use is from Julia Child's Way to Cook...
Let me know if you don't have access to that book.
Linda C

Spinach brownies
Stuffed mushroom caps (good cheese!)
Veggie quiche
Veggie pizza (crescent roll crust, cream cheese/mayo sauce and tiny chopped veggies)

For some reason, the menu seems lacking in fruit/veggie options to me. Understand no control over that. Oh well. It's only one meal. Have fun!

Deanna

Chile egg puff, Doucanoe's broccoli brunch cups, broccoli casserole, Emeril's cheese grits, something with spinach or asparagus or smoked salmon. Check in your appetizer files - those chili cheese squares are great for brunch (I used them once as a little extra at a brunch and they were a big hit) or spinach cheese squares. I haven't made this MS recipe yet, but maybe would work for you.

Savory French Toast
(Martha Stewart 2003)

This flavorful French toast makes a terrific main course for a hearty brunch. The batter, unlike that used to make sweet French toast, contains some flour; the egginess of the brioche intensifies the batters taste. To shape the pieces into appetizer-size portions, use a biscuit cutter. If you wish to serve the French toast as a main course, keep the slices whole.

Makes about 3 dozen appetizer portions or 6 whole slices

2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons coarse salt
3 large eggs
1 1/3 cups milk
3 1/2 ounces Parmesan cheese, grated on the large holes of a box grater to yield 1 1/4 cups
1 tablespoon unsalted butter, for pan
1 twelve-ounce loaf brioche, cut into 6 one-inch-thick slices
1 medium tomato, cut into 1/4-inch dice
1/3 cup chopped fresh basil, plus leaves cut into thin strips for garnish

1. Preheat the oven to 350° with rack in center. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, whisk together eggs and milk. Whisk the flour mixture into the eggs, until the batter is smooth. Whisk in cheese; the batter will be clumpy and look curdled.

2. Generously butter a 13-by-9-by-2-inch pan. Set aside. Using tongs, dip the brioche slices into the batter, coating it well. Arrange the slices side by side in the buttered pan. Set aside.

3. Stir the diced tomatoes and chopped basil into the remaining batter. Pour the batter over the brioche slices.

4. Bake the French toast until golden brown, 30 to 40 minutes. Let cool for 5 to 10 minutes before cutting. Invert onto a cooling rack, and turn right side up onto a cutting board. Using a knife or cookie cutter, cut into desired shapes or sizes. Garnish with remaining basil strips, and serve warm.

Thanks!

I agree - we need a "veggie" thing, and the rolled idea sounds great. What if I did a 9 X 13 pan of Rolled Spinach Crepes with a Mornay sauce or something like that? I dont have Julias Way to Cook book, so I don't know how close that might be to the rolled souffle.

Thanks for the inspiration! And does anyone have a great recipe for Spinace Crepe fillin (or broccoli filling?)

Alexa

I'm not a big casserole person, so this might be a dumb question - but do casseroles always have cheese? I'm asking because there seems to be a lack of dairy in the menu, so I'd suggest a mac and cheese, which is also, of course, a casserole. Kids will love it as well as adults and you can make a sophisticated version with a mix of cheeses and truffle oil, maybe even some sauteed mushrooms.

How about something in a crockpot? Sweet and sour meatballs, french onion soup, any kind vegetable soup? It's cold so soup might be very welcome.

I agree there's a lack of veggies. I'd make veg. soup.

Have fun!

AM

That Martha recipe sounds interesting, but I would have to drive to Wegman's in Princeton to get a Brioche! There isn't a decent bakery in town.

Alexa

I like Linda's Roulade idea. I have a recipe for one somewhere, too. I'll look for it.

Sharon's SalmonQuiche would be a good one, or maybe a stromboli stuffed with your choice of meat and cheese.

Stromboli

2 tsp dry yeast
1-1/4 c warm water
3-3/4 c bread flour
1-1/2 tsp salt
3 T olive oil

For the filling & topping:

1-1/2 c smoked mozarella, chopped
1-1/2 c mozarella, chopped
1 garlic clove, peeled and chopped
1 handful fresh basil leaves
3 T olive oil
1 tsp coarse salt
3 sprigs rosemary, stems removed
1 tsp pepper

Sprinkle yeast into 1 c of the water in a bowl. Let stand 5 minutes, stir to dissolve.

Mix flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and the oil. Mix in the flour from the sides of the well. Stir in reserved water, as needed, to form a soft, sticky dough.

Turn the dough out onto lightly floured surface. Knead until smooth, silky and elastic, about 10 minutes.

Put the dough in a clean, oiled bowl and cover with a dish towel. Let rise until doubled in size, 1-1/2 to 2 hours. Punch down and chafe for 5 minutes, then let rest for 10 minutes.

Preheat oven to 400F.

Shape the dough into a 14 inch x 8 inch rectangle. Cover with a dish towel and let rest for 10 minutes.

Spread the cheeses, garlic and basil leaves evenly over the surface of the dough. Roll like a Swiss roll, starting at one of the short sides, but do not roll too tightly.

Place on oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet. Sprinkle with 1 T of the olive oil, salt, rosemary and pepper. Bake in preheated oven for 1 hour, until golden. Cool slightly, then drizzle with remaining olive oil.

I have used gouda and/or provolone cheese, omitted the basil and garlic and used shaved ham, also. You can fill it with anything you like, really. Pepperoni or salami would be good, as would sun-dried tomatoes, olives, etc.

Linda

I think you need some sort of veggie dish. Would that onion casserole you made for T-Day work? What about baked beans, I have a super easy cheater recipe.

I'd suggest a spinach and mushroom quiche.

Definitely something with vegetables. The spinach roll or quiche. Or maybe a vegetable strudel with spinach, mushrooms and red peppers?

AM - if ther IS such a thing as a caserole without cheese or milk, I've never had the pleassure of meeting it. Seems like they all have a lot of chhese or cream in them.

Not something I've tried but I do recall lots of good comments about a Pineapple Casserole...maybe Glenda, maybe Marilyn ? May work well with the ham.

PS: Not sure one 9 X 13 of either of the first two dishes is enough for 20 adults....actually I'm sure it's not! LOL

This a great cauliflower recipe from Ina. I think Sol or AnnT might have one simular. I know you don't care for nutmeg so I'd just skip it.

David

Veggies seem like a good idea to me as well. First of all, a big bowl of green salad is never amiss, especially when there are lots of casseroles and starchy items.

Something without eggs would be good too, as your neighbors are elderly and maybe some of the other guests? Many older folks have to watch cholesterol. A grilled vegetable ratatouille?

A dish I make that has been pretty popular at pot lucks and doesn't have to be piping hot, though if you're going to serve it room temp or cold, I'd choose blue cheese and ricotta for the cheese layers:

Rachels Veggie Casserole

I make this two different ways, depending on my mood. I either precook the veggies quickly on a very hot grill so as to get grill marks but leave them only barely cooked, or I use raw vegetables without the grilling step.

It's very simple, and you need a fairly deep casserole dish.

Slice a variety of vegetables in a 1/4 inch slice. I like eggplant, zucchini, crookneck squash, mushrooms, asparagus (unsliced!). A layer of yam, sweet potato or regular potatoes is nice as well, generally I precook these a wee bit.

Sometimes I get a little jazzy and add a layer of other items, like artichoke hearts (from a jar) or if I am grilling, baby artichokes. Roasted red bell pepper, kale or other greens (especially if I have some left over that I cooked with bacon & red pepper flakes). Frozen peas or corn add some variety if I'm lacking that quality-this is a dish I usually make on the spur of the moment with whatever I have on hand. I only add onions if I'm grilling, as I don't care for the flavor they add without the char for some reason. If I want to up the protein ratio, I'll add a layer of garbanzo (or other) beans. If I've got fresh basil in the garden, a layer of leaves or two is very nice. If Ive some leftover lentils or Indian dal, Ill add a layer of that.

Anyway, you get the idea...it's veggie madness.

Alternating between layers of vegetables and cheese (mozz, Parm, pepperjack, or even blue), are layers of whatever tomato sauce I have on hand, whether it be home made or Classico from a jar.

Then I bake it until the cheese layer on top is hot and bubbling and a skewer pushed through the layers proves the veggies to be tender. If I grilled the veggies, I use a hotter oven, as I want the cheese to melt without the vegetables turning to mush, I'll also tend to put more of the cheese on the top layers for the same reason.

Anyway, it is a very pretty dish, with all the different vegetables, and very tasty too.

Broccoli cornbread? Tomatoes Rockefeller? Tomato Zucchini Tart? Of course I have the recipes.

How about breakfast burritos or The Pioneer Woman's Lazy Chili Rellenos Egg Casserole? She also has a recipe for cream cheese filled jalapeño wrapped in bacon that are not too spicy along with this delicious olive cheese bread.

Lazy Chili Rellenos

* 8 whole Roasted, Peeled, And Seeded canned Green
Chiles
* 1-½ cup Monterey Jack Cheese, Grated
* 5 whole Large Eggs
* 2 cups Whole Milk
* Salt And Black Pepper To Taste
* ½ teaspoons Paprika
* ¼ teaspoons Cayenne Pepper
* flour tortillas

Preparation Instructions

Preheat oven to 325 degrees.

Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.

Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.

Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.

Cut into squares and serve with warm corn tortillas!

I might have just what you are looking for but it might show up that sausage egg casserole. Its called savory bread pudding with asparagus gruyere and herbs. I have made this for friends and they always love it. I have tried to put a recipe on this site before and do NOT know how to do it. If you google it, it will pop up hope this helps you. Patsy

That sounds delicious Patsy, please share the recipe.

OMG, for a year or two I made breakfast for my office buddies (around 20-25). I have a whole slew of great recipes. I tried all different sorts of dishes, many of them savory.

Here are a few...

Sue

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

Prepare Scrambled Eggs. Remove from heat; cover to keep warm.

Preheat oven to 350°F.

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.
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.
Place lid on loaf. Wrap in foil.
Place on baking sheet.
Bake about 30 minutes or until heated through.
Cut into 8 wedges.
===========================================

Don;t forget crustless quiches. Just triple or quadruple your favorite quiche recipe and pour into greased large baking dish. Bake at 325-350 for an hour or so.

For a crust, you can pre-bake some hash brown potatoes in the pan for a half hour before adding egg/cheese mixture.

=====================================
Sue's Breakfast Lasagna
Filling
1 package no boil lasagna, Ronzoni
3 Packages Jimmy Dean breakfast bulk sausage
2 medium onions, chopped
7 garlic cloves, chopped fine
6 Tablespoons Olive oil
2 10 oz packages white mushrooms, sliced
2 Portobello caps, sliced, chopped
3 Tablespoons olive oil
4 garlic cloves, chopped
1 large can Whole, peeled tomatoes, crushed
Salt
1/2 cup Grated Parmesan cheese

Bechamel
6 ounces butter
6 ounces flour
9 cups milk
4 bay leaves
1 teaspoon grated nutmeg

Brown sausage with onions and 7 cloves fine-chopped garlic.
Heat oil and saute mushrooms over high heat until all juices are rendered and evapoated, and mushrroms are nicely browned.
In a small saucepan, heat olive oil and saute 4 garlic cloves for a minute over medium heat.
Add tomatoes and cook for 5 minutes; Add some salt to taste.

Bechamel
In large saucepan, melt butter.
When melted, add flour and stir to blend. (its a roux at this point)
Cook for 2-3 minutes, frequently moving the paste around the pot to cook.
Remove roux from pot.

Add milk and heat until boiling.
Add roux and whisk constantly until very thick (mixture will not reach full thickness until it reaches boiling point).

Set aside, but keep warm.

Assemble lasagna
Lightly coat bottom of 9 x 15 baking dish with cooking oil.
Coat bottom of dish with a cup or so of bechamel.
Lay 4 pasta pieces over the bechamel, breaking the last one to fit.
Cover pasta with a 2 cups bechamel.
Layer half of the sausage and mushrooms.
Cover with more bechamel.
Layer down more pasta.
Cover with bechamel.
Layer last of the sausage and mushrooms.
Cover with 3/4 of the tomato sauce.
Cover with last layer of pasta.
Cover with remaining bechamel.
Dot top layer with tablespoons of remaining tomato sauce.
Sprinkle with Parmesan cheese.

Cook @350° for 1 hour. let sit 15 minutes before cutting.
Or, cool, refrigerate, and reheat at 275° for 45 minutes, lightly covered with foil.

=====================================
Sue's Breakfast Burritos
8 Egg whites
2 Eggs
Non-stick cooking spray
6 Wholewheat flour tortillas
1 Can Fat free refried beans
6 Slices Fat-Free American cheese slice, Kraft is best
Reduced fat sour cream
Fat free salsa

Beat eggs whites and eggs.

Coat non-stick skillet with cooking spray.
Scramble eggs until set. Let cool.

Spread 2-3 Tablespoons of refried beans on the bottom third of each tortilla.
Place srambled eggs over refried beans.
Tear one slice of American cheese in half, and place over eggs.

Fold in the sides of the tortilla, then roll from the bottom.
Place seam side down in baking dish.

Finish assembling remaining wraps.

Bake at 300° for 30 minutes.
Serve with sour cream and salsa.

====================================
I don't recall where I got this recipe.

Ham and Cheese Strudel
1 T Margarine
2 T All-Purpose Flour
1 Cup Skim milk
1/4 teaspoon Fresg ground nutmeg
1/4 Cup Lean Ham, Finely Chopped
4 T Lowfat Swiss Cheese
4 T Parmesan Cheese
1 1/4 Cups Egg Substitute
6 Phyllo Sheets
Nonstick Cooking Spray
Parmesan Cheese
Fresh Cilantro, Chopped

For strudel, place one sheet of phyllo dough on a work surface. Coat dough with nonstick cooking spray.

Sprinkle with 2 tsp bread crumbs. Spread egg mixture over bottom third of dough to within 3/4 inch of bottom and sides. Fold in sides. Roll dough up, starting at the end with the egg mixture.

Place seam side down on an ungreased baking sheet, coated with nonstick cooking spray. Bake in a 375 degree oven for 15-18 minutes, or until golden brown.

Sprinkle with remaining parmesan cheese and fresh cilantro.

BTW LindaC, I have never heard of rolled souffle!
Sounds great.

Sue

Here's one recipe...don't know how this compares to the one I use....too tired to go look it up! LOL!

There are some fantastic ideas here everyone, thanks so much.

Sharon, you hit on one of my concerns, I didn't think 2 9x13 casseroles were enough for 20 adults even WITH the ham and other stuff - that is another reason I want to bring something eggy-veggie so hopefully no one goes hungry.

Patsy, I found the recipe you mentioned and it does sound wonderful.

Thanks again everyone and I will be discussing the options with my DH to see which he would like me to make.

Alexa

*********************************************************

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes Bon Appétit : September 2002

Chez Betty, Park City, UT

Yield: Makes 10 first-course servings

1 1-pound loaf French bread, cut into 1 1/2-inch pieces

1 pound asparagus, trimmed, cut into 1 1/2-inch lengths

6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.

Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.

Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.

Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.