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Suggestions for a Pot Luck Breakfast

16 years ago

This will be for about 10 ladies and doesn't need to be fancy.

Any suggestions?

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Comments (18)

msmarion
16 years ago
How about a basket of assorted mini muffins or mini bagels and cream cheese.
glenda_al
16 years ago
I made this for Christmas brunch. Not a bite left.

Sausage egg casserole

10 eggs
2-1/4 cups milk
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1 pound bulk pork sausage, cooked and drained
2 cups cubed white bread
1-1/2 cups (6 ounces) shredded cheddar cheese
Directions
In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350Â° for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.
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Here's the recipe I used them with. Might be good for your diet. Spaghetti with Onions from "Moosewood Restaurant Lowfat Favorites" 4 large onions 2 tsp. olive oil 2 tsp. ground fennel (optional, I used 1.25 tsp.) 1 lb spaghetti (I used Ronzoni Healthy Harvest Whole Grain) 1 cup skim milk (I used whole so can't vouch for this with skim but would probably be OK with 1% or 2%) 1 cup canned tomatoes, crushed or coarsley chopped (8 oz. can) I used fire roasted tomatoes 1 tsp. salt or less to taste ground black pepper to taste Bring a pot of water to a boil. As the water boils, prepare the sauce. Slice the onion in half and then slice each half into thin lengthwise strips. Saute the onions and fennel in the olive oil until translucent, will take about 10 min. (Lpink's notes: here's where I used the slow cooker onions, and you could use roasted onions. If you don't have a good non-stick pan you may need to use 1 TBLSP olive oil.) Ease the spaghetti into the boiling water, stir and cover. Cook no more than five minutes. The spaghetti should not be quite done when you take it out. Add the milk and tomatoes to the onions and slowly heat up. If the milk curdles, don't worry. Cover and gently simmer. Add the drained and partially cooked spaghetti to the sauce and cook five minutes more. Stir occasionally until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add the salt and pepper to taste. Serve immediately. Notes: according to the cookbook, finishing cooking the pasta with the sauce will add some starch and make the sauce creamy. I found that is took more than five minutes to thicken the sauce, more like 10. I also added 1/4 cup grated parmesean/romano mix to the dish. If you make it my way it is by no means low fat, but not hugely fat either. This might be good with some roasted fennel bulb too.
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Comments (59)
I belonged to a pot luck monthly dinner club for about 12 years. There were 5 couples and we alternated so you had a month when you were host and 4 months off. The host provided the meat course and all drinks, alcoholic and otherwise, and the guests brought vegetables, salad, hors d'ouvres and dessert. And that also alternated. It was very interesting because one gal didn't cook....at all! But was willing to learn....sow e had a few interesting things in the first few years...until she learned to read a recipe! LOL! When wew ent to their house, they almost always served steaks that he grilled ( and very well too I might add!) and hordouvres were things like a big bowl of shrimp, or a side of smoked salmon, sometimes some nice cheeses and deli spreads....but the vegetables and salads were the adventure! Over the years we all learned some things. One gal never made desserts and had no idea how to make a pie or cake, but she learned that brownies and icecream were good as were fruits and bought pound cake. I am bad at veggies to take, I don't make veggie casseroles, but learned to take fresh veggies to be quickly steamed on site or a dish of veggies to be roasted. But I have never liked no list potlucks. Years ago I hosted a lot of cast parties for the community theater. Very often there were 75 to 80 and once I counted 120 people....sitting on the stairs and standing anywhere they could find a square foot to stand in! It was the custom for the host to order food and soft drinks and to tell everyone how much their share was and then everyone would bring something to share. The usual "cost" was about $5 per person...that covered drinks meat and buns for sandwiches. So I decided I could do better.....and made a gazillion buns with one other person's help and bought a ham and had it shaved and bought a big beef roast, cooked it and had it shaved and bought and roasted a turkey and had my DH carve it. And used my own plates and silverware. Costs for that amounted to about $1.50 per person. I counted on others to bring potato salad, and brownies and such....and got bags and bags of chips and commercial dip... So the next time I made coleslaw.... and provided a sign up sheet for chips and dips, raw veggies, desserts and specified cookies or bars, potato salad and posted a category for "miscellaneous"....and some idiot brought a frozen pizza that had to be cooked, watched so it didn't burn and cut and served....and it only served 8! I hate to be surprised when I am hosting a huge party. Linda C
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I recommend this one. Copied and pasted from a previous post. It was a success at the party and very pretty: Deborah_ps's recipe as posted: Paella Salad 1 cup good olive oil 2 cups long grain rice 5 cups chicken stock 2 generous pinches saffron 1-1/2 teaspoons salt 1/3 cup red wine vinegar 1-1/2 pounds medium sized shrimp, cooked, peeled (Costco) 1/2 cup julienne slivers red pepper 1/2 cup julienne slivers green pepper 1 cup green peas (I use uncooked frozen) 1/2 cup halved black olives (a mix of Greek olives are good) 1/4 cup chopped parsley 1/4 cup chopped chives or green onion 1. In large heavy bottomed pot with lid, heat 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes. (Try not to over cook.) When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature. 2. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil. Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well. 3. Serve at room temperature or slightly chilled. Since I've rarely met a recipe I didn't tweak I will confess to adding 2 cloves fresh minced garlic to the cooking rice. I also used red, yellow, orange, and green bell peppers since Trader Joe had all 4 colors. They were very pretty with the saffron colored rice (I used Basmati). I used Kalamata olives which gave it a bit of flavor punch and whisked some fresh ground pepper into the red wine/olive oil mix. I used Costco frozen peeled large shrimp. A note: I didn't read the bag, you aren't supposed to quick thaw under running water so remember to let them thaw overnight in the frig. They get soggy, ask me how I know...
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glenda_al
16 years ago
Made this few years back. Really good

sausage grits casserole

1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk
1. Spray shallow 3-quart casserole with cooking spray.
2. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
3. Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
4. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
5. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

U can make the night before, set on counter for a while, then bake.
lynn_d
16 years ago
Or what about stewed apples? Or a selection of breads for toasting with butter, honey butter and a slection of jams and jellies?
glenda_al
16 years ago
I love this recipe.

Apple casserole

1 pound ground pork sausage
1 (15.25 ounce) can apple pie filling
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling and cheese. Cinnamon to taste
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
williamsburgjane
16 years ago
How about ham biscuits and a fruit salad.
kacram
16 years ago
this one is good!
Crab Brunch

2 eggs beaten
2 C. milk
2 cups seasoned croutons
1/2 lb. Cheddar cheese grated
1 T. minced onion
1 T. minced parsley
salt and pepper to taste
1 lb. lump crab meat picked through
1/4 C. grated Parmesan cheese

Preheat oven to 325 F.

In large bowl, combine all ingredients except Parmesan cheese. Pour into a greased shallow 2-quart casserole. Sprinkle on Parmesan.

Bake for 1 hour or until knife inserted in center comes out clean.

Yield: 6 servings.

Note: Recipe can be made ahead and refrigerated.
sheilajoyce_gw
16 years ago
Fresh fruit. Or a fruit salad--just chop up what you like, being sure to halve any grapes. Toss with orange juice. If you use apples, be sure to toss them with the orange juice right away. Add bananas after you arrive.
sharon_fl
16 years ago
By using the larger size muffin tins-you could make individual Ham & Swiss Quiches, placed the quiches on a bed of hashed brown potatoes. Once you place on individual plates-place a skewer of fresh fruits across the back edge of the plate and add a bluberry muffin or an English Muffin w/Strawberry Butter. Mimosas & coffee, tea for the beverages, would be nice too.
FlamingO in AR
16 years ago
The casseroles are easy because you assemble them the night before. I always appreciate fruit and juices at breakfast because it seems like there are always lots of meat, egg and bread things.

One thing that might be neat would be to find one of those decorative one pound butters that looks like a holiday item- a tree, a lamb, etc.... Or you could use a candy mold and make butter pats that look like wreaths.... Flavored butters would be extra special.
susanjf_gw
16 years ago
don't forget an assortment of flavored teas, and hot choc packets (the fancy flavors) or candy canes for stir sticks.
joann23456
16 years ago
I agree with Flamingo_in_ar - There are always enough casseroles and breads at brunch. An alternative to fruit salad is a single fruit - a big bowl of grapes (I cut the stems into groups of 4-5 grapes apiece), slices of melon, a bowl of oranges peeled and sectioned.

Also, on a completely different note, a plate of plain bacon will be devoured within minutes. Ask me how I know!
glenda_al
16 years ago
There can't ever be enough casseroles.

I go to a potluck luncheon once a month.
Lots of assorted casseroles.

Speaking of bacon, bacon candy is always a hit.
linda_in_iowa
16 years ago
Bagels and cream cheese.
iowagirl2006
16 years ago
Easy Sticky Rolls - Pull Apart Rolls

12 Rhodes Texas White rolls
1/4 stick melted butter
stir in enough brown sugar to make a thin paste. Thin it down a little more with a few tablespoons of milk.
Add 1 teaspoon cinnamon.

Spray a bundt pan with Pam, sprinkle the bottom with pecans (whole or chopped). Pour the brown sugar mix over that. Place 12 rolls in the pan. Spray the rolls again with Pam. Cover with plastic wrap and let rise. Bake at 350Âº until golden brown. Do not take them out too soon or they will fall.

You can make these and place them in the fridge over night and let rise in the morning. If you have a cool kitchen, you can let them set out overnight to rise and get up early to bake.
FlamingO in AR
16 years ago
Oh, just to add- if you bring an egg casserole- salsa is a nice topping to offer on the side.

Man, I'm hungry for some of this stuff!
vannie
16 years ago
A friend of mine makes a quiche and used hashed brown potatoes for the crust. Talk about good!
ivamae
Original Author
16 years ago
Thanks everyone for the good sugestions. I planned on taking bagels but later decided to take a German Coffee cake. It went over very well. There were about 8 or 9 there and I think eveyone took something different including bagels.
I'm keeping all your suggesions for another time..

Thanks again
ivamae

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