I know at fancy brunch buffets, scrambled eggs are replaced often. You might want to do a test before the party?

I would just serve quiches, and take scrambled eggs off the menu.

I don't think that is really the kind of thing that reheats well, nor could they be kept warm that long without drying out. Why not make a quiche or one of those egg things (can't think of name) that is a casserole that you can put in the oven in time to be ready just when you need it? You can prep both in advance so you are not stressed then put in oven when you are ready.

maybe just me but I am particular about my eggs. If they looked old, which I think they would after several hours, I would bypass them in the brunch line.

A strata can be assembled the night before and cooked the next day. ive seen recipe for sweet such as blueberry cream French toast or sausage egg and cheese. Most have bread base to soak up the milk/cream.

As others have said, your best bet is to switch it up for a quiche, frittata, or Strata, and in particular quiche because it could be served at room temperature if need be.

if your heart is set on scrambled eggs you will need more fat and liquid than unusual… A recipe something like this:

https://www.thespruce.com/make-ahead-scrambled-eggs-480283

I was also thinking I would do a quiche or frittata instead. I don't care for scrambled eggs, but I do like those and they taste fine at room temp.

How about something in the slow cooker? I've made this simple recipe several times, and it's always well liked. Of course, if you're looking for plain eggs this isn't for you.

http://blog.myfitnesspal.com/slow-cooker-bacon-egg-hash-brown-casserole/

Strata over frittata (usually too dry right out of the oven) and over kept-warm scrambled eggs (just NO).

Thank you for all your honest opinions. You have convinced me to take them off menu.

now if I could bother you all again for a tried and true breakfast casserole that can go in oven. I do not think I want quiche, but I really don't know why.

ANglophile posted a strata recipe that I made recently. It was delicious and a little bit different… Very rich though - you've been warned

Here's the Cheese Strata recipe again. It really is a winner, SO easy to fix, bake at the last minute, and reheats well if there are any leftovers (there usually are NONE as this is a popular dish).

8 slices of stale white bread - use a good bread

3/4 lb sharp yellow cheddar (you can buy already grated)

3/4 lb sharp white cheddar (again, already grated is fine)

1/2 stick butter, melted

6 slightly beaten whole eggs

2 1/2 cups half-and-half

1 tsp brown sugar - rounded

1/4 tsp paprika

1 finely minced green onion (scallion) - optional - I don't use it

1/2 tsp Coleman's Dry Mustard

1/2 tsp salt

1/8 tsp ground pepper

1/2 tsp Worcestershire sauce

1/8 tsp cayenne pepper powder.

Tear bread into small pieces. Original recipe said to remove crusts - I haven't done this in years.

Butter well a 2 qt shallow Pyrex baking dish (rectangular). Arrange diced bread on bottom. Pieces can slightly overlap but not by much. Drizzle melted butter over bread pieces. (My mother used to hand butter each piece - this works just fine - use more butter if needed - each piece should have some butter on it).

Put a generous layer of cheese over bread, using half or each cheese, then add another layer of bread squares and drizzle butter again. Put remaining two grated cheeses over 2nd layer of bread.

At this point, the baking dish can be covered with plastic wrap and put in a large plastic bag and refrigerated until you are ready to do the final steps. It will keep this way for several days - even a week if well wrapped. The night before you are planning on baking, add liquids. Do not do this earlier or later!

FINAL PREPARATION

Add all remaining ingredients to beaten eggs and blend briefly; pour over cheese and bread. If half-and-half does not show around edges, add more. Cover with waxed paper and put dish in plastic bag, overnight.

Two hours before baking, remove from the refrigerator and allow to stand for at least 1/2 hour - I often do this before I leave for church if this is for Easter brunch. Preheat oven to 300°. Set dish in a shallow pan in which a flat brown grocery bag has been placed. Put 1/2 inch cold water in baking pan, being sure it isn't too near the top of your pan of bread/cheese mixture. Bake for 1 hr or until knife comes out clean. Leave in oven, heat turned off, for 20 minutes after done.

Cut in squares and serve from the Pyrex dish (I have a silver stand for mine but it doesn't matter).

Bon Appetit!

Yum! Thx for that recipe.

Anglophilie,

thank you so much for that recipe, it sure looks good but rich like mtn said. I think I might give it a try, how many do you think it would serve?

thanks

Anglophile, is the paper bag to raise the strata above the water? I'm definitely going to try this.

I've made the recipe below many times. It always gets rave reviews. I usually make it with bacon and mushrooms instead of ham and red bell peppers. You can leave out the meat if you prefer and add whatever veggies you like. The nice part about the recipe is that it has no bread in it. Don't be scared of the cottage cheese in it. It makes the dish very creamy. Cottage cheese haters will not even know it's in there.

Cheesy Baked Egg Casserole

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hrs 5 mins

This dish is very versatile. Add your choice of meat and cheeses.

Course: Breakfast

Servings: 8 people

Calories: 426 kcal

Ingredients

• 10 whole eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 3/4 cup cottage cheese
• 2 cups shredded cheese Cheddar and Monteray Jack
• 2 cups diced ham
• 1 whole diced red bell pepper.
• 1/4 cup butter

Instructions

1. Whisk eggs in a large bowl.
2. Add flour, baking powder, salt and pepper. Mix
3. Stir in cottage cheese, shredded cheese, ham and bell pepper.
4. Place butter in a 2 quart baking dish. Place dish in preheated 350 degree oven until butter is melted.
5. Remove from oven. Swirl butter around bottom and sides of dish.
6. Pour in egg mixture.
7. Bake for 40-50 minutes.
8. Baking time may vary depending on size of baking dish and the amount of added veggies. Check for doneness by giving baking dish a gentle giggle or by inserting a butter knife into the center. Knife should not have any raw egg mixture when done.
9. Let cool for 10 minutes before serving.

Recipe Notes

This dish can be made ahead of time up to mixing all ingredients together. Cover mixing bowl and store in refrigerator. When ready to bake proceed with melting butter in baking dish. This may increase baking time by 10 minutes.

For more info on this recipe check this website Beyond the Chicken Coop

Anglophile, in the thread where you gave me the recipe, you never came back to answer my question; why the paper bag?

I did not use a paper bag, but I did use a water bath. I used aged gouda instead of yellow cheddar. I used a 17.5oz loaf of unsliced french bread, torn. I doubled the other ingredients. I filled two 1.25 quart oval baking dishes.

http://ths.gardenweb.com/discussions/4478789/luncheon-menu

BTW, what is really nice about Anglo's recipe is the way the seasonings give dimension to the richness.

It was the seasoning that I thought sounded interesting/new to me/odd in the recipe so I am glad to hear that you especially liked the seasoning, Mtn.

For spring gatherings, I have always loved quiche -- it's so easy and as Mtn already stated, it's perfect served at room temp. I think my mother would cry if I stopped making quiche for her mother's day brunch (in fact, she now requests an exact menu that I put together a few years ago-- quiche, citrus & asparagus salad & cornbread).

Another tip if you are serving more hearty eaters, I like to serve sausage and peppers with quiche. Regular old Italian sausage, peppers, onions and a touch of tomato sauce. It's a surprisingly good combo with eggs-- and sausage and peppers is best served the day after so you could easily make ahead.

I wonder if one really tastes 1 tsp of brown sugar in there? But I did taste a bit of zing which was great. I did use scallion, for a bit of green.

Funky, pls post the citrus asparagus recipe? thx

FWIW, I have a recipe for mini 'quiches' that are really more like mini stratas. What's nice is that they make for a neat presentation, unlike casseroles that look messy pretty quickly, once people start digging into them. It's easily varied by type of bread and other additions too:

Easy Mini Quiches

12 slices bread - cut to fit, if necessary

1 cup milk

3/4 cup grated cheese

4 eggs

salt & pepper

chopped onion &/or herbs/veggies of choice - approx. 3/4-1 cup

butter

optional: 1 tsp. dry mustard

Preheat oven to 375F

Butter 12 muffin or custard cups, butter bread slices & press into bottoms of cups.

Distribute cheese & veggies/herbs/onion equally among cups.

Combine eggs, milk & seasoning & distribute equally between cups.

Bake 20 minutes, or until puffed & golden brown & knife inserted in center comes out clean.

Makes 12 servings

The strata recipes sound delicious! Lyban, what else is on your menu? We are also having Easter brunch. Doing strata for sure, and I'm also making the King Arthur Flour lemon bliss bundt cake, and lemon curd meringues just because I want to try them but don't want to eat them all myself. Other people (siblings) are contributing the sides and I haven't heard what those are yet, but I do like the idea of sausage and peppers alongside the strata.

On my menu so far is: Cheddar-ham muffins, , Quiche, Strata, Plate of Bacon, Bagels and cream cheese, I am also thinking that the sausages and peppers and onions would be nice. Monkey Bread, Orange juice, coffee and tea.

It is not a great time of year for fresh fruit. Anything else I should add to this menu?

While I love sausage and peppers with eggs/quiche (I discovered this as a happy accident when I suddenly had 2 additional male guests for a luncheon), I am not sure it would be needed given your current menu, Lyban.. cheddar ham muffins and a plate of bacon would surely be crowd pleasers and they definitely cover the meat category for you!

I serve the Italian sausage and peppers because I don't like meat in my quiches (and I don't particularly like ham, bacon or breakfast sausage). That said, you can make sausage and peppers a day or two in advance so it's certainly easy to include.

Mtn.. I saw your request for a recipe. I make it without a recipe these days but let me see if I can find the original or one similar. If not, I'll share how I make it.

Lyban, we're getting excellent raspberries right now, and pretty good strawberries. All the citrus is quite good, and Kiwi and champagne mangoes.

I Might just slice some oranges with berries if only for the color. I might also tossed some mixed greens in a vinaigrette or Serve crudités. The Mom in me can't serve a meal w/o fruits and veggies.

I think the paper bag for Anglo's strata is to keep the smaller dish from slipping around in the water bath (not really necessary). I used her recipe recently for houseguests and everyone loved it. My mom even asked for the recipe. Extremely high praise coming from her!

If Anglo won't come back to tell us, I'm going to have to start a separate thread for her, LOL

Here's how I
make my asparagus citrus salad-- I used two different recipes but can only find the recipe for the citrus vinaigrette. The key is it is very easy-- and unlike a lot of other salads, I even like this a day later.

Citrus
Vinaigrette:

whisk together
the following-- OR I combine in salad dressing jar and shake

• ¼ cup champagne vinegar
• ¾ cup olive oil (sometimes I
  swap in 1/4 c walnut oil)
• 3 tablespoon fresh lemon juice
• 3 tablespoon fresh orange juice
• 1 tsp honey (or to taste)
• 1 clove garlic, minced
• ¾ teaspoon chives (or thyme or oregano..
  loved all herbs I've tried!), minced
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper

Citrus Asparagus Salad

Sorry, no amounts here but I’ll say
that I am very generous with the asparagus and orange. Enough that every large bite
could have both. It is very important that the red onion is cut very thin
otherwise it can overpower all else.

toss together:

• spring mix and butter lettuce
• very thinly sliced red onion (I use
  a light hand on this-- and keeping them very thin is key)
• blanched asparagus cut into 1"
  pieces on the diagonal (should still have some crunchy bite)
• navel orange segments (I use the
  really big navels so the segments are a nice size)
• rough cut walnts
• salt and pepper (and sometimes I add
  freeze dried basil.. I think fresh would be too strong)

Drizzle with Citrus Vinaigrette and
toss again -- this doesn't need a ton of dressing!

Top with shaved parmesan (I've used
shredded in a pinch) OPTIONAL

I like to let the salad sit, dressed
for 30 min or so before I add the parmesan. It allows the flavors to blend.

Variations/Add ins:: cucumbers, spring
peas, avocado, spicy grilled shrimp, chicken, prosciutto, cashews

Note: In general, I tend not to be too uptight BUT with this and many other salads, I am a bit of a freak about arranging all the pieces before serving to make sure there are plenty of pieces of asparagus and orange showing and a few pieces of red onion on top. I add the parmesan shaves as the very last step before serving.

Thanks, funky, that is a keeper!

Mtn,

you have a good point re the fruit. I will have to see what is looking good around here on Saturday.

my brunch is Sunday, I know a week early but this worked out better for all coming.