Breakfast for a Crowd
Eggs, Sausage, Coffee Cake, and a Southwestern Dish
When company comes to stay, treat them to a hearty breakfast that calls for very little early morning work in the kitchen.
When you have weekend guests, it's easy to get so caught up on what you're serving for dinner that you forget there's a morning after - with hungry visitors!
Here’s a breakfast menu that offers two different egg dishes – one for sausage lovers and one on the lighter side – and a coffee cake for the sweet tooth.
The best part of this menu is that it can be put together the night before. An hour before your guests come down to the breakfast table, pop the casseroles and coffee cake into the oven. Then get busy thinking about lunch!
Menu
Coffee, Orange Juice
Sausage Egg Strata
Southwestern Breakfast Casserole
Overnight Pecan Coffee Cake
Sausage Egg Strata
- 1 pound sausage
- 1 pound hot sausage
- 9 eggs, slightly beaten
- 3 cups milk
- 1 teaspoon salt
- 3 slices of bread, cubed
- 1½ cups grated cheddar cheese
Cook sausage, crumble and drain off grease. Combine all ingredients and pour into a 9x13 baking dish. Cover and refrigerate overnight. Uncover and bake at 350 degrees until solid and slightly brown, about 1 hour.
Southwestern Breakfast Casserole
- ½ cup melted butter
- 10 eggs
- 1 pint cottage cheese
- 1 pound Monterey jack cheese
- 1 7-ounce can chopped green chilies, mild
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup flour
Melt butter in a 9x13 baking dish in a 350 degree oven. Beat eggs well and mix with other ingredients. Pour over melted butter in baking dish. (May be covered and refrigerated overnight at this point) Bake at 350 degrees until set and slightly browned, about 30 minutes. Let sit for 30 minutes before serving.
Overnight Pecan Coffee Cake
- 18 frozen bread dough dinner rolls
- ½ cup pecans
- 1 small box butterscotch pudding (not instant)
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon cinnamon
- ½-1 stick butter, melted
Grease a Bundt pan and sprinkle pecans in the bottom. Put frozen rolls in pan on top of pecans. In a small bowl, mix together pudding mix, brown sugar, white sugar and cinnamon. Sprinkle mixture over frozen rolls. Pour melted butter over all. (I sometimes use only 1/2 stick butter) Cover with a tea towel and let sit overnight. In the morning, bake at 350 degrees for 35 minutes. Let cool for 5-10 minutes before turning over onto plate.
Tips:
- For Sausage Egg Strata, you can use 2 pounds regular sausage and skip the hot sausage, if you’re worried it’ll be too spicy. Both of these egg dishes are just as good reheated in the microwave. In fact, there’s your lunch!
- The American Egg Board has lots of info on cooking and storing eggs, as well as egg safety.
- For another breakfast idea, see Saturday Brunch Menu.
