Portable breakfast ideas?

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In a couple of weeks, a friend of mine is hosting a baby shower for our mutual friend. A few of us have volunteered to contribute some food, so the bulk of it doesn't end up on her.

It is going to be held at 10 a.m., so I'm looking for breakfast/brunch ideas that would feed 20-ish people, could be made in advance, and are portable. There will be other offerings, of course, so it doesn't have to provide multiple servings.

I'm also looking for cute "serving" ideas, like filling a large apothecary jar with mini sugar-cinnamon doughnuts (or something like that).

Your favorite recipes would be much appreciated, also
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I love quiche, it can be made in advance and heated up or served room temperature.

I buy premade pie dough, roll it out in a glass pie dish and fill it with cooked spinach (with the water squeezed out), shredded cheese, salt and pepper, and then pour on a mix of 5 eggs and 1.5 cups of milk. Cook at 350 for approx. 35 minutes or until eggs are set.

I am not a chef but it always turns out yummy. I am sure you could find a fancier recipe or even do mini quiches for presentation

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My mom does little English muffin, egg, and cheese sandwiches.
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I always make and take French Toast Casserole to breakfast events. Here is a recipe:
French Toast Casserole Recipe - Allrecipes.com
Mine is a variation on this. I bake a 9x13 sized pan. I cube an entire loaf of bread so obviously, the eggs and spices need to be increased.

This gets completely consumed every time I take it and people seek me out for instructions on how to make it. Embarrassing actually because it is so simple. Sort of like bread pudding.

Oh, and I have made it with artisan breads, wheat breads and the very best was either King's Hawaiian bread or plain white sandwich bread. Go figure. So, in addition to being easy, it can be inexpensive to make. Take along a jug of Costco maple syrup (not inexpensive but real and great) and you are set.
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Last edited by justajesuschick; 12-30-2011 at 09:42 PM.
Make scones with a flavored butter and maybe lemon curd. Scones are good at room temperature and the butter should be room temp, too. Lemon curd also holds up for a while. If you buy a jar, even easier.
For example, blueberry scones with lemon curd and vanilla butter.
Muffins are another option.

A bowl of fruit salad.
I made this recipe for Christmas morning and it was delicious. It made 24 muffin-size servings. We used a chicken apple sausage, diced prior to cooking(the recipe doesn't mention this!). I cooked for 25 min at ~375 degrees. It was super easy, and you can make it at least a day ahead.

Emeril's muffin pan strata
8 cups ¾ inch cubed bread, such as an Italian loaf or Challah
2 cups half and half
6 large eggs
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter, softened
1 cup small diced onion
1 pound breakfast sausage
8 ounces fresh baby spinach
1 ½ cups grated gruyere cheese

Cooking Directions

Preheat the oven to 400° F.
Arrange the cubed bread in a single layer on two baking sheets. Toast in the oven until the bread is golden brown, 10 to 12 minutes. Remove from the oven and allow to cool.

In a large bowl, whisk together the half-and-half, eggs, salt and pepper. Add the bread, cover, and set aside for at least 1 hour at room temperature and up to overnight in the refrigerator.

Lightly butter the wells of a 6 cup jumbo muffin pan.

In a medium size sauté pan, over medium heat, melt the remaining butter. Add the onion and cook until the onion is soft and translucent, 5 to 6 minutes. Add the sausage and cook for another 5 minutes. Add the spinach to the pan and cook for 5 minutes longer, or until most of the liquid has evaporated from the pan. Allow the sausage and spinach mixture to cool for at least 5 to 7 minutes.

Fold the sausage and spinach mixture and half of the cheese into the bread. Divide the bread mixture evenly among the six muffin wells. Sprinkle the remaining cheese on top of each strata.

Place the muffin tin on top of a baking sheet and place in the oven. Bake the stratas until they are puffed and golden brown and the center is set, about 30 minutes. Let stand for 5 minutes before serving.
To serve, loosen the strata by running an offset spatula around the sides of the pan and gently remove the stratas from the pan to a platter or individual plates.
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What about fruit salsa with cinnamon sugar chips?

Fruit Salsa with Baked Cinnamon Chips | The Girl Who Ate Everything

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I make crepes for Christmas brunch the night before and then warm them & serve with jams, fruit, cream cheese, or nutella. Always a big hit yet so simple.

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I've made this sausage and egg casserole before. It's really easy and delicious. And of course, I'm still loving my overnight oatmeal in the crock pot...very portable and tasty! I've told anyone who will listen to me about it and they love it as well.
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Last edited by VTmom; 12-31-2011 at 08:25 AM.
Wow! *drool* I'm starving!

Robin & Hropkey - Sound delicious & easy (for me!)

justajesuschick - ohmydeliciousness on a plate! I'm sure that would be a big hit!

Saria - Simple elegance. Love your style! Our guest of honor would probably love scones. I've never made them before. How difficult would you say they are to make? Also, a recipe for lemon curd? Vanilla butter - do you just whip heavy cream to form butter and add a little vanilla extract?

Who Me? - Wow, I want to dig in right now! Yum yum!

Spring1 - interesting! Very cool twist on the usual.

Spider - love that idea. I've never made crepes before. Do they get soggy at all over night? Do you make your own jams?

VTMom - love your ideas!
- Seek first to understand, then to be understood.
- Character is how you treat those who can do nothing for you.
Vanilla butter or any flavored butter: just soften butter then beat with vanilla paste until creamy. You can use extract, but the paste or vanilla beans give you nice little specks. You can sweeten it a little to taste just to bring out the vanilla flavor,. Use powdered sugar or maple syrup/honey so that it dissolves easily. You can also do something like a berry butter. You heat the berries just until a little warm, in a pan on stovetop or the oven, then add them to your butter until they're broken up to your liking.
You could also make vanilla cream cheese.

Lemon curd:
Lemon Curd | Joe Pastry

I also make a butter-less curd that I like for topping things because the flavor is very bright and fresh:
Low Fat Lemon Curd « Baking Bites
Scones, well, they're really very easy to make, but I know a lot of people have trouble with them, like they do biscuits. If you don't bake a lot, maybe go with muffins instead.

Basic Taste: Blueberry Scones from America's Test Kitchen

Vanilla almond scones recipe | Dan Lepard | Life and style | The Guardian

toasted almond scones Starting In December Starting in December
Wow, Saria! Thanks!

I do bake quite a bite, and biscuits have never eluded me (despite the fact my username might suggest otherwise!), so I might give the scones a shot. Definitely have to do a test run, though. The lemon curd is what sells it for me, though!

However, just to pick your brain, if you did muffins, what would you do?

And those raspberry breakfast bars... mmmmyummmyummm...

Maybe I'll be a bit of an overachiever
- Seek first to understand, then to be understood.
- Character is how you treat those who can do nothing for you.
Yum. Scones.

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Right now, because I'm seasonally strict and it's winter, I'd do something like lemon and fennel muffins, or lemon rosemary/juniper, lemon or almond poppy, or apple cider muffins, or ricotta and vanilla muffins, with blood orange curd to switch it up a little. Or coffee cake muffins with a streusel topping and jam filling. There's more possibilities, but I'm feeling those right now.
In a place with access to them, I'd do some passionfruit curd.

You should definitely try the scones out. If you have no problem with biscuits, you'll have an easy time with scones.
Um, yeah, I live in passionfruit land! I think I have a bit of playing around to do. Thanks for all the input!
- Seek first to understand, then to be understood.
- Character is how you treat those who can do nothing for you.
No, I don't make my own jam just for this, but do offer Polaner All Fruit or Simply Fruit as opposed to other more 'kiddy" jams.

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