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Need Potluck Breakfast ideas

Last post Mar 23, 2005 8:30 AM by AlabamaGal . 18 replies.

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  • Need Potluck Breakfast ideas
    We are having a potluck breakfast Friday at work and I need ideas, please. There will probably be 50 people or so there. I don't need enough to feed that many people in one dish, but it does need to feed as many as possible.

    Thanks for your help!

  • RE: Need Potluck Breakfast ideas
    Blueberry Cream Muffins

    "Rich and delicious blueberry muffins. The secret is the sour cream."
    Yields 2 dozen.

    Prep Time: 10 Minutes
    Cook Time: 20 Minutes
    Ready In: 30 Minutes

    4 eggs
    2 cups white sugar
    1 cup vegetable oil
    1 teaspoon vanilla extract
    4 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    2 cups sour cream
    2 cups blueberries

    1 Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
    2 In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
    3 Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
    4 Bake in preheated oven for 20 minutes.

    Makes 24 serving
  • RE: Need Potluck Breakfast ideas

    This coffee cake is perfect for a Spring morning coffee break.

    Preparation 30 min.
    Baking 45 min.

    Coffee Cake Ingredients:

    1 cup sugar
    1/2 cup LAND O LAKES® Butter, softened
    1 cup LAND O LAKES® Sour Cream
    2 eggs
    1 teaspoon vanilla
    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 (21-ounce) can cherry pie filling*
    Topping Ingredients:

    1/4 cup all-purpose flour
    1/4 cup sugar
    1/4 cup chopped pecans
    1 teaspoon ground cinnamon
    3 tablespoons LAND O LAKES® Butter


    Heat oven to 325°F. Combine 1 cup sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add 2 cups flour, baking powder, baking soda and salt. Beat until well mixed (1 to 2 minutes).

    Spread half of batter into greased and floured 13x9-inch baking pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully.

    Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in medium bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake for 45 to 50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown.

    *Substitute 1 (21-ounce) can your favorite flavor pie filling.
    Yield: 15 servings

  • RE: Need Potluck Breakfast ideas
  • RE: Need Potluck Breakfast ideas
    I have three ideas... Here's one..

    Breakfast Burritos

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Breakfast and Brunch

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 (16-ounce) bag Southern-style hash browns
    12 eggs
    1 large onion -- chopped
    1 green pepper -- chopped
    1/2 pound bulk pork sausage -- browned and drained
    12 (10-inch) flour tortillas -- warmed
    3 cups (12-ounces) shredded cheddar cheese
    Salsa -- optional

    In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup of filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350' for 15-20 minutes or until heated through. Serve with salsa if desired.

    "1993 Taste of Home Magazine"
    S(Formatted by:):
    "1993 Reiman Publications, L.P."
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 419 Calories; 19g Fat (41.0% calories from fat); 19g Protein; 42g Carbohydrate; 3g Dietary Fiber; 217mg Cholesterol; 575mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 1/2 Fat.
  • RE: Need Potluck Breakfast ideas
    Double this.. and you can vary the filling -- i.e., just veggies, sausage.. etc.. typical omelette fillings... This beautiful and good.

    Ham 'n' Cheese Omelet Roll

    4 oz cream cheese softened
    3/4 C milk
    2 Tbsp all purpose flour
    1/4 tsp salt
    12 eggs
    2 Tbsp Dijon mustard
    2 1/4 C shredded Cheddar or Swiss cheese divided
    2 C finely chopped fully cooked ham
    1/2 C thinly sliced green onions

    Line the bottom and sides of a greased 15 x 10 x 1 baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

    Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.

    Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted. Yield: 12 servings.
  • RE: Need Potluck Breakfast ideas
    I'm making this for a potluck tomorrow. It's really good and have never had any bad comment.

    Here's my recipe – It’s something my DSIL & I came up after a trip to Rome. Very authentic – & uses typical basic Italian ingredients & concepts.

    Make a batch of the following: Our family calls it Momma Luccis, but call it whatever. It's a basic Italian mix. I keep it in a pretty jar on the counter. I make lots of it & give it away too.

    In large bowl combine:

    1 container of Garlic Salt (I buy cheap spices from Big Lots or Dollar store)

    1 container of Garlic Pepper

    2 containers of Basil

    Mix all those up, & put in container. One batch makes about 3 Cs. I use it all the time. A batch lasts about 6 mos. Use with meatballs, pasta, breads, etc.

    For Bruschetta: For about 35, I (usually) buy two loaves of cuban or french bread-. sometimes called Bagette. The bread is about 2" in diameter x 1.5 ft long. Its aprx .99 locally. Have bakery slice it into 1/4 inch slices, if not you'll have to slice it yourself. Slice (if needed) & set aside.

    Take a cube butter, or about 1/2 C soft margarine, & combine it with about 1.5 Tbls Momma Luccis. Spread bread slices with butter mix with spatula or if melted use basting brush. Put on baking sheet. Bake at 400 for about 10 mins., or if short on time, broil for 2-3 minutes - til golden brown & toasty.

    Then take another large bowl for Tomato mix. If you have fresh garlic use 1 clove for every 3 tomatoes. If you have fresh basil use about 20 leaves for every 3 tomatoes. Tear-don’t cut the basil. In food processor or food chopper thing, Chop 3-5 (big or 6-8 plum) good ripe tomatoes, one at a time & empty into bowl. Add about 1/4 C good Virgin Olive Oil. (Oil gives it a shiney look. Use enough oil to make a shine.) If not using fresh, add about 1/4 C Momma Luccis, & an additional 1-2 Tbls Basil. (Basil is key.) If using fresh add about 1 tsp. Momma Luccis. With time you’ll be able to tell if mix is right, start small and work up.
  • RE: Need Potluck Breakfast ideas
    Fruit Salad Serves 20

    6 2/3 cups cubed cantaloupes
    6 2/3 large red apples, chopped
    3 1/3 cups red grapes or green grapes
    3 1/3 medium firm bananas, sliced
    1 2/3 cups lemon yogurt
    3 1/3 tablespoons orange juice concentrate
    In a serving bowl, combine the fruit.
    Combine the yogurt and orange juice concentrate.
    drizzle over fruit.
    20 servings
  • RE: Need Potluck Breakfast ideas
    Thank you all for the good recipes. Now just have to decide which one.
    Thanks again!

  • RE: Need Potluck Breakfast ideas
    Oven French Toast with Nut Topping

    1 loaf (12 ounces) French bread, cut in 1-inch
    8 large eggs
    2 cups milk
    2 cups half-and half
    2 teaspoons vanilla
    ½ teaspoon nutmeg
    ½ teaspoon cinnamon
    ½ teaspoon mace

    ¾ cup butter, softened
    1⅓ cups brown sugar
    3 tablespoons dark corn syrup
    1⅓ cups coarsely chopped pecans or walnuts or hickory nuts

    Heavily butter 13x9x2 baking pan. Fill pan with bread slices to within ½ inch of top. Set aside. In blender, mix eggs, milk, half-and-half, vanilla, nutmeg, cinnamon and mace.

    Pour mixture over bread slices. Refrigerate, covered overnight. Make topping by combining all ingredients: set aside until time to bake toast. Spread topping over toast; bake at 350° for 50 minutes until puffed and golden. (Shield top with foil if top browns too quickly.)

    8 to 10 servings
    - this is really good -
  • RE: Need Potluck Breakfast ideas
    Egg Casserole

    8 slices bread, cubed and crust removed
    1 small can Ortega chili or salsa
    1 lb Cheddar cheese grated
    1 lb bacon, cooked crisp
    1 Tbsp butter
    8 eggs
    2 cups milk
    1 T mustard
    Salt and garlic salt

    Butter 9x13 dish. Put in half the bread cheese, chilies or salsa and bacon. Sprinkle with garlic salt. Repeat.
    Beat eggs lightly, add milk, mustard and salt. Stir. Pour over casserole. Refrigerate over night. Bake 1 hour at 350°.

    Good for brunches or light dinners. Serve with fresh fruit and hot rolls.
  • RE: Need Potluck Breakfast ideas
    Ham ‘n’ Cheese Potato Bake

    1 package (24 ounces) frozen O’Brien has brown potatoes
    2 cups cubed fully cooked ham
    ¾ cup shredded cheddar cheese, divided
    1 small onion, chopped
    2 cups (16 ounces) sour cream
    1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
    1 can (10 ¾ ounces) condensed cream of potato soup, undiluted
    ¼ teaspoon pepper

    In a large bowl, combine potatoes, ham, ½ cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60 – 65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

    Yield: 10 – 12 servings
  • RE: Need Potluck Breakfast ideas
    The Blueberries in Cream Muffins are out of this world. I have had more compliments on them and have been making them for years getting the recipe from CW. I was asked to make these muffins to sell at a corner store, you will not go wrong if you make these.

  • RE: Need Potluck Breakfast ideas
    Berry Cream Muffins from CW

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups all-purpose flour
    2 cups sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    3 cups fresh or frozen raspberries or blueberries
    4 eggs -- lightly beaten
    2 cups sour cream -- (16 ounces)
    1 cup vegetable oil
    1 teaspoon vanilla

    In a large bowl, combine flour, sugar, baking powder, baking soda and
    salt; add berries and toss gently. Combine eggs, sour cream, oil and
    vanilla; mix well. Stir into dry ingredients just until moistened. Fill
    greased or paper-lined muffin cups two-thirds full.

    Bake at 375 degrees for 20-25 minutes or until muffins test done.

    "The basic recipe I use for all muffins"
    "24 "

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    NOTES : For blue berry muffins I add orange gest, or lemon gest of
  • RE: Need Potluck Breakfast ideas

    Surely these will be fine in mini muffin tins also???