Plan 1 egg, 1 muffin, 1 slice cheese, and 1 thick slice ham or canadian bacon per person, multiply accordingly - this recipe is for 25 eggs.
Prepare egg
mixture (the night before, unless you want to wake up earlier):
Crack eggs
into container or bowl, add salt, pepper, and milk (for every 25 eggs, add ½ t.
salt and some pepper, plus 1 ½ cups milk). (Set aside some eggs for lactose
intolerant sister). Whisk the egg mixture together then store in fridge. (We
used the pitchers with covers to store it in. It made pouring in the muffin
tins really easy in the morning.)
5 am -Turn
on ovens 375.
English
muffins – slice, lay flat on pans, and lightly brown in oven. Or butter, and
brown on griddle.
Prepare
roasters for warming to keep things warm.
Remove
prepared egg mixture from fridge.
Prepare
muffin tins by spraying with oil.
Make fruit
and veg. trays, or fruit salad, and return to fridge.
5:30 am –
pour eggs into muffin tins about ¼ inch full, put into ovens and watch, for approx..
8 minutes.
Start
heating ham slices in microwave on paper towel covered plate, with paper towel
on top.
6 am – begin
sandwich assembly, add cheese slice, wrap in foil squares. Keep gf sandwich/ df
sandwich separate.
Put
sandwiches in roaster pans, or warm ice chest, to keep warm.
Set out
fruit salad, yogurt, toppings, veggie tray, drinks, etc.
7 am –
Breakfast is served.
Labels: breakfast, contributions from friends, eggs, for a crowd, girl's camp
