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Make Ahead Slow Cooker Migas Casserole

Make Ahead Slow Cooker Migas Casserole

Cooking for a Crowd

 

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Make-Ahead Migas Breakfast Casserole

How can you not love a recipe which can be completely prepped the day before.   Especially a breakfast recipe.   Especially a breakfast recipe which has a version to feed 20!!!   (Frankly, I’m swooning already).   Now, here’s the best part of all – it’s fantastic!   I just finished feeding it to 8 teens who are done eating and already asking if I have any more.  Fortunately I fixed the large group version.  Both it, and the family-sized recipe, are at the end of this post.

Well, I don’t think it gets any better than that.   It includes all kinds of delicious things like eggs, garlic, oregano, cheese – and my favorite – TORTILLA CHIPS.  Anything with that kind of line up has got to be great and this is no exception.

“Migas” is the Spanish word for “crumbs,” and in Spain it’s typically made with leftover bread or tortas (Mexican flat bread).  Originally a breakfast dish, migas is now served for lunch and even dinner in Spanish restaurants.

In Mexico, migas is a hearty comfort food meal.  It’s generally a breakfast dish which includes fried corn tortilla strips softly scrambled with eggs.  It’s a great way to use up leftover corn tortillas from earlier meals.  It’s similar to another of my favorite Mexican breakfast dishes, Chilaquiles!

The Tex-Mex version of migas includes the standard fried tortillas or corn chips, scrambled eggs, and of course plenty of cheese. Also typically included are onions, tomatoes and various peppers as well as spices or salsa.  My version adds the corn tortilla pieces near the end of the cooking – just in time for them to pick up some of the flavor of the other ingredients, while still retaining some of their appealing texture.  You want to break them into pieces about this size.

Migas is typically served with refried beans or breakfast potatoes.  It can be served atop corn or flour tortillas or on its own. It’s nothing fancy — just great, hearty comfort food for breakfast, late-night, or any time.   Best of all, you can combine all ingredients except the tortilla chips the night before, refrigerate it and just pop it in the oven in the morning.

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Or Make Now.

 

Ready for an easy breakfast?  Let’s do it.

Family-size Migas

 

Migas Casserole
Print
Make Ahead Migas Casserole
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking. This is a great way to use up chips that are getting stale.

Course: Breakfast
Cuisine: Mexican
Servings: 6 people
Author: Betsy Edwards
Ingredients
  • 1/2 onion chopped
  • 1/2 red bell pepper diced
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 8 - 12 large eggs
  • ¾ cup evaporated milk - Do NOT use sweetened condensed
  • 1 can Rotel tomatoes - Mild drained well
  • 1 cup Mexican Four Cheese (or Monterey Jack/Cheddar mix)
  • 1 1/2 cups tortilla chips broken up into dime-size pieces.
Instructions
  1. Roughly chop the onion, and peppers.  Put in a large bowl and mix in the spices.

  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs. Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.

  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.

  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes, scraping the edges and sides a couple times during the cooking period.

  5. When eggs are just about set, stir in 2 ½ cups of crunched up tortilla chips and cook 5 more minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. (Note, if holding, do not stir in tortilla chips until 10 minute prior to serving.)
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.

  2. Serve with jalapeno peppers and salsa.

 

Migas for a Large Group

 

Migas Casserole for a Crowd
Print
Make Ahead Migas Casserole for a Crowd
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking.  Makes 18 - 20 (4.5 ounce) servings.

Course: Breakfast
Cuisine: Mexican
Servings: 20 people
Author: Betsy Edwards
Ingredients
  • 1 onion chopped
  • 1 red bell pepper diced
  • 1 tablespoon Lawry’s seasoned salt
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 2 dozen large eggs
  • 1 (12 ounce) can evaporated milk (Do NOT use sweetened condensed
  • 2 cans Rotel tomatoes - Mild drained well
  • 2 cups Mexican Four Cheese
  • 3 cups tortilla chips broken up into dime-size pieces (This is a great way to use up chips that are getting stale.)
Instructions
  1. Roughly chop the onion, and peppers. Put in a large bowl and mix in the spices.
  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs.  Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.
  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.
  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes until eggs are just about set, scraping the edges and sides a couple times during the cooking period.  

  5. When eggs are just about set, add 2 ½ cups of crunched up tortilla chips. Stir to evenly distribute. Cook another 5 minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. If making ahead, do not add tortilla chips until 10 - 15 minutes prior to serving.
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.
  2. Serve with jalapeno peppers and salsa.

 

Want more great crowd pleasing breakfast ideas?

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

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Hash Browns for a Large Group

Hash Browns for a Large Group

Cooking for a Crowd

 

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Oven Hash Browns for a Crowd of 24

Forget your cast iron skillet (at least for hash browns!) You can easily make these in the oven, just like your bacon, and they will come out golden brown and crunchy!  You can even bake them at the same time as your bacon. This will free you up for more fun tasks. (Like making a quick and delicious fruit salad.)

When cooking potatoes, there’s one thing you need to consider.  Potatoes need a lot of seasoning to taste their best.  So, we’re going to season them with some garlic powder, some seasoned salt (nope, it doesn’t contain any MSG) and some butter (everything’s better with butter).

They’re extra easy. Give them a try today!

 

5 from 1 vote
Easy Hash Browns for a Group
Print
Easy Hash Browns for a Crowd
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

These wonderful, crunchy, golden brown hash browns can be baking in the same oven as your bacon, saving you time and effort.  Best of all - they taste great!  Try them today for breakfast (or dinner!)  

Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 24 people
Ingredients
  • cooking spray
  • 1 (30 - 32 ounce) bag shredded hash browns
  • 1 medium onion chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon Lawry’s Seasoned Salt
  • 1 cup shredded mild shredded cheddar cheese
  • 1 stick salted butter melted
Equipment
  • 1 13 inch x 18 inch half sheet pan
  • parchment paper
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Add hash browns, onion, salt, garlic powder, seasoned salt and cheese to a large bowl.

  3. Toss to combine.

  4. Pour butter over mixture and toss to coat well.

  5. Line a sheet pan with parchment paper and spray with cooking oil.
  6. Pour hash browns onto paper. Distribute hash browns evenly over paper.
  7. Cook for 40 - 45 minutes until golden brown.
  8. Slide paper and hash browns out of sheet pan.
  9. Using a pizza cutter, cut the hash browns into 6 rows of 4 for a total of 24 servings.
Recipe Notes

NOTE:  If you like thicker hash browns, double the ingredients and bake for an additional 10 - 15 minutes.

 

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Breakfast Pizza for a Crowd

Breakfast Pizza for a Crowd

Cooking for a Crowd

 

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Make Ahead, Easy Meat Lover’s Breakfast Pizza for a Crowd

Who doesn’t love pizza for breakfast?  And this delicious Meat Lovers Breakfast Pizza really delivers.  It can be made several hours in advance and easily re-heated in a 200 degree oven, making a great morning for everyone!

This is a DELICIOUS breakfast treat.  The crust is made from crescent roll dough and this pizza is loaded with all your favorite breakfast foods including bacon, sausage, hash browns and cheese. Add pepperoni and a sprinkling of fresh basil and you have a real winner!  Even better, it’s EASY and can be made in advance in the same pan for cooking and serving!

This, along with Breakfast Tacos, is the hands-down winning teen answer to the question, ‘what would you like for breakfast?’  And no one will know how easy it was!  (Fair warning: it will become one of YOUR favorites too.)

Quantities & Serving Sizes

This recipe is sized for a half pan baking sheet (13” x 19”). This is the standard size large baking pan available in most church kitchens (ours has 18 of them!).   If you cut the pizza into 3 inch x 3 inch squares, you will have 4 x 6 rows, creating 24 slices, like this.

If you’re serving young women or women, most guests will only take 1 piece, so plan on this serving 24 gals.   If you are serving young men or men, figure 2 per person, so plan on this serving 12 – 15. For a mixed crowd, I’d figure it serving 20 people as long as you have several other items, such as this wonderful fruit salad with an orange vanilla bean dressing (heavenly!) and possibly some monkey bread. You can control portions by placing the pizza pans at the end of the serving table with a server handing out the budgeted quantity.  If you have multiple tables, then just slide them apart about 2 feet and put the servers in-between the tables length-wise.  Like this.

You can make all of one kind or mix and match for a fabulous pizza buffet.  Come visit often!  I’ll be adding more soon.  I promise.

Pin for Later.

Or Make Now.

 

5 from 1 vote
Breakfast Pizza Recipe for a Crowd
Print
Quick and Easy Meat Lover’s Breakfast Pizza for a Crowd
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

We made this the last Christmas when we had a house full of kids, teens and adults. This is a deilcious breakfast treat. The crust is made from crescent roll dough and is loaded with all your favorite breakfast foods including bacon, sausage, hash browns and cheese. Add pepperoni and sausage and you have a real winner! Even better, it’s EASY and can be made in advance in the same pan for cooking and serving!

Course: Breakfast
Cuisine: American
Servings: 24 slices
Ingredients
  • 2 (8 ounce) tubes Pillsbury Crescent Dough Sheets
  • Cooking Spray
  • 8 eggs
  • 1/2 cup evaporated milk - it will keep the eggs more moist
  • 1 teaspoon Lawry’s Seasoned Salt
  • 8 slices bacon - 40 slices in 1 double pack Wrights bacon package
  • 1 pound Jimmy Dean Mild Sausage
  • 2 cups shredded Mr. Dells hash browns - thawed (10 ounces)
  • 1 teaspoon Lawry’s seasoned salt
  • 3 ounces pepperoni slices - 1/2 of the standard 6 ounce package
  • 2 cups mozzarella cheese 8 ounces
  • 1 cup shredded mild cheddar cheese 1 ounce
  • fresh basil rough chopped - optional
Equipment
  • 1 13 inch x 18 inch half sheet pan
  • 1 Large Frying Pan
  • 2 Large Mixing Bowls
Instructions
  1. Remove crescent roll dough from refrigerator 15 minutes before using.
  2. Preheat oven to 375F.
  3. In a large bowl, combine eggs, milk, seasoned salt together. Set aside.

  4. In a large skillet, brown the bacon and sausage. Remove with a slotted spoon to a paper-towel lined plate.

  5. Spray sheet pan with cooking spray.
  6. Spread the crescent roll dough on the bottom of the pan and up the sides. Pinch the seams together.
  7. In a very large mixing bowl, toss the hash browns with the seasoned salt.
  8. Add the sausage and bacon, then stir in the eggs.

  9. Evenly pour the mixture over the top of the dough.  Like this.

  10. Scatter the pepperoni, cheddar cheese and Parmesan Cheese over the pizza.
  11. Bake pizza at 375F for 25 - 30 minutes or until eggs are set in the middle.

MAKE AHEAD NOTE: Can be made up to an hour in advance and held on sheet pan in a warm 200 degree F oven.
  1. Optional, sprinkle with fresh basil immediately prior to serving

 

Want more Great Group Recipes?

French Apple Custard Pie with Creme Anglaise Sauce

This French Apple Custard Pie is the perfect holiday dessert! This golden, flaky pie crust is sweet and delicious with crunchy bits of sanding sugar. The tart apples are held together in a velvety-smooth custard filling with a creamy, rich sauce that really takes your pie over the top. Only YOU will know how EASY it comes together. Your family and friends will love it!

read more

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Fabulous Cheesy Scrambled Eggs for a Crowd

Fabulous Cheesy Scrambled Eggs for a Crowd

Cooking for a Crowd

 

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Fabulous Cheesy Scrambled Eggs for a Crowd

These eggs are a fluffy, moist cheesy addition to your breakfast line-up. You know those dry, rubbery, tasteless eggs typical of most buffet lines? Well, these eggs are most definitely not THOSE eggs. These eggs are a real winner.  They can be made in advance and hold very well without losing their wonderful moist texture.  And they taste fantastic. Jeff requests them on a regular basis, so I make a small batch just for him.

These scrambled eggs will become your new favorite go to!  What’s the secret?  Well, actually there are four.

#1     First, I use condensed milk.  It’s what helps keep these eggs moist.

#2     Second, you’ll want to add some seasoned salt.  I know it’s kinda retro, but it works for this recipe very well.

#3     Third, I use lots of cheese, which adds more moisture and even more flavor.  You’ll appreciate that additional moisture if you’re holding these up to 20 – 30 minutes prior to serving in a slow cooker or oven on the lowest temp.  They’ll be every bit as good as when they finished cooking.

#4     Finally, I fluff them right before serving.  This breaks up the curds and makes them easier to serve.

While this recipe does require occasional stirring during the baking process, you can be doing other things while the eggs are baking rather than standing at the range top the entire time.   Every time I fix these eggs, people constantly comment on how great they are. You’ll be very pleasantly surprised at how good baked scrambled eggs for a crowd can be.  Whether you’re cooking for 24 or 224 (or just your hungry spouse), this recipe will deliver consistent, delicious scrambled eggs every time.   It gets such good results, this is also now the recipe I use whenever I’m cooking small batches of scrambled eggs.

Pin for Later.

Or Make Now.

 

Cheesy Scrambled Eggs
Print
Fabulous Cheesy Scrambled Eggs for a Crowd
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
 

These eggs are outrageously good.  And, even better, they're very easy.

Course: Breakfast
Cuisine: American
Servings: 24 people (2 eggs each)
Ingredients
  • 2 dozen eggs
  • 1 cup evaporated milk (8 ounces) (Do NOT use sweetened condensed)
  • 2 teaspoons Lawry’s seasoned salt
  • 2 tablespoons butter
  • 1 and 1/3 cups shredded mild cheddar cheese (16 ounces)
Instructions
Instructions for each batch of 24.
  1. NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the very hard way.) Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different recipe.

  2. Preheat oven to 350 degrees F.
  3. Grease the bottom of a 9 x 13 glass baking dish with the butter. Use all of it for flavor.
  4. In a large bowl, whisk eggs and mix in milk, cheese and seasoned salt. Pour into the greased baking dish.

  5. Bake, uncovered, for 15 minutes and then stir.
  6. Bake for another 10 minutes and stir again.
  7. Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 - 6 additional minutes. Plan on 30 - 35 minutes total.) NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes depending on your oven and the number of batches. I would not do more than 4 batches in 1 oven.

MAKE AHEAD NOTE: As each batch finishes cooking, transfer them into your 6 quart slow cooker on the Low setting for up to 2 hours. Two batches of these eggs (4 dozen) will fit into one 6-quart slow cooker. Serve from the slow cooker or transfer to a more attractive aluminum catering pan for serving. (Having the eggs in the aluminum pans for this recipe will not cause discoloration of the eggs.)
  1. NOTE: If holding for longer than about 15 - 30 minutes, add 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking. The iron in the egg yolks and the sulfur in the egg whites oxidize with heat and time. The acid in the lemon juice prevents the iron and the sulfur oxidizing, leaving your eggs nice and yellow. By the way, this is the same thing that occurs when you over-cook hard boiled eggs, evident in the grey-green film on the yolk. Contrary to popular myth, it has nothing to do with the pan.  

    Prior to serving, fluff eggs with a rubber spatula or large spoon by breaking up the larger curd masses into several smaller pieces.

 

Stove-top Method Scrambled Eggs for a crowd

This recipe was given to me by a top-rated hotel chef.  This is the method he uses, except he talked about the quantity of eggs in terms of gallons.  This method is more labor intensive than the above recipe, but I believe produces a better texture in the finished eggs.  I use the above recipe if I’ve got a lot going on and don’t have time or man-power to baby sit the egg cooking (except for the occasional stirring.)  If I have more time and man-power, I like this recipe.  This works fine with most any quantity you might use and is limited by the size of your cooking pot.  Use the recipe ingredients above and the method below.

  1. Crack eggs into a large bowl.   Add in remaining ingredients from recipe above.  Whisk until blended or mix using a drill with a new, clean paint stirrer to blend.
  2. Spray large pot with non-stick cooking spray.
  3. Add up to 4 quarts of the egg mixture.
  4. Heat pot over medium high heat, stirring and scraping sides and bottom with a rubber scraper as eggs begin to set up. When about 1/3 of the egg mixture has begun to set, add in an additional 4 quarts of the egg mixture, stirring to incorporate the set eggs into the runny eggs.
  5. Continue adding eggs, stirring, scraping and incorporating the set egg component into the runny eggs until all eggs have been added. Cook, stirring, scraping and incorporating until the eggs have reached the desired consistency. NOTE: you want to stop when the eggs are still moist and a bit runny. They will set up as they hold and will taste better than if you cook them until they are dry and rubbery.

MAKE AHEAD NOTE:

  1. Eggs can be made to this point and held, in an uncovered container, such as a slow cooker (not roaster oven) for up to several hours. If holding for longer than about 15 – 30 minutes,  add 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking.  The iron in the egg yolks and the sulfur in the egg whites oxidize with heat and time.  The acid in the lemon juice prevents the iron and the sulfur oxidizing, leaving your eggs nice and yellow.  By the way, this is the same thing that occurs when you over-cook hard boiled eggs, evident in the grey-green film on the yolk.  Contrary to popular myth, it has nothing to do with the pan.

Here’s the Hungry Husband-Size Recipe.

 

Cheesy Scrambled Eggs
Print
Cheesy Scrambled Eggs
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This is my same great group recipe, scaled down to serve 2-3 people.

Course: Breakfast
Cuisine: American
Servings: 2 people
Author: Betsy Edwards
Ingredients
  • 6 eggs (large)
  • 1/4 cup evaporated milk 2 ounces
  • 1/2 teaspoon Lawry's seasoned salt
  • 1 tablespoon butter
  • 1/3 cup shredded mild cheddar cheese
Instructions
  1. In a medium bowl, whisk eggs and mix in milk, cheese and seasoned salt.  Set aside

  2. In a medium skillet over medium-high heat, melt 1 tablespoon of butter, swirling to disburse evenly.

  3. When butter is melted, add egg mixture.  As eggs start to cook, begin scraping bottom of the skillet (like a snow plow).  As eggs start to puff up, reduce heat to medium and continue scrambling until they reach your desired degree of doneness.   Serve hot.

 

 

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Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pancakes Smothered in Strawberries and Whipped Cream for a Crowd

Pancakes Smothered in Strawberries and Whipped Cream for a Crowd

Cooking for a Crowd

 

 Aloha Dreams

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Sign-up for Fabulous Recipes!

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Pancakes Smothered in Strawberries & Whipped Cream for a Crowd

You know all those lengthy recipes for buttermilk pancakes?  Well, fuggedaboudit.  If you’re cooking breakfast for a crowd, this is every bit as good and way easier!

So Easy and So Good!

Just head on over to Sam’s (pre-placing your order on the Internet is the only way to go!) and pick yourself up a box of Krusteaz Buttermilk Pancake Mix.  No wonder their buttermilk pancakes are so popular.   Light and fluffy with a touch of creamy buttermilk, the only thing better for breakfast is to top ’em with strawberries and whipped cream and drench ’em in syrup.  If you’re cooking for more than 10 people, pick yourself up a pancake batter dispenser (1 per cook) while you’re at it.  You’ll thank me.  Now go for it!

Pancakes with Strawberries and Whipped Cream
Print
Pancakes with Strawberries and Whipped Cream
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs
 

Serving Size: 3 Pancakes per person

1 cook - can cook about 115 pancakes in 1 hour – 1 ½ hours with several large griddles and the mandatory pancake batter dispensers.

2 cooks - can cook about 115 pancakes in 30 – 45 minutes with several large griddles and 2 mandatory pancake batter dispensers.

Course: Breakfast
Cuisine: Cooking for a Crowd
Servings: 50 people (3 pancakes each)
Ingredients
Pancakes
  • 1/2 (10 pound) box Krusteaz Buttermilk Pancake Mix NOTE: Will keep in freezer up to 1 year
  • Oil for the griddles
Toppings
  • 5 pounds Strawberries
  • 1 can Whipped Topping
  • 2 pounds Salted Butter
  • 1 gallon bottle Maple Syrup NOTE: Figure about 3 ounces syrup per serving. 1 gallon serves about 42
Equipment
  • 4 (18” x 10”) Griddles
  • 1 Pancake Batter Dispenser
Instructions
  1. Wash the berries, trim off the top and dice into 1/2 inch cubes.

MAKE AHEAD NOTE: Strawberries can be prepped night before. Store covered in refrigerator.
  1. Heat griddles to 375 degrees F (medium heat).  Lightly grease griddle. Measure water into a large bowl.  Add pancake mix and gently combine with wire whisk until the dry mix is just moistened.  Batter should be slightly lumpy.  Do not over-mix.  

  2. Let batter stand 2 minutes.

MAKE AHEAD NOTE: Batter can stand up to 1 hour. Do not let batter stand longer than 1 hour.
  1. Pour (or dispense with pancake dispenser) slightly less than ¼ cup batter per pancake onto griddle.

    Cook pancakes 1 – 1 ¼ minutes per side, or until golden brown, turning only once.

Recipe Notes

Cooking Time:

1 cook:   Can cook about 115 pancakes in 1 hour – 1 ½ hours with several large griddles and a pancake batter dispenser.

2 cooks: Can cook about 115 pancakes in 30 – 45 minutes with several large griddles and 2 pancake batter dispensers.

 

Additional Fun Toppings for 45:

Mini-chocolate chips (2 bags)

Chocolate syrup (2 large)

Bananas (2 pounds)

Sprinkles (1 large bag)

 

 

Your Shopping List

 

Serving:
3 (4”) Pancakes per person
45
135 (4”)
pancakes total
90
270 (4”)
pancakes total
135
405 (4”)
pancakes total
180
540 (4”) pancakes
total
225
675 (4”) pancakes
total
Krusteaz Buttermilk Pancake Mix½ of a (10 pound) bag (5 pounds total)
1 (10 pound) bag 1 1/2 (10 pound) bags
(15 pounds total)
2 (10 pound) bags
(20 pounds total)
2 1/2 (10 pound) bags (25 pounds total)
Syrup1/2 gallon1 gallons2 gallons3 gallons4 gallons
Oil for Griddle
Depends on the griddle size - but get a couple bottles of Crisco
Land O' Lakes Butter Continentials (200 count).
Butter for Serving - It's a bit more money - but TRUST ME it's worth the serving time savings
2 pounds Salted Butter1 box (200 count)
(use the leftovers for corn on the cob)
1 box (200 count)
(use the leftovers for corn on the cob)
1 box (200 count)2 boxes (200 count each)
(use the leftovers for corn on the cob)
Strawberries – 2 ounces/person
(8 servings per pound) (16 servings per 2 pounds)
5 pounds
(Serve leftover berries at lunch)
10 pounds
(Serve leftover berries at lunch)
15 pounds
(Serve leftover berries at lunch)
20 pounds
(Serve leftover berries at lunch)
25 pounds
(Serve leftover berries at lunch)
Whipped Topping
1 can 2 cans3 cans4 cans5 cans

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Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

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