BREAKFAST MENUS

Rotating Menu For Men's Red Bandanna Breakfast

One of the toughest hurdles to get over when planning a series of men's breakfasts is the "Menu Hurdle".  The following is a page filled with great ideas of what to cook for your men.  It is a Rotating Menu for men’s breakfast.

Warning! All Volumes are based on 50 men and can be adjusted.  If you use these recipes you do so at your own risk - if 50 don't show up -!  YOU WILL EAT REAL WELL.

Our special thanks to John W. Harrison

Month #1
Scrambled eggs              Milk 2% ** for eggs        Breakfast Sausage           Peameal bacon               Beans                            Toast - if time and facilities  Juice                             Cream and milk	9 dozen 2 litres 2 large packages about 2lbs each 2 large packages about 3lbs each 2 –1 litre cans (if you can get them) or10 regular sized. 3 loaves 4 cans frozen concentrate 2 cream 1 milk for coffee
Month #2
Poached eggs                Peameal bacon              Breakfast Sausage          Beans                          Toast - if time and facilities Juice                            Cream and milk	9 dozen 2 large packages about 2lbs each 2 large packages about 2lbs each 2 – 1 litre cans (if you can get them) or10 regular sized. 3 loaves 4 cans frozen concentrate 2 cream 1 milk for coffee
Month #3 French Toast
Eggs                           Milk                            Peameal bacon            Breakfast Sausage        Bread                          Syrup                        Juice                          Cream and milk	9 dozen  4 litres  2 large packages about 3lbs each   2 large packages about 2lbs each  5 loaves 3 containers 4 cans frozen concentrate 2 cream 1 milk for coffee
Month #4 Farm Breakfast
Eggs                         Bacon                       Farmer sausage         Hash browns             Toast                            Juice                        Cream and milk	easy over 9 dozen approx 10 lbs** 2 large packages about 2lbs each. bags of frozen diced works best 3 loaves       4 cans frozen concentrate 2 cream 1 milk for coffee
Month #5 Pancake Breakfast
Pancake mix            Peameal bacon        Breakfast Sausage    Syrup                     Butter                     Juice                      Cream and milk	8 boxes of complete 2 large packages - about 3lbs each 2 large packages - about 2lbs each 4 or 5 bottles 3 lbs 4 cans frozen concentrate 2 cream 1 milk for coffee

Preparation

Peameal bacon:
Slices should be as close to ¼ inch each as you can get them.
Using frying pans or if you have a large cast friddle/griddle, medium heat and water.
Heat pan until water is boiling and add slices of peameal cook about 3 minutes per side and then remove.
Make sure you have water at all times and don’t over cook the peameal.
If you don’t have time, peameal can be purchased pre-sliced & precooked… it’s a bit more money but will save time.

Sausage:  
A large pot is needed and how you can do this is wide open.
Here's one idea…
In the large pot add a 12 pack of near beer, a large Spanish onion, 3 cloves of garlic, ¼ cup of tobasco' (hot sauce) and a table spoon of dried mustard. Once all this is in top up to ¾ filled with water.
Bring it all to a boil and add sausages ( don’t boil over ).
Boil for about 5 minutes then scoop out with a strained spoon.
This can be done well in advance of the breakfast day as the sausage could now be frozen for use later.
When prepping to serve, either heat them up in the oven or pan fry them a bit to brown the sausage. Strain the stuff out of the boiling pot and keep it for the beans.

Beans:
This is fairly easy.
Open the cans, dump the beans in to a large croc-pot or slow cooker add the stuff out of the sausage boil along with some additional hot sauce and turn it on.
Remember to stir it from time to time.

Bacon:
Also not to difficult.
If you like to keep your Mrs. Happy, do this on the BBQ.
If prepping ahead of time, cook the bacon either in a pan or on a griddle/friddle until about 2/3 done then drain it of grease, cool and put in freezer bags.

Pancakes: 
Read the box. Buy the one that is called COMPLETE… it only needs water.

Eggs - Poaching:
use a large roasting pan, water and vinegar.
Heat the water to a low boil, add ¼ cup vinegar…. Break eggs in … don’t put more than you can manage at one time… Your facilities will really dictate how you will do this.
Easy over: Nothing beats an electric fry pan or 3 …..bit of butter and a couple of assistants that like to flip stuff and there you are.

Eggs - Scrambled:  
This takes time to do right…..
Per batch…and there will be a few…. 3 dozen eggs ½ litre of milk….
Beat the eggs first, add the milk and beat’em again until well mixed, depending on facilities, pour into a large heated pan and irritate them…. Until they’re scrambled… watch your heat and make sure you cook off as much water as you can…

French Toast: 
Electric pans are great for this, but stove tops ok too.
Mix eggs as if your going to scramble them …. Prepare a medium heated pan, not too hot…. Dip bread in mix and plop into pan…. Cook until browned on both sides… repeat until you have fed a bunch of guys.

Ok… what else…. Keep in mind the following:

Cereals, fresh fruit and bagels/muffins are always a good way to round out or expand your available menu.

Make sure you have enough….. of everything…. Over time you get a pretty good handle on volumes*** and that really helps with costs…

Pick a good group of guys to be your crew and remember they are YOUR crew.

Keep them informed and happy… happy cooks are REALLY good cooks….

Love what your doing, if you aren’t having fun DON’T do it !!

What you are doing is important It is an element of a very important event…don’t forget that no matter what you are doing to contribute… At least you have stepped up & acted…