| Quiche or frittata | Recipe with 9 dozen eggs- 9 9×13 casseroles |
| Scrambled eggs | 16-18 dozen PLUS 1 dozen hard boiled |
| Scrambled tofu | 4 to 6 ounces soft or silken tofu per person- 24 to 32 pounds |
| Hash brown potatoes | 40 pounds peeled, shredded, ready to cook |
| Bacon | Thick slice- 2 per person 16 pounds Thin slice- 3 per person 18 pounds |
| Canadian bacon or ham | 3 ounces cooked per person- 20 pounds ready to eat boneless |
| Fruit salad or fruit cup | 4 gallons fresh OR 4 #10 cans |
| Breakfast breads | Plain toast- 12 pounds bread Large sweet rolls or scones or whole bagels, 1 each- 9 dozen ORdoughnuts, biscuits or small sweet rolls/ pastries – 13 dozen OREnglish muffins- 1 whole per person plus 10% extra ORLarge Muffins- 1 per person ORMini-muffins- 2 to 3 per person |
| Grill/ griddle breads | Pancakes- 3 5 inch per person (1/2 cup flour) ORWaffles 1 per person ORFrench Toast 2 slices per person- 12 pounds |
| PLUS trimmings butter, jam or jelly, nut butter, syrup, honey, powdered sugar |
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| Hot cereal or Oatmeal or Grits | 6-7 pounds dry cereal, grain or flake |
| PLUS trimmings butter, jam or jelly, nut butter, syrup, honey, powdered sugar |
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| Cold cereals | 7 to 8 pounds assorted PLUS sugar and milk or soy milk |
| Yogurt | Side dish or supplement, 1 gallon 1/2 cup per person, 3 gallons |