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Salad in a Cup – Fun & Easy

Salad in a Cup – Fun & Easy

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Salad in a Cup – a Fun, Easy Recipe for a Large Group

Salad in a Cup

This salad-to-go is perfect for summertime events without a kitchen.  It’s a ridiculously easy, quick salad that teens and adults really enjoy.  Just stick a fork in the straw hole and you’re good to go.  It’s handy for weekday lunches too.  In a hurry?  Grab a cup and head out the door.

Salad in a cup is a fresh, easy side dish that requires no cooking and little prep.  Served by itself or with Cheesy Garlic Bubble-Up Bread, it’s a great summertime large group option to take advantage of summer’s bounty in backyard, your neighborhood or your local farmer’s market.

Salad in a Cup

Fill it with all the goodies you like in a salad – lettuce, cucumber, crunchy red, yellow and orange bell peppers for color, hard boiled eggs, cherry tomatoes, mushrooms, carrot slices, or radishes could all make an appearance.  Whatever’s fresh in your garden (or your neighbor’s.)  If it’s mid-summer, he’ll be looking for a home for his extra produce.  Other fun add-ins could be: celery, chopped broccoli, snow peas, cheese (crumbled or shredded), cauliflower, sunflower seeds, bacon bits, bean sprouts, or ham cubes.

Salad in a Cup

The clear beverage cups make for a fun presentation.  This recipe is sized for the 16 ounce cups.  Party City carries these in 50-count packs. Pick up the clear plastic cup lids there too.  The lid has an opening for a straw.  Instead of that, just insert a plastic fork, and they are ready to serve.  You have an easy clean up with this one as well, or they can be washed and reused several times.

If you desire a larger serving size with easier access, you could also use a clear plastic 19 ounce container and increase the lettuce by 1.5 ounces per person.

It is easy to fill a lot of these at once.  Either do it assembly line fashion (like I did with these) or combine everything in a bowl, toss and spoon into the cups.  I pack the dressing separately.   Vinaigrette dressings are a good choice with these because the thinner dressing is easier to get to the bottom of the cup. Leave a little space at the top so your guests can mix up their salad if you filled the cup in layers.

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Or Make Now

 

Salad-in-a-Cup
Prep Time
30 mins
Total Time
30 mins
 

A fun, easy way to serve salad on the go!  Try it for your next event.

Course: Salad
Cuisine: American
Servings: 20 people
Ingredients
  • 2 pounds lettuce washed, chopped
  • 2 cucumbers sliced
  • 5 ounces baby carrots sliced
  • 20 hard boiled eggs
  • 10 ounces button mushrooms sliced
  • 30 ounces cherry tomatoes
  • 15 ounces radishes sliced
  • 10 ounces celery 10 stalks
  • 2 bell peppers sliced
  • 20 ounces salad dressing - your choice Vinaigrette or ranch, thinned with a little milk, is a popular option!
Equipment
  • 20 (16 ounce) clear plastic cups and lids
  • 20 forks
Instructions
  1. Combine the salad ingredients in a large bowl.  You can either dress the salad now or provide your guests the ability to pour the dressing on at the event. (my preference so the lettuce stays fresh)

  2. Divide between the cups. And cover the cups with a lid. Transport to serving area.

  3. When ready to serve, if the salad is not already dressed, insert the fork, handle down into the opening on the lid.  Set out to serve, include dressing if not already dressed. 

 

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Aloha Dreams

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!

Hash Browns for a Large Group

Hash Browns for a Large Group

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Oven Hash Browns for a Crowd of 24

Hash Browns for a large Group

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.)

LWhen 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!

NOTE: These are thinner and crispy.  If you like thicker hash browns, double the ingredients and bake for an additional 10 – 15 minutes.

5 from 2 votes
Easy Hash Browns for a Group
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.

 

Aloha Dreams

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

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Breakfast Pizza for a Crowd

Easy, Make Ahead Meat Lover’s Pizza

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!

Breakfast Pizza for a Crowd

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.

Breakfast Pizza for a Crowd

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.

Breakfast Pizza for a Crowd

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.

Breakfast Pizza for a Crowd
Aloha Dreams

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!

Pin for Later.

Breakfast Pizza for a Crowd

Or Make Now.

 

5 from 4 votes
Breakfast Pizza Recipe for a Crowd
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

 

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Strawberry Shortcake Kabobs

Strawberry Shortcake Kabobs

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Strawberry Shortcake Kabobs

You couldn’t pick an easier dessert.

Strawberry Short Cake Kabobs

Not only is this a fun, easy family dessert, it’s also perfect for a party or pot luck dinner.  It’s amazingly easy, looks great and everyone loves it.  It’s easily portable or you can make it at the event.  It comes together very quickly.

You can use any firm luscious fruit in season.  These strawberries caught my eye.

 

Strawberry Kabobs

Nice, huh?

You can use pound cake, like I’m doing here, or angel food cake or even brownies if you like chocolate.  I strongly prefer pound cake over angel food cake because it holds together better when cut into cubes.  Have fun with the drizzle – use white chocolate (my favorite) or try milk or dark chocolate.  (Sprinkles could even make an appearance!)  This is a great recipe to recruit kids or teens to make.  They have a ball with it!

It doesn’t get any easier.

This recipe is perfect for feeding a crowd. You can assemble it in the morning, and refrigerate until ready to eat.  If you want a small amount, use 1 pound cake and 1 pound of strawberries for 18 kebabs.

Strawberry Shortcake Kabobs

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Strawberry Shortcake Kabobs

Or Make Now.

Family Size

4.8 from 5 votes
Strawberry Shortcake Kabobs
Strawberry Kabobs
Prep Time
45 mins
Total Time
45 mins
 

This lovely light dessert is quick and easy - and delicious!  It can be made 8 hours in advance

Course: Dessert
Cuisine: American
Servings: 18 Kabobs
Ingredients
  • 1 Pound Cake
  • 1 pound strawberries ~18 strawberries
  • 18 wooden skewers
  • 1 cup white chocolate chips (about 6 ounces)
Instructions
  1. Cut stems off the strawberries and cut the strawberries around the middle into 3 sections of uniform size.
  2. Cut pound cake in half the long way. Slice into thirds also running the long way. Cut each section into 6 cubes. This will produce 36 cubes.

  3. Line up a strawberry section, cake cube, strawberry section, cake cube and strawberry section on the cutting board.
  4. Run a skewer through the center of the strawberry/cake cube line-up.

  5. In a medium glass bowl melt the chocolate in the microwave for about two minutes stirring every 30 seconds.
  6. Once fully melted, spoon it into a large plastic bag and cut off a small tip of the corner.

  7. Drizzle the white chocolate over kabobs and refrigerate at least 10 minutes to set.

Large Group

 

4.8 from 5 votes
Strawberry Shortcake Kabobs
Strawberry Kabobs
Prep Time
45 mins
Total Time
45 mins
 

This lovely light dessert is quick and easy - and delicious!  It can be made ahead too!

Course: Dessert
Cuisine: American
Servings: 54 Kabobs
Ingredients
  • 3 pound cakes (48 ounces total)
  • 3 pounds strawberries ~18 strawberries per pound
  • 54 wooden skewers
  • 1 (11 ounce) bag white chocolate chips
Instructions
  1. Cut stems off the strawberries and cut the strawberries around the middle into 3 sections of uniform size.
  2. Cut each pound cake in half the long way. Slice each into thirds also running the long way. Cut each section into 6 cubes. This will produce 36 cubes per cake.
  3. Line up a strawberry section, cake cube, strawberry section, cake cube and strawberry section on the cutting board.
  4. Run a skewer through the center of the strawberry/cake cube line-up.

  5. In a medium glass bowl melt the chocolate in the microwave for about two minutes stirring every 30 seconds.
  6. Once fully melted, spoon it into a large plastic bag and cut off a small tip of the corner.

  7. Drizzle the white chocolate over kabobs and refrigerate at least 10 minutes to set.
Recipe Notes

NOTE: Basically you need 1 pound of strawberries for each pound cake. 1 pound cake cuts into 36 pieces of cake (18 kabobs). There are typically 18 strawberries per pound, cut into thirds for 54 pieces. 3 strawberry slices and 2 cake cubes per kabob.  You can also use Angel Food Cake.

 

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Sweet Buttery Cornbread

This Sweet Buttery Cornbread is everything you’d expect from a great cornbread recipe. Crispy outside, moist inside with the right amount of buttery sweetness. You’ll find it’s as quick, easy as it is good.

Chili for a Crowd

Everyone will love this delicious, easy Chili for a Crowd! It comes together quickly and holds beautifully.

Aloha Dreams

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!

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If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

 

Cheesy Garlic Bubble-Up Bread

Cheesy Garlic Bubble-Up Bread

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Buttery, Crunchy Cheesy Garlic Bubble-Up Bread

This buttery, crunchy Cheesy Garlic Bubble-Up bread is not only delicious, it’s easy!  Just put frozen dinner rolls in your refrigerator to thaw overnight and you’ll be enjoying it in no time.  The Parmesan cheese forms a wonderful crunchy crust and the top is basted with garlic butter.  What’s not to love?  This quick, easy and delicious cheesy bubble-up bread has only 4 ingredients, 15 active minutes prep time and is irresistible!  See how good it looks in the pictures?  It tastes even better.

Cheesy Bubble-Up Bread

Have you ever noticed how the smell of yeasty, delicious baking bread locks in to some primitive settings in your brain to produce feelings of safety and comfort and home?   I was in getting my annual mammogram this morning (if you’re a gal, have you gotten yours lately?  If not, please stop right now and call to make an appointment.  It’s important to squeeze in a little time.) and the imaging center is located adjacent to the hospital in one of the campus buildings – where, apparently, they bake the bread for the hospital cafeteria.  I don’t particularly enjoy getting mammograms (who does?), but that smell fills me with a sense of peace and comfort every year I go in there.   I find I don’t mind it nearly so much…

That wonderful smell inspired me to create this delightful Cheesy Garlic Bread Bubble-Up recipe.  I’ve been wanting to update my bread recipe on the Large Group Lunch menu section of AlohaDreams for some time.  And man, was it worth the wait.  I served a similar bread and salad combo to a local ladies networking lunch and it was gone in seconds. This one’s even better.

It’s easy too, using frozen roll dough.  Just let the rolls thaw overnight in the refrigerator, give them a quick bath in some butter and garlic salt, followed by a quick spin in the Parmesan, then set them aside in a skillet to rise.  Your bread will look like this before it rises.

 

Cheesy Bubble-Up Bread

When it’s ready to go in the oven It should look like this.  See all that wonderful Parmesan cheese goodness on those rolls?  Well, when it’s done baking that Parmesan cheesy goodness gets wonderfully crunchy and delicious around the bottom and edges.

Cheesy Bubble-Up Bread

Like this.

Cheesy Bubble-Up Bread

Combined with a nice salad, it’s a terrific large group lunch recipe for girls camp or for a ladies event.  It will produce 24 rolls, although I guarantee you that many people will want seconds, so I’d plan on it serving 20.  You can assign it out to volunteers to make in advance and re-heat it, wrapped in aluminum foil, for 10-15 minutes in a 200 degree oven at the event and it’s just as good.  The handy recipe’s at the end of the post.

Cheesy Bubble-Up Bread

Mixed Salad for a Crowd

And speaking of salads, here’s everything you need to know to pull together a great mixed salad for a large group!

Tossed Green Salad for a Large Group

Serving Size for Salad as one of your Main Dishes

Lettuce seems like such an easy ingredient.  But when you’re cooking for a crowd, the question is more one of ‘how much’ than ‘how to’.  (In the midst of planning a meal for a large group, that question has kept me awake at night.) (Yeah, I know, I need a vacation!)  But seriously, it helps to know.  So here you go.  When serving salad as one of your main dishes, plan on 2.5 – 3 ounces of lettuce per person if you’re going to also have add-ins, such as tomatoes, cucumbers, peppers, etc. (which you totally should!).  Here is 2.5 ounces of lettuce.

Salad Serving Size

Just pick yourself up some mixed lettuce.   Sam’s Club offers either Tossed Salad or Chopped Romaine, both in 2 pound bags.

1 (2 lb. bag) Tossed Salad/Chopped Romaine serves 16 (young women) to 25 (combo of adults & children as part of a buffet).

 Dressing

A standard serving of salad dressing is 2 tablespoons, which equals 1 ounce.

1 (2 pack – 40 ounce each (80 ounces total)) Hidden Valley Ranch Dressing SERVES 85 – 100.  (I have actually SERVED 120 with 80 ounces since, on average, the guests (an even mix of men, women, teens and children) really only took approximately .75 ounce per person.)   For faster serving, mix dressing with milk,until it’s reached a thinner consistency of your liking, then pour thinned dressing into 2-4 squeeze bottles or pour it back into the original dressing bottles.

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1 (2 pack – 20 ounce each (40 ounces total) Olive Garden Italian Dressing = 40 – 50 (2 tablespoon) SERVINGS.   

Salad Dressing Quantities to Purchase

SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
2 Tbsp 1 1/2 cups 3 cups 1 1/2 qt

Croutons

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1 (32 ounce) bag Olive Garden Seasoned Croutons will serve about 35 people.  Not every one will take some, an average serving is about (1 ounce) .   That’s this much.

Salad Serving Size

Veggies

NOTE: You can probably find folks who have an abundance of vegetables and would be happy to provide them at no cost (trust me, toward mid-summer they are looking for someone to take their extras).

Tomatoes

Salad Serving Size

 

15 (medium tomatoes), sliced or chopped, mixed in with the tossed lettuce = approximately 150 servings.

 

Cucumbers

Salad Serving Size

6 (sliced cucumbers) mixed in with the tossed lettuce = approximately 150 servings

Carrots

Salad Serving Size

10 (carrots, sliced) mixed in with the tossed lettuce = 150 servings

 

Bell Peppers

Salad Serving Size

20 (bell peppers, sliced) mixed in with the tossed lettuce = 150 servings

Pin for Later.

Cheesy Bubble Up Bread

Or Make Now.

 

Cheesy Garlic Bubble-up Skillet Bread
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Part of the charm of this recipe is the contrast in textures. The soft, fluffy interior of the rolls combines wonderfully with the crunchy buttery bottom. Add bits of savory parmesean cheese through out and a cheesy toping and it doesn’t get much better! To accomplish the crunchy, buttery exterior these rolls need to be cooked in a Dutch oven or heavy high sided skillet or pot.
Course: Salad
Cuisine: American
Servings: 20 people
Ingredients
Makes 24 rolls, serving 20 - 24 people
  • 1 (12 roll bag) Rhodes dinner rolls
  • 1/2 teaspoon garlic salt
  • 5 tablespoons butter
  • 1 cup grated parmesan cheese 4 1/2 ounces
To baste the rolls:
  • 1/4 teaspoon garlic salt
  • 3 tablespoons butter
Equipment
  • 1 large cast iron skillet
  • Basting brush
Instructions
Instructions
  1. Thaw desired number of rolls overnight in the refrigerator. It can be kept in the refrigerator up to 48 hours before using. (Do not refreeze once it’s thawed).
  2. In a small bowl, add the butter and the garlic salt and microwave 30 seconds to melt. Stir and set aside.
  3. Pour 1 tablespoon of the melted butter into the skillet. Roll the skillet around to distribute the butter evenly across the bottom.
  4. Add the Parmesan cheese to a small bowl and set aside.
  5. Using kitchen sissors or a knife, cut each roll in half to form 24 balls. They will mangle a bit when you do this. It’s not a problem, just reform each dough half into a new ball.
  6. One at a time, roll each of the balls in the seasoned butter mixture, making sure to cover completely. Then roll the dough ball in the parmesean cheese, pressing slightly to thoroughly incorporate the cheese.
  7. Nestle each roll into the prepared skillet or pot. They should just fit, keep them 1 layer deep only.
  8. Allow the dough to rise for about 30 - 45 minutes (it takes less time in a warm kitchen than in the dead of a cold winter.

  9. Preheat the oven to 350° F.
  10. When the dough has risen, place the skillet in the oven for 20 minutes. After the 20 minutes remove, cover with aluminum foil to stop further browning and bake for another 10 minutes.
  11. Let the bread cool for a couple minutes.  While cooling, microwave the butter and garlic salt for 30 seconds.

  12. Slide rolls out of pan, brush with the melted butter mixture and enjoy warm.

Recipe Notes

NOTE on Rhodes Rolls: Before you buy your rolls, make sure:

  1. Rolls should be separate, not stuck together
  2. There are no ice crystals in the bag
  3. Dough should be frozen solid
  4. Make sure the “Best By” date has not passed

 

Want More Great Group Recipes?

Best Pulled Pork

This is one of those recipes that you'll turn to over and over. It's flavorful and tender and juicy - it melts in your mouth. Once you try it, you'll be hooked.

Aloha Dreams

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

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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.

Cheesy Scrambled Eggs for a Large Group

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.

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Cheesy Scrambled Eggs for a Large Group
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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
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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