Albuburbia
Membership Revoked
I work for a fantastic company, and recently I was promoted and transferred to one of our jobsites, to run the office.
Every Friday, back at the corporate suite, we were graced with permission to wear jeans. Now I'm in jeans all the time, as are the guys I take care of out here. Nothing has set Friday apart from the rest of the week for them - until recently. I started something out here.
On Friday mornings now, when the guys show up at the office to sign in, they are greeted with the aroma of a crock pot full of breakfast. I put something together Wednesday night, deep freeze it, then take it to the office on Thursday. I set it up on a timer to come on in the middle of the night, after the thawing has taken place (safely), so that it's ready at dawn.
The first time I did this, I brought in sausage gravy and a heap of biscuits. No special recipe - just standard stuff. I spent about 8 bucks and fed roughly 30 men. Word got back to corporate, and I was suddenly sponsored by the company to cover my ingredients.
The next week we had breakfast burritos ...
I layered frozen shredded hash browns, cooked, crumbled breakfast sausage, cheddar cheese, and a little green chile, just to make it interesting. Two complete layers, then 36 beaten eggs poured in, with some more cheese to top it off. It cooked for about 5 hours in a huge, 6 quart crock pot, and the sides were golden brown, and it was completely cooked through. 3 dozen flour tortillas completed the meal, and I was lucky to get any for myself when I got there at 8.
Last week they got French toast and fried ham:
I started off by frying up some ham, to bring out the flavor. Then I cut it into hefty chunks.
I made standard French toast stuff, eggs, milk, and I added a little bit of vanilla and cinnamon, and just a smidge of sugar. Sugar makes the stuff around the side of the pot burn, so I don't put much in. I dipped just one side of the bread and fried just one side of it. The half-fried toast was layered into the pot, with a couple of layers of ham, then the rest of the egg mixture poured on top. Froze it, then set it up to thaw and cook for about 5 hours. That, and a jug of syrup, and it disappeared before I clocked in!
This has been a great way to rotate my preps, too!
They know that the breakfast will often look like lunch. This Friday I think I'll do something with potatoes and ham and cheese, with some chunks of french bread to round it out. I may do soup and bread, or maybe some sort of lasagna stuff.
I'd sure love to see some recipe ideas. Who's got the ultimate knack for crockery cooking here?
Every Friday, back at the corporate suite, we were graced with permission to wear jeans. Now I'm in jeans all the time, as are the guys I take care of out here. Nothing has set Friday apart from the rest of the week for them - until recently. I started something out here.
On Friday mornings now, when the guys show up at the office to sign in, they are greeted with the aroma of a crock pot full of breakfast. I put something together Wednesday night, deep freeze it, then take it to the office on Thursday. I set it up on a timer to come on in the middle of the night, after the thawing has taken place (safely), so that it's ready at dawn.
The first time I did this, I brought in sausage gravy and a heap of biscuits. No special recipe - just standard stuff. I spent about 8 bucks and fed roughly 30 men. Word got back to corporate, and I was suddenly sponsored by the company to cover my ingredients.
The next week we had breakfast burritos ...
I layered frozen shredded hash browns, cooked, crumbled breakfast sausage, cheddar cheese, and a little green chile, just to make it interesting. Two complete layers, then 36 beaten eggs poured in, with some more cheese to top it off. It cooked for about 5 hours in a huge, 6 quart crock pot, and the sides were golden brown, and it was completely cooked through. 3 dozen flour tortillas completed the meal, and I was lucky to get any for myself when I got there at 8.
Last week they got French toast and fried ham:
I started off by frying up some ham, to bring out the flavor. Then I cut it into hefty chunks.
I made standard French toast stuff, eggs, milk, and I added a little bit of vanilla and cinnamon, and just a smidge of sugar. Sugar makes the stuff around the side of the pot burn, so I don't put much in. I dipped just one side of the bread and fried just one side of it. The half-fried toast was layered into the pot, with a couple of layers of ham, then the rest of the egg mixture poured on top. Froze it, then set it up to thaw and cook for about 5 hours. That, and a jug of syrup, and it disappeared before I clocked in!
This has been a great way to rotate my preps, too!
They know that the breakfast will often look like lunch. This Friday I think I'll do something with potatoes and ham and cheese, with some chunks of french bread to round it out. I may do soup and bread, or maybe some sort of lasagna stuff.
I'd sure love to see some recipe ideas. Who's got the ultimate knack for crockery cooking here?
