I reside just a 15-minute stroll away from “The Big House,” the renowned football stadium of the University of Michigan. I’ve attended a single game — didn’t enjoy it one bit! However, I’m here solely for the food associated with football. Such delightful cuisine! Annmarie, my cousin, makes a fabulous seven-layer dip. Our garage is stocked with an eclectic mix of beers. Buffalo this, buffalo that.
On home game days, friends and others congregate at our place to tailgate in the backyard, as the wind sends orange leaves cascading around us and planes full of White Claw zoom past. For noon matchups, we always whip up egg patty breakfast sandwiches. Guests often arrive as early as 8 a.m., so we have to be prepared, and these sandwiches are super easy to prepare in advance.
They consistently astonish our guests. Why? Because they enter our humble kitchen from the ’90s, unwrap a steaming sandwich from the foil, take a bite, and uncover a delightfully creamy egg patty that seems fit for the fanciest of restaurants. “McDonald’s? Jimmy Dean? Who’s the mastermind behind this?” they inquire. “Bill,” I reply, referring to the tall gentleman I’m lucky enough to share my life with, who just happens to be an excellent chef.
We present a variety of condiments: ketchup, improved mayo, pickles, bacon, quick-pickled red onions, and an assortment of hot sauces for personalizing. Typically, we include a tray of hashbrown patties as a side (ha). We have carafes of coffee ready. Bloody Mary supplies abound. And we always prepare too many sandwiches, as some guests tend to sneak them into the game in their coat pockets, and I like to freeze them for later enjoyment.
Bill modifies a Bon Appétit recipe by the talented Zaynab Issa, but there’s also a fantastic version in Cook’s Illustrated — behind a paywall that’s absolutely worth it — based on the popular sandwiches from Joanna Chang’s Flour Bakery in D.C.
Essentially, it’s as though you’re crafting a crust-less quiche. Combine eggs and cream, along with your favorite seasonings, and bake until they’re just set with a bit of jiggle. (The high fat content of the cream contributes to that custard-like quality.) This creates a substantial egg patty to work with. For sandwiches, we cut it into 12 palm-sized squares; for breakfast tacos, into long rectangles suited for tortillas. I know someone who preps these eggs as part of their meal plan, storing them in the fridge and warming up a few each morning.
We also served these at our Christmas brunch when a bunch of family came to visit. They were a total success! A few young kids were thrown off by the egg, as they had only experienced scrambled eggs before, and a smooth, yellow egg patty looks somewhat cartoonish. However, we eventually won them over with a little help from ketchup.
Large Egg Patty
Butter (for greasing the baking dish)
12 large eggs
1 jalapeño, finely chopped (optional, if you’re in the Midwest lol)
½ cup heavy cream
Salt and black pepper
8-12 soft buns (depending on how many guests you have)
8-12 slices of American cheese
Optional toppings:
1 lb. cooked bacon
8-12 hashbrown patties (like the frozen ones available at Trader Joe’s), warmed
Spicy mayo (I prefer a mix of 1 cup of mayonnaise: 3 tablespoons of Calabrian chile paste)
Quick-pickled red onions (sliced red onion in a jar, covered with white or rice wine vinegar, prepared at least 20 minutes beforehand)
Preheat your oven to 350°. Grease a 13×9″ baking dish with butter. Line the dish with parchment paper, allowing for overhang on each side for easier removal of the eggs later. Then grease the parchment with butter as well. In a large bowl or blender, whisk together all the eggs, jalapeño (if using), heavy cream, and the remaining 1½ tsp. Kosher salt along with a few twists of pepper. Pour the egg mixture into the baking dish and bake for 20-25 minutes, until set and no longer wet in the center. Remove the baking dish from the oven but keep the oven on. Allow the eggs to cool for around 10 minutes, then slice into 8-12 patties based on your bun size.
Place the egg patties onto your buns with cheese and arrange them on a sheet tray. Then bake just the sandwich halves for 8-12 minutes to melt the cheese and reheat the eggs.
If you prepare any of the optional toppings, allow guests to add their own bacon, hashbrown patties, pickled onions, and spicy mayo to their sandwiches.
How to execute the make-ahead spread:
Prepare the eggs a day in advance, and once they’ve cooled, cover the baking dish and place it in the refrigerator.
Assembly: Remove the eggs from the fridge, slice them into sandwich patties according to bun size, and add them to the buns with a slice of cheese.
Rewarm: About 20 minutes before guests arrive, line the sandwiches on a sheet tray in the oven set to “keep warm” or between 150-180°. Before serving, unwrap one sandwich to check the egg’s temperature. You may need to heat them for a few extra minutes longer (but be careful not to overheat, as that will cause them to dry out).
Alex Beggs is a writer and copywriter who resides with her partner in Michigan. Her works have been featured in Bon Appetit, Elle Decor, and The New York Times. She has also contributed to Cup of Jo about her father’s meatloaf, chilled cake, and (very) unfortunate hair days.
P.S. 10 dinners topped with an egg and the finest brunch recipes for children.
(Images courtesy of Alex Beggs.)
# Large-Scale Egg Patty Recipe for Feeding a Crowd
When it comes to catering to a large gathering, be it a family reunion, a business function, or a community breakfast, egg patties serve as a flexible and crowd-friendly choice. They are straightforward to make, can be tailored with a variety of ingredients, and are perfectly suited for serving in breakfast sandwiches, on their own, or as part of a buffet. This article will provide you with a large-scale egg patty recipe that is perfect for feeding a group, along with tips for preparation, customization, and serving.
## Why Egg Patties?
Egg patties make for an excellent selection for larger gatherings because they are:
– **Simple to Prepare in Large Quantities**: You can create substantial batches in the oven or on a griddle, reducing the time spent in the kitchen.
– **Fully Customizable**: You can incorporate various vegetables, meats, cheeses, and herbs to cater to different tastes and dietary requirements.
– **Portable**: Egg patties can be served in breakfast sandwiches, wraps, or alone, which makes them easy to move and serve.
– **Nutritionally Dense**: Eggs are a beneficial source of protein, vitamins, and minerals, making them a wholesome option for breakfast or brunch.
## Ingredients for Large-Scale Egg Patties
This recipe serves around 50 individuals, assuming each person will enjoy one egg patty. You can modify the quantities according to the size of your audience.
### Basic Ingredients:
– 50 large eggs
– 5 cups of milk (whole or 2%)
– 2 teaspoons salt
– 2 teaspoons black pepper
– 1 tablespoon garlic powder (optional)
– 1 tablespoon onion powder (optional)
– 1 tablespoon olive oil or non-stick spray (for greasing pans)
### Optional Add-Ins (Select any or a mix):
– 4 cups shredded cheese (cheddar, mozzarella, or a combination)
– 3 cups diced cooked ham, bacon, or sausage
– 3 cups diced vegetables (bell peppers, onions, spinach, mushrooms, etc.)
– 1 cup chopped fresh herbs (parsley, chives, cilantro, etc.)
### Equipment Needed:
– Large mixing bowls
– Whisk or electric mixer
– Baking sheets or large muffin tins
– Parchment paper or silicone baking mats
– Measuring cups and spoons
## Step-by-Step Instructions
### 1. Preheat the Oven
Preheat your oven to 350°F (175°C). If using baking sheets, line them with parchment paper or silicone baking mats to avoid sticking. If using muffin tins, lightly oil them with olive oil or use non-stick spray.
### 2. Prepare the Egg Mixture
In a large mixing bowl, crack open all 50 eggs. Pour in the milk, salt, pepper, garlic powder, and onion powder. Whisk the mixture until smooth and thoroughly blended. For a quicker approach, you may use an electric mixer at a low speed.
### 3. Add Custom Ingredients
If incorporating cheese, meats, vegetables, or herbs, gently fold them into the egg mixture. Ensure the additions are well distributed throughout the mixture. Alternatively, you can split the egg mixture into separate bowls and add various ingredients to each if you prefer to provide a range of flavors.
### 4. Pour the Egg Mixture
For **sheet pan egg patties**: Pour the egg mixture evenly onto prepared baking sheets. Spread it out to form a thin, even layer, smoothing it with a spatula as necessary.
For **muffin tin egg patties**: Fill each muffin cup with the egg mixture, filling them about ¾ full to allow the eggs to puff up slightly while cooking.
### 5. Bake the Egg Patties
Place the baking sheets or muffin tins into the preheated oven. Bake for 20-25 minutes, or until the eggs are firm and slightly golden on top. You can check for doneness by inserting a toothpick or knife into the center of the egg patties; if it comes out clean, they are done.
### 6. Cool and Cut (if using sheet pans)
If using baking sheets, let the egg mixture cool for about 5 minutes. Then, using a round cookie cutter or a knife, cut the egg into individual patties. For muffin tins, simply remove the egg patties after they’ve cooled a bit.
### 7. Serve or Store
Serve the egg patties right away, or let them cool completely before storing. If making in advance, you can refrigerate them in an airtight container for up to 3 days or freeze them for up to 3 months. To reheat, just pop them in the microwave or oven until they are warmed through.
## Tips for Success
– **Batch
