Ultimate Weekend Breakfast & Mid-Day Spread

Prep Time 45

Cook Time 10

Total Time 55

Servings 12

4 units Waffles Store-bought or homemade
24 units Mini pancakes Pre-made or fresh
4 cups Mixed Berries (Raspberries, Blueberries, Blackberries, Strawberries) Washed, strawberries halved
2 cups Grapes Washed, kept on the vine
16 oz Various cheeses (Cheddar, Brie, Gouda) Sliced and whole mix
10 oz Assorted crackers Water crackers, wheat crackers
8 oz Cured beef Bresaola or Beef Prosciutto
3 cups Tropical fruit (Kiwi, Mango, Pineapple) Peeled and sliced
12 units Chocolate brownies Cut into bite-sized squares
6 units Croissants Standard size
6 units Cinnamon rolls Baked and frosted
6 units Mini Bagels Assorted flavors
1 cup Cucumbers Thinly sliced
8 oz Cream cheese Softened

Wash and prep all fresh produce. Slice the strawberries, kiwi, mango, pineapple, and cucumbers. Arrange them alongside the mixed berries and grapes on a large serving platter.
Prepare the cheeses by slicing the cheddar and gouda, leaving the brie whole. Arrange them on a wooden board alongside the assorted crackers and folded slices of cured beef.
Preheat your oven to 200°F (95°C). Warm the croissants, cinnamon rolls, mini bagels, waffles, and mini pancakes for 10 minutes.
Transfer the warm baked goods to a large basket lined with a cloth napkin to retain heat.
Set up the serving area by placing the warm items at the beginning of the line, followed by the fruit platter, cheese and meat board, and ending with the chocolate brownies and cream cheese spread.