Hot Breakfast for the Whole Crew

winston crew lines up for breakfast

Sharing a meal together is something we all enjoy. It’s a tradition as old as civilization itself. Winston has a long-standing tradition of regularly sharing meals together. Of course, that tradition had to be paused during the depths of the pandemic. But as things have slowly gotten better, we wanted to sit down together once again over great food. We took precautions – face masks, pre-portioned disposable containers, and social distancing. But it was good to come together again to share breakfast together.

Not content with doughnuts and coffee, we wanted to serve a fresh, hot breakfast for our 200+ team members. Chef Sam took advantage of our CVap equipment’s ability to bulk cook, then stage hot food ahead of time. She single-handedly fed all our Winston crew (with just a little help from a few other folks in portioning, serving, and cleaning up).

The menu included a variety of breakfast quiches, baked apple oatmeal, freshly proofed and baked cinnamon rolls, and fruit cups (along with a few pre-packaged sides). Although the menu had lots of variety, we’re only going to detail the preparation of the scratch dishes.

winston crew lines up for breakfast


Settings – CHV or RTV 05 ovens

  • Cook Time: 70 – 90 minutes
  • Vapor Temp – Cook: 200°F
  • Air Temp – Cook: 350°F


For Two Hotels Pans – Quiche Base
  • 5 Cups Bisquick
  • 10 Cups Milk
  • 20 Large Eggs
For 12 Hotel Pans
  • 30 Cups Bisquick
  • 60 Cups (3.75 gallons) Milk
  • 120 Large Eggs
Mix all the ingredients together, thoroughly. Distribute equally between number of pans you’re making.

Flavors – Small Batch:

We tested the product a week prior to our team breakfast and used ingredients we already had around; sausage, cream cheese, and a few veggies. If you are using fresh vegetables, it is advantageous to pre- or par-cook them to release some extra moisture, condense the flavors and to tenderize texture. On the two-pan batch we sauteed the veggies. But for the larger batch to feed the masses, we CVap roasted the veggies (Vapor 200°F/Air 350°F).

For the team, we made a variety of quiche, to suit all palates.

  • All Pork – sausage, bacon, and ham with Monterey jack
  • Smoked Brisket – with sharp cheddar and zucchini
  • Krab & Cream Cheese – with onions and peppers
  • Veggie – with cream cheese and cheddar, onions, peppers, mushrooms, zucchini, tomatoes & spinach
Sam prepping breakfast
Sam making breakfast
uncooked quiche for breakfast
quiche for breakfast
breakfast quiche

Baked Apple Oatmeal

Settings: CHV or RTV 05 Ovens

  • Cook Time: 45-60 minutes
  • Vapor Temp – Cook: 200°F
  • Air Temp – Cook: 350°F


For Five Hotels Pans
  • 45 Cups Old Fashion Oats
  • 1T + 1t Salt
  • 2/3 Cup (10T) Cinnamon
  • 2/3 Cup (10T) Baking Soda
  • 5 Cups Brown Sugar
  • 30 Large Eggs
  • 2 Cups Olive Oil
  • 1 Gallon (16 Cups) Milk
  • 8 Cups Applesauce
  • 10 Cups Apple Juice
Mix all the ingredients together, thoroughly. Distribute equally between number of pans you’re making. Bake as directed.

Overall, the results were fantastic. The quiche was rich, savory and loaded with premium ingredients. And the baked apple oatmeal was as familiar and comforting as it was moist and flavorful. Whether you’re feed ten or 230, CVap ovens make it possible to crank out lots of food, with minimal labor!

mixing oats for breakfast
breakfast batter into pan
baked apple oatmeal breakfast

CVap® Oatmeal – Comforting and Creative


A hot and steamy bowl of oatmeal is the best way to start a long, cold day. Top it with your favorite fresh or dried fruit and maybe a little splash of cream? Mmmmm…I feel better just thinking about it!

Foodservice operations everywhere are offering oatmeal for breakfast, and it’s easy to see why. It is healthy so people will feel good about eating it. It’s inexpensive and easy to prepare. Therefore, the whole kitchen is happy to have it on the menu. It’s easy to package up for a grab-and-go offering, which makes busy customers happy. There are so many great reasons to serve oatmeal – why would anyone serving breakfast not offer it?

Prepare Your Oatmeal

Though easy to prepare, it’s even easier still to prepare and hold in a CVap.
Try this recipe and see for yourself:

Mix 2.5 pounds of oatmeal with 6.5 quarts of water and cover with foil. 


Cook Time:  30 Minutes
Vapor Temp:  200F
Air Temp:  210F

Hold Time:  1.5 Hours
Vapor Temp:  150F
Air Temp:  150F

Get Creative!

Kick up your oats by considering creative serving ideas like these:

  • Brûlée style – sprinkle oatmeal with raw sugar and caramelize with a culinary torch to create a sweet crust.
  • Compote –  create a compote or sauté, caramelize, or curry some fruit to serve warm with the oatmeal.
  • Savory – create variations that will surprise and satisfy your customers, like oatmeal topped with crispy bacon, creamy goat cheese, balsamic vinegar, chopped basil, or rosemary. Go Italian with ricotta cheese and diced tomatoes.
  • Make it seasonal – stir in pureed pumpkin, nutmeg, ginger, and cinnamon to evoke a fall holiday favorite; top with eggnog and nutmeg for a Christmas-time treat; and so on.
  • Be inspired by coffee houses – take your flavor cues from popular coffee house offerings. They certainly have seasonal flavors down!
  • Offer an Oatmeal Bar – keep the oatmeal warm in a tureen, crockpot, or on a small steam table, and give customers the option of choosing their own toppings just as they might from a Sundae bar (dried fruit, nuts, fresh fruit, chocolate or butterscotch chips, brown sugar, cinnamon, maple syrup, honey, cream, milk, etc.)

Besides being comforting, cheap, filling, and portable, oatmeal is low in fat and high in fiber, which can help reduce the risk of heart disease and diabetes. Couple that with some creative presentation ideas and you’ve got a chic, powerful, profitable bowl full of awesome!