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 Quiche with Fresh Kale

This quiche with fresh kale, which was shared with us by the late Chef Jim Whaley, is fluffy and full of flavor. Fresh kale is one of our favorite nutrient-packed, leafy greens! The many nutritional benefits of kale include being an excellent source of antioxidant vitamins K, C, A, and it is also a good source of fiber, magnesium, potassium, iron, and more. It really is a superstar vegetable, and it plays a starring role in this recipe. If you’ve read our previous blog posts about how beautifully CVap® technology handles eggs and custards, you know the consistency of the finished quiche will be delicate and fluffy.

quiche with Fresh Kale

Recipe: CVap Quiche with Fresh Kale


  • 1 bunch fresh kale (collard greens may be substituted if kale is not available)
  • 2 spring onions
  • 2 cloves garlic
  • 1 pie crust, deep dish, frozen or homemade
  • 6 fresh eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp. olive oil
  • Salt and pepper
  • 1 fresh tomato, small to medium size
  • 1/8 tsp. ground nutmeg

Blanch the greens in a pot of boiling water for five minutes.

Drain the greens and cool, then remove stems and chop the greens into thin slices.

Slice the spring onions and garlic cloves. Heat a sauté pan and add the olive oil. Wilt the onions and garlic in the sauté pan, then add the sliced greens and sauté together with some salt and pepper for seasoning until the greens are tender.

Dice the fresh tomato. Place the sautéed greens, diced tomato, and shredded cheddar cheese in the pie crust.

In a bowl, beat the eggs, milk, and nutmeg together. Pour the egg mixture into the pie crust.

quiche with fresh kale

Place in a Cook & Hold Oven and set at 170/10/:30.

Cool before cutting and enjoy!

quiche with Fresh Kale