gettin’ potlucky

One of my fellow grade team leaders has started a First Friday Breakfast tradition to build camaraderie among staff. Bringing a potluck dish to our school is somewhat of an engineering challenge compared to bringing a potluck dish to a typical office building. Our teachers’ lounge has a small sink with lead in the water and no garbage disposal, a microwave, and a small toaster oven. We could be like our 8th graders at a potluck and bring things like Pop-Tarts and bagels, but those don’t fuel you for teaching the way a home-cooked breakfast can.

My original idea was breakfast tacos or burritos, but the multiple components and make-to-order nature of those foods wouldn’t work for “drop off at the teachers lounge”…unless I got up at 4:00 a.m. to individually wrap 30 burritos. I sought to find a breakfast dish that could be pre-made, served warm, and required minimal cleanup, which led me to a breakfast casserole with cheddar, hash browns, scallions, and sundried tomatoes.

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Doesn’t that look ready to get gobbled up by hungry teachers?

Preparing it the night before didn’t even take as long as an episode of The Big Bang Theory. I made two (one in a glass Pyrex dish and one in a disposable foil pan) and reheated them for about 35 minutes the next morning before driving them to school. I will definitely use foil pans in the future–they save the soaking & scrubbing that you’ll need to do if you have to let your regular casserole dish sit at school all day.

One day I will figure out how to make this waffle bar (spotted at a recent Cambridge Running Club long run) happen for our staff.

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