20 Large-Batch Morning Meals That Serve Big Groups

Cooking breakfast for a big group doesn’t have to mean standing over the stove for hours. These crowd-pleasing morning recipes make feeding everyone simple and stress-free.

From make-ahead casseroles to sheet pan favorites, each recipe serves plenty of people with minimal effort required.

01. Baked Sheet Pan Pancakes

Skip the stovetop and make fluffy pancakes for everyone at once on a sheet pan. This genius method gives you perfect pancakes without any flipping or hovering over the stove.

Ingredients:

• 3 cups all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2½ cups milk, at room temperature
• 2 large eggs, beaten
• 6 tablespoons butter, melted and cooled
• 1 teaspoon vanilla extract
• Cooking spray for greasing
• Maple syrup for serving

How To Make Baked Sheet Pan Pancakes

1. Heat your oven to 425°F and spray a large rimmed baking sheet with cooking spray so the pancakes won’t stick. In a big bowl, whisk together the flour, sugar, baking powder, and salt until everything is mixed well and there are no lumps.

2. In another bowl, mix the milk, beaten eggs, melted butter, and vanilla until smooth. Pour this wet mixture into the dry ingredients and stir gently until just combined – don’t worry if you see a few small lumps because overmixing makes tough pancakes.

3. Pour the batter onto your prepared baking sheet and spread it out evenly with a spatula so it reaches all the corners. Bake for 15 minutes until the top is golden brown and a toothpick stuck in the center comes out clean.

4. Let the pancakes cool for 2-3 minutes, then cut into squares with a knife or pizza cutter. Serve warm with maple syrup and any other toppings you like – these taste just as fluffy and delicious as stovetop pancakes but with way less work.

02. Make-Ahead Baked Oatmeal

This overnight baked oatmeal has a tender, chewy texture with just the right sweetness. You can prep it the night before and wake up to a warm, comforting breakfast.

Ingredients:

• 2 cups old-fashioned oats
• ⅓ cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups milk
• 1 large egg, beaten
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh berries or chopped fruit
• ½ cup chopped nuts, optional

How To Make Make-Ahead Baked Oatmeal

1. Grease a 9×13 inch baking dish with butter or cooking spray and set your oven to 350°F. In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, and salt until everything is well combined.

2. In a separate bowl, whisk the milk, beaten egg, melted butter, and vanilla until smooth. Pour this mixture over the dry ingredients and stir until all the oats are coated and wet – this creates the creamy base that holds everything together.

3. Add your berries and nuts if using, then stir gently so they’re spread throughout but not crushed. Pour everything into your prepared baking dish and spread it out evenly with a spoon.

4. Cover with foil and refrigerate overnight, or bake right away for 35-40 minutes until the top is golden and the center is set but still slightly soft. The oatmeal should look creamy, not dry, when it’s perfectly done.

5. Let it cool for 5 minutes before serving – it’s delicious on its own or topped with extra fruit, nuts, or a drizzle of honey for added sweetness.

03. Light Egg White Morning Casserole

Start your day on a lighter note with this nutritious egg white casserole made with Greek yogurt. Reviewers call this protein-packed dish absolutely delicious and surprisingly satisfying.

Ingredients:

• 12 large egg whites
• 1 cup plain Greek yogurt
• ½ cup low-fat milk
• 1 cup reduced-fat shredded cheese
• 2 cups fresh spinach, chopped
• 1 red bell pepper, diced
• ½ cup green onions, sliced
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray for greasing

How To Make Light Egg White Morning Casserole

1. Preheat your oven to 350°F and spray a 9×13 inch baking dish with cooking spray. In a large bowl, whisk together the egg whites, Greek yogurt, and milk until the mixture is smooth and creamy – the yogurt adds protein and makes the eggs extra fluffy.

2. Add half of the shredded cheese, all the chopped spinach, diced bell pepper, and green onions to the egg mixture. Season with garlic powder, salt, and pepper, then stir everything together until the vegetables are evenly distributed throughout.

3. Pour the mixture into your prepared baking dish and sprinkle the remaining cheese on top for a golden, bubbly finish. Bake for 25-30 minutes until the center is set and doesn’t jiggle when you gently shake the pan.

4. Let the casserole rest for 5 minutes before cutting into squares – this helps it hold together better when you serve it. The finished dish should be light and fluffy with pockets of melted cheese and colorful vegetables throughout.

04. Make-Ahead Morning Casserole

This colorful overnight breakfast casserole combines tender eggs, crispy hash browns, and savory sausage perfectly. It’s easy to put together and makes enough for a hungry crowd.

Ingredients:

• 1 pound breakfast sausage, cooked and crumbled
• 6 cups frozen hash browns, thawed
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup diced bell peppers
• ½ cup diced onion
• Butter for greasing

How To Make Make-Ahead Morning Casserole

1. Cook the sausage in a large skillet over medium heat until browned and crumbly, then drain the fat and set aside to cool. Butter a 9×13 inch baking dish and spread the thawed hash browns evenly across the bottom – they’ll create a crispy base for your casserole.

2. Sprinkle the cooked sausage over the hash browns, then add the diced peppers and onions for extra flavor and color. Top with the shredded cheese, spreading it out so every bite will have melty goodness.

3. In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until smooth and well combined. Pour this mixture slowly over the entire casserole, making sure it seeps down into all the layers.

4. Cover tightly with foil and refrigerate overnight so all the flavors can blend together beautifully. When ready to bake, preheat your oven to 350°F and bake covered for 45 minutes.

5. Remove the foil and bake for another 15-20 minutes until the top is golden brown and a knife inserted in the center comes out clean. Let it rest for 10 minutes before serving so it sets up perfectly.

05. Three-Ingredient Sausage Bake

You need just three simple ingredients to make this kid-friendly breakfast casserole that everyone loves. Pork sausage, cream cheese, and crescent rolls create something magical together.

Ingredients:

• 1 pound ground pork sausage
• 8 ounces cream cheese, softened
• 2 tubes refrigerated crescent rolls

How To Make Three-Ingredient Sausage Bake

1. Preheat your oven to 375°F and cook the sausage in a large skillet over medium heat, breaking it up with a spoon until it’s browned and crumbly. Drain off any excess grease, then add the softened cream cheese and stir until it melts and coats all the sausage pieces.

2. Unroll one tube of crescent rolls and press the dough into the bottom of an ungreased 9×13 inch baking dish, pinching the seams together so there are no gaps. This creates a perfect base that won’t let the filling leak through.

3. Spread the sausage and cream cheese mixture evenly over the bottom layer of dough, making sure it reaches all the corners. Unroll the second tube of crescent rolls and carefully place it over the filling, pinching the seams together again.

4. Bake for 15-20 minutes until the top crust is golden brown and sounds hollow when you tap it gently. The cream cheese should be bubbly around the edges and the bottom crust should be cooked through when you lift up a corner to check.

06. Freezer-Friendly Breakfast Sandwiches

This five-ingredient copycat recipe makes breakfast sandwiches just like your favorite fast food place. Plus, they freeze beautifully for quick morning meals all week long.

Ingredients:

• 12 English muffins, split and toasted
• 12 slices Canadian bacon or ham
• 12 large eggs
• 12 slices American cheese
• 2 tablespoons butter
• Salt and pepper to taste

How To Make Freezer-Friendly Breakfast Sandwiches

1. Toast all your English muffin halves until they’re lightly golden – this prevents them from getting soggy when you freeze and reheat them later. Heat a large skillet over medium heat and warm the Canadian bacon slices for about 1 minute per side until heated through.

2. Melt butter in the same skillet and crack all the eggs into the pan, being careful not to break the yolks. Cook them like fried eggs, but break the yolks and scramble them slightly so they cook evenly and fit better on the sandwiches.

3. Season the eggs with salt and pepper, then place a slice of cheese on top of each egg while they’re still hot so the cheese melts perfectly. The eggs should be fully set but still tender, not rubbery.

4. Assemble your sandwiches by placing the ham, cheesy egg, and top muffin half together. To freeze, wrap each sandwich individually in foil or plastic wrap, then store in freezer bags for up to 2 months – just microwave for 1-2 minutes when you’re ready to eat.

07. Simple Sausage Strata

Recipe reviewers absolutely love this easy strata that can feed up to 100 people when doubled. It’s incredibly simple to make and always turns out perfectly fluffy and delicious.

Ingredients:

• 1 pound breakfast sausage, cooked and drained
• 8 slices bread, cubed
• 2 cups shredded sharp cheddar cheese
• 6 large eggs
• 2 cups milk
• 1 teaspoon dry mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Butter for greasing

How To Make Simple Sausage Strata

1. Cook the sausage in a large skillet over medium heat until browned and crumbly, then drain well and set aside. Butter a 9×13 inch baking dish and arrange the bread cubes evenly across the bottom – day-old bread works best because it soaks up the egg mixture without falling apart.

2. Sprinkle the cooked sausage over the bread cubes, then top with the shredded cheese, making sure everything is distributed evenly. In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until smooth and well combined.

3. Pour the egg mixture slowly over the bread, sausage, and cheese, pressing down gently with a spoon to make sure all the bread pieces get soaked. Cover with plastic wrap and refrigerate for at least 2 hours or overnight – this resting time is crucial for the bread to absorb all the flavors.

4. When ready to bake, remove from refrigerator and let sit at room temperature for 30 minutes while your oven preheats to 350°F. Bake uncovered for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.

5. Let the strata rest for 10 minutes before cutting into squares – this helps it hold together and makes serving much easier. The finished dish should be puffy, golden, and smell absolutely amazing.

08. Benedict-Style Breakfast Pizza

This creative eggs Benedict pizza uses convenient crescent rolls and packaged Hollandaise mix to serve 16 people. It brings together all the classic Benedict flavors in an easy, shareable format.

Ingredients:

• 2 tubes refrigerated crescent rolls
• 8 slices Canadian bacon, chopped
• 8 large eggs
• 1 packet Hollandaise sauce mix
• 1 cup milk
• 2 tablespoons butter
• 1 cup shredded Swiss cheese
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

How To Make Benedict-Style Breakfast Pizza

1. Preheat your oven to 375°F and unroll both tubes of crescent rolls onto a large greased baking sheet, pressing the seams together to form one big rectangle. Bake for 8-10 minutes until lightly golden but not fully cooked – it will finish baking with the toppings on.

2. While the crust bakes, scramble the eggs in a large skillet with butter over medium-low heat, stirring gently until they’re just set but still creamy. Season with salt and pepper, then set aside – they’ll continue cooking in the oven.

3. Prepare the Hollandaise sauce according to package directions using the milk, whisking constantly until smooth and creamy. Spread the scrambled eggs evenly over the partially baked crust, then sprinkle the chopped Canadian bacon and Swiss cheese on top.

4. Return to the oven for 8-10 more minutes until the cheese is melted and bubbly and the crust is golden brown around the edges. Drizzle the warm Hollandaise sauce over the entire pizza and sprinkle with fresh chives before cutting into squares to serve.

09. Perfect Basic Muffins

Everyone needs a reliable muffin recipe in their kitchen arsenal, and this simple version delivers every time. These tender, fluffy muffins are as good as it gets for feeding a crowd.

Ingredients:

• 2 cups all-purpose flour
• ⅓ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg, beaten
• 1 cup milk
• ¼ cup vegetable oil
• 1 cup fresh berries or chocolate chips, optional

How To Make Perfect Basic Muffins

1. Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners or grease well with butter. In a large bowl, whisk together the flour, sugar, baking powder, and salt until there are no lumps and everything is evenly mixed.

2. In a separate bowl, combine the beaten egg, milk, and oil, whisking until smooth and well blended. Pour this wet mixture into the dry ingredients and stir gently just until combined – you should still see some small lumps, which is perfect for tender muffins.

3. If using berries or chocolate chips, fold them in with just 2-3 gentle stirs so they don’t break apart or turn the batter purple. Divide the batter evenly among the muffin cups, filling each about ⅔ full for perfectly domed tops.

4. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool in the pan for 5 minutes before turning out onto a wire rack – this prevents them from falling apart while still warm.

10. Grab-and-Go Oatmeal Bars

Skip the expensive store-bought breakfast bars and make these homemade ones instead. This shortcut recipe takes just 10 minutes to prep and makes 16 portable bars.

Ingredients:

• 2 cups old-fashioned oats
• 1 cup all-purpose flour
• ⅔ cup brown sugar, packed
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup butter, melted
• ⅓ cup honey
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips or dried fruit

How To Make Grab-and-Go Oatmeal Bars

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. In a large bowl, mix together the oats, flour, brown sugar, baking soda, cinnamon, and salt until everything is well combined.

2. In a separate bowl, whisk together the melted butter, honey, beaten egg, and vanilla until smooth and creamy. Pour this mixture over the dry ingredients and stir until everything is moistened and sticks together when pressed.

3. Fold in the chocolate chips or dried fruit, then press the mixture firmly into your prepared pan using the back of a spoon or your hands. Press down hard so the bars will hold together well when you cut them later.

4. Bake for 20-25 minutes until the edges are lightly golden and the center feels set when you gently press it. Let cool completely in the pan before lifting out using the parchment paper and cutting into 16 bars with a sharp knife.

11. Sweet and Savory Pancake Bake

This unique casserole combines Bisquick, shredded cheese, and maple syrup for an amazing sweet-savory flavor. Crispy crumbled bacon on top makes it absolutely irresistible.

Ingredients:

• 2 cups Bisquick baking mix
• 1½ cups milk
• 2 large eggs
• ⅓ cup maple syrup
• 1 cup shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 2 tablespoons butter, melted
• Extra maple syrup for serving

How To Make Sweet and Savory Pancake Bake

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray. Cook the bacon in a large skillet until crispy, then drain on paper towels and crumble into small pieces – set aside for topping.

2. In a large bowl, whisk together the Bisquick mix, milk, eggs, and maple syrup until smooth and well combined. The batter should be thick but pourable, similar to regular pancake batter but slightly thicker.

3. Stir in the shredded cheese until it’s evenly distributed throughout the batter – this creates pockets of melty cheese in every bite. Pour the mixture into your prepared baking dish and spread it out evenly with a spatula.

4. Drizzle the melted butter over the top, then sprinkle the crumbled bacon evenly across the surface. Bake for 25-30 minutes until the center is set and the top is golden brown with crispy edges.

5. Let it cool for 5 minutes before cutting into squares and serving with extra maple syrup on the side. The combination of sweet pancake flavor with salty cheese and bacon is absolutely delicious and totally unexpected.

12. Impressive Benedict Casserole

Looking for a fancy breakfast that feeds a crowd but is surprisingly easy to make? This eggs Benedict casserole looks impressive but requires minimal effort to create.

Ingredients:

• 6 English muffins, split and cubed
• 12 slices Canadian bacon, chopped
• 8 large eggs
• 2 cups milk
• 1 packet Hollandaise sauce mix
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Butter for greasing

How To Make Impressive Benedict Casserole

1. Butter a 9×13 inch baking dish and arrange the cubed English muffins evenly across the bottom – using day-old muffins works best because they won’t get too soggy. Sprinkle the chopped Canadian bacon over the muffin pieces, distributing it evenly.

2. In a large bowl, whisk together the eggs, milk, onion powder, paprika, salt, and pepper until smooth and well combined. Pour this mixture slowly over the muffins and bacon, pressing down gently to make sure everything gets soaked.

3. Cover with plastic wrap and refrigerate for at least 2 hours or overnight – this resting time allows the muffins to absorb all the egg mixture and creates a custard-like texture when baked.

4. When ready to bake, preheat your oven to 375°F and remove the casserole from the refrigerator to come to room temperature. Bake uncovered for 35-40 minutes until the center is set and the top is golden brown.

5. While the casserole bakes, prepare the Hollandaise sauce according to package directions. Drizzle the warm sauce over the finished casserole and sprinkle with fresh parsley before serving – it tastes just like individual eggs Benedict but feeds a whole crowd.

13. Perfect Oven-Baked Bacon

There’s no need to stand over the stove when you make bacon this foolproof way. Simply arrange the strips on a baking sheet and let the oven do all the work.

Ingredients:

• 1-2 pounds bacon strips
• Aluminum foil for lining
• Paper towels for draining

How To Make Perfect Oven-Baked Bacon

1. Preheat your oven to 400°F and line one or two large rimmed baking sheets with aluminum foil for easy cleanup. Arrange the bacon strips in a single layer on the foil, making sure they don’t overlap – overlapping pieces won’t cook evenly.

2. Place the baking sheets in the oven and bake for 15-20 minutes, depending on how crispy you like your bacon. Thick-cut bacon will take a few minutes longer, while thin bacon might be done in 12-15 minutes.

3. Check the bacon after 15 minutes – it should be golden brown and crispy around the edges with just a little chewiness in the center. The fat will be bubbling and sizzling, which means it’s rendering out properly for maximum crispiness.

4. Remove from the oven and immediately transfer the bacon to paper towels to drain off excess grease. The bacon will continue to crisp up slightly as it cools, giving you perfectly cooked strips every single time with no flipping required.

14. Easy Bisquick Breakfast Bake

This aptly named breakfast dish starts with convenient Bisquick and delivers easy, cheesy, meaty goodness. It’s perfect for feeding a crowd without any complicated steps or techniques.

Ingredients:

• 1 pound ground breakfast sausage
• 2 cups Bisquick baking mix
• 1½ cups milk
• 6 large eggs
• 2 cups shredded cheddar cheese
• 1 can diced green chiles, drained
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray for greasing

How To Make Easy Bisquick Breakfast Bake

1. Preheat your oven to 400°F and spray a 9×13 inch baking dish with cooking spray. Cook the sausage in a large skillet over medium heat, breaking it up with a spoon until browned and crumbly, then drain the grease and set aside to cool.

2. In a large bowl, whisk together the Bisquick mix, milk, and eggs until smooth – the mixture should look like thick pancake batter. Add the garlic powder, salt, and pepper, then stir in 1½ cups of the cheese and the drained green chiles.

3. Fold in the cooked sausage until it’s evenly distributed throughout the batter, then pour everything into your prepared baking dish. Sprinkle the remaining ½ cup of cheese on top for a golden, bubbly finish.

4. Bake for 25-30 minutes until the center is set and doesn’t jiggle when you gently shake the pan. The top should be golden brown and a toothpick inserted in the center should come out with just a few moist crumbs.

5. Let the casserole rest for 10 minutes before cutting into squares – this helps it hold together better and makes serving much easier. Each bite has fluffy eggs, melted cheese, and savory sausage in perfect harmony.

15. Overnight Pancake Casserole with Crunch Topping

The pancakes absorb a custardy mixture overnight, creating a bread pudding-like consistency that’s absolutely divine. The crunchy streusel topping provides a perfect textural contrast.

Ingredients:

• 8 cups day-old pancakes, cut into cubes
• 6 large eggs
• 2 cups milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup flour
• ½ cup brown sugar, packed
• 4 tablespoons cold butter, cubed
• ¼ cup chopped pecans

How To Make Overnight Pancake Casserole with Crunch Topping

1. Grease a 9×13 inch baking dish and arrange the cubed pancakes evenly across the bottom – leftover pancakes work perfectly, or you can make fresh ones and let them cool completely first.

2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt until smooth and well combined. Pour this custard mixture slowly over the pancake cubes, pressing down gently so they absorb the liquid.

3. For the streusel topping, mix the flour and brown sugar in a small bowl, then cut in the cold butter using a fork or your fingers until the mixture looks like coarse crumbs. Stir in the chopped pecans for extra crunch and flavor.

4. Sprinkle the streusel mixture evenly over the soaked pancakes, cover with plastic wrap, and refrigerate overnight. This resting time allows the pancakes to absorb all the custard and develop amazing flavors.

5. When ready to bake, preheat your oven to 350°F and bake uncovered for 35-40 minutes until the top is golden brown and crispy. The center should be set but still slightly soft, creating the perfect bread pudding texture that everyone will love.

16. Fluffy Oven Scrambled Eggs

These baked scrambled eggs are incredibly light and fluffy, plus they’re a snap to put together. This method serves 12 people without any stovetop stirring or constant attention.

Ingredients:

• 18 large eggs
• 1 cup milk
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons butter, melted
• ½ cup shredded cheese, optional
• 2 tablespoons fresh chives, chopped

How To Make Fluffy Oven Scrambled Eggs

1. Preheat your oven to 350°F and pour the melted butter into a 9×13 inch baking dish, tilting it around so the bottom and sides are well coated. In a large bowl, whisk the eggs vigorously until they’re light and frothy – this extra whisking creates the fluffy texture.

2. Add the milk, salt, and pepper to the eggs and whisk again until everything is smooth and well combined. The milk helps keep the eggs tender and creamy while they bake in the oven.

3. Pour the egg mixture into the buttered baking dish and bake for 15-18 minutes, stirring gently with a fork every 5 minutes to break up any large curds. This stirring helps create the perfect scrambled texture throughout.

4. The eggs are done when they look set but still slightly glossy and moist – they should not be dry or rubbery. Remove from the oven and immediately sprinkle with cheese if using, then garnish with fresh chives before serving while hot.

17. Hearty Mountain Man Breakfast

Kids request this camping-style breakfast every time because it’s packed with everything they love. This Dutch oven recipe serves 12 people and is perfect for sharing with neighbors.

Ingredients:

• 1 pound bacon, chopped
• 1 large onion, diced
• 1 bag frozen hash browns, thawed
• 12 large eggs
• ½ cup milk
• 2 cups shredded cheddar cheese
• 1 can diced tomatoes, drained
• 1 bell pepper, diced
• Salt and pepper to taste
• Hot sauce for serving

How To Make Hearty Mountain Man Breakfast

1. Cook the chopped bacon in a large Dutch oven or deep skillet over medium heat until crispy, then remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pan and cook the diced onion until soft and golden.

2. Add the thawed hash browns to the pan and cook for 8-10 minutes, stirring occasionally, until they’re golden brown and crispy on the bottom. Make wells in the hash browns and crack the eggs into the wells, or scramble them if you prefer.

3. In a small bowl, whisk the eggs with milk, salt, and pepper if you’re scrambling them, then pour over the hash browns. Add the diced tomatoes, bell pepper, and half the cooked bacon back to the pan.

4. Cover and cook for 5-8 minutes until the eggs are set to your liking, then sprinkle with cheese and the remaining bacon. Cover again for 2 minutes to melt the cheese, then serve hot with hot sauce on the side for extra kick.

5. This hearty breakfast is filling enough to fuel any outdoor adventure and tastes even better when shared with friends and family around a campfire or breakfast table.

18. Portable Breakfast Egg Muffins

These individual egg muffins are perfect for busy mornings when everyone needs to grab breakfast and go. They’re packed with protein and vegetables in convenient single-serving portions.

Ingredients:

• 12 large eggs
• ¼ cup milk
• 1 cup shredded cheese
• ½ cup cooked ham, diced
• ½ cup bell peppers, diced small
• ¼ cup green onions, sliced
• 2 tablespoons fresh herbs, chopped
• Salt and pepper to taste
• Cooking spray for greasing

How To Make Portable Breakfast Egg Muffins

1. Preheat your oven to 350°F and spray a 12-cup muffin tin generously with cooking spray so the egg muffins won’t stick. In a large bowl, whisk the eggs and milk together until smooth and well combined.

2. Add the shredded cheese, diced ham, bell peppers, green onions, and fresh herbs to the egg mixture. Season with salt and pepper, then stir everything together until the add-ins are evenly distributed throughout.

3. Divide the mixture evenly among the muffin cups, filling each about ¾ full so they have room to puff up while baking. Each muffin should have a good mix of vegetables, meat, and cheese.

4. Bake for 18-22 minutes until the centers are set and the tops are lightly golden. A toothpick inserted in the center should come out clean when they’re perfectly done.

5. Let them cool in the pan for 5 minutes before removing carefully with a fork or small spatula. These freeze beautifully for up to 3 months and reheat perfectly in the microwave for quick weekday breakfasts.

19. Fluffy Pancakes for Large Groups

Kids have no control when it comes to these amazing pancakes, so this big-batch recipe ensures adults get some too. The secret is in the technique that keeps them incredibly fluffy.

Ingredients:

• 4 cups all-purpose flour
• 4 tablespoons sugar
• 4 teaspoons baking powder
• 2 teaspoons salt
• 4 large eggs, separated
• 3½ cups buttermilk
• ½ cup butter, melted and cooled
• 2 teaspoons vanilla extract
• Butter for cooking
• Maple syrup for serving

How To Make Fluffy Pancakes for Large Groups

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In another bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla until smooth – the buttermilk makes these pancakes extra tender and tangy.

2. In a separate clean bowl, beat the egg whites with an electric mixer until they form soft peaks – this is the secret to incredibly fluffy pancakes that will impress everyone at your table.

3. Pour the wet ingredients into the dry ingredients and stir just until barely combined – you should still see streaks of flour and some lumps. Gently fold in the beaten egg whites with a spatula, being careful not to overmix or you’ll deflate them.

4. Heat a griddle or large skillet over medium heat and add a little butter for each batch. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

5. Flip carefully and cook for another 1-2 minutes until golden brown on both sides. Keep finished pancakes warm in a 200°F oven while you cook the rest, then serve immediately with butter and maple syrup for the ultimate breakfast experience.

20. No-Yeast Cinnamon Rolls

This cinnamon roll recipe skips the yeast, proofing, and kneading for quick morning satisfaction. They come together in just 40 minutes and make nine generous servings.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons butter, cold and cubed
• ¾ cup milk
• ⅓ cup brown sugar, packed
• 2 teaspoons cinnamon
• 3 tablespoons butter, melted
• 1 cup powdered sugar
• 2-3 tablespoons milk for glaze

How To Make No-Yeast Cinnamon Rolls

1. Preheat your oven to 425°F and grease a 9-inch round baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt, then cut in the cold butter using a fork until the mixture looks like coarse crumbs.

2. Add the ¾ cup milk and stir just until a soft dough forms – don’t overmix or the rolls will be tough. Turn the dough out onto a floured surface and roll into a 12×8 inch rectangle, adding flour as needed to prevent sticking.

3. Brush the melted butter evenly over the dough, then mix the brown sugar and cinnamon together and sprinkle it over the buttered surface. Roll up the dough tightly starting from the long side, like a jelly roll.

4. Cut the roll into 9 equal slices using a sharp knife or dental floss, then arrange the slices cut-side up in your prepared pan. Bake for 15-20 minutes until golden brown and cooked through in the center.

5. While they bake, whisk together the powdered sugar and 2-3 tablespoons milk until smooth for the glaze. Drizzle over the warm rolls as soon as they come out of the oven for the perfect finishing touch that melts slightly into all the cinnamon swirls.

Final Thoughts

These large-batch breakfast recipes prove that feeding a crowd doesn’t have to be stressful or complicated. With make-ahead options and simple techniques, you can create memorable morning meals.

Whether you choose overnight casseroles or quick sheet pan solutions, these recipes ensure everyone starts their day satisfied and happy.