Breakfast for a Crowd
For so many, breakfast is easily translated into any dish with bread and eggs. These two staples of breakfast casseroles are no exception to that rule. A little sweet, a little savory, and a lot hearty & filling, these easy make-ahead (and freeze-ahead!) dishes can be your go-to breakfast dishes whenever you find yourself with a house full of people.
Servings Prep Time
12people each 20minutes
Cook Time
50-60minutes
Servings Prep Time
12people each 20minutes
Cook Time
50-60minutes
Instructions
Baked French Toast
  1. Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Lay Texas Toast slices in pan, side-by-side. Stack to create 2 layers of toast.
  2. Crack eggs into mixing bowl. Get ready to whisk!
  3. Add milk, salt, sugar, syrup & vanilla to eggs.
  4. Whisk until all of the ingredients are incorporated.
  5. Pour batter evenly over toast. Slice butter into 1/2 tbsp. squares. Top toast with butter.
  6. Bake at 350 degrees for 40 minutes, or until golden brown on top. Serve with syrup or your favorite fruit topping.
Leek & Cheddar Strata
  1. Chop leeks & steamed asparagus into bite-sized pieces.
  2. Bake rolls per package instructions. When cooled, pull layers of rolls apart and place in a cooking-spray coated 9×13 baking pan.
  3. Preheat oven to 350 degrees. Whisk eggs, milk, salt & pepper together. Stir in chopped asparagus & leeks. Pour evenly over bread in pan.
  4. Top with cheddar cheese and bake at 350 for 50-60 minutes or until cheese is bubbly and begins to brown. Serve immediately.
Recipe Notes

Another wonderful thing about simple breakfast dishes like these is that you can make them ahead of time.  They can either be made the night prior and then refrigerated, covered, until needed the following morning, OR they can be baked halfway, and then covered and taken to the desired destination for finishing when the family or gathering needs it.  Either way, these satisfying Breakfast Casseroles will fill folks up, and warm them up and satisfy them from within.