12 Breakfast Ideas That Feed Crowds

Whether you're feeding a sleepy soccer team or hosting a holiday brunch, large-group breakfast planning doesn't have to be chaotic. You'll find that these twelve crowd-pleasing breakfast ideas let you spend less time in the kitchen and more time with your guests. From make-ahead French toast casseroles to customizable breakfast bars, each option serves 12 or more people with minimal morning prep. Let's explore how you can transform your next breakfast gathering from stressful to seamless.

Overnight French Toast Casserole

Overnight French Toast Casserole transforms ordinary breakfast into a delightful morning feast that's perfect for feeding a crowd. This make-ahead dish combines the classic flavors of traditional French toast with the convenience of a casserole, allowing hosts to enjoy their morning without the stress of last-minute cooking.

The beauty of this recipe lies in its versatility and preparation method. The bread soaks overnight in a rich custard mixture, developing deep flavors while creating a crispy top layer and a soft, pudding-like interior. This dish can be customized with different bread types and mix-ins to suit various tastes and preferences.

Ingredients:

• 1 large loaf French bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping:

• 1/3 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 6 tablespoons cold butter, cubed
• Maple syrup for serving

Start by greasing a 9×13-inch baking dish with butter. Arrange the bread cubes evenly in the prepared dish. In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined. Pour the mixture evenly over the bread, pressing down gently to ensure all pieces are coated.

Cover with plastic wrap and refrigerate overnight or for at least 8 hours.

The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator while the oven heats. Prepare the topping by combining brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the soaked bread.

Bake the casserole for 45-55 minutes, or until the top is golden brown and the center is set. Let it stand for 10 minutes before serving. Serve warm with maple syrup and any desired toppings such as fresh fruit, whipped cream, or a dusting of powdered sugar.

Extra Tips: Slightly stale bread works best for this recipe as it absorbs the custard mixture more effectively without becoming too mushy. If your bread is fresh, cut it into cubes and leave them out for a few hours to dry slightly. For best results, use a hearty bread that can stand up to the custard mixture – avoid soft sandwich bread.

The casserole can be frozen before baking; just thaw overnight in the refrigerator before proceeding with the baking instructions.

Sheet Pan Pancakes

Making individual pancakes for a large group can be time-consuming and often leaves the cook stuck at the stove while others eat. Sheet pan pancakes solve this problem by transforming the traditional breakfast favorite into a large-format dish that serves many at once while maintaining that classic fluffy texture everyone loves.

This baked version produces evenly cooked, golden-brown pancakes that can be cut into squares and served simultaneously to a hungry crowd. The beauty of sheet pan pancakes lies in their versatility – they can be customized with different mix-ins and toppings to satisfy various taste preferences.

Ingredients:

• 3 cups all-purpose flour
• 3 tablespoons baking powder
• 3/4 cup granulated sugar
• 1 teaspoon salt
• 3 cups whole milk
• 3 large eggs
• 6 tablespoons melted butter
• 2 teaspoons vanilla extract
• Cooking spray
• Optional toppings (berries, chocolate chips, banana slices)

Preheat the oven to 425°F (220°C). Prepare an 18×13-inch sheet pan by coating it thoroughly with cooking spray, ensuring the sides are well-greased. This step is crucial for easy removal of the pancakes once baked.

In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract, whisking until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined – some small lumps are acceptable and help create a fluffy texture.

Pour the batter evenly into the prepared sheet pan, using a spatula to spread it to the corners. If desired, sprinkle chosen toppings over different sections of the batter. Bake for 15-18 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before cutting into squares and serving.

Pro Tip: For the best results, avoid overmixing the batter and ensure all ingredients are at room temperature before starting.

To prevent the pancakes from becoming dense, measure the flour correctly by spooning it into measuring cups rather than scooping directly from the flour bag. For serving a crowd, keep the sheet pan warm in a low-temperature oven (200°F) for up to 30 minutes while preparing other breakfast items.

Make-Ahead Breakfast Burritos

Make-ahead breakfast burritos are the perfect solution for feeding a large group without spending your morning in the kitchen. These handheld delights can be prepared days in advance and reheated when needed, making them ideal for busy mornings, family gatherings, or weekend brunches.

The key to successful make-ahead breakfast burritos lies in choosing ingredients that hold up well during freezing and reheating. By properly wrapping and storing these burritos, you'll maintain their freshness and ensure each bite delivers the perfect combination of eggs, cheese, meat, and vegetables.

Ingredients:

• 24 large flour tortillas
• 18 large eggs
• 2 pounds breakfast sausage
• 4 cups shredded cheddar cheese
• 2 red bell peppers, diced
• 2 onions, diced
• 3 cups hash browns
• 1 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• Hot sauce (optional)

Begin by cooking the breakfast sausage in a large skillet over medium heat, breaking it into small pieces as it browns. Once cooked, remove the sausage and set aside, leaving some of the rendered fat in the pan.

In the same skillet, sauté the diced onions and bell peppers until softened, then add the hash browns and cook until golden brown.

In a large bowl, whisk together the eggs and milk. Melt butter in a separate large skillet over medium heat, then add the egg mixture. Cook the eggs slowly, stirring occasionally, until they're just set but still slightly wet, as they'll continue cooking when reheated.

Combine the cooked eggs with the sausage, vegetables, and hash browns in a large mixing bowl.

To assemble, warm the tortillas slightly to make them more pliable. Place a generous portion of the filling mixture in the center of each tortilla, top with shredded cheese, and add hot sauce if desired.

Fold in the sides of the tortilla, then roll from bottom to top, creating a tight cylinder. Wrap each burrito individually in aluminum foil, then place in freezer bags.

Extra tips: When reheating, remove the foil and wrap the burrito in a paper towel before microwaving for 1-2 minutes, or keep the foil on and heat in a 350°F oven for 12-15 minutes.

For best results, thaw frozen burritos in the refrigerator overnight before reheating. The burritos will keep in the freezer for up to 3 months if properly wrapped and stored.

Slow Cooker Oatmeal Bar

Slow Cooker Oatmeal Bar transforms the humble breakfast staple into an effortless and customizable morning meal perfect for feeding large groups. The beauty of this setup lies in its simplicity: preparing a large batch of creamy oatmeal overnight while letting guests personalize their portions with an array of toppings.

This hands-off approach to breakfast combines steel-cut oats with liquid and spices in a slow cooker, resulting in perfectly cooked oatmeal that stays warm throughout the morning. Setting up a topping bar allows everyone to create their ideal breakfast bowl, accommodating various dietary preferences and taste preferences.

Ingredients:

• 4 cups steel-cut oats
• 12 cups water
• 2 cups milk
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 cup brown sugar
• 2 tablespoons butter

Suggested Toppings:

• Fresh berries
• Sliced bananas
• Chopped nuts
• Maple syrup
• Brown sugar
• Dried fruits
• Honey
• Chia seeds
• Coconut flakes

Begin by coating the inside of your slow cooker with cooking spray or butter to prevent sticking. Combine the steel-cut oats, water, milk, salt, and cinnamon in the slow cooker, stirring well to ensure even distribution of ingredients.

Set the slow cooker to low and cook for 7-8 hours overnight. The extended cooking time allows the oats to become tender while developing a creamy consistency. During the last hour of cooking, stir in the brown sugar and butter, allowing them to fully incorporate into the mixture.

Before serving, give the oatmeal a thorough stir to ensure consistent texture throughout. Set up your toppings bar by arranging individual bowls of fruits, nuts, sweeteners, and other desired toppings. Keep the slow cooker on the warm setting to maintain temperature throughout service.

For best results, use steel-cut oats rather than quick-cooking or rolled oats, as they hold their texture better during long cooking periods. If the oatmeal becomes too thick, thin it with warm milk or water to reach desired consistency.

Leftovers can be refrigerated for up to five days and reheated with a splash of milk.

Egg and Sausage Breakfast Strata

A breakfast strata is a perfect make-ahead dish that combines the heartiness of bread, eggs, and savory ingredients into a satisfying morning meal. Similar to a bread pudding but with a more substantial texture, this egg and sausage strata can be assembled the night before and baked fresh in the morning.

This recipe serves 12 people and creates layers of flavor with Italian sausage, sharp cheddar cheese, and herbs, all soaked in a rich egg custard that transforms day-old bread into a golden, puffy casserole. The dish is ideal for holiday brunches, family gatherings, or any time you need to feed a crowd with minimal morning preparation.

Ingredients:

• 1 pound Italian sausage
• 12 large eggs
• 2½ cups whole milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 cups day-old bread cubes
• 2 cups sharp cheddar cheese, shredded
• 1 medium onion, diced
• 2 red bell peppers, diced
• 2 tablespoons butter for greasing

Begin by browning the sausage in a large skillet over medium heat, breaking it into small pieces as it cooks. Once cooked through, transfer to a paper towel-lined plate to drain excess fat. In the same skillet, sauté the diced onions and bell peppers until softened, about 5-7 minutes.

Grease a 9×13-inch baking dish with butter and arrange half of the bread cubes in an even layer. Layer half of the sausage, vegetables, and cheese over the bread. Repeat these layers with the remaining ingredients.

In a large bowl, whisk together eggs, milk, thyme, salt, and pepper until well combined. Pour this mixture evenly over the layered ingredients, pressing down gently to ensure all bread pieces are saturated.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. When ready to bake, remove the strata from the refrigerator 30 minutes before cooking and preheat the oven to 350°F. Bake uncovered for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

For best results, use sturdy, day-old bread that will hold its shape when soaked – sourdough or French bread work particularly well. The strata can be assembled up to 24 hours in advance, making it perfect for stress-free entertaining. If the top begins to brown too quickly during baking, cover loosely with foil to prevent burning.

Big Batch Quiche

A crowd-pleasing quiche is the perfect make-ahead breakfast option that can feed a large group with minimal morning preparation. This recipe yields two 9-inch deep-dish quiches, serving 12-16 people comfortably, and can be prepared the night before and reheated when needed.

The beauty of this recipe lies in its versatility – you can customize the fillings based on your guests' preferences while maintaining the rich, creamy base that makes quiche so satisfying. The combination of heavy cream and cheese creates a silky texture, while the buttery crust provides the perfect foundation for the savory filling.

• 2 prepared pie crusts (9-inch deep dish)
• 12 large eggs
• 3 cups heavy cream
• 2 cups whole milk
• 2 cups shredded Gruyere cheese
• 1 cup shredded Parmesan cheese
• 1 pound bacon, cooked and crumbled
• 2 cups sautéed mushrooms
• 2 cups fresh spinach, chopped
• 1 large onion, diced and sautéed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon nutmeg

Preheat the oven to 375°F (190°C). Place the pie crusts in two 9-inch deep-dish pie plates and refrigerate while preparing the filling. Crimp the edges decoratively and prick the bottom of the crusts with a fork. Pre-bake the crusts for 10 minutes with pie weights, then remove weights and bake for an additional 5 minutes until lightly golden.

In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Add salt, pepper, and nutmeg. Stir in the shredded cheeses, reserving some for topping.

Layer the pre-cooked bacon, sautéed mushrooms, spinach, and onions evenly between the two partially baked crusts. Pour the egg mixture carefully over the fillings, dividing it equally between the two quiches.

Sprinkle the remaining cheese on top of each quiche and bake for 45-55 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean. Let the quiches cool for at least 15 minutes before serving.

When serving a crowd, consider temperature control: quiche can be served warm or at room temperature, but avoid letting it sit out for more than 2 hours. If making ahead, cool completely, wrap tightly in plastic wrap and foil, and refrigerate for up to 3 days. Reheat individual slices in the microwave or whole quiches in a 325°F oven until warmed through.

Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole is a hearty, crowd-pleasing dish that combines crispy potatoes, savory breakfast meats, and melted cheese into one satisfying meal.

Perfect for holiday mornings, family gatherings, or weekend brunches, this casserole can be assembled the night before and baked fresh in the morning.

This versatile recipe serves 12 people and can be customized with different meats, cheeses, and vegetables to suit various tastes. The foundation of frozen hash browns makes preparation quick and convenient, while the combination of eggs and milk creates a rich, custard-like texture that holds everything together.

Ingredients:

• 30 oz frozen hash browns, thawed
• 1 pound breakfast sausage, cooked and crumbled
• 2 cups cheddar cheese, shredded
• 12 large eggs
• 1 cup whole milk
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup butter, melted

Begin by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Spread the thawed hash browns evenly in the bottom of the dish and pour the melted butter over them.

Layer the cooked breakfast sausage, diced onions, and bell peppers on top of the hash browns.

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Pour this mixture evenly over the layers in the baking dish.

Sprinkle the shredded cheese over the top, ensuring even coverage.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is golden brown and bubbly, and a knife inserted in the center comes out clean.

For best results, allow the hash browns to fully thaw before assembling the casserole, as this ensures even cooking and prevents excess moisture.

The casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator – just add an extra 10-15 minutes to the baking time when cooking from cold.

Let the casserole rest for 10 minutes before serving to allow it to set properly.

Build-Your-Own Bagel Board

A build-your-own bagel board is the perfect solution for serving breakfast to a large group without spending hours in the kitchen. This interactive breakfast spread allows guests to customize their bagels with various toppings, spreads, and garnishes, creating a memorable and satisfying meal experience.

The key to a successful bagel board lies in offering a diverse selection of high-quality ingredients and arranging them aesthetically on a large serving platter or board. From classic cream cheese combinations to gourmet protein options, this versatile breakfast solution can accommodate various dietary preferences and restrictions.

Ingredients:

• 12-15 bagels (assorted varieties)
• 16 oz plain cream cheese
• 8 oz flavored cream cheese
• 8 oz butter
• 6 oz smoked salmon
• 1 red onion, thinly sliced
• 2 tomatoes, sliced
• 1 cucumber, sliced
• 8 oz mixed lettuce leaves
• 4 oz capers
• 1 cup assorted nuts
• 8 oz jam or preserves
• 1 avocado, sliced
• Fresh herbs for garnish
• 6 hard-boiled eggs, sliced
• Salt and pepper to taste

Begin by preparing all the cold ingredients. Remove cream cheese and butter from the refrigerator 30 minutes before serving to allow for easier spreading. Slice vegetables, arrange proteins, and portion spreads into small serving bowls. If using hard-boiled eggs, prepare them in advance and slice just before serving.

For the bagels, slice them in half horizontally just before guests arrive to ensure maximum freshness. If serving warm bagels, heat them in the oven at 350°F for 5-7 minutes. Arrange the bagels in a basket or directly on the board, ensuring easy access for guests.

Arrange all ingredients on a large serving board or platter, creating distinct sections for spreads, proteins, vegetables, and garnishes. Consider the flow of the board, placing spreads near the bagels and arranging complementary ingredients together. For example, position smoked salmon near the capers and red onions.

For optimal results, prepare the board no more than 30 minutes before serving. Keep temperature-sensitive items like cream cheese and salmon chilled until assembly. Place small serving utensils with each spread and topping to maintain cleanliness and ease of use. Consider labeling items for guests with dietary restrictions or allergies, and include a variety of bagel types to accommodate different preferences.

Breakfast Sandwich Assembly Line

Breakfast sandwiches are a crowd-pleasing morning option that can be customized to suit various dietary preferences and tastes. Setting up a breakfast sandwich assembly line allows hosts to serve many guests efficiently while ensuring everyone gets their breakfast hot and fresh.

The key to a successful breakfast sandwich assembly line is preparation and organization. By pre-cooking certain elements and keeping them warm, while having fresh ingredients ready to go, you can create a smooth operation that lets guests build their perfect breakfast sandwich without long waiting times.

Ingredients (serves 12):

• 24 slices bread or 12 English muffins
• 24 large eggs
• 1 pound bacon
• 12 slices ham
• 12 slices cheese (various types)
• 2 large tomatoes, sliced
• 1 large red onion, sliced
• 2 avocados, sliced
• 1 package fresh spinach
• Butter for toasting
• Salt and pepper to taste
• Hot sauce (optional)
• Mayonnaise (optional)

Start by preparing the proteins. Cook the bacon until crispy in large batches, either in the oven at 400°F for 15-20 minutes or in large skillets. For the eggs, you can either scramble them in bulk or prepare them individually over-medium. If making individual eggs, use multiple pans simultaneously to speed up the process.

Keep cooked items warm in an oven set to 200°F.

Set up your assembly station in a logical order. Begin with a toasting station where bread or English muffins can be buttered and toasted. Next, arrange the proteins (eggs, bacon, ham), followed by cheese options. End the line with fresh vegetables, condiments, and any additional toppings.

For service, assign one person to manage the toast station while another handles the hot proteins. Guests can then move down the line adding their chosen toppings. This system allows for serving 12 people in about 15-20 minutes, with everyone getting a hot, fresh sandwich.

Time management tip: Pre-cook bacon up to a day ahead and reheat just before service. Hard-boiled eggs can also be prepared in advance for those who prefer them. Keep a toaster oven or regular oven running during service to melt cheese or warm up English muffins quickly. Have backup ingredients ready in the refrigerator to replenish items as needed.

Sweet Roll Buffet

Creating a sweet roll buffet is the perfect solution for feeding a large group during breakfast or brunch gatherings. This recipe yields approximately 24 rolls, which can be customized with various fillings and toppings to please different taste preferences.

The beauty of a sweet roll buffet lies in its versatility and make-ahead potential. The dough can be prepared the night before and refrigerated, allowing you to bake fresh rolls in the morning while filling your home with an irresistible aroma that will wake up even the sleepiest guests.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 cup warm milk
• 1/3 cup unsalted butter, melted
• 2 large eggs
• Various fillings (cinnamon sugar, chocolate chips, nuts, fruit preserves)
• 1 egg (for egg wash)
• Assorted toppings (cream cheese frosting, vanilla glaze, chopped nuts)

Begin by combining the warm milk and yeast in a large bowl, letting it stand for 5 minutes until foamy. In a separate bowl, mix the flour, sugar, and salt. Add the melted butter and eggs to the milk mixture, then gradually incorporate the dry ingredients until a soft dough forms.

Knead the dough for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size. After the first rise, punch down the dough and divide it into 24 equal portions. Shape each portion into a roll, placing them on greased baking sheets.

At this point, you can either proceed with the second rise or refrigerate overnight.

For the final rise, let the rolls stand at room temperature for 30-45 minutes until puffy. Brush with egg wash and bake at 375°F for 15-20 minutes until golden brown.

Once cooled slightly, arrange the rolls on a buffet table with various fillings and toppings, allowing guests to customize their selections.

Pro Tip: To ensure perfectly shaped rolls, use a kitchen scale to weigh each portion of dough. For make-ahead convenience, prepare everything except the toppings the night before, and store fillings in separate containers.

Warm the rolls slightly before serving if they've cooled completely, and provide small serving utensils for each topping option to prevent cross-contamination.

Yogurt Parfait Station

Yogurt Parfait Stations are an excellent choice for feeding large groups during breakfast or brunch gatherings. This interactive setup allows guests to customize their parfaits while reducing the host's preparation time and ensuring everyone gets exactly what they prefer.

Setting up a yogurt parfait station is more about thoughtful preparation and presentation than actual cooking. The key is to offer a variety of toppings and mix-ins that complement each other while appealing to different dietary preferences and restrictions.

Ingredients (serves 12-15):

• 64 oz plain Greek yogurt
• 32 oz vanilla yogurt
• 4 cups granola
• 2 cups honey
• 3 cups mixed berries (strawberries, blueberries, raspberries)
• 2 cups sliced almonds
• 2 cups chopped walnuts
• 2 cups dried cranberries
• 2 cups raisins
• 4 sliced bananas
• 2 cups chocolate chips
• 12-15 clear plastic cups or glass mason jars

Begin by preparing all the fruits and toppings. Wash and slice the fresh berries, ensuring they're completely dry before serving. Portion the nuts and dried fruits into separate serving bowls, and prepare the granola in a large container. Keep the chocolate chips in a separate bowl as they can melt if mixed with other ingredients.

Set up the station by arranging the ingredients in a logical order. Start with the yogurts in large bowls nestled in ice to keep them cold, followed by the fresh fruits, then dry toppings, and finally the honey. Place serving spoons or tongs with each ingredient and stack the cups or jars at the beginning of the line.

For optimal food safety and presentation, replenish items as needed rather than putting everything out at once. Keep backup supplies of yogurt cold in the refrigerator, and have extra prepared fruits and toppings ready to go when the displayed amounts start running low.

For best results, set up the parfait station no more than 30 minutes before serving time. Keep dairy products refrigerated until the last possible moment, and consider placing bowls of yogurt in larger containers filled with ice to maintain proper temperature throughout service.

Label any items containing common allergens like nuts, and consider providing dairy-free yogurt alternatives for guests with dietary restrictions.

Baked Denver Omelet

The classic Denver omelet transforms into a crowd-pleasing dish when prepared in a baked format. This version maintains all the beloved flavors of ham, bell peppers, onions, and cheese while offering the convenience of serving multiple people simultaneously.

Perfect for brunches, holiday gatherings, or weekend family breakfasts, this baked version eliminates the need to stand over a hot stove making individual omelets. The result is a fluffy, flavorful egg dish that can be cut into squares and served hot or at room temperature.

• 12 large eggs
• 1/2 cup milk
• 1 cup diced ham
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter. In a large skillet over medium heat, sauté the diced ham, bell peppers, and onions until the vegetables are softened and the ham is lightly browned, approximately 5-7 minutes.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the sautéed ham and vegetables, along with 1½ cups of the shredded cheese.

Pour the mixture into the prepared baking dish, ensuring the ingredients are evenly distributed. Sprinkle the remaining ½ cup of cheese over the top.

Bake for 35-40 minutes, or until the eggs are set and the cheese is melted and lightly golden. The omelet should be slightly puffed up and shouldn't jiggle when gently shaken.

Let it rest for 5-10 minutes before cutting into squares to serve.

For best results, avoid overcooking as this can lead to a rubbery texture. The eggs will continue to set slightly as they cool.

Consider rotating the baking dish halfway through cooking for even browning, and test for doneness by inserting a knife in the center – it should come out clean.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave.