Best 4 Eggs For A Crowd Casserole Recipes

Craving a hearty and delectable dish that's perfect for feeding a crowd? Look no further than our collection of egg casserole recipes. These casseroles are not only incredibly flavorful, but also incredibly versatile, allowing you to customize them to your liking. Whether you prefer a classic egg casserole with cheese and bacon, a veggie-packed casserole with spinach and tomatoes, or a decadent casserole with sausage and hash browns, we've got you covered. With detailed instructions and step-by-step guides, these recipes are easy to follow even for beginners. So gather your ingredients, preheat your oven, and get ready to indulge in a delicious egg casserole that will surely be a hit at your next brunch, potluck, or family gathering.

Here are our top 4 tried and tested recipes!

IMPOSSIBLY EASY BREAKFAST BAKE (CROWD SIZE)

Impossibly Easy Breakfast Bake (Crowd Size) image

When faced with the "what do I serve a crowd before noon?" dilemma, opt for this easy breakfast casserole. Spend 20 minutes assembling the ingredients the night before, store it overnight in the fridge and pop it into the oven the next morning.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

24 oz bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Steps:

Heat oven to 400°F. Grease 13x9-inch (3-quart) baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
Stir Bisquick™ mix, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

BAKED EGGS FOR A CROWD

Baked Eggs for a Crowd image

The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.

Provided by Sarah Copeland

Categories breakfast, brunch, weekday, casseroles, main course

Time 15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter, cut into small cubes, plus more for greasing the pan
1 1/2 cups heavy cream or half-and-half
12 to 16 eggs (depending on your crowd)
1/2 teaspoon freshly grated nutmeg (optional)
Flaky sea salt, such as Maldon
Freshly ground black pepper
1/3 cup chopped mixed herbs, such as mint, parsley, dill, basil and chives
16 pieces of toast or 8 English muffins, halved and toasted

Steps:

Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams

OVEN SCRAMBLED EGGS FOR A CROWD

Oven Scrambled Eggs For A Crowd image

Make and share this Oven Scrambled Eggs For A Crowd recipe from Food.com.

Provided by Miss Annie

Categories One Dish Meal

Time 45m

Yield 100 serving(s)

Number Of Ingredients 4

Ingredients

2 cups butter, melted
100 eggs, beaten
3 tablespoons salt
2 1/2 quarts milk

Steps:

Divide butter among four 13 x 9 inch baking dishes.
Combine eggs and salt; mix well.
Gradually stir in milk.
Pour evenly into baking dishes.
Bake, uncovered at 350ºF for 10 minutes; stir.
Bake 10-15 minutes more or until eggs are set.
Serve immediately.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd image

This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)

Provided by Kittencalrecipezazz

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/3-1/2 cup butter, melted
24 large eggs
1 1/2 teaspoons salt (I use seasoned salt)
fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)
1 1/4 cups half-and-half cream
1 1/4 cups milk (or use 2-1/2 cups all milk)

Steps:

Set oven to 350 degrees F (set oven rack to lowest position).
Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
In a bowl whisk eggs and salt until smooth and well blended.
Gradually whisk in the half and half and milk; pour into the baking pan.
Bake uncovered for 10 minutes.
Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
Serve immediately.

Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2

Tips:

Choose fresh eggs: Fresh eggs will give you the best results in terms of flavor and texture.
Use a variety of cheeses: Using a variety of cheeses will give your casserole a more complex flavor. Some good options include cheddar, mozzarella, Parmesan, and Gruyère.
Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook the casserole until the eggs are just set, but still slightly runny in the center.
Serve the casserole immediately: Eggs casserole is best served immediately after it is cooked. If you need to make it ahead of time, you can cook it and then refrigerate it for up to 24 hours. Reheat it in a 350 degree Fahrenheit oven until it is warmed through.

Conclusion:

Eggs casserole is a delicious and versatile dish that is perfect for a crowd. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a perfect eggs casserole that everyone will love.