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Tater Tot Breakfast Casserole for a Crowd

Tater Tot Breakfast Casserole for a Crowd

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Fantastic Tater Tot Breakfast Casserole for a Crowd

(and a perfect size recipe for your family)

Whether you’re cooking for a crowd or just making breakfast for your family this holiday season, you’ll love everything about this Tater Tot Breakfast Casserole for a Crowd recipe.  It’s crowned with crispy, crunchy tater tots and teeming with all your breakfast favorites including sausage, cheese and eggs; all in an easy to assemble dish.  If you have family in for the holidays you’ll definitely want to put it on the menu.

Great Breakfast for Large Groups

This is also another fantastic large group breakfast recipe – perfect if you’re cooking for a family reunion, planning a girls camp breakfast recipe or any other breakfast for a crowd situation that might arise.   And it’s not just a matter of simply increasing the quantity.  I’ll show you some terrific short cuts when cooking casseroles for a crowd and answer the many questions that are probably bubbling up in your mind.

A Tasty Treat for your Friends & Family

As a make ahead breakfast casserole, it doesn’t get any quicker or more delicious than this.  We had many people coming back for seconds and thirds when I served 3 pans of it to 130 people for our Church Christmas Breakfast this year.   If you have 12 – 20 guests, the 50 serving recipe would easily handle them for several breakfasts.  Or make the smaller Family size recipe to serve 12-15.

Quick and Easy Either Way

The great thing about this dish is that it comes together quickly the night before and is simply the BEST Breakfast Casserole I’ve ever had.  It’s a perfect breakfast for this holiday season.   Let me show you how easy it is to make (regardless of whether if you’re making it for 5 or 50!)

What would you serve with this?

I just recently served this for our Church Christmas Breakfast.  Here’s the menu with links to the other items.

 

Mini Sweet Rolls with Cream Cheese Frosting

Tater Tot Breakfast Casserole

Mixed Fruit Salad with an Orange Vanilla Glaze

Mini Ham & Cheese Sliders

French Toast Casserole with Brown Sugar Pecan Streusel Topping (Coming Next!)

Here’s some tips you might find interesting if you ever have to cook for a crowd.

If you’re cooking the smaller version for your family, you can go ahead and fry up the sausage on the stove top.  But if you’re making the Breakfast Casserole for a large group, you really don’t want to fry up 6 pounds or more of sausage.  At least I sure don’t. Here’s the handy time-saving solution:  Any time you’re cooking sausage (or crumbled hamburger) for more than 50, simply do it in the oven.

Just spread out the sausage in an even layer over the bottom of several large disposable aluminum pans, breaking it into small pieces with your hands, like the picture below. In this case I  have 2 large pans, each serving 50.  And 2 smaller disposable aluminum pans, each serving 25.  The reason I used the 2 smaller pans was to give me an even number of pans for each of the 2 serving lines I set up. Cook initially for 30 minutes.

After 30 minutes, remove the sausage from oven and break larger pieces into smaller pieces with your hands or a plastic spatula. Then return it to the oven and continue cooking until it’s brown and cooked through, about 10 – 15 minutes more.  It looks like this prior to breaking it into smaller pieces.

Now let me answer some of those questions that are undoubtedly bubbling up in your mind if you’re cooking breakfast for a large group:

Is this an EASY breakfast casserole for a crowd?

This sure is. To save time and mess instead of frying up the sausage on the stove top, the large group recipe is modified to simply cook it in the oven. Meanwhile you not only avoid the mess, you can be breaking the eggs and mixing the rest of the ingredients.  This is especially handy if you’re making several batches!

How much will 50 people eat?

This is probably the biggest question most people have when cooking for a crowd.  Over the years I have found a wonderfully simple solution.  Regardless of what you’re serving, a 21” x 13” x 3.5” disposable aluminum pan will produce 50 main dish servings.  (If you’re serving a side dish it often produces 60 – 75 servings.)  You can fit two of these pans in a standard oven, each pan serves 50, so each oven can produce 2 pans for a total of 100 servings.  The casserole in the picture below comfortably served 50 people no problem!  Click here to order these pans.

How long should I cook a casserole for a large group?

This is probably the second biggest question most people have when cooking for a crowd.  I put this casserole (cold from the refrigerator) in the oven at 8:45 on a center rack. At 10:15 (1 hour and 30 minutes later) the edges were done, but the center was still fairly liquid. The top however was perfectly golden brown.  I covered it with aluminum foil and cooked it 15 minutes more.  At 10:30 (1 hour 45 minutes total cook time) it was perfect.

How much longer will it take to cook 2 large casseroles in the oven at once?

Your large group casseroles will typically take 15 percent longer to cook if you are cooking 2 dishes at once.  Make sure the oven is fully preheated before inserting the dishes, and to ensure even cooking, rotate the dishes halfway through.  Last time I did this, one casserole in a 21” x 13” x 3.5” disposable aluminum pan took 1 hour 45 minutes to cook perfectly, two (each in a 21” x 13” x 3.5” disposable aluminum pan) took 2 hours and 15 minutes.

How long does the casserole stay warm out of the oven?

I removed the casserole from the oven at 10:30, covered it with aluminum foil and while it was at its best up to 15 minutes later, it was still warm even after sitting for 30 minutes (allowing you plenty of time to assemble the troops).

Can the casserole be made in advance?

This breakfast casserole is fantastic for a make-ahead dish to spare you getting up with the roosters. Whether you’re prepping for breakfast the next day or making a large batch to take to a brunch, it’s very easy to assemble. It can be whipped up at any time and kept in the fridge for 24 hours before baking.

What’s the best way to store and transport a large group casserole?

Through some (very painful) trial and error (the one noise you DON’T want to hear coming from the back of your CR-V (filled with multiple large capacity slow cookers full of wonderful green beans, onions, bacon and lot’s of wonderful green bean juice) as you are careening around the corner, racing to feed a 150 member cast and crew of the Savior of the World is GLUG, GLUG, GLUG) I’ve found that the best way to store and transport food for a large group is in 2 gallon baggies.  I place these 2 gallon baggies filled with with the food in the refrigerator, preferably sitting in one of the large disposable pans I’ll be using to cook them in if I have room.  This saves time and minimizes mess should the baggie leak.

If I’m cooking them elsewhere, I transport them sealed in the baggies too.  Again, it saves a world of heartache (and CR-V mess) (despite extensive cleaning, the CR-V STILL smells WONDERFUL.)   Then when I’m ready to cook the casseroles, I simply empty out the baggies into the pans and put the pans in the oven.  NOTE: If you are doing this for this recipe, DO NOT ADD THE TATER TOT TOPPING until just before you are ready to put the casserole in the oven.  Otherwise, the tater tots will get soggy.

Pin for Later

Tropical Summer Salad
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Or Make Now

Family Size

Family Size Tater Tot Breakfast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Breakfast
Cuisine: American
Servings: 15 servings
Author: Betsy Edwards
Ingredients
  • 1 pound mild pork sausage
  • 7 large eggs
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons seasoned salt
  • 1/2 cup cheddar cheese - shredded
Topping
  • 1/2 (32 ounce) package Mini tater tots
  • 2 teaspoons seasoned salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium frying pan over medium high heat, add sausage and cook until brown and cooked through, about 10-15 minutes.
  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.
  4. Whisk the eggs. Add milk, onion powder, garlic powder, salt, pepper, and seasoned salt. Stir in cooked sausage. Fold cheddar cheese into egg mixture.
  5. Pour mixture into the baking pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 teaspoons seasoned salt over tater tots.
MAKE AHEAD NOTE: If not baking right away, cover tightly with foil and chill in refrigerator until the next morning.
  1. When ready to bake move oven rack to middle position and set oven temperature to 350 degrees. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for about 45 minutes. Let rest at room temperature for 5 minutes then slice into 3 rows by 5 slices.

Large Group

 

Tater Tot Breakfast Casserole for Crowd of 50
Prep Time
30 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
 
One casserole will take about 1 hour 45 minutes to cook perfectly, cooking two casseroles in the same oven will typically take between 2 hours to 2 hours and 15 minutes.
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 6 pounds mild pork sausage
  • 3 dozen large eggs (36 eggs)
  • 4 cups milk
  • 1/2 teaspoon pepper
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons garlic powder
  • 2 teaspoons salt
  • 2 tablespoons seasoned salt
  • 2 cups cheddar cheese shredded
Topping
  • 1 1/2 (32 Ounce) package tater tots
  • 2 tablespoons seasoned salt
Special Equipment
  • 21” x 13” x 3.5” Disposable Aluminum Pan (Full Size Steam Table Pan)
Instructions
  1. Preheat oven to 350 degrees.

  2. Spread the sausage in an even layer over the bottom of the disposable aluminum pan and cook for 30 minutes. Remove from oven and gently break any larger pieces into small bite-size pieces with a spatula. Return to oven and continue cooking until sausage is brown and cooked through, about 10 - 15 minutes more.

  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.
  4. In a very large bowl, whisk the eggs then add 4 cups milk, onion powder, garlic powder, salt, pepper and seasoned salt.  Pour into the aluminum pan containing the cooked sausage, add the cheddar cheese and mix well.

MAKE AHEAD NOTE: If not baking right away, pour mixture into 2 gallon baggies set in pans (to contain any leakage) and chill in refrigerator until the next morning.
  1. When ready to cook, When ready to bake, if baking 1 casserole in the oven move oven rack to middle position and set oven temperature to 350 degrees. If baking 2 casseroles, adjust racks evenly between top and bottom of oven.  Pour mixture into the aluminum pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 tablespoons seasoned salt over tater tots.

  2. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for a bout 1 hour and 45 minutes (or 2 hours to 2 hours and 15 minutes.) Casserole is done when a knife inserted in center come out just slightly moist and casserole no longer looks soupy in the middle. Let rest at room temperature for 5 minutes then slice into 3 rows by 16 slices for 48 total pieces.

Looking for more fantastic Breakfasts for a Crowd?

Here are several more excellent choices.  You should also check out my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes.

Here’s some other fantastic recipes if you’re cooking breakfast.

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

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If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

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Mini Cinnamon Rolls with Cream Cheese Frosting

Mini Cinnamon Rolls with Cream Cheese Frosting

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Mini Cinnamon Rolls with Cream Cheese Frosting

Your family will love these mini cinnamon rolls with cream cheese frosting. They’re bite-size delights with light fluffy cinnamon sugar layers slathered with luscious cream cheese frosting!

You’ll find they are perfect for the holidays or special occasions!  Quick and easy to make, they can be made ahead and frozen at 3 different points in the process, making it easier for you the morning you’re wanting to serve them.

It’s easy.  Here’s how.

Let’s start with the flour.  If you have a scale, you’ll want to measure out 330 grams of flour.   If you don’t have a scale and you’re planning on doing any baking for the holidays, I would strongly recommend one.  I never use a measuring cup for flour anymore and I no long worry about measuring it correctly.

If you don’t have a scale, you’ll want 2 3/4 cups of flour, measured by fluffing your flour and then gently dipping the measuring cup into the flour and sweeping the top with a straight edge to level it.

 

Then combine the sugar, butter, water and milk and microwave it until the mixture is hot and the butter is soft and almost melted, about 45 seconds.  You want the stick to remain mostly intact but be very soft when touched.  Next preheat the oven to 200 degrees.  We’ll be putting the rolls in it in a minute to rise, for now we’re just trying to warm it up slightly to help with that.  This method is easier than depending on the room temperature to aid in the dough rising, especially in the winter.

Let the mixture cool slightly then add the milk mixture into the flour mixture.   Finally add the egg and vanilla and mix, scraping the sides and bottom periodically, until a soft and sticky dough forms.

Then, using a dough hook if you have a stand mixer (or your hands if you don’t) knead the dough on the lowest setting for 4 minutes.  You want it to look like this when done.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Allow dough to rest, covered, on the counter for 10 minutes.   Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle.  A handy trick my mom taught me is to flour the surface under your dough, flour the top of your dough and then place a sheet of wax paper between your dough and the rolling pin, like this.

Then roll out your dough until it measures a 22 × 16 inch rectangle.

Brush all the butter evenly over the top of the dough (heat 10-15 seconds in the microwave if necessary to enable it to spread easily), then sprinkle the filling evenly over the entire surface.

Your dough should be laid out in a landscape orientation (long sides across the top and bottom, short sides on the left and right.  You have a couple choices at this point.

 

You can either make 24 medium small rolls or 48 mini rolls.

 

To make 24 rolls, using a pizza cutter or knife, cut the dough into 24 pieces, 1 inch wide, running from top to bottom along the 16 inch edges, like the picture above.  This will make 24 medium small rolls.

To make 48 mini rolls, just make 1 additional cut longwise across the middle, like the picture below.   Either is great and the recipe is identical regardless.

Roll each up into a tight roll and place into a greased 9×13 baking dish with aluminum foil over the top.  You can freeze them at this point (well wrapped) or continue with the recipe.

If you’re ready to bake now, turn OFF the oven and place the covered rolls inside for 45 – 60 minutes until rolls mostly fill the pan like this.

Here’s what the minis look like after their time rising in the turned off oven.

You can turn on the oven to low for about a minute to jump start the process anytime during the rising if you find you’re not making progress.

Once your rolls have risen to almost fill the pan, remove them from the oven and turn ON your oven to 375 degrees so we can bake them.   Once heated, remove the foil and bake the rolls for 15-18 minutes or until the rolls are light golden brown in color. They are done when their internal temperature reaches 185°F to 190°F. 9.   Remove from the oven and allow to cool for 10 minutes before frosting.   You’re rewarded with these luscious bites.  Here I’ve combined minis and regulars.  You can do that too if you want.

Pin for Later

Tropical Summer Salad

Or Make Now

 

Mini Cinnamon Rolls with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
15 mins
Resting Time
45 mins
Total Time
45 mins
 

Your family will love these mini cinnamon rolls with cream cheese frosting. They are perfect for the holidays or special occasions! They’re bite-size delights with light fluffy cinnamon sugar layers slathered with luscious cream cheese frosting!

This recipe makes 24 smallish rolls or 48 mini rolls depending on how you cut the dough.  The rest of the recipe is the same regardless.

Course: Breakfast
Cuisine: American
Servings: 24 rolls
Author: Betsy Edwards
Ingredients
For the rolls:
  • cups (330 grams) all-purpose flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • ¼ cups granulated sugar
  • 2 tablespoons butter
  • ½ cup water
  • ¼ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Filling:
  • 8 tablespoons butter (1 stick) melted
  • 2/3 cup sugar
  • 1 ½ tablespoons ground cinnamon
For the Cream Cheese Frosting:
  • 2 ounces cream cheese room temperature
  • 2 tablespoons butter room temperature
  • 1/2 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons whole milk
Instructions
  1. 1. Grease a 9×13 baking dish and set aside. Add the flour, yeast and salt to a large bowl or the bowl of a stand mixer.

  2. In a small microwave safe bowl, combine the sugar, butter, water and milk. Heat on high in the microwave until the mixture is hot and the butter is soft and almost melted, about 45 seconds. Let the mixture cool to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and vanilla and mix, scraping the sides and bottom periodically, until a soft and sticky dough forms. 

  3. If ready to bake now, preheat the oven to 200 degrees.

  4. If using a stand mixer switch to the dough hook and set mixer on the lowest setting. Mix for 4 minutes or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3-4 minutes.  Spray plastic wrap with cooking spray and lightly cover the dough with the sprayed side toward the dough. Allow dough to rest on the counter for 10 minutes.

  5. Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle. Brush all the butter even over the top of the dough (heat 10-15 seconds in the microwave if necessary to enable it to spread easily), then sprinkle the filling evenly over the entire surface. Using a pizza cutter, cut out 24 strips of dough. Roll each up into a tight roll. 

  6.  Place the rolls into the greased 9×13 baking dish and gently place a piece of aluminum foil over top.

MAKE AHEAD NOTE: Can be made to this point (un-risen in the pan) and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.
  1. If ready to proceed with baking, turn OFF your 200 degree oven and place the covered rolls inside to rise for 45 - 60 minutes until rolls mostly fill the pan.  Remove the rolls from the oven and turn ON your oven to 375 degrees. 

  2. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the rolls are light golden brown in color. They are done when their internal temperature reaches 185°F to 190°F. 9. Remove from the oven and allow to cool for 10 minutes before frosting. 

MAKE AHEAD NOTE: Can be made to this point (baked but unfrosted), and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.
  1. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand until smooth. Spread over the tops of the rolls while still warm. 

MAKE AHEAD NOTE: Can be made to this point (completely iced and finished), allowed to completely cool and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and serve.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

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This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Page 1 of 3123

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Make Ahead Slow Cooker Migas Casserole

Make Ahead Slow Cooker Migas Casserole

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Make-Ahead Migas Breakfast Casserole

Migas Breakfast Casserole

How can you not love a recipe which can be completely prepped the day before.   Especially a breakfast recipe.   Especially a breakfast recipe which has a version to feed 20!!!   (Frankly, I’m swooning already).   Now, here’s the best part of all – it’s fantastic!   I just finished feeding it to 8 teens who are done eating and already asking if I have any more.  Fortunately I fixed the large group version.  Both it, and the family-sized recipe, are at the end of this post.

Megs Breakfast Casserole

Well, I don’t think it gets any better than that.   It includes all kinds of delicious things like eggs, garlic, oregano, cheese – and my favorite – TORTILLA CHIPS.  Anything with that kind of line up has got to be great and this is no exception.

“Migas” is the Spanish word for “crumbs,” and in Spain it’s typically made with leftover bread or tortas (Mexican flat bread).  Originally a breakfast dish, migas is now served for lunch and even dinner in Spanish restaurants.

In Mexico, migas is a hearty comfort food meal.  It’s generally a breakfast dish which includes fried corn tortilla strips softly scrambled with eggs.  It’s a great way to use up leftover corn tortillas from earlier meals.  It’s similar to another of my favorite Mexican breakfast dishes, Chilaquiles!

The Tex-Mex version of migas includes the standard fried tortillas or corn chips, scrambled eggs, and of course plenty of cheese. Also typically included are onions, tomatoes and various peppers as well as spices or salsa.  My version adds the corn tortilla pieces near the end of the cooking – just in time for them to pick up some of the flavor of the other ingredients, while still retaining some of their appealing texture.  You want to break them into pieces about this size.

Megs Breakfast Casserole

Migas is typically served with refried beans or breakfast potatoes.  It can be served atop corn or flour tortillas or on its own. It’s nothing fancy — just great, hearty comfort food for breakfast, late-night, or any time.   Best of all, you can combine all ingredients except the tortilla chips the night before, refrigerate it and just pop it in the oven in the morning.

Megs Breakfast Casserole
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pin for Later

Megs Breakfast Casserole

Or Make Now.

 

Ready for an easy breakfast?  Let’s do it.

Family-size Migas

 

Make Ahead Migas Casserole
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking. This is a great way to use up chips that are getting stale.

Course: Breakfast
Cuisine: Mexican
Servings: 6 people
Author: Betsy Edwards
Ingredients
  • 1/2 onion chopped
  • 1/2 red bell pepper diced
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 8 - 12 large eggs
  • ¾ cup evaporated milk - Do NOT use sweetened condensed
  • 1 can Rotel tomatoes - Mild drained well
  • 1 cup Mexican Four Cheese (or Monterey Jack/Cheddar mix)
  • 1 1/2 cups tortilla chips broken up into dime-size pieces.
Instructions
  1. Roughly chop the onion, and peppers.  Put in a large bowl and mix in the spices.

  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs. Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.

  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.

  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes, scraping the edges and sides a couple times during the cooking period.

  5. When eggs are just about set, stir in 2 ½ cups of crunched up tortilla chips and cook 5 more minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. (Note, if holding, do not stir in tortilla chips until 10 minute prior to serving.)
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.

  2. Serve with jalapeno peppers and salsa.

 

Migas for a Large Group

 

Make Ahead Migas Casserole for a Crowd
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking.  Makes 18 - 20 (4.5 ounce) servings.

Course: Breakfast
Cuisine: Mexican
Servings: 20 people
Author: Betsy Edwards
Ingredients
  • 1 onion chopped
  • 1 red bell pepper diced
  • 1 tablespoon Lawry’s seasoned salt
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 2 dozen large eggs
  • 1 (12 ounce) can evaporated milk (Do NOT use sweetened condensed
  • 2 cans Rotel tomatoes - Mild drained well
  • 2 cups Mexican Four Cheese
  • 3 cups tortilla chips broken up into dime-size pieces (This is a great way to use up chips that are getting stale.)
Instructions
  1. Roughly chop the onion, and peppers. Put in a large bowl and mix in the spices.
  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs.  Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.
  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.
  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes until eggs are just about set, scraping the edges and sides a couple times during the cooking period.  

  5. When eggs are just about set, add 2 ½ cups of crunched up tortilla chips. Stir to evenly distribute. Cook another 5 minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. If making ahead, do not add tortilla chips until 10 - 15 minutes prior to serving.
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.
  2. Serve with jalapeno peppers and salsa.

 

Want more great crowd pleasing breakfast ideas?

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

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Hash Browns for a Large Group

Hash Browns for a Large Group

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Oven Hash Browns for a Crowd of 24

Hash Browns for a large Group

Forget your cast iron skillet (at least for hash browns!) You can easily make these in the oven, just like your bacon, and they will come out golden brown and crunchy!  You can even bake them at the same time as your bacon. This will free you up for more fun tasks. (Like making a quick and delicious fruit salad.)

LWhen cooking potatoes, there’s one thing you need to consider.  Potatoes need a lot of seasoning to taste their best.  So, we’re going to season them with some garlic powder, some seasoned salt (nope, it doesn’t contain any MSG) and some butter (everything’s better with butter).

They’re extra easy. Give them a try today!

NOTE: These are thinner and crispy.  If you like thicker hash browns, double the ingredients and bake for an additional 10 – 15 minutes.

5 from 2 votes
Easy Hash Browns for a Group
Easy Hash Browns for a Crowd
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

These wonderful, crunchy, golden brown hash browns can be baking in the same oven as your bacon, saving you time and effort.  Best of all - they taste great!  Try them today for breakfast (or dinner!)  

Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 24 people
Ingredients
  • cooking spray
  • 1 (30 - 32 ounce) bag shredded hash browns
  • 1 medium onion chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon Lawry’s Seasoned Salt
  • 1 cup shredded mild shredded cheddar cheese
  • 1 stick salted butter melted
Equipment
  • 1 13 inch x 18 inch half sheet pan
  • parchment paper
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Add hash browns, onion, salt, garlic powder, seasoned salt and cheese to a large bowl.

  3. Toss to combine.

  4. Pour butter over mixture and toss to coat well.

  5. Line a sheet pan with parchment paper and spray with cooking oil.
  6. Pour hash browns onto paper. Distribute hash browns evenly over paper.
  7. Cook for 40 - 45 minutes until golden brown.
  8. Slide paper and hash browns out of sheet pan.
  9. Using a pizza cutter, cut the hash browns into 6 rows of 4 for a total of 24 servings.
Recipe Notes

NOTE:  If you like thicker hash browns, double the ingredients and bake for an additional 10 - 15 minutes.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Breakfast Pizza for a Crowd

Breakfast Pizza for a Crowd

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Breakfast Pizza for a Crowd

Easy, Make Ahead Meat Lover’s Pizza

Who doesn’t love pizza for breakfast?  And this delicious Meat Lovers Breakfast Pizza really delivers.  It can be made several hours in advance and easily re-heated in a 200 degree oven, making a great morning for everyone!

This is a DELICIOUS breakfast treat.  The crust is made from crescent roll dough and this pizza is loaded with all your favorite breakfast foods including bacon, sausage, hash browns and cheese. Add pepperoni and a sprinkling of fresh basil and you have a real winner!  Even better, it’s EASY and can be made in advance in the same pan for cooking and serving!

Breakfast Pizza for a Crowd

This, along with Breakfast Tacos, is the hands-down winning teen answer to the question, ‘what would you like for breakfast?’  And no one will know how easy it was!  (Fair warning: it will become one of YOUR favorites too.)

Quantities & Serving Sizes

This recipe is sized for a half pan baking sheet (13” x 19”). This is the standard size large baking pan available in most church kitchens (ours has 18 of them!).   If you cut the pizza into 3 inch x 3 inch squares, you will have 4 x 6 rows, creating 24 slices, like this.

Breakfast Pizza for a Crowd

If you’re serving young women or women, most guests will only take 1 piece, so plan on this serving 24 gals.   If you are serving young men or men, figure 2 per person, so plan on this serving 12 – 15. For a mixed crowd, I’d figure it serving 20 people as long as you have several other items, such as this wonderful fruit salad with an orange vanilla bean dressing (heavenly!) and possibly some monkey bread. You can control portions by placing the pizza pans at the end of the serving table with a server handing out the budgeted quantity.  If you have multiple tables, then just slide them apart about 2 feet and put the servers in-between the tables length-wise.  Like this.

Breakfast Pizza for a Crowd

You can make all of one kind or mix and match for a fabulous pizza buffet.  Come visit often!  I’ll be adding more soon.  I promise.

Breakfast Pizza for a Crowd
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pin for Later.

Breakfast Pizza for a Crowd

Or Make Now.

 

5 from 2 votes
Breakfast Pizza Recipe for a Crowd
Quick and Easy Meat Lover’s Breakfast Pizza for a Crowd
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

We made this the last Christmas when we had a house full of kids, teens and adults. This is a deilcious breakfast treat. The crust is made from crescent roll dough and is loaded with all your favorite breakfast foods including bacon, sausage, hash browns and cheese. Add pepperoni and sausage and you have a real winner! Even better, it’s EASY and can be made in advance in the same pan for cooking and serving!

Course: Breakfast
Cuisine: American
Servings: 24 slices
Ingredients
  • 2 (8 ounce) tubes Pillsbury Crescent Dough Sheets
  • Cooking Spray
  • 8 eggs
  • 1/2 cup evaporated milk - it will keep the eggs more moist
  • 1 teaspoon Lawry’s Seasoned Salt
  • 8 slices bacon - 40 slices in 1 double pack Wrights bacon package
  • 1 pound Jimmy Dean Mild Sausage
  • 2 cups shredded Mr. Dells hash browns - thawed (10 ounces)
  • 1 teaspoon Lawry’s seasoned salt
  • 3 ounces pepperoni slices - 1/2 of the standard 6 ounce package
  • 2 cups mozzarella cheese 8 ounces
  • 1 cup shredded mild cheddar cheese 1 ounce
  • fresh basil rough chopped - optional
Equipment
  • 1 13 inch x 18 inch half sheet pan
  • 1 Large Frying Pan
  • 2 Large Mixing Bowls
Instructions
  1. Remove crescent roll dough from refrigerator 15 minutes before using.
  2. Preheat oven to 375F.
  3. In a large bowl, combine eggs, milk, seasoned salt together. Set aside.

  4. In a large skillet, brown the bacon and sausage. Remove with a slotted spoon to a paper-towel lined plate.

  5. Spray sheet pan with cooking spray.
  6. Spread the crescent roll dough on the bottom of the pan and up the sides. Pinch the seams together.
  7. In a very large mixing bowl, toss the hash browns with the seasoned salt.
  8. Add the sausage and bacon, then stir in the eggs.

  9. Evenly pour the mixture over the top of the dough.  Like this.

  10. Scatter the pepperoni, cheddar cheese and Parmesan Cheese over the pizza.
  11. Bake pizza at 375F for 25 - 30 minutes or until eggs are set in the middle.

MAKE AHEAD NOTE: Can be made up to an hour in advance and held on sheet pan in a warm 200 degree F oven.
  1. Optional, sprinkle with fresh basil immediately prior to serving

 

Want more Great Group Recipes?

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

Crunchy Gooey S’mors Bars

If you want all the fabulous flavors and texture of s’mores in a super easy s’mores bar, these are way better than cooking over a campfire. Great for your family as a snack over the Thanksgiving holiday or give away for Christmas gifts if they last that long.

Best Apple Cake

This amazing apple cake combines sweet juicy fresh Honey Crisp apples with brown sugar and toasted pecans for an unbelievably moist, sweet, apple-y, crunchy desert you don’t want to miss! What a great way to welcome in fall.

Asian Lettuce Wrap for a Crowd

If you’re looking for a healthy recipe for your family but are tired of salad, these Pork & Ginger Lettuce Wraps are for you. They are really easy and really fast, on the table within 30 minutes from start to finish. But the best part of all is they are REALLY good! Whip up a batch for your family this week, they’ll LOVE them.

Sausage, Egg and Cheese Sliders for a Crowd

You'll love this sweet and salty breakfast. It will have your house smelling so good your family will be waiting at the table, at least mine was! A few simple ingredients and a few minutes in the kitchen give you an extraordinary breakfast big enough to feed a crowd.

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Fabulous Cheesy Scrambled Eggs for a Crowd

Fabulous Cheesy Scrambled Eggs for a Crowd

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Fabulous Cheesy Scrambled Eggs for a Crowd

These eggs are a fluffy, moist cheesy addition to your breakfast line-up. You know those dry, rubbery, tasteless eggs typical of most buffet lines? Well, these eggs are most definitely not THOSE eggs. These eggs are a real winner.  They can be made in advance and hold very well without losing their wonderful moist texture.  And they taste fantastic. Jeff requests them on a regular basis, so I make a small batch just for him.

Cheesy Scrambled Eggs for a Large Group

These scrambled eggs will become your new favorite go to!  What’s the secret?  Well, actually there are four.

#1     First, I use condensed milk.  It’s what helps keep these eggs moist.

#2     Second, you’ll want to add some seasoned salt.  I know it’s kinda retro, but it works for this recipe very well.

#3     Third, I use lots of cheese, which adds more moisture and even more flavor.  You’ll appreciate that additional moisture if you’re holding these up to 20 – 30 minutes prior to serving in a slow cooker or oven on the lowest temp.  They’ll be every bit as good as when they finished cooking.

#4     Finally, I fluff them right before serving.  This breaks up the curds and makes them easier to serve.

While this recipe does require occasional stirring during the baking process, you can be doing other things while the eggs are baking rather than standing at the range top the entire time.   Every time I fix these eggs, people constantly comment on how great they are. You’ll be very pleasantly surprised at how good baked scrambled eggs for a crowd can be.  Whether you’re cooking for 24 or 224 (or just your hungry spouse), this recipe will deliver consistent, delicious scrambled eggs every time.   It gets such good results, this is also now the recipe I use whenever I’m cooking small batches of scrambled eggs.

Pin for Later.

Cheesy Scrambled Eggs for a Large Group
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Or Make Now.

 

Fabulous Cheesy Scrambled Eggs for a Crowd
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
 

These eggs are outrageously good.  And, even better, they're very easy.

Course: Breakfast
Cuisine: American
Servings: 24 people (2 eggs each)
Ingredients
  • 2 dozen eggs
  • 1 cup evaporated milk (8 ounces) (Do NOT use sweetened condensed)
  • 2 teaspoons Lawry’s seasoned salt
  • 2 tablespoons butter
  • 1 and 1/3 cups shredded mild cheddar cheese (16 ounces)
Instructions
Instructions for each batch of 24.
  1. NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the very hard way.) Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different recipe.

  2. Preheat oven to 350 degrees F.
  3. Grease the bottom of a 9 x 13 glass baking dish with the butter. Use all of it for flavor.
  4. In a large bowl, whisk eggs and mix in milk, cheese and seasoned salt. Pour into the greased baking dish.

  5. Bake, uncovered, for 15 minutes and then stir.
  6. Bake for another 10 minutes and stir again.
  7. Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 - 6 additional minutes. Plan on 30 - 35 minutes total.) NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes depending on your oven and the number of batches. I would not do more than 4 batches in 1 oven.

MAKE AHEAD NOTE: As each batch finishes cooking, transfer them into your 6 quart slow cooker on the Low setting for up to 2 hours. Two batches of these eggs (4 dozen) will fit into one 6-quart slow cooker. Serve from the slow cooker or transfer to a more attractive aluminum catering pan for serving. (Having the eggs in the aluminum pans for this recipe will not cause discoloration of the eggs.)
  1. NOTE: If holding for longer than about 15 - 30 minutes, add 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking. The iron in the egg yolks and the sulfur in the egg whites oxidize with heat and time. The acid in the lemon juice prevents the iron and the sulfur oxidizing, leaving your eggs nice and yellow. By the way, this is the same thing that occurs when you over-cook hard boiled eggs, evident in the grey-green film on the yolk. Contrary to popular myth, it has nothing to do with the pan.  

    Prior to serving, fluff eggs with a rubber spatula or large spoon by breaking up the larger curd masses into several smaller pieces.

 

Stove-top Method Scrambled Eggs for a crowd

This recipe was given to me by a top-rated hotel chef.  This is the method he uses, except he talked about the quantity of eggs in terms of gallons.  This method is more labor intensive than the above recipe, but I believe produces a better texture in the finished eggs.  I use the above recipe if I’ve got a lot going on and don’t have time or man-power to baby sit the egg cooking (except for the occasional stirring.)  If I have more time and man-power, I like this recipe.  This works fine with most any quantity you might use and is limited by the size of your cooking pot.  Use the recipe ingredients above and the method below.

  1. Crack eggs into a large bowl.   Add in remaining ingredients from recipe above.  Whisk until blended or mix using a drill with a new, clean paint stirrer to blend.
  2. Spray large pot with non-stick cooking spray.
  3. Add up to 4 quarts of the egg mixture.
  4. Heat pot over medium high heat, stirring and scraping sides and bottom with a rubber scraper as eggs begin to set up. When about 1/3 of the egg mixture has begun to set, add in an additional 4 quarts of the egg mixture, stirring to incorporate the set eggs into the runny eggs.
  5. Continue adding eggs, stirring, scraping and incorporating the set egg component into the runny eggs until all eggs have been added. Cook, stirring, scraping and incorporating until the eggs have reached the desired consistency. NOTE: you want to stop when the eggs are still moist and a bit runny. They will set up as they hold and will taste better than if you cook them until they are dry and rubbery.

MAKE AHEAD NOTE:

  1. Eggs can be made to this point and held, in an uncovered container, such as a slow cooker (not roaster oven) for up to several hours. If holding for longer than about 15 – 30 minutes,  add 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking.  The iron in the egg yolks and the sulfur in the egg whites oxidize with heat and time.  The acid in the lemon juice prevents the iron and the sulfur oxidizing, leaving your eggs nice and yellow.  By the way, this is the same thing that occurs when you over-cook hard boiled eggs, evident in the grey-green film on the yolk.  Contrary to popular myth, it has nothing to do with the pan.

Here’s the Hungry Husband-Size Recipe.

 

Cheesy Scrambled Eggs
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This is my same great group recipe, scaled down to serve 2-3 people.

Course: Breakfast
Cuisine: American
Servings: 2 people
Author: Betsy Edwards
Ingredients
  • 6 eggs (large)
  • 1/4 cup evaporated milk 2 ounces
  • 1/2 teaspoon Lawry's seasoned salt
  • 1 tablespoon butter
  • 1/3 cup shredded mild cheddar cheese
Instructions
  1. In a medium bowl, whisk eggs and mix in milk, cheese and seasoned salt.  Set aside

  2. In a medium skillet over medium-high heat, melt 1 tablespoon of butter, swirling to disburse evenly.

  3. When butter is melted, add egg mixture.  As eggs start to cook, begin scraping bottom of the skillet (like a snow plow).  As eggs start to puff up, reduce heat to medium and continue scrambling until they reach your desired degree of doneness.   Serve hot.

 

 

Want more great group recipes ?

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

read more

Asian Lettuce Wrap for a Crowd

If you’re looking for a healthy recipe for your family but are tired of salad, these Pork & Ginger Lettuce Wraps are for you. They are really easy and really fast, on the table within 30 minutes from start to finish. But the best part of all is they are REALLY good! Whip up a batch for your family this week, they’ll LOVE them.

read more

Sausage, Egg and Cheese Sliders for a Crowd

You’ll love this sweet and salty breakfast. It will have your house smelling so good your family will be waiting at the table, at least mine was! A few simple ingredients and a few minutes in the kitchen give you an extraordinary breakfast big enough to feed a crowd.

read more

Ham and Cheese Sliders

These mini Ham & Cheese Sliders are easy to make and your family will love them! Whip some up this week. They will be DEVOURED faster than you can imagine.

read more

Best-Ever Chunky Chicken Salad

Your whole family will love this Best-Ever Chunky Chicken Salad recipe. It’s hands down the perfect go-to chicken salad for sandwiches for a quick delicious lunch or a light supper. It takes hardly any time to pull together. The sweetness from the grapes always makes it a favorite with kids! Crowd version included, too!

read more

Peaches and Cream Bars

It’s time for some peachy, juicy, crunchy, brown sugary goodness of summer. These melt-in-your-mouth moist, Peaches & Cream bars are a perfect dessert to celebrate summer.  The crunchy, brown sugary crust just sends them over the top.

The ‘peach pie’ smells coming from your oven will lure you to try a bite (or a pan) for yourself!

read more

Easy Cooler Corn on the Cob for a Crowd

Looking for an easy way to cook corn for a crowd at your next BBQ, Family Reunion, Girls Camp or Scout Camp? Try this wonderful easy method I’ve used successfully time after time for large groups. It’s the easiest way to cook corn for a crowd. Guaranteed!

read more

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

read more
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