22 Breakfast Recipes for a Hungry Holiday Crowd

By | May 28, 2016

[ad_1]

20161213-breakfasts-for-a-crowd-recipes-roundup-collage.jpg

[Photographs: J. Kenji López-Alt, Daniel Shumski]

I grew up in a small family, so I’ve never had much practice cooking breakfast for more than a couple of people. Chances are you’re the same way, and if you don’t have the practice you can end up feeling pretty lost on the rare occasion that you do have to feed a large group first thing in the morning.

The holiday season is in full swing, and with that comes houseguests. That means this is likely one of the few times a year you need to prepare large breakfasts. Fortunately, we’ve got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy pancakes, as well as tips on how to make a ton of bacon. Keep reading for 22 of our favorite recipes for easy breakfasts to feed a crowd.

Eggs

Soft-Scrambled Eggs

20151211-crowd-breakfast-recipe-roundup-06.jpg

[Photograph: Vicky Wasik]

If you like your scrambled eggs soft and moist, cook them gently over low heat. Starting them in a cold nonstick skillet keeps them from seizing up. Residual heat will keep cooking the eggs after you take them off the burner, so pull them a few seconds before they look completely done.

Get the recipe for Soft-Scrambled Eggs »

Fluffy Scrambled Eggs

20151211-crowd-breakfast-recipe-roundup-07.jpg

[Photograph: Vicky Wasik]

Do you prefer your eggs on the firmer side, the way they cook them in diners? Start them over medium-high heat (or high, if you’re feeling brave) and stir them more sparingly so that big, light curds can form. The higher heat will start to dry out the eggs, but as long as you don’t cook them too long they should retain just enough moisture.

Get the recipe for Fluffy Scrambled Eggs »

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies

20151211-crowd-breakfast-recipe-roundup-08.jpg

[Photograph: Vicky Wasik]

After a night of drinking, few things are as curative as a big plate of migas. This Tex-Mex treat is made of corn tortillas filled with scrambled eggs, chili peppers, onion, tomato, and home-fried tortilla chips. Pre-salting the eggs and salting and draining the tomatoes keeps the dish from getting too soggy. Too hungover to fry up some chips? Try our Doritos version.

Get the recipe for Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies »

Scrambled Eggs With Sumac, Pine Nuts, and Parsley

20151211-crowd-breakfast-recipe-roundup-09.jpg

[Photograph: J. Kenji López-Alt]

This dish feels fancy, but it’s not much more work than a standard plate of scrambled eggs—all you have to do is top the eggs with sumac, parsley, pine nuts, and olive oil after they finish cooking. To make this dish even easier, try toasting the pine nuts in the microwave instead of a skillet.

Get the recipe for Scrambled Eggs With Sumac, Pine Nuts, and Parsley »

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

20151211-crowd-breakfast-recipe-roundup-14.jpg

[Photograph: Daniel Gritzer]

Homemade biscuits don’t seem like they belong on a list of easy breakfasts for a crowd, but a batch of our drop biscuits takes just five ingredients and 25 minutes. We like to serve them with scrambled eggs seasoned with dill and packed with so much mozzarella and feta that they take on a texture reminiscent of queso fundido.

Get the recipe for Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches »

Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)

20161213-breakfasts-for-a-crowd-recipes-roundup-01.jpg

[Photograph: J. Kenji López-Alt]

North African in origin and wildly popular in Israel, this dish of eggs poached in a spicy tomato sauce has become trendy at US brunch spots. Part of its appeal is that it’s super customizable—this particular version is made with charred peppers and onions, paprika, and cumin. Some recipes have you finish the dish under the broiler, but we find just covering the pan on the stovetop makes it less likely you’ll overcook the egg yolks.

Get the recipe for Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) »

Portuguese Baked Eggs With Chorizo and Ricotta

20151211-crowd-breakfast-recipe-roundup-11.jpg

[Photograph: Jennifer Olvera]

This dish is shakshuka’s Iberian cousin, and it’s made by baking eggs in a peppery tomato sauce studded with chorizo and topping them with sharp white cheddar and Parmesan cheese. The recipe calls for two serranos and is admittedly on the spicy side—if your guests aren’t big fans of spicy foods then you can seed the serranos or replace them with a single jalapeño.

Get the recipe for Portuguese Baked Eggs With Chorizo and Ricotta »

Chilaquiles Verdes With Fried Eggs

20151211-crowd-breakfast-recipe-roundup-10.jpg

[Photograph: J. Kenji López-Alt]

Sometimes using the right name is vital to enjoying a dish—your guests will probably be more receptive to “chilaquiles” than “soggy breakfast nachos.” Whatever you call them, this dish of tortilla chips softened in salsa and topped with fried eggs is absolutely delicious. Using jarred salsa is fine, but fry the chips fresh so that they don’t get too soggy.

Get the recipe for Chilaquiles Verdes with Fried Eggs »

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa

20151211-crowd-breakfast-recipe-roundup-13.jpg

[Photograph: J. Kenji López-Alt]

In the case of huevos rancheros, you really should make your own salsa—it only takes a few minutes and you’re not spending any time frying tortillas. We like to use a sauce of canned crushed tomatoes, dried ancho chilies, and canned chipotles in adobo, which we then spoon over tortillas and sunny-side up eggs.

Get the recipe for Quick and Easy Huevos Rancheros With Tomato-Chili Salsa »

Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast

20151211-crowd-breakfast-recipe-roundup-12.jpg

[Photograph: J. Kenji López-Alt]

Boiled eggs are easy to make by the dozen, so this Singaporean breakfast of soft-cooked eggs with dark and light soy sauce and white pepper scales up well. The eggs are traditionally served with toast and coconut-flavored kaya jam. They set up incredibly soft and spoonable—a sous vide cooker is your best bet for getting it right.

Get the recipe for Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast »

Pancakes and Waffles

Light and Fluffy Buttermilk Pancakes

20151211-crowd-breakfast-recipe-roundup-01.jpg

[Photograph: J. Kenji López-Alt]

Making pancakes from scratch isn’t super fast—unless, of course, you make your own mix out of flour, baking powder, baking soda, salt, and sugar and make sure you always have it in the pantry. With the mix made all you have to do is add a few wet ingredients and you’re ready to make perfect golden-brown pancakes.

Get the recipe for Light and Fluffy Buttermilk Pancakes »

Oatmeal and Brown Butter Pancakes

20151211-crowd-breakfast-recipe-roundup-02.jpg

[Photograph: J. Kenji López-Alt]

Toasted steel-cut oats are a great way to bulk up pancakes. We brown the butter in the batter to reinforce the earthy, nutty flavor of the oats. Oatmeal pancakes do run the risk of being too heavy, so we bump up the quantity of baking soda for balance.

Get the recipe for Oatmeal and Brown Butter Pancakes »

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño

20151211-crowd-breakfast-recipe-roundup-04.jpg

[Photograph: J. Kenji López-Alt]

There’s no rule that says pancakes have to be sweet—this recipe goes in the savory direction with bacon, corn, jalapeños, scallions, and cheddar. Subbing in cornmeal for some of the flour gives the pancakes even more corn flavor, and using cubed (rather than shredded) cheddar means that the pancakes wind up with gooey pockets of melted cheese.

Get the recipe for Savory Bacon-Cheddar Pancakes With Corn and Jalapeño »

German Apple Pancake

20151211-crowd-breakfast-recipe-roundup-05.jpg

[Photograph: Yvonne Ruperti]

Most pancake recipes are going to require making a couple individual pancakes for each person, but this single pancake is large enough to feed eight. The soft, custardy cake is made with an unleavened crepe-like batter. You can serve it however you like, but our caramelized apple topping is especially delicious.

Get the recipe for the German Apple Pancake »

Vegan Pancakes Made With Aquafaba

20161213-breakfasts-for-a-crowd-recipes-roundup-02.jpg

[Photograph: J. Kenji López-Alt]

Aquafaba—the liquid inside a can of cooked beans—is an amazing ingredient. While it’s not quite the universal egg replacement that some people claim, it does whip up into an astonishingly meringue-like foam. If there’s a better way to make light, fluffy vegan pancakes, we haven’t found it yet.

Get the recipe for Vegan Pancakes Made With Aquafaba »

Overnight Brown-Butter Yeast-Raised Waffles

20161213-breakfasts-for-a-crowd-recipes-roundup-03.jpg

[Photograph: Vicky Wasik]

The batter for these brown-butter waffles comes together in just a few minutes. The only trick is that the yeast in the batter needs 12 hours in the fridge to work its magic, so be sure you’re making all the batter you’ll want for the morning.

Get the recipe for Overnight Brown-Butter Yeast-Raised Waffles »

More

Classic Blueberry Muffins

20161213-breakfasts-for-a-crowd-recipes-roundup-04.jpg

[Photograph: Vicky Wasik]

This recipe only takes 45 minutes and makes a batch of a dozen muffins—plenty to feed a hungry extended family. We absolutely pack the muffins with blueberries, using a full 1:1 ratio of blueberries to flour by weight. The batter might seem a little thick, but that helps keep the berries from all sinking to the bottom.

Get the recipe for Classic Blueberry Muffins »

Bacon Two Ways: Baked and Sous Vide

20161213-breakfasts-for-a-crowd-recipes-roundup-05.jpg

[Photograph: J. Kenji López-Alt]

Cooking bacon in a skillet for one or two people is fine, but if you’re cooking for any more people than that, a skillet won’t do. The easiest way to cook bacon for a crowd is to bake it—whether you like it super crispy or a little chewier, we can help you out. Another option is to cook the bacon sous vide—you’ll still need to finish it in a pan, but it will only take about two minutes per piece.

Get the recipe for Baked Bacon for a Crowd »

Get the recipe for Overnight Sous Vide Bacon »

Perfect Quick-and-Easy French Toast

20151211-crowd-breakfast-recipe-roundup-15.jpg

[Photograph: J. Kenji López-Alt]

Perfect French toast is all about the ratio of eggs to milk. We find three eggs per cup of milk to be just right. You can use either milk or cream depending on how rich you want the dish to be, but either way you should sprinkle some sugar on the bread after dunking it in the batter to give the French toast a crisp caramel crust.

Get the recipe for Perfect Quick-and-Easy French Toast »

Crispy, Crunchy, Golden Shredded Hash Browns

20151211-crowd-breakfast-recipe-roundup-16.jpg

[Photograph: Nick Kindelsperger]

As far as I’m concerned, hash browns should be as crispy as possible. The path to maximum crispness? Squeeze as much water as you can out of the grated potatoes, then par-cook them in the microwave. Nuking the spuds dries them out even more and creates an outer layer of gelatinized starch that helps get the hash browns even crispier.

Get the recipe for Crispy, Crunchy, Golden Shredded Hash Browns »

Waffle-Iron Hash Browns

20151211-crowd-breakfast-recipe-roundup-17.jpg

[Photograph: Daniel Shumski]

If you want hash browns that balance a creamy interior with a crisp crust, the waffle iron is the tool for you. You should grate and drain the potatoes just a you would if you were making them on the stovetop before smashing them into the waffle iron. The times on this recipe are just a starting point—the hash browns could take more or less time depending on your waffle iron and how finely you shred the potatoes.

Get the recipe for Waffle-Iron Hash Browns »

[ad_2]

Source link

Leave a Reply