Breakfast Ideas For A Crowd On A Budget

Name: Breakfast Ideas For A Crowd On A Budget
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 10
Ingredients: 10 slices of stale bread; 12 large eggs; 3 cups milk; 2 cups shredded cheese; 1 cup diced cooked ham or sausage; 1 cup chopped vegetables (onions, bell peppers, spinach); Salt and pepper to taste; 2 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups buttermilk; 2 large eggs; 4 tablespoons melted butter

Highlighted under: Easy Comfort Classics

I love hosting breakfast gatherings, and I've discovered that feeding a crowd doesn't have to break the bank. With a little creativity and planning, you can whip up delicious, satisfying meals that won't empty your wallet. From fluffy pancakes to hearty egg bakes, I've found ways to serve up a feast that everyone will enjoy. These recipes are not only budget-friendly but also versatile, helping you make the most of your ingredients while keeping everyone happy and full!

Created by

Paige Sullivan

Last updated on 2026-02-01T21:45:35.529Z

In my quest for excellent breakfast ideas that won't stretch my budget, I've experimented with several dishes that are both affordable and delicious. One of my favorites is a layered breakfast casserole, where everything bakes together. It feeds a crowd, and the combination of eggs, bread, and cheese is undeniably satisfying.

A tip I found most helpful is using stale bread instead of fresh; it absorbs the custard mixture beautifully, providing a rich texture, and you can even add in leftover veggies or meats to enhance the flavor while reducing waste.

        Why You'll Love This Recipe
        Deliciously satisfying dishes everyone will love
Creative, budget-friendly meals for big gatherings
Versatile recipes that allow for ingredient substitutions

      

The Importance of Layering in Breakfast Casserole

Layering is key to achieving a perfectly baked breakfast casserole. The bread serves as a base that soaks up the custard of eggs and milk, creating a moist texture. I recommend using stale bread as it absorbs the liquids better than fresh bread, yielding a creamier result. If you're short on stale bread, you can toast fresh slices in the oven for a few minutes until slightly dried out—this can enhance texture, ensuring every bite is flavorful.

When adding cooked meats and vegetables, distribute them evenly throughout the layers. This ensures that every serving will have a balance of flavors. Some great vegetables to include are spinach for its mild flavor and bell peppers for sweetness. If you want to make it vegetarian, feel free to omit the meat and increase the vegetable content. You could even try adding cheese varieties such as feta or goat cheese for added tang.

Perfecting Your Pancake Technique

Achieving fluffy pancakes hinges on the mixing technique. When combining the wet and dry ingredients, it's best to mix them until just combined. Overmixing can lead to tough pancakes due to gluten development. A few small lumps are perfectly fine; this ensures that your pancakes will be light and airy. After pouring the batter onto the griddle, allow them to cook until bubbles form on the surface, and the edges look set—around 2 to 3 minutes—before flipping them for an even golden color.

Consider adding flavor variations to your pancakes, such as vanilla extract or lemon zest. You can also incorporate extras like chocolate chips or blueberries into the batter for a delightful twist. If you’re serving a large group, keeping cooked pancakes warm on a baking sheet in a low oven (around 200°F) is a great way to ensure they are served hot without needing to cook them all at once.

Ingredients

Breakfast Casserole

10 slices of stale bread
12 large eggs
3 cups milk
2 cups shredded cheese
1 cup diced cooked ham or sausage
1 cup chopped vegetables (onions, bell peppers, spinach)
Salt and pepper to taste

Pancakes

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons melted butter

Prepare your ingredients as follows:

Instructions

Prepare the Casserole

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together eggs, milk, salt, and pepper. Layer stale bread in a greased baking dish, adding ham and veggies. Pour the egg mixture over the bread, ensuring it’s well soaked. Top with shredded cheese and bake for 30 minutes.

Make the Pancakes

In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. Add wet ingredients to dry and mix until just combined. Heat a griddle over medium heat and cook pancakes for about 3 minutes on each side or until golden brown.

Serve and Enjoy!

Pro Tips

Consider setting up a toppings bar for pancakes, including fresh fruits, nuts, and syrups. This way, guests can customize their meals to their liking.

Make-Ahead Tips

Both the breakfast casserole and pancakes can be prepared ahead of time for your gathering. The casserole is an excellent dish to assemble the night before. Simply follow the steps up to pouring the egg mixture and cover it tightly with plastic wrap before refrigerating. In the morning, just bake it straight from the fridge, adding an extra 5-10 minutes to the baking time, and you'll have a warm, hearty meal ready in no time.

For pancakes, you can prepare the batter in advance as well. Store the mixture in an airtight container or a sealed bag in the refrigerator for up to 24 hours. When you're ready to cook, give the batter a gentle stir as it may thicken overnight. This is often a time-saver, especially for larger gatherings, allowing you to focus on setting up while the pancakes cook.

Storage and Reheating

Leftover casserole and pancakes can be stored in the refrigerator for about 3-4 days. Wrap the casserole tightly with aluminum foil or store it in an airtight container to maintain its moisture. For pancakes, I recommend stacking them with parchment paper in between layers if you plan to store multiple. Reheat the casserole in the oven or microwave until warm throughout; individual servings can be easily reheated in the microwave for about 1-2 minutes, depending on your appliance's power.

Freezing is another option for both dishes. The casserole can be frozen before baking or after cooking. If freezing unbaked, wrap it well in plastic wrap and foil and store for up to 3 months. Bake it directly from the freezer, allowing an additional 10-15 minutes of cooking time. Cooked pancakes can be frozen as well and reheat nicely in the toaster or microwave for quick meals on busy mornings.

Questions About Recipes

→ Can I make the casserole ahead of time?

Yes, you can prepare the casserole the night before and refrigerate it. Just pop it in the oven in the morning.

→ What can I substitute for cheese?

You can use nutritional yeast for a dairy-free option or swap in a dairy-free cheese alternative.

→ Can I use fresh bread instead of stale?

Stale bread works best as it absorbs the egg mixture more effectively, but fresh bread can be dried out in the oven before using.

→ What other additions can I include in the casserole?

Feel free to include any leftover meats, cooked vegetables, or spices to add more flavor and texture.