Quantities for 8 and 12, oven bacon, eggs that hold, make-ahead bakes, and how to time a crew breakfast around shift change.
Breakfast for a crowd of 8 to 12: egg and bacon quantities, oven bacon, eggs that hold, overnight egg bakes, and pancakes that don't go soggy.
Cooking breakfast for a crew is mostly about moving work off the stovetop. Bacon goes on sheet pans in the oven, eggs are either baked in a pan or scrambled at the last minute, and anything assembled the night before, like an egg bake or French toast casserole, only needs oven time in the morning. For 12 people, plan on roughly 2 to 3 dozen eggs, 36 slices of bacon or sausage links, and potatoes or bread on the side.
These amounts assume a full breakfast with two or three components. If eggs are the only protein, stay at the top of the egg range; if there is bacon, sausage and potatoes, the low end is plenty.
| Item | Per person | For 8 | For 12 |
|---|---|---|---|
| Eggs, scrambled or baked | 2 to 3 | 16 to 24 | 24 to 36 |
| Bacon | 3 slices | 24 slices (about 1 1/2 to 2 lb) | 36 slices (about 2 1/2 to 3 lb) |
| Sausage links | 2 to 3 | 16 to 24 | 24 to 36 |
| Pancakes, 4 in (10 cm) | 3 | 24 | 36 |
| Hash browns or potatoes | 1/3 lb (150 g) | 2 3/4 lb | 4 lb |
| Toast, muffins or biscuits | 2 | 16 | 24 |
Pan-frying 36 slices means six or seven batches and a stovetop covered in grease. In the oven, four sheet pans cook the whole lot at once and the bacon cooks more evenly because it lies flat. Line the pans with foil for easy cleanup, lay the slices close together without overlapping, and cook at 400°F (200°C) for about 15 to 20 minutes for regular bacon, longer for thick-cut. There's no need to flip it. Swap the pans between racks halfway, because most ovens run hotter in some spots. For crisper bacon, cook it on a wire rack set in the pan.
Scrambled eggs are best in the first few minutes. As they sit, the proteins keep tightening and squeeze out water, which is why a hotel pan of scrambled eggs turns rubbery with a puddle underneath. If the crew eats together, scramble in batches over medium-low heat and pull them while they still look slightly wet, since they finish cooking on the way to the table.
If people will be eating over an hour, bake the eggs instead. Whisk 18 to 24 eggs with a splash of milk and seasoning, pour them into a greased half sheet pan, and bake at 350°F (175°C) until the centre is just set. Cut them into squares for breakfast sandwiches or burritos. They hold and reheat far better than scrambled eggs. For egg bakes and casseroles, USDA's safe temperature is 160°F (71°C) and Health Canada's is 74°C (165°F).
An egg bake or French toast casserole assembled the evening before is the easiest way to serve a hot breakfast at shift change. The bread soaks up the custard overnight, which is what gives French toast casserole its texture. In the morning, put the dish in the oven straight from the fridge. A cold dish takes longer than the recipe's time, so bake it covered for most of the time, uncover it to brown, and check that the centre has reached a safe temperature rather than relying on the clock.
Mix the batter just until the flour disappears; a few lumps are fine. Overmixing develops gluten, which makes pancakes tough and flat. A large griddle at about 375°F (190°C) cooks eight or more at a time. As each batch finishes, move it to a wire rack in a 200°F (95°C) oven in a single layer. Stacking pancakes traps steam and turns them soggy; a rack lets the steam escape.
Wet potatoes steam instead of browning. Squeeze freshly shredded potatoes hard in a clean towel to get the water out, then spread them in a thin layer in a hot, well-oiled pan and leave them alone for several minutes before turning. For a crew, spread frozen or squeezed shredded potatoes on oiled sheet pans and roast them at 425°F (220°C), which frees up the griddle for eggs and pancakes.
When the crew will drift in over an hour or more, a burrito line beats any plated breakfast. Every filling can be cooked in the oven and held: baked eggs cut into strips, sausage or bacon from the sheet pans, and roasted potatoes. Put them out in shallow pans with cheese, salsa and hot sauce, and warm large 10 to 12 in (25 to 30 cm) flour tortillas just before the line opens. Wrapped in a clean towel inside a covered dish or a small cooler, warm tortillas stay soft for about an hour; cold ones crack when they are folded.
Burritos can also be rolled ahead. Wrap each one tightly in foil and hold them in a 200°F (95°C) oven for up to about an hour, or chill them and reheat to 165°F (74°C) for the next morning. Leave salsa and sour cream out of any burrito you plan to hold, because they make the tortilla soggy.
Breakfast usually overlaps with the shift change, so clear up before the next crew needs the kitchen. Soak sheet pans as soon as they are empty, scrape the griddle while it is still warm, and put leftover fillings in shallow, labelled containers in the fridge within two hours.
Work backward from when the crew sits down, and keep the stovetop for the last 15 minutes.
How many eggs do I need for 12 people?
24 to 36 eggs, or 2 to 3 per person. Use the lower number if you are also serving bacon or sausage and potatoes, and the higher number if eggs are the main protein.
How do you keep scrambled eggs warm for a crowd?
They don't hold well; after 15 to 20 minutes they turn rubbery and watery. Pull them from the heat while slightly underdone and keep them covered in a low oven only briefly. If the crew will eat over a longer stretch, bake the eggs in a sheet pan instead, which holds and reheats much better.
Can I make a breakfast casserole the night before?
Yes, and it is usually better for it, because the bread has time to soak up the eggs. Refrigerate it covered, then bake it straight from the fridge, allowing extra time. Check the centre with a thermometer: 160°F (71°C) by USDA guidance, or 74°C (165°F) by Health Canada's.
What's the best way to cook bacon for a crowd?
On foil-lined sheet pans in a 400°F (200°C) oven for about 15 to 20 minutes, without flipping. Swap the pans between racks halfway for even cooking, and use a wire rack in the pan if you like it extra crisp.