Bacon, Egg, and Cheese Baked French Toast
Is this the ultimate brunch centerpiece? We think so! It's a flavor cross of the world's best breakfast sandwich and a classic egg-and-cheese strata—and you can prep it up to a day in advance. Next morning, slide the whole shebang into the oven and watch it puff up dramatically into a sliceable feast.
Cheesy Spinach-Potato Egg Casserole
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
Broccoli-Cheddar Hash-Brown Casserole
This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.
Baked Oatmeal for a Crowd with Berries and Seeds
When mixed berries get baked into creamy, cinnamon-spiced oats, the result is this warming breakfast casserole that can feed a crowd in one fell scoop. Chopped dates provide sweetness the natural way, while crunchy toasted pepitas and hemp seed hearts offer a big helping of omega-3 fatty acids.
Apple-Caramel French Toast
Need a make-ahead breakfast for the family or for overnight guests? Assemble this caramelized-apple-and-challah casserole the day before, and simply ferry it from fridge to oven in the morning. Pro tip: while the casserole is resting, crank up the oven temperature and make this mess-free bacon to go on the side.
Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.
Bacon and Egg Casserole
Like quiche, this savory brunch dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare.
Blintz Baked French Toast
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the challah, and everything is baked until crisp on the outside and pillowy on the inside. This recipe comes from Molly Yeh, the host of the cooking show Girl Meets Farm.