35 Easy Recipes That Will Serve Breakfast for a Crowd (2024)

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Photo: Liz Andrew/Styling: Erin McDowell

Everyone knows the best part of brunch is the assortment of pastries that serve as a “side dish”—it’s even better when the pastries are homemade.

Photo: Liz Andrew/Styling: Erin McDowell

We know eggs are a crowd-pleaser, but we refuse to play the role of short-order cook. Enter these sheet pan eggs, which make big-batch cooking easy-peasy.

Photo: Liz Andrew/Styling: Erin McDowell

When you’re entertaining a crowd, who has time to stand by the stove flipping pancakes? This genius version comes together on one sheet tray—use whatever fruit you like.

Photo: Liz Andrew/Styling: Erin McDowell

While this bacon and potato masterpiece is cooking, you’ll be sitting back, relaxing and enjoying your coffee (finally).

Photo: Liz Andrew/Styling: Erin McDowell

An entire batch of French toast made in a single dish? Yeah, we’re making this on Saturday, too.

Photo: Liz Andrew/Styling: Erin McDowell

Quiche is a breakfast classic. But quiche with a sweet potato crust? Wait for the crowd to go wild.

Photo: Liz Andrew/Styling: Erin McDowell

It looks really fancy, but it’s almost entirely hands off. Bonus: You can customize to your heart’s content. Don’t like goat cheese? Use cream cheese. Prefer green peppers? Go for it.

Ottolenghi Simple: A Cookbook

Think of this skillet as shakshuka reinvented. It’s saucy, cheesy and just elegant enough to impress (while still being an easy breakfast option when you only have 20 minutes).

Photo: Liz Andrew/Styling: Erin McDowell

Sometimes more is more, especially when we’re talking about cinnamon rolls. This big guy starts with store-bought crescent dough, so it’s basically foolproof.

Half Baked Harvest

A breakfast bake that starts with croissants and cream cheese, and ends with maple syrup? OK, twist our arm.

Photo: Liz Andrew/Styling: Erin McDowell

Guess what? You can make a batch of these light and airy bites without a deep fryer—with a Dutch oven or deep skillet, it’s way easier than it seems.

Nisha Vora

Sure, this cake is plant-based and dairy-free. But everyone who gets a bite—vegan or not—will rave about it for days.

Damn Delicious

Stratas are just the fancy breakfast casseroles of the brunch world. This one features plenty of gooey cheese, and it happens to be a great way to use up any leftover greens in the fridge. (No one will know.)

Photo: Liz Andrew/Styling: Erin McDowell

In a room full of sad scrambled eggs and stale bagels, be this bountiful tray of breakfast nachos.

Jerrelle Guy/Black Girl Baking

This loaf is like regular banana bread’s trendy younger sibling. Make sure your bananas are super-ripe—they’re sweeter that way.

Photo: Liz Andrew/Styling: Erin McDowell

Breakfast sausage? Check. Scrambled eggs? Check. Cheddar cheese? We like the way this is coming together…

Keep this one in your back pocket for a cozy fall morning. You won’t regret it.

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Amy Neunsinger/Magnolia Table

Isn’t she pretty? You’d be shocked to find out that this gorgeous recipe starts with a humble store-bought pie crust.

Photo: Jon Cospito/Styling: Erin McDowell

Nothing complements a make-your-own-mimosa bar quite like a Champagne doughnut (or two).

Photo: Mark Weinberg/Styling: Erin McDowell

This would be right at home alongside a big green salad or a platter of eggs. Use store-bought puff pastry to make your life easier (but no less delicious).

The Modern Proper

Those swoops and swirls of maple-syrup-spiked cream cheese frosting are calling our name. Don’t even get us started on the coffee filling.

Photo: Liz Andrew/Styling: Erin McDowell

Why make one sweet, pull-apart breakfast treat when you could make a bunch? Pick up some pizza dough at the grocery store and you’re already halfway there.

Photo: Mark Weinberg/Styling: Erin McDowell

Cornbread isn’t just a side dish anymore. Packed with blueberries and sweet streusel, this one’s begging for a steaming mug of coffee.

Photo: Nico Schinco/Styling: Erin McDowell

Whether these impossibly flaky babies count as breakfast or dessert, who’s to say? All we know is we want to eat one right now.

Photo: Matt Dutile/Styling: Erin McDowell

Talk about pulling out all the stops. These pretty kanelbullar are filled with cinnamon and cardamom and are sure to impress.

Photo: Liz Andrew/Styling: Erin McDowell

This one goes out to the savory breakfast lovers in the room. Prep everything the night before and bake it the morning of. That way, you can hit snooze and sleep in.

Photo: Liz Andrew/Styling: Erin McDowell

They’re baked, not fried (read: easy to make) and eye-catching to boot. What more could you ask for?

Pinch of Yum

Permission to eat carrot cake for breakfast granted. Don’t skimp on the honey butter spread at the end. (It’s best when it’s still warm.)

Ambitious Kitchen

Here’s an idea: Make a big batch of this crunchy granola (courtesy of Coterie member Monique Volz), then set up a make-your-own-parfait station with yogurt, fruit and all the fixings. You’ll be the talk of the town.

Half Baked Harvest

There’s no shame in gathering a bunch of tasty store-bought breakfast accoutrements and calling it a day. Call it a breakfast mezze platter if you want to get fancy.

Photo: Liz Andrew/Styling: Erin McDowell

Well, this is unexpected in the best way possible. It’s like our favorite childhood sugar cereal got a grown-up makeover. Pass the milk.

Gimme Some Oven

What makes it amazing, you ask? It could be the fact that it’s make-ahead-friendly…or the copious amounts of avocado on top. We can’t decide.

The Defined Dish

If we’re being completely honest, we would serve this simple skillet for lunch and dinner, too. (It takes less than 45 minutes to make!)

Salt and Wind

With tons of Gruyère and Canadian bacon, Coterie member Aida Mollenkamp’s breakfast twist on the French ham and cheese sandwich has our mouths watering already.

Yuki Sugiura/Lagom

FYI, most of the cooking time is hands-off…so you can sit back and bask in the glow of that golden-brown caramel sauce.

Senior Food Editor

Katherine Gillenis PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...