Breakfast Ideas For A Crowd On A Budget

Name: Breakfast Ideas For A Crowd On A Budget
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 12 large eggs; 2 cups milk; 4 cups frozen hash browns; 1 cup cheddar cheese, shredded; 1 cup bell peppers, diced; 1 cup cooked sausage, crumbled; Salt and pepper to taste; 2 cups all-purpose flour; 2 tablespoons sugar; 2 tablespoons baking powder; 1/2 teaspoon salt; 2 cups milk; 1/4 cup vegetable oil; 2 large eggs; 1 cup blueberries (fresh or frozen)

Highlighted under: Everyday Quick Meals Ideas

When it comes to feeding a crowd, I love getting creative without breaking the bank. Our Breakfast Ideas for a Crowd on a Budget deliver big flavor and satisfaction with minimal expense. I’ve tested several combinations, focusing on filling, crowd-pleasing ingredients that stretch further and still taste amazing. From egg casseroles to hearty pancakes, I’m excited to share ways to make a breakfast that gathers loved ones around the table while keeping costs low.

Created by

Emma Parker

Last updated on 2026-02-06T18:05:36.483Z

During the planning of my recent brunch gathering, I wanted to create a spread that would impress my friends without emptying my wallet. I discovered that a large egg casserole could feed many without much cost, and it pairs perfectly with a sweet blueberry pancake stack.

One of my favorite tips is to use frozen ingredients like hash browns or berries; they’re budget-friendly and save time. This method allowed me to serve both savory and sweet dishes, making everyone happy while staying well within my budget.

Why You Will Love This Recipe
Delicious variety that caters to different tastes
Hearty servings that keep everyone full
Incredibly budget-friendly, perfect for family and friends

Perfecting Your Egg Casserole

The egg casserole is a versatile dish where you can really play with flavors and textures. For a creamier consistency, consider adding a cup of sour cream or cream cheese to your egg mixture. This not only enhances the richness but also adds a wonderful tang. When folding in veggies like bell peppers, aim for hand-chopped pieces rather than tiny dice to maintain texture. A splash of hot sauce or diced jalapeños can also elevate the flavor profile, catering to those who enjoy a bit of heat.

Baking your casserole in a glass dish allows for even cooking and easier monitoring of your bake. Keep an eye on it in the last 15 minutes of cooking; once the top is golden brown and puffed, it's nearly done. If you notice the edges cooking faster, you can cover them loosely with aluminum foil to prevent burning while the center sets. Letting the casserole rest for 10 minutes after baking will help it hold its shape when serving, making for cleaner slices.

Mastering Blueberry Pancakes

To get the perfect fluffy texture in your blueberry pancakes, ensure that your wet ingredients are cold and just combined—overmixing can lead to dense pancakes. I recommend using a gentle folding technique when incorporating the blueberries to prevent them from breaking apart, which can shift the pancake's structure. If you're using frozen blueberries, don’t thaw them beforehand; this helps maintain the integrity and color of the batter.

For even cooking, preheat your griddle thoroughly over medium heat and test with a few drops of water. If they skitter across the surface and evaporate quickly, your heat is just right. Cook the pancakes until you see bubbles forming on the surface, signifying that it's ready to flip. After flipping, allow them to cook until they are golden brown, about 1-2 minutes per side. Keeping pancakes warm in a low oven (around 200°F or 93°C) while you finish the batch ensures that everyone gets hot, fluffy pancakes together.

Ingredients

Egg Casserole

12 large eggs
2 cups milk
4 cups frozen hash browns
1 cup cheddar cheese, shredded
1 cup bell peppers, diced
1 cup cooked sausage, crumbled
Salt and pepper to taste

Blueberry Pancakes

2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 cup vegetable oil
2 large eggs
1 cup blueberries (fresh or frozen)

Feel free to customize the ingredients based on your preferences!

Instructions

Prepare the Egg Casserole

Preheat the oven to 350°F (175°C). In a large bowl, beat the eggs and milk together. Stir in the frozen hash browns, half the cheese, bell peppers, sausage, salt, and pepper. Pour the mixture into a greased baking dish and bake for 30 minutes. Sprinkle the remaining cheese on top and bake for another 5-10 minutes until golden.

Make the Blueberry Pancakes

In a separate bowl, mix the flour, sugar, baking powder, and salt. In another bowl, blend the milk, vegetable oil, and eggs. Combine the wet and dry ingredients, then gently fold in the blueberries. Heat a griddle over medium heat and pour batter for pancakes. Cook until bubbles form on the surface, then flip to brown the other side.

Serve and Enjoy

Cut the egg casserole into squares and serve warm alongside the blueberry pancakes. Consider adding maple syrup and fresh fruit for extra flair and flavor.

Gather your loved ones and enjoy a delightful breakfast!

Pro Tips

Use your favorite vegetables or meats in the egg casserole to personalize it. Also, try adding a dash of vanilla to the pancake batter for warmth and an enriched flavor.

Serving Suggestions

When serving your breakfast spread, consider offering a variety of toppings to personalize each plate. Fresh fruit, like sliced strawberries or bananas, adds a refreshing touch against the savory flavors of the egg casserole. Alternatively, a sprinkle of powdered sugar or dollop of whipped cream can elevate the pancake experience, especially for those with a sweet tooth.

Don’t forget about maple syrup! A drizzle of high-quality maple syrup over the pancakes can amplify their flavor, turning this meal into a delightful occasion. You could even offer flavored syrups, such as blueberry or cinnamon, as a fun twist, allowing guests to experiment with different combinations.

Make-Ahead and Storage Tips

If you're planning to feed a large group, prepping the egg casserole the night before can save time in the morning. Simply combine all ingredients in your baking dish, cover, and refrigerate overnight. Bake it straight from the fridge the next morning, adding an extra 5-10 minutes to the cooking time. This method not only enhances the flavors but also allows for convenience without compromising quality.

Leftovers can conveniently be stored in an airtight container in the fridge for up to three days. The egg casserole reheats beautifully in the oven or microwave; just add a splash of milk before warming to keep it moist. You can freeze any leftover pancakes as well. Lay them flat in a single layer to freeze, then stack them in a freezer bag with parchment paper in between each pancake to prevent sticking. They can be reheated directly from frozen on a skillet or in the toaster.

Questions About Recipes

→ Can I make the egg casserole the night before?

Yes, assembling the egg casserole the night before can save time. Just cover it tightly and refrigerate; then, bake it in the morning.

→ What can I substitute for the sausage?

Feel free to use turkey sausage, ham, or mushrooms for a vegetarian option. Both work wonderfully in the casserole.

→ Can I freeze the leftovers?

Absolutely! The egg casserole and pancakes freeze well. Just wrap them tightly and store in the freezer for up to a month.

→ What other toppings can I add to the pancakes?

You can add whipped cream, fresh fruits, or a sprinkle of nuts for added texture and flavor!