Egg Bake Recipe for a Crowd: One-Pan Breakfast Feeding 12+

This egg bake recipe for a crowd transforms a simple one-pan breakfast into a crowd-pleaser that feeds 12+ without the fuss. Perfect for brunch gatherings or quick weeknight meals, it combines creamy eggs, crispy potatoes, and savory cheeses into a golden, fluffy masterpiece. The beauty lies in its simplicity—just whisk, layer, and bake—while delivering restaurant-quality results every time.

What sets this recipe apart is its foolproof scaling—double or triple the ingredients without compromising texture or flavor. The secret to success? Cooking the potatoes ahead of time to ensure they’re tender and crispy by the final bake. This method also allows for endless customization, from adding fresh herbs to incorporating your favorite veggies or proteins.

By the time it emerges from the oven, you’ll have a bubbly, golden-topped egg bake that’s impossible to resist. Each slice delivers a perfect balance of creamy eggs, savory potatoes, and melty cheese—ideal for serving family-style or as a buffet centerpiece. The best part? It’s ready in under an hour, making it the ultimate fast yet impressive breakfast solution.

Pair with fresh fruit, crusty bread, or a simple salad to round out the meal. Whether you're hosting a weekend brunch or feeding a hungry crowd, this recipe delivers restaurant-quality results with minimal effort. Let’s get started!

Ingredients for egg bake recipe for a crowd

Twelve servings of golden perfection—just whisk, layer, and bake this crowd-friendly breakfast masterpiece.

The potatoes are the foundation—Russet potatoes are your best bet for that perfect crispy-tender texture. Pre-cook them until fork-tender (about 10 minutes in boiling water), then drain and pat dry. I always grab the biggest bag I can find—around 6 lbs—because they shrink dramatically when sliced. For extra flavor, toss the sliced potatoes in a little olive oil, salt, and garlic powder before cooking. The bacon? Thick-cut pork belly bacon if you want to splurge—it stays crispy longer and adds incredible richness. Cook it ahead and crumble it right into the egg mixture for maximum flavor impact.

No sharp cheddar? Monterey Jack or Gruyère work beautifully—just adjust the amount slightly since some cheeses melt differently. Short on eggs? Use pasteurized liquid eggs (like those in cartons) to save time and reduce mess. The milk and cream combo is non-negotiable for that silky texture, but if you're watching calories, half-and-half works in a pinch. Fresh herbs are ideal, but dried chives at one-third the amount get you close. For a veggie boost, add steamed broccoli or sautéed mushrooms to the potato layer—just make sure they're fully cooked before assembly. And if you're feeling fancy, a sprinkle of Parmesan on top before baking adds a delicious umami kick.

This egg bake is a make-ahead champion—assemble it the night before and refrigerate until ready to bake. The flavors meld beautifully overnight. Store leftovers in an airtight container for up to 3 days, though I rarely have any hanging around that long. For reheating, cover with foil and warm at 350°F for 10-15 minutes—the edges might get a little crispy, but it's worth it. Freeze portions in individual servings for up to 2 months. Pro tip: Use parchment paper under the dish for easy removal and cleanup. And if you're serving a crowd, double the recipe—it scales perfectly in a larger baking dish.

Step-by-step instructions for one-pan crowd-pleasing egg bake

Here's how to assemble this hearty breakfast casserole that feeds a dozen—no stress, just delicious layers.

Peel the 6 lbs russet potatoes and slice them into ¼-inch thick rounds. This even thickness ensures they cook uniformly. Transfer the sliced potatoes to a large pot of boiling salted water—use the 2 tbsp salt—and boil for 8-10 minutes until they're fork-tender but still hold their shape. Drain immediately and spread them on a baking sheet to cool completely. This step prevents a soggy bottom in your final bake.

While the potatoes cool, melt the ½ cup butter in a large skillet over medium heat. Add the 1.5 lbs bacon, breaking it into small pieces, and cook until crispy and golden brown. Drain on paper towels, reserving ¼ cup of the bacon fat for the skillet. This crispy bacon will add savory depth to every bite of your egg bake.

Preheat your oven to 375°F. In a large mixing bowl, whisk together the 24 whole large eggs, 3 cups milk, 1 cup heavy cream, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp freshly ground black pepper, and 1 tbsp salt until fully combined. This custard base will bind everything together beautifully.

In a 9x13-inch baking dish, create the first layer by spreading half of the par-cooked potatoes evenly across the bottom. Sprinkle half of the 4 cups shredded sharp cheddar cheese over the potatoes. Then, pour half of the egg mixture evenly over the cheese layer. Repeat with the remaining potatoes, cheese, and egg mixture, ending with the egg custard on top. This layering ensures each bite has creamy eggs, tender potatoes, and melty cheese.

Place the baking dish on the center rack of your preheated oven. Bake for 45-50 minutes until the top is golden brown and the center is just set—it should still have a slight wobble when gently shaken. If the top browns too quickly, tent it loosely with aluminum foil to prevent over-browning while the center finishes cooking.

Here's the thing—don't overbake. You want the eggs to be just set, not rubbery. The casserole will continue to cook slightly as it rests. When you remove it from the oven, you'll see a beautiful golden crust on top that contrasts perfectly with the creamy interior.

Remove the egg bake from the oven and let it rest for 10-15 minutes before serving. This resting period allows the layers to set properly and makes slicing much easier. While it rests, sprinkle the crumbled crispy bacon evenly over the top and garnish with the ½ cup chopped fresh chives. The bacon adds a smoky contrast to the creamy cheese, while the chives bring a fresh finish.

Slice into 12 generous portions and serve immediately. The combination of creamy eggs, tender potatoes, sharp cheddar, and crispy bacon makes this dish irresistibly comforting. It's perfect for brunch gatherings or feeding a hungry crowd with minimal effort.

Pro cooking tips for perfect results

Layering Like a Pro

Start with the potatoes as your base—they need to be evenly distributed to prevent a soggy bottom. I always use a 9x13-inch baking dish because it gives me enough surface area for even heat distribution. Spread half the potatoes in a single layer, then sprinkle half the cheese before adding the egg mixture. This creates a perfect balance of textures in every bite. 🥔

For the egg mixture, whisk until completely smooth to avoid lumps. Pour it gently over the cheese layer to prevent displacing the potatoes below. The key is to keep everything even—use a spatula to smooth out the top before adding the final layer of potatoes and cheese. This ensures consistent cooking throughout.

Temperature Control

Set your oven to 375°F and let it preheat for at least 15 minutes before baking. This ensures even cooking from start to finish. I always place the baking dish on the middle rack to avoid hot spots. If the top browns too quickly, tent it loosely with aluminum foil to prevent over-browning while the center finishes cooking.

Use an instant-read thermometer to check the internal temperature—it should reach 160°F at the center. This ensures the eggs are just set without becoming rubbery. The dish will continue to cook slightly as it rests, so don't overbake.

Scaling for a Crowd

This recipe serves 12, but you can easily double or triple it for larger groups. For a 24-serving version, use a 13x18-inch baking sheet and increase all ingredients proportionally. The same layering technique applies—just make sure your dish is large enough to accommodate the extra volume without overflowing.

If you're feeding 30+, consider baking in two 9x13-inch dishes simultaneously. This keeps the cooking time manageable and ensures even doneness. Just rotate the pans halfway through baking for consistent results.

Bacon Crunch Secrets

For maximum crispiness, cook the bacon until it's deep golden brown and nearly black in spots. Drain it on paper towels and crumble it right into the egg mixture before baking. This distributes the flavor evenly throughout the dish. If you're short on time, use pre-cooked bacon bits from the store, but fresh is always better. 🥓

Sprinkle the crumbled bacon on top right before serving to keep it crispy. Pair it with fresh chives for a pop of color and freshness. The contrast of the crispy bacon against the creamy eggs is what makes this dish irresistible.

Frequently asked questions