My Top 3: Big Batch Breakfasts

Om nom nom

My Top 3 is a weekly post where I count down three things I love in a random category. This week, we’re looking at my top three big batch breakfasts.

If I could only eat one category of food for the rest of my life, I would pick brunch. It covers all manner of sweet and savory - plus the all important mimosas. Brunch meals are my favorite because they tend to come later in the morning with a feel of leisurely dining with family and friends. Within brunch, I relish a good big batch breakfast dish. You know, the hearty ones that combine eggs, cheese, and carbs in a 13x9 casserole pan. One dish has everything - and all that everything is good.

For a time, my mom ran a bed and breakfast. That meant she made a lot of big batch breakfast dishes. The inn was built in the 1800s and had a colorful history to go along with the fabulous solid wood topped bar in the tavern room. Each morning, my mom would lay a wonderful spread of beverages, baked goods, and fruits around a rotating main dish. She introduced me to so many kinds of baked egg dishes, baked French toasts, and the occasional croissant bake.

Big batch breakfasts are great because you can usually make them up the night before. Then, in the morning, all you have to do is heat the oven and pop them in. They retain heat pretty well which means they are great for trips where everyone gets up at a different time. Plus, the leftovers reheat quickly and make for a tasty snack or lunch.

I’m including some bonus links to related recipes in this issue because tasty things are worth sharing.