Hot Breakfasts to Please a Crowd (Enchiladas, Included)
Breakfast is one of our favorite meals, in large part because it’s the only one that offers the option of both sweet and savory. And although we love lemon ricotta pancakes and cinnamon French toast bread pudding, there’s just something so comforting and appealing about a hot, savory breakfast this time of year. So that’s why we took to the test kitchen to develop three easy, warm, egg-based breakfasts that are fairly quick to whip up, and can simply be doubled or tripled to feed a big crew (it’s the holidays, after all).
We love breakfast burritos (too), but all of that last-minute assembly and rolling isn’t exactly realistic when you’re cooking for a crowd. That’s why we came up with this burrito/enchilada hybrid—all of the components of a good breakfast burrito in an easy, make-ahead casserole form. If you have time to make salsa or enchilada sauce, go for it; if not, use your favorite store-bought version.
Perfect for an impromptu breakfast, this puffed and golden savory pancake cooks up quickly and requires only a few simple ingredients you likely already have on hand. It’s delicious unadorned, but fun served with smoked salmon, sliced avocado, and a simple side of greens dressed with olive oil and lemon juice—garnishes that quickly elevate this giant popover to fancy-brunch-status.