Making food for a large family, I have found is really no different than making it for a smaller family. We just go through more of the food. When it comes to eggs, I am thankful that we have a flock of chickens. When we make our weekly dinner breakfast meal, we will generally go through around 50 eggs!!!
Along with baked overnight french toast casserole, we love to make this egg breakfast casserole.
Making casseroles, simplifies the time that I have to spend standing in front of the stove, flipping eggs. I just mix it all together and pour into the pan. Let the oven do the work, while I go change some diapers:)
Our large family food idea for breakfast overnight egg casserole:
- 2 dozen eggs
- 2 c milk
- 2 cans cream of mushroom soup
- 2 cans potatoes
- 2 cloves of garlic
- 1 tsp salt and pepper
- 2 bunches of green onion
- 2 cups shredded cheese
- 1 16 oz container of sour cream–sour cream will make your eggs fluffy and easy to cut and serve
In a large mixing bowl, crack your eggs.
Add your milk and whisk Add your sour cream Add your cream of mushroom soup, salt, pepper,and garlic and whisk well. chop up some green onion, and add Chop up your cans of potatoes and add Mix in your cheese, I used a mexican cheese blend. Pour into a greased 9 x13 baking dish. You can bake immediately or cover it and refrigerate overnight.