It's all about using your oven: Instead of flipping and frying in multiple batches, the oven lets you toast bread, crisp bacon, and poach eggs by the dozen. It’s also perfect for make-ahead breakfast casseroles. You can also keep things easy with a simple-yet-special egg scramble or a yogurt and granola bar.
No need to toast bread two or four slices at a time. Arrange as many slices as you need in a single layer on a baking sheet. Bake at 350°F for 10 min. or until golden, flipping once after 5 min.
Skip the messy splatters and constant flipping at the stove. Instead, arrange bacon slices in a single layer on a foil-lined baking sheet. Bake at 400°F for 15-20 min. until crispy.
If poaching eggs seems intimidating, you'll love this oven-ready version. Add 1 tbsp water to each cup of a muffin tin. Crack 1 egg into each cup. Bake at 350°F for 12 min. or until the eggs are just set. Enjoy on their own, or use in a classic Eggs Florentine.
Nothing could be easier in the morning then popping a casserole dish in the oven. Assemble a French toast or egg and cheese casserole the night before, then simply bake the next day and serve.
Big batch scramble
Who wants to stand at the stove frying eggs and omelets to order? Egg scrambles are easy to make in a large batch. A stir-in like tender crab, herbs, or cheese feels brunch-worthy and takes no extra effort.
Yogurt and granola bar
For a super simple breakfast that requires no cooking at all, set out bowls of store-bought granola, yogurt, fresh fruit or a quick homemade jam, and honey or maple syrup and let everyone build their own parfaits or to use on top of pancakes.