Now that I have confessed that I have a minivan, I might as well tell you about another way in which I’ve become an old fogey without even noticing: these days, I like having parties in the morning. The kids are in good moods, the house hasn’t been wrecked yet by the the daily tornado of family life, and you can drink mimosas. But most of all, brunch is such an easy meal to prepare for a crowd. All you need are big bowl of fruit, a cake (or two, in the case of J’s recent birthday) these eggs, and lots and lots of coffee.
This dish, or something like it, is one of the easiest ways I know to cook up a dozen or more eggs at once. You can vary the filling by adding any vegetables, cheese, or meat you’d like. I kept this one simple because I love the flavor combination of sharp cheddar and cooked-until-sweet onions…and also, I will admit, because monochromatic foods are usually a hit with the kids and we were expecting many, many kids.Cheddar and Onion Egg Bake for a Crowd: Butter a large baking dish and sprinkle breadcrumbs all over the bottom. Dice a couple of big onions and saute with a big pinch of salt until the moisture evaporates and they begin to brown. Transfer onions to buttered pan. Top with several big handfuls of grated sharp cheddar cheese. Whisk a dozen (or even a few more) eggs with a couple cups of milk, or part milk and part cream, and plenty of salt and pepper. Pour egg mixture over cheese and vegetables and bake at 400 until set in the center, about 45 minutes.