As a long-time entertainer of in-laws and friends by the houseful, I've learned/created a few ideas to simplify the early morning rush to feed a whole lot of people:
There are three dishes: bacon, french toast and eggs (in that order). And nary a fry pan in sight!
Bacon
Preheat oven to 375F. Wrap the bottom of a broiler pan in foil. Wrap the rack in foil also and, using the backside of a sharp knife, cut slits in the foil where the slits are in the rack. Lay the bacon out on the rack, touching, until the rack is full. Slide into the preheated oven and let it bake till it's as done as you like it. Remove the bacon to a platter, fill up the rack and repeat until you have an adequate amount for your crowd. When the pan cools, wrap up the foil and drop it in the trash, stick the pan in the dishwasher and be done with it. The bacon is crisp but not greasy.
French toast (casserole style)
Tear or cut a loaf of day-old italian bread into bite sized chunks and place in a foil-lined covered casserole. Mix together 3 eggs, vanilla, salt and sugar as though you are making traditional french toast. But pour it over the bread in the casserole until it almost covers it. Let it sit until all the liquid is absorbed (you might have to fold the bread to get it all down into the custard). Pop it into your 375 degree oven until a knife inserted into the center comes out clean. When it comes out of the oven, I pop the whole thing out of the casserole onto a plate, peel away the foil and cut it into wedges. I dust it with a little powdered sugar and serve it with maple syrup. For variety, I'll add fresh or frozen fruit to it before baking.
Eggs (my own spin on the frittata)
Crack about two eggs per person into a large bowl and scramble thoroughly (I use a stick blender). Season with salt, pepper, a little garlic powder to taste. Chop a small white onion and about 3 large cloves of garlic (again, to taste) and gently saute it in extra virgin olive oil. I use a flat cast iron pan with a glass lid so that I can watch the progress without lifting the lid. I have a smooth surface stove, so I set the burner to med-low heat. Once the onions are golden, pour the eggs into the pan and stir gently to mix the onions and garlic. You will not stir it again after this. This dish is meant to cook slowly so you don't end up burning the outside. When the eggs begin to set up, add whatever ingredients seem tasty at the time. I frequently add some minced fresh basil and paper-thin slices of roma tomato, topped with some shredded mozzarella, Parmigiano-Reggiano and pecorino romano cheeses. Once the eggs are firm, remove the lid and slide it under a broiler just long enough to bubble the cheese (this is an optional step). I cut it into wedges and serve it from the pan. Sometimes I have to make two pans.
By doing it this way, I have time to set out dishes, orange juice, sliced melon and even enjoy coffee with my family and friends. And everyone gets a hot meal at the same time.
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