This Is How You Cook an Egg Dish for a Group in Minutes

This four-ingredient miracle recipe from The Auntie Em's Cookbook, by Theresa Wahl, delivers a gorgeous-looking dish with a tiny, how-is-this-possible amount of work. You simply line each cup of a muffin pan with a slice of ham, crack an egg into each and drizzle heavy cream on top. Salt, pepper and a sprig of thyme are the only seasonings needed, since the ham has a ton of flavor. After about 10 minutes in the oven, each person can enjoy his or her very own edible breakfast basket.

Get the recipe: Baked Eggs in Ham Baskets

Shakshouka—a popular Israeli and Tunisian dish where eggs are poached in tomato sauce—is speedy, delicious and a strong contender for edging out quiche as one of the best brunch dishes for a group. This recipe from Aliya LeeKong's Exotic Table can serve six, and includes an herby tomato sauce that comes together in 15 minutes (which you can alternately make ahead of time). You crack the eggs over the sauce, slide the pan under the heat and broil it for five or so minutes. Make sure you have some thick, crusty bread on hand for sopping up the juices.

Get the recipe: Shakshouka with Chorizo and Bread Crumbs

Anyone who's considered munching on last night's leftovers at 8 a.m. will see the beauty in this flavorful casserole. It starts with a layer of cooked brown rice. Next comes a healthy (and tasty) combination of sautéed Swiss chard, onion and ginger, mixed with coconut milk, soy sauce and a dash of sesame oil. On top of that, you crack the eggs and bake until the whites are set but the yolks are still runny. You can make this in one large casserole dish or in individual ramekins.

Get the recipe: Sesame Baked Eggs

We love a plate of fluffy eggs stuffed with savory fillings, but it can be hard to churn out six or eight omelets and still have everyone eat at the same time (and keep everything hot). Making a frittata solves that problem—and they don't come much easier than with this recipe. You whisk the eggs, add canned, chopped tomatoes and herbs and pour everything into a skillet. The mixture cooks on the stove for about five minutes, and then in the oven for 15 more. Then, you spread tomato paste and grated cheddar on top and slide the frittata back into the oven for another seven minutes, until the cheese is melted and slightly bubbly—so you've got a pizzalike take on a classic breakfast food.

Get the recipe: Tomato Frittata