I spreadsheet anything I’m deep-diving, esp baked goods – compelling need to understand the variations in proportion of the main ingredients (eggs, fat, flour) 
Re your big batch eggy dish:
If there are no gluten issues, savory bread pudding / overnight french toast / quiche with crouton is good (made for a few showers).
Or slab quiche, with or without crust. (I haven’t “slabbed” yet myself because I went with 4-6 variations instead for a spread. Persian kuku is also great – it’s a crustless slab by definition, and flips the proportion of veg vs eggs. Adding the Aussie zucchini egg slice to this group too.
Add a bag of shredded frozen hash browns to your egg mix of choice and it’s a faux-tortilla (I made a bunch for a group trip, travel well & easy to reheat or just eat at room temp).
ETA:
Depends on how you do in the morning. If you’re baking ahead (I would), you can do it several days prior, just leave it a bit underbaked (ie don’t brown the top) so it can brown when you reheat.
(Something like quiche or kuku doesn’t need to be hot, you can just bring to room temp.)
