Exploring making a vegan version of this baked oatmeal recipe
With the egg substitute and with dried fruit (apricot and cherries) instead of fresh apples on the left.
Doesn’t cut into neat squares but it’s still a little warm and tastes good.
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Love the spreadsheet, after my own heart.
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I was most intrigued by the same pan holding anywhere from 8-12 eggs and 8-12 servings!
Now I am ruminating about getting up early to bake the pre-assembled casserole the morning of, vs cooking the night before, chilling, and then re-heating. 
I have used the 1971 edition of Food for Fifty as a guideline for many of my adventures, for up to 900+. BITD before MS Excel.
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.)
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Having brought lots of breakfast dishes to school, I recommend making the morning of. You save very little time reheating the morning of and the results are not as good.
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Yes but saving nighttime is one thing… sleeping in? Priceless!
ETA Re-heating would happen at the meeting.
Thank you! All great ideas, and probably some you have generously shared before in this six + year old endeavor.
Thank you, as always!
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But that’s what I mean, you’ll have to get up early anyway just to reheat them – because you need to do it relatively low and covered or they will dry out and be gross/rubbery.
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See, morning people just don’t understand those of us who aren’t
BIG difference 
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Most decidedly NOT a morning person…never really was after say, age 8. 
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What if you prep all the components the night before and then just combine and bake? That would save time.
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That is the plan, except assembly the night before.
In fact, each recipe, with the exception of NYT, mentions that. The NYT version had it in the comments.
I am finished with most of the prep, including 2 pounds cubed potatoes, roasted. Interestingly, some say no need to pre-cook store bought hash brown or cubed potatoes.
Last year it took a little longer than expected to cook through, but I can get up early every few …12 months. 
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But you have a kid… my nephews were worse than a rooster when they stayed over, lol.
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I can relate
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Your roasted ones will be tastier!
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