To feed a crowd for Easter brunch, bake your eggs. Two chefs offer their recipes

As anyone who has ever made breakfast for a crowd can attest, it’s no fun stressing over how people like their eggs, or churning out pancakes until everyone but the cook has eaten enough.

Instead, for Easter brunch this year, bake your eggs. That way, you can feed a large group all at once and maximize time with your guests.

Two chefs offer recipes:

1. SHEETPAN SHAKSHUKA

In her book “Sheet Pan Suppers,” Molly Gilbert adapted several breakfast recipes to serve up to eight people, including the whimsically titled “Greens and Eggs and Ham” and a doubled-up version of Israeli shakshuka.

Traditionally prepared in a skillet, shakshuka has a base of sautéed peppers, tomatoes, onions and garlic. Depending on the size of the skillet, five or six eggs are cracked into divots made in the sauce with the back of a spoon, and the dish finishes cooking in the oven or covered on the stovetop. Chopped parsley freshens it and crumbled feta adds creamy, briny notes.

Gilbert, on the other hand, uses a larger rimmed baking sheet and heads straight for the oven. She tosses the chopped vegetables with oil and cumin directly on the sheet pan and roasts them until they begin to brown. She then mixes in a can of crushed tomatoes and takes advantage of the bigger surface area by making enough divots for 12 eggs.

In just about half an hour, the dish is ready, bursting with contrasting flavors and textures from a handful of ingredients.

“You get that sweet acidity from the tomatoes, heat from the peppers,” Gilbert said. “And the creaminess of feta on top just makes it so good.”

2. MAKE-AHEAD STRATA

For even more free time away from the kitchen, an egg casserole called strata can be assembled the day before, refrigerated overnight and baked when guests arrive. It’s something of a savory bread pudding, with beaten eggs binding torn pieces of bread…