The key, I believe, to a tasty and quick brunch for a crowd is some sort of cheesy casserole. I've been making this recipe of my mom's for years and it never fails to disappoint. Plus, all of the ingredients just might be lurking in your pantry.
Chile Relleno Casserole
1 can green chiles, cut lengthwise into strips
1 lb. jack cheese, cut into slices 1/2 in. thick and 1 in. wide (any mild cheese is fine, I used a colby/jack combo this time)
2/3 c. flour
1 1/2 c. milk
1 t. salt
Arrange chiles in a 9x13 in. glass baking dish. Arrange cheese strips on top. Whisk together remaining ingredients and pour over the top. Bake at 400 degrees for about 30 mins. or until top is golden and puffy. It's best right out of the oven, but room temperature is fine too. This adds to the low maintenance factor. :-)