Hosting large groups for Christmas can be a nightmare, especially when it comes to food. Dinner can be easily taken care of with a roast or turkey and sides, but don't forget about feeding the hungry horde, post presents. If you make these recipes one to two days before, heating it up on the big day will take you a fraction of the time breakfast normally does.

Fluffy Waffles

• 6 oz Greek yogurt
• 1 cup water
• ¼ cup milk
• 1/4 tsp. white vinegar
• 1 tsp. vanilla extract
• 2 eggs, beaten until foamy
• 2 cups flour
• 2 tsp baking powder
• 1/2 teaspoon salt

In a bowl, mix together water, yogurt, and vinegar. Sift flour into a separate, large bowl; stir in baking powder, baking soda and salt. Add the liquid mixture to flour mixture. Blend until smooth, but don't over stir. Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

Let the waffles cool completely before storing in the fridge for up to four days. To re-heat, place on a wax paper covered cookie sheet and warm in the oven for about five minutes or until slightly crispy.

Egg Casserole      

• 2 eggs per person
• 1 tbsp milk per person
• ¼ cup cheddar cheese per person
• Diced onions
• Diced tomatoes
• Diced ham or bacon
• Diced mushrooms

Beat eggs and milk until well blended and pour into a greased baking dish. Sprinkle the diced onions and cheese into the egg mixture and stir to evenly distribute. Add the rest of the ingredients evenly to the egg mixture. If you have picky eaters, separate the baking dish into grids with tin foil and create ingredient combinations in each cube. Store in the fridge up to two days—covered until ready to heat.

Cook at 350 degrees oven for 10-20 minutes, depending on the number of eggs. A knife should come out of the center cleanly, but note the difference between raw egg and melted cheese. Serve immediately.