I was just "volunteered" to contribute a breakfast main dish for 200 at our church. Eggs and pancakes are out due to limited (no) griddle space, but I do have several full size ovens to work with. Unfortunately, all of my casserole-type recipes are for 6-8 portions/small pans, and I'm not sure how to scale them for larger quantities. Anyone have any tested recipes for full size (sheet or hotel) pans of quiche or breakfast casserole or ???