Best Baked Egg Casserole Breakfast Recipe + Video (2024)

FAQs

Why is my breakfast casserole soggy? ›

Baked egg dishes tend to have issues with becoming too rubbery or watery after cooking. This is especially the case when high-moisture vegetables or dense meats are in the mixture—sautéing the potatoes and vegetables before baking helps to dry the food and concentrate flavors.

The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly.

These two preparations do involve eggs baked with other tasty ingredients, but that's mostly where the similarities end. Both frittatas and breakfast casseroles can include veggies, cheeses, and meats in addition to eggs, but most casseroles have a starchy base, such as bread, potatoes, or tater tots.

Covering the dish will trap the steam in and keep it moist while it heats. How do you moisten a dry casserole? Add a little water or milk to the top of the it before reheating.

Always drain your meat to avoid rubbery eggs

The reason for this is that when meat is cooked, its fat goes from solid to liquid. All of this excess liquid floods the eggs and creates a rubbery texture. But no worries, this doesn't mean you have to forgo meat in your egg casserole altogether.

Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.

Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving. Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F.

The answer depends on what's in it. Casseroles with raw protein (meat, poultry, seafood) should be completely cooked before freezing. However dishes with pre-cooked meats or no meat are fine to go in the freezer uncooked.

Stratas are essentially breakfast casseroles made of eggs and bread. Stratas are often prepared the night before they are baked and served in oven-safe casserole dishes, similar to casseroles. Stratas are the perfect example of the endless possibilities of casserole dishes and flavours.

What is the prince between a quiche and a frittata? ›

Pan: Quiche is baked in pie dish or tart pan, while a frittata is cooked in a skillet. Texture: Frittatas have a firm exterior and a tender-fluffy interior, while quiche have a rich, custardy interior and a buttery, flaky crust. Timing: Quiche is more labor-intensive, particularly if you're making homemade crust.

Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

Runny Casserole – Baked egg dishes can sometimes fall victim to being watery after it's baked. This is often due to high water content in some vegetables and dense meats that are used in these dishes.

Balance Flavors

Sweet, salty, spicy, and acidic elements should blend well and complement each other. Add ingredients like caramelized onions, olives, or lemon zest to give your casserole a depth of flavor.

Use the trusty food thermometer

However, when it comes to knowing definitively that your casserole is done, Kitchen Seer states there is really only one way: A food thermometer. You will need to ensure the internal temperature is at a minimum of 165 degrees F.

Overcooking scrambled eggs will cause them to be watery. Use you favourite recipe and remove the eggs from the heat before the eggs are completely set. The eggs will continue to cook with the residual heat, and hopefully will be perfect.

Don't cover all ingredients with stock or you will have too much water when it starts to cook down. Like some other posters have said, corn flour or regular plain mixed and smoothed with water to a thick consistency prior to adding to the casserole will help thicken it.

You must drain them and dry them properly first. Potatoes retain lots of water. Getting that water out is the secret to crispy hashbrowns.