Bacon, Egg and Cheese Breakfast Casserole Recipe (2024)

FAQs

Why is my breakfast casserole soggy? ›

Incorrect oven temperature - Casseroles that are baked at an oven temperature that is too low may not cook evenly, resulting in a soggy top and a firm or crunchy bottom. Too much liquid - Casseroles that have too much liquid may not be able to absorb all of the moisture, leading to a soggy top.

How do you know when breakfast casserole is done? Just stick a knife into the center of your egg casserole recipe after 55 minutes of baking. If it comes out clean, your baked egg casserole is ready!

For a puffy egg casserole, you can prevent falling by cooking at a lower temperature, as with this recipe.

Most recipes suggest 350 °F. Bake until the center of the casserole reaches an internal temperature of 160 °F as tested with a food thermometer. After baking, any leftovers must be refrigerated within two hours and can be kept three to four days in the refrigerator or frozen for about three months.

Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.

Success Tip: Refrigerate Overnight

During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor. Wake up and all you have to do is slide it into the oven.

Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.

The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.

Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

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.

How do you know when a casserole is done? ›

It's important to heat a casserole thoroughly before eating it; use an instant-read thermometer to make sure the casserole is at 165 degrees F for safe consumption.

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.

If you've got raw egg yolks or whites left over from a recipe which you don't want to waste (let's face it, why would you?), you can store them in the fridge as long as you plan to use them within the next few days.

But I often get asked by my readers what to serve alongside breakfast casserole. You could always keep it simple and pair a breakfast casserole with something simple like crispy bacon, turkey sausage, some other breakfast meat, hash browns, or fresh fruit.

Follow these serving guidelines for eggs and egg dishes.

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. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

Another moisturizing fix: Melt some butter and drizzle over the top; or season and warm some cream and use that to baste your dish.