Bacon, Egg and Cheese Breakfast Casserole Recipe (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.

To check if your egg casserole is done, you can insert a knife into it, and if it comes out clean and the casserole has set in the middle, then you can pull it out of the oven. As a quick tip, if it happens to be browning quickly, you can cover it with a piece of foil for the last minute of baking.

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.

It can be made for breakfast, lunch, or dinner.

Serve it with some sliced fresh fruit on the side for breakfast, or if making for dinner, a green salad. If you omit the veggies in the casserole, consider serving some sautéed vegetables on the side. Or if leaving out the meat, some crispy bacon or cooked sausages.

How to thicken breakfast casserole? ›

Make a cornstarch slurry for a fast and easy thickener.

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. Then, let the casserole finish baking.

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.

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.

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.

Why Is My Breakfast Casserole Runny? The key to a breakfast casserole that is moist and delicious but not runny is to make sure you have the proper ratio of bread, eggs, and milk. If there is too much liquid for the bread to absorb, the result could be a runny casserole.

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

Thicken a meat casserole the most popular way with flour.

This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness. Use oatmeal four if you have a gluten allergy.

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.

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.