Easy Breakfast Bake Recipe (2024)

FAQs

How do you know when breakfast casserole is done? ›

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. If you don't have a thermometer, it may be time to invest in one.

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.

Cook egg dishes, such as quiche and casseroles, to 160 °F. In-shell pasteurized eggs and pasteurized egg substitutes may be used safely without cooking.

Reducing the temperature distributes heat more evenly, allowing the middle to cook through. If uncooked in the center then cover at the same temperature and ad 15 minutes before checking again. Turn down the heat 25–50°,put foil over the top of it and give it another 30–45 minutes.

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.

Always Drain Your Meat To Avoid Rubbery Eggs

But no worries, this doesn't mean you have to forgo meat in your egg casserole altogether. The fix is simple and doesn't require much extra effort. The hack that can help preserve the texture of your eggs is to always drain meat before adding it to a casserole.

Less desirable texture: Additionally, the high heat can also affect the texture of the eggs. The best slow cooker egg casseroles have a soft, creamy texture. When the high temperature setting is used, the eggs tends to lose their tenderness and become rubbery.

The ideal slurry ratio is one tablespoon of cornstarch to every two tablespoons of water. Make as much as you need, but try to keep the ratio constant. Once it's ready, stir the slurry into your casserole base before baking.

Egg size matters more in some baking recipes than others. One good rule of thumb to keep in mind: The more eggs in a recipe, the more size will have a significant impact. As you add more eggs, that difference in weight—~2 ounces for a large compared to ~2 ¼ ounces for an XL and ~2 ½ for a jumbo—is amplified.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Why is my breakfast casserole dry? ›

Probably 2 things: you're not using enough sauce, and you're baking it uncovered. Possibly the sauce you're using is too dry as well.

Success Tip: Refrigerate Overnight

At this point, you can either bake it right away or refrigerate the casserole overnight and for up to 24 hours. During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor.

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.

Whisk the eggs, salt, pepper, milk, and cheese together. Evenly pour over sausage/vegetable mixture. Add another sprinkle of salt and pepper on top. Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours.

Then, as the heat from the pot cooks the food, the heat passes into the air, creating steam. That steam is hot, and that heat goes out of your kitchen exhaust as waste. But when you put a lid on, the heat stays in the pot. It helps cook your food faster.

Pre-cook the veggies. Veggies are naturally watery. As they cook, they release that moisture. If they only cook in the casserole, all that extra moisture will also be IN your casserole.

This will help to prevent it from becoming cold and dense when reheated. Place the casserole in a baking dish and cover it with aluminum foil. Bake for 20-25 minutes, or until the casserole is heated through and the eggs are set.