Don't snooze on these easy breakfast casseroles (2023)

FAQs

How do you keep breakfast casserole from falling down? ›

HOW DO YOU KEEP EGG CASSEROLE FROM FALLING. Before serving your egg casserole, let it stand for 5 minutes to allow it to set before cutting into it. Do not open the oven door until 25 mins have passed.

In fact, it's best to freeze meatless casseroles uncooked as the process of baking, freezing, and re-baking can alter the texture of some ingredients.

You can either bake breakfast casserole immediately or cover the dish with plastic wrap or foil and refrigerate for up to 24 hours to bake later.

Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375˚F oven for 30 minutes the next morning until the casserole is browned and heated through.

Covering a casserole helps the dish cook evenly, stay moist, and prevents burning. Uncovering helps with browning, crisping and allowing for steam to release.

When we let our casseroles rest for 10 to 15 minutes, we find that the liquid gets reabsorbed a bit (our highly scientific observation), and the servings come out cleaner. Another reason: Casseroles are hot. They bake for a long time and hold a lot of heat.

Rigid Containers

Foil pans work well for freezing foods you'll re-heat in the oven. You can bake food in foil pans and then freeze it in the baking pan. Cover pan tightly with freezer-quality foil, paper, plastic wrap or a plastic bag.

You can certainly freeze it in whatever glass or ceramic casserole dish or metal pan you plan to bake it in, provided it is safe for both the freezer and the oven, or to be more specific, freezer-to-oven, which is the case for borosilicate glass such as Pyrex.

1. Avoid freezing dairy-heavy casseroles. Yes, dairy-heavy casseroles are delicious, but cottage cheese, sour cream or creme fraiche won't hold up in the freezer. Instead, polish this kind of casserole off right away—or store leftovers in the refrigerator in an airtight container for 2-3 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.

Why do you have to refrigerate breakfast casserole overnight? ›

What is the advantage of setting the casserole up in the fridge? The overnight egg casserole, also sometimes referred to as an egg bake too, takes advantage of the time it sits to let the wet ingredients absorb properly into the day old bread.

Transfer the leftovers to an oven-safe baking tray, cover with foil, and place in a hot oven (350ºF). Heat for 10-20 minutes, or until hot throughout.

As for the oven temperature and time needed to reheat, it'll vary depending on the size of the casserole dish and the density of its contents, but a safe bet is to reheat at a moderate temperature (325°F-350°F) for 20-30 minutes, or until hot throughout.

Best known as a protein powerhouse, reheating boiled or scrambled eggs should be avoided. The protein in eggs is destroyed once it's exposed to heat over and over again.

Casseroles should be baked in a moderately hot oven

But too hot, and it won't cook evenly without some parts of it scorching first, according to KitchenSeer. A great rule of thumb, the site states, is to bake a casserole above 300 degrees F and below 400 degrees F: 350 degrees F is a great sweet spot.

Cover and bake at 350°F for about 50 minutes to 1 hour or microwave using 50% power for about 15 to 30 minutes, rotating or stirring as necessary. Heat until steaming hot (165°F) throughout.

Can you cook 2 or more dishes in the oven at once? Yes. Most people fret when it comes to cooking two dishes at once, but it's your oven's job to keep the internal temperature set to what you selected. It may have to work a little harder when two or more cold dishes are inserted but trust that it will do its job.

Can you overcook a casserole? You can't overcook a casserole, as long as there is plenty liquid still in it. However, the meat and other vegetables may start falling apart into the sauce the longer you leave it.

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.

What foods do not freeze well? ›

A: Yes, our chefs say you can safely freeze recipes with sour cream, as well as with cheese and/or soup. You do not have to cook the recipe first–you can prepare, freeze, then thaw and cook when ready to use. Here's a recipe that is an old standby for us, plus two more breakfast recipes you may enjoy.

Can I freeze loaded baked potato casserole? Yes! I do this all the time. Freeze unbaked in a 9x13 freezer safe pan or disposable pan wrapped tightly in plastic wrap and a layer of foil.

Pyrex is oven-safe up to 425 degrees. However, direct contact with heating elements can cause the glass to shatter or break. Pyrex is not oven-safe when used under the broiler or in a toaster oven.

The short answer is yes—but there are a few rules you should follow. When using Pyrex or any glass bakeware or cookware, you should avoid extreme temperature changes—very cold dishes shouldn't be placed in a hot oven, and vice versa.

Freezing Mason Jars is a great way to preserve food, soups, and seasonings! Get the most out of your food supply by storing them in your freezer. Storing food, spices, and liquids in mason jars with lids will keep them fresh much longer. Stored properly, they are airtight and prevent freezer burn.

Milk, yogurt, cream, sour cream, buttermilk, and soft cheeses all become inedible once frozen, since they separate and curdle upon defrosting, changing the texture and consistency entirely. Your milk will separate into a watery mess, for example, and your yogurt will become grainy, curdle, and separate when defrosted.

In particular, frozen cream cheese works well in dishes like soups, sauces, dips, and casseroles. It can also help add a rich, creamy flavor to baked goods, such as cookies, muffins, brownies, and cakes.

Defrosting Is Key

If it's a frozen, store-bought casserole, you should follow the instructions on the package. Many of these store-bought numbers recommend putting the casserole into the preheated oven straight from the freezer, no thawing involved.

Did you guess correctly? Bacon is crowned America's favorite breakfast food! It's salty and savory flavor is what makes this breakfast side so addicting. You can add it to your favorite sandwich, wrap or just eat it on its own.

What is the most popular breakfast meal? ›

Adding in a small amount of cornstarch keeps the consistency of the egg base tender and glossy. Cornstarch is a thickening agent that can also stabilize fully cooked eggs.

Microwave at 30-second intervals stirring in between each time. About 1 minute 30 seconds to 2 minutes will be enough for most casseroles. To help keep/add moisture in your reheated casserole add a small bowl of water alongside your plate. The water will add steam to the microwave and help keep your casserole hydrated.

Toss meat pieces in flour prior to browning. The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump.

If you want to make the casserole gravy thicker, after the full cooking time. Mix 1 tablespoon of cornflour with 1 tablespoon of water, mix until lump-free, then and add to the pot. Cook on high and keep the lid off. It will thicken within 15 to 30 minutes whilst you prepare the side dishes.

Cover and refrigerate overnight, or bake immediately. When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.

Bring to room temperature by removing your casserole from the refrigerator for about 30 minutes before baking.

If it was cooked and stayed above 140 °F then you are fine. If you just turned the oven off then it was probably below 140 °F for 2 hours and entered the danger zone. 90 °F to 140 °F food should not be left out more than 1 hour. Even then it is supposed to be fully cooked first.

In the Oven

If you have the space, a 200°F oven is perfect for keeping food warm. Alternatively, you can make your side dishes ahead of time and reheat them in a 350°F oven.

Let the casserole sit to let it set

According to Allrecipes, letting your hotdish cool for about 20 minutes before digging in will help any liquids be reabsorbed and help firm up any creamy ingredients like soup, sauce, or melted cheese. This chance to rest helps the casserole set, which makes it also easier to serve.

Can you reheat food after 4 hours? ›

Food should be cold (less than 5°C) within the next four hours. Try to reheat only the portion you intend to immediately consume and make sure it is piping hot throughout (or invest in a thermometer to ensure the internal temperature reaches 75°C)

Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375˚F oven for 30 minutes the next morning until the casserole is browned and heated through.

Microwave in 30-60 second increments until warmed to your liking - usually, 2 minutes is more than enough time to make your casserole piping hot!

If you need to keep food warm for the short-term, wrapping or covering with aluminum foil will do the trick. Just keep in mind the foil will keep in the heat for only about 30 minutes or so.

Rice can contain spores from a type of harmful bacteria. If cooked rice is left at room temperature, the bacteria could start growing again from the spores. These bacteria will multiply and may produce toxins (poisons) that cause food poisoning. Reheating will not get rid of these.

Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature. Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately.

Storing your eggs in the fridge is the best way to keep bacteria under control. As an added bonus, it also keeps eggs fresher for much longer than storing them at room temperature.

Any of a variety of liquids can “bind” your casserole together. Whether you opt for a homemade white or cheese sauce, canned tomatoes, condensed soup, eggs or something else, don't make it too “soupy” or you'll change the casserole's texture. Don't be afraid to choose low-fat dairy products as leaner options.

Generally we would use a tightly fitting pan lid for covering a pan or pot in the oven, as long as the lid and handle are oven safe. If the pan you are using does not come with a suitable lid then you may need to use a layer, or even a double layer, of foil to cover the pan.

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.

How do I make sure my muffins don't collapse? ›

Filling the pan definitely matters.

Fill your cupcake liners 3/4 of the way full. If you fill them more than that, they'll have no room left to expand, and they will collapse. If you fill them less than that, there will be so much space for them to expand that they won't be able to reach.

Casseroles should be baked in a moderately hot oven

But too hot, and it won't cook evenly without some parts of it scorching first, according to KitchenSeer. A great rule of thumb, the site states, is to bake a casserole above 300 degrees F and below 400 degrees F: 350 degrees F is a great sweet spot.

A double sheet of foil works well as a lid when you need a closer fit than a sheet pan or a frying pan would provide. It's a little more difficult to manipulate than a lid, but it traps heat and moisture just as effectively.

It is safe to put a glass lid in the oven as long as the lid is oven-safe. Most glass lids are made from tempered glass, which can withstand high temperatures without breaking.

Cover and bake at 350°F for about 50 minutes to 1 hour or microwave using 50% power for about 15 to 30 minutes, rotating or stirring as necessary. Heat until steaming hot (165°F) throughout.

If the batter is overmixed, tunnels develop inside the muffins during baking and the texture changes from that of bread to cake. Top crusts turn out smooth and peaked.

Butter and lard are great cooking spray alternatives. They're soft enough to spread into loaf pans and muffin tins with your fingers. You don't have to get your hands messy to use these products, either. Use a piece of parchment paper or paper towel to help grease.

Let muffins cool a few minutes in the pan (follow recipe directions), then carefully remove from pan to a wire cooling rack. If the muffins stick to the pan, carefully run a small flexible metal spatula or thin-bladed knife around the sides to loosen. Muffins which are cooled in the pan too long may become soggy.