18 Breakfast Casserole Recipes to Start Your Morning (2024)

FAQs

How long can breakfast casserole sit before cooking? ›

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.

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.

If the casserole has raw protein (meat, poultry, seafood), you should cook it thoroughly before freezing. Line the baking dish with enough aluminum foil so that there is an overhang on all sides. After cooking, let the hot casserole cool a bit, then carefully remove it from the pan by lifting the foil on both sides.

The best way to is to cover it and put it into a cold oven. Covering the top will trap the steam in and keep it moist while it reheats. Set the oven temperature to 350°F and heat it to an internal temperature 165°F. Use an instant read thermometer to check that the it has reached a food safe temperature.

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.

Yes, you can. Raw eggs are fairly stable in the freezer, especially when beaten or mixed with other ingredients. Check to see what else is in the casserole, though.

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.

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.

According to Allrecipes, it is important to leave a casserole covered for part of its cooking time. This helps to trap moisture and heat which helps it cook evenly without burning. However, it's also frequently important to let the casserole cook uncovered for a period of the baking time as well.

Yes, you can make this breakfast casserole a day ahead, or freeze it to bake another day! To make one day ahead of time, prepare everything as directed, up until baking. Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions.

Why is my egg casserole not done in the middle? ›

Turning down the heat and extending the cooking time slightly can help cook an uncovered casserole evenly. High heat cooks the outside faster than the inside, leaving the middle uncooked. Reducing the temperature distributes heat more evenly, allowing the middle to cook through.

To be on the safe side, you might want to let the cooked ingredients cool, before you mix in the egg. Since you can freeze raw eggs, I see no reason you couldn't freeze a casserole that contains them. Make sure all your ingredients are cold before putting in the freezer, or adding the eggs.

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.

Bake the casserole for only 30 minutes. Cool to room temperature. 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.

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.

TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal. Just ONE bacterium, doubling every 20 minutes, can grow to over 2,097,152 bacteria in 7 hours!

Unless food will be frozen, it's safest and will provide the best quality product to start preparing most perishable foods no more than a day before a meal. For example, assemble a vegetable casserole a day in advance, refrigerate and then bake the day of your dinner.

Refrigerate the topping and casserole separately for up to three days, or freeze, tightly wrapped with an additional layer of foil, for up to 2 months. (If frozen, thaw in the refrigerator for at least 24 hours.) To Bake: Allow the casserole to sit at room temperature for about 1 hour.

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).