Easy Breakfast Bake Recipe (2024)

FAQs

Do you freeze breakfast casserole before or after 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. To freeze breakfast casserole prepare the recipe and add to your pan. Cover well with plastic wrap and then tinfoil and freeze for 2-3 months.

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.

Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don't come right out, run a knife around the edges to help them loosen.

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. Hard-cooked eggs, potatoes, rice and pasta don't freeze particularly well because they break down and lose their texture.

The types of eggs best for freezing include whisked whole raw eggs, raw egg whites, and raw egg yolks, as well as cooked egg-based dishes, like scrambled eggs, quiches, and egg casseroles.

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.

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 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. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.

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.

Why is my egg casserole rubbery? ›

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.

Without the intact shell, the odds of getting salmonella poisoning are much higher. In fact, a 1996 study found that getting sick from cracked eggs is up to 93 times more likely than getting sick from undamaged ones. So when in doubt, throw them away.

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.

Bacon should be cooked at 400°F.

Medium-thick bacon slices will need 18 to 20 minutes to reach the perfect level of crispiness. But check the bacon at 10 minutes, and adjust your cooking time to your preferred degree of doneness.

Thawing the casserole first can help to ensure even baking—no icy centers allowed. The biggest mistake in this process is not giving yourself enough time. It's not advisable to attempt to thaw your casserole in the oven or in the microwave.

If you want to freeze the casserole and reheat

Pre-bake the casserole as instructed above, then cool to room temperature and cover tightly with foil. Freeze for up to 1 month, then reheat in a 350 F oven for 1 hour. Uncover and bake for 30 minutes more, until completely warmed through and browned on top.

You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.

Cool Off the Casserole

Your casserole should spend three to four hours in the fridge before you wrap it and move it to the freezer. Putting something very warm directly into your freezer can partially thaw the food around it, which is a food-safety hazard.