Bacon, Egg and Cheese Breakfast Casserole Recipe (2024)

FAQs

Why is my breakfast casserole soggy? ›

Your vegetables could be to blame

According to Allrecipes, the vegetables you selected are the most common culprit for your watery casserole, due to the high percentage of moisture that some of them contain in their raw form which seeps out as they cook down in your dish.

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.

For a puffy egg casserole, you can prevent falling by cooking at a lower temperature, as with this recipe.

Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean, about 40–45 minutes. Cool for 10 minutes, then slice and serve. Leftovers keep well in the refrigerator for up to 5 days.

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.

1 teaspoon of corn starch to 1 cup of casserole liquid, mxi it well and add it to the casserole. Give a good stir and when it bubbles a bit it will thicken.

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.

Runny Casserole – Baked egg dishes often fall victim to excess liquid build up at the bottom of the baking dish after they're baked. The reason is due to high water content in some vegetables and dense meats that are used in these dishes.

How do you 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.

Eggs may contain salmonella bacteria. Cooking will likely kill most bacteria, but if left out of refrigeration, bacteria can grow rapidly, especially in warmer conditions. In order to avoid food poisoning, eggs should be kept refrigerated both before and after cooking.

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.

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.

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.

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.

Frozen hash browns will leak moisture during cooking, which could leave a soggy, sad mess behind. For the best results, let the frozen hash browns thaw overnight in the fridge, then thoroughly pat them dry to remove as much moisture as possible before cooking them to crispy.

Don't cover all ingredients with stock or you will have too much water when it starts to cook down. Like some other posters have said, corn flour or regular plain mixed and smoothed with water to a thick consistency prior to adding to the casserole will help thicken it.