18 Breakfast Casserole Recipes to Start Your Morning (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.

To make a breakfast casserole you beat some eggs, add milk and cheese, add cubed bread, add "mix-ins" like mushrooms, veggies, sausage, and herbs, put it in a casserole dish, and bake.

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.

To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes. You can also microwave them until heated through.

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.

Can You Make Egg Casserole Ahead of Time? This easy egg casserole is the perfect make-ahead breakfast. Simply combine the ingredients the night before and place the mixture in a prepared baking dish, then cover it tightly with storage wrap or foil. In the morning, bake the casserole according to the recipe.

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.

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.

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.

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. If uncooked in the center then cover at the same temperature and ad 15 minutes before checking again.

Can you refrigerate a breakfast casserole 2 days ahead? ›

The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.

Covering the dish with aluminum foil for the first part of the bake time helps the casserole heat through to the center without drying out on top. Remove the foil for the last half of the bake time so that the top can crisp up.

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.

It's a quicker, even more versatile version of Twice Baked Potato Casserole that feeds a lot of people and is appropriate for pretty much any meal (which is probably why it's sometimes nicknamed “funeral potatoes” and “party potatoes”). It Stores, Freezes, and Reheats Like a Dream.

A: Yes, you should because you need to get rid of the. excess moisture.

In general, freezing your casserole before baking may yield better results with the dish's texture.

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.

Label with date and cooking instructions (see below) and freeze for later use. Bake the remaining casserole, uncovered, until top is light golden and the center is cooked through. Serve warm. To cook the frozen casserole: Remove from the freezer and thaw in the refrigerator overnight.

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.