Cheesy Bacon, Potato and Egg Casserole | Swanky Recipes (2024)

FAQs

Why is my breakfast casserole soggy? ›

Why is my breakfast casserole soggy? The primary suspects are not pre-cooking the veggies and and not draining the sausage grease.

These two preparations do involve eggs baked with other tasty ingredients, but that's mostly where the similarities end. Both frittatas and breakfast casseroles can include veggies, cheeses, and meats in addition to eggs, but most casseroles have a starchy base, such as bread, potatoes, or tater tots.

Chicken Eggs: Chicken eggs are the most common and widely used eggs in baking. They provide structure, moisture, and act as a binding agent in recipes.

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

Whisk together equal parts cornstarch and cold water in a small bowl. 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.

The word omelet is basic French while the Italians call their version a frittata.

A frittata is an egg dish that's usually made with meat, cheese, and vegetables. You can think of a frittata as an Italian omelette. The origin of the word frittata is the Italian friggere, "fried," and in Italy it was once a common way to describe any egg dish cooked in butter or oil in a pan.

Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked.

Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.

Thickening casseroles

The most popular way is to add some flour to the casserole after the meat has been browned (so that it can mingle with the juices and fat in the pan) and before the liquid is added. It is exactly the same principle as for the thickening of a white sauce.

Why is sauce used in a casserole? ›

Sauces such as gravies or cream of chicken soup often help bind the casserole together as it bakes and prevent it from drying out in the oven.

To check if your egg casserole is done, you can insert a knife into it, and if it comes out clean and the casserole has set in the middle, then you can pull it out of the oven. As a quick tip, if it happens to be browning quickly, you can cover it with a piece of foil for the last minute of baking.

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.

I make sure to make my scrambled egg in a descent nonstick pan with sufficient amount of oil dater the egg mixture at a moderate heat. I mix the eggs mixture constantly until all of the liquid evaporates. You may add some almond flour to absorb the extra moisture, add couple more eggs and sauté them further.

Add A Starch

Even if you're a beginner cook, you probably know that adding a starch can help transform liquidy dishes into creamy delights. Cornstarch and flour are two popular options, but don't you dare add them directly to your casserole. Instead, make a slurry.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.