Biscuit Breakfast Casserole Recipe - Sally's Baking Addiction (2024)

FAQs

Why is my breakfast casserole soggy? ›

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.

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.

An egg strata traditionally consists of layered bread, cheese, and other foods (such as cooked sausage, ham, bacon, shrimp, or vegetables) over which a mixture of raw beaten eggs and milk are poured. The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread.

At this point, you can either bake it right away or refrigerate the casserole overnight and for up to 24 hours. During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor.

Be sure to drain ingredients well, squeezing out excess moisture whenever possible. Watery ingredients will create a watery egg bake. Season every layer to achieve a more flavorful egg bake.

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.

Why Is It Called A John Wayne Casserole? The origins of this delicious casserole can be traced back to a cookbook called “Cooking with Love from Cara and Her Friends.” John Wayne contributed an egg and cheese casserole recipe to that book.

Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!

Egg Casserole

They are heartier than a quiche, leaning more towards a strata in texture. If you are dairy-free, you can use almond, cashew, coconut, hemp, rice, soy milk, or any other non-dairy milk you prefer.

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).

Can I beat eggs and leave them in the fridge overnight? ›

If you happened to have some lightly–beaten eggs that you haven't gotten around to using, they'll keep for up to two days stored in an airtight container in the refrigerator.

Yes, It is safe to eat boiled eggs next morning, If they are well cooked. But, only if you refrigerate them. In hotels cold eggs are cut into slices and served as cold platter along with many items such as lettuce, salamis, fruits etc.

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.

The answer depends on what's in it. Casseroles with raw protein (meat, poultry, seafood) should be completely cooked before freezing. However dishes with pre-cooked meats or no meat are fine to go in the freezer uncooked.

But I often get asked by my readers what to serve alongside breakfast casserole. You could always keep it simple and pair a breakfast casserole with something simple like crispy bacon, turkey sausage, some other breakfast meat, hash browns, or fresh fruit.

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

First things first — don't panic. Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

Nuts. Naturally crunchy and unlikely to get soggy like the other foods on this list, nuts make a delicious choice for casserole topping. Good, neutral options include chopped walnuts or almond slivers. For bolder flavor and color, opt for pistachios, or make it an extra rich dish with a sprinkling of toasted cashews.

Scrambled eggs can become watery if they are overcooked or cooked at too high a temperature, causing the proteins to squeeze out moisture. Cooking them gently over low to medium heat and not over-stirring can help prevent excess moisture.