Easy Breakfast Bake Recipe (2024)

FAQs

How do I make all day breakfast? ›

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.

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.

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.

Long-term skipping of breakfast has been associated with an increased risk of chronic diseases, including type 2 diabetes, heart disease, and metabolic syndrome, underscoring the importance of this morning meal for overall health.

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.

Yes! You can assemble this casserole the night before, wrap it tightly and then refrigerate until the next morning. Then, bake according to recipe directions.

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.

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.

How do you fix a watery breakfast casserole? ›

Use as a Thickening Agent

Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.

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.

Yes, you can bake two different things in the oven at the same time, as long as the cooking temperatures and times are compatible. Here are some tips to ensure successful simultaneous baking: 1.

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.

For long-lasting energy, add a complex carbohydrate, like oats and grains, to your breakfast. Oatmeal without added sugar is one of your best options. Oats are a whole grain food and a good source of carbohydrates and fiber, along with some protein and fat.

Examples include a sliced hard boiled egg and hummus on whole grain toast; peanut butter / almond butter and sliced fruit on whole grain toast; plain yogurt with fruit and nuts; and oats made with milk (dairy or nut-based) and topped with fruit and nuts.