Best Instant Pot Breakfast Casserole Recipes (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.

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.

Success Tip: Refrigerate Overnight

During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor. Wake up and all you have to do is slide it into the oven.

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.

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.

Cook egg dishes, such as quiche and casseroles, to 160 °F. In-shell pasteurized eggs and pasteurized egg substitutes may be used safely without cooking.

You don't have to brown meat before braising or stewing. Browning meat develops color and flavor in the finished dish. It's is recognized as being a French technique and if you are cooking in that style, browning the meat will make the dish better.

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.

Can I leave breakfast casserole out overnight? ›

The USDA recommends that cooked eggs and egg dishes should be refrigerated within 2 hours of cooking and consumed within 3-4 days.

After baking, leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

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.

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.

The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy. Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.

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.

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.

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.