Egg Casserole Recipes | Taste of Home (2024)

FAQs

Why is my egg casserole rubbery? ›

Less desirable texture: Additionally, the high heat can also affect the texture of the eggs. The best slow cooker egg casseroles have a soft, creamy texture. When the high temperature setting is used, the eggs tends to lose their tenderness and become rubbery.

As for the cooking process, frittata is made by briefly cooking an egg-based custard in a cast-iron pan on the stove, then baking it for a short time in the oven. Meanwhile, the egg custard in a breakfast casserole is poured over layers of other ingredients in a deep baking dish before going into the oven.

Success Tip: Refrigerate Overnight

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.

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.

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.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example.

Egg Casserole

They include the addition of either flour added to the milk or a more solid dairy product such as sour cream or yogurt. They are heartier than a quiche, leaning more towards a strata in texture.

A frittata is an Italian egg dish that is like an omelet or quiche but lazy and forgiving. It's lazy because the recipe is easy, and you don't have to do the tricky omelet fold. It's also forgiving since you don't have to make a crust and uses no cream or milk, unlike an omelet or quiche.

In the most basic framework, a quiche has a pie crust and a frittata does not. A quiche is an egg custard pie and a frittata is, well, a crustless quiche.

The USDA recommends that cooked eggs and egg dishes should be refrigerated within 2 hours of cooking and consumed within 3-4 days. Leaving cooked eggs out overnight at room temperature increases the risk of bacteria growth, which can lead to food poisoning.

Can you make egg casserole 2 days ahead without? ›

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.

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.

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.

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.

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!

When cooking eggs, use moderate heat. High heat causes the protein in eggs to become tough and rubbery.

Keep your eggs moving. Every few minutes, stir and fold your eggs to break up any large curds, and scrape the bottom of your pan often to stop sheets from forming. Cook until you no longer have visible liquid in the pan, about five to seven minutes. Remove immediately – leaving eggs in a hot pan can leave them rubbery.

If you go beyond a normal boiling time, egg proteins start to loosen and then combine with each other in strong bonds. The same process that helps them change from runny to firm continues the longer you boil them, resulting in even more firm and ultimately more rubbery eggs.