u003cstrongu003eHow Do I Know My Casserole Is Fully Cooked?u003c/strongu003e

Your casserole is done when the edges are golden brown, and the center is set. Insert a toothpick or knife into the center if it comes out clean, you’re good to go! The top should be slightly firm, and there should be no visible liquid.

u003cstrongu003eWhat’s a Delicious Breakfast Casserole Recipe I Can Try?u003c/strongu003e

For a creative twist on a baked egg casserole with crackers, check out this irresistible recipe: u003ca href=u0022https://majesticrecipes.com/irresistible-baked-egg-casserole-with-crackers-try-now/u0022u003eIrresistible Baked Egg Casserole with Crackersu003c/au003e. This recipe is easy to follow and delivers amazing flavor and texture!

u003cstrongu003eCan I Use Frozen Vegetables Without Getting a Soggy Casserole?u003c/strongu003e

Yes, but you need to thaw and drain them first. After thawing, pat them dry with paper towels or give them a quick sauté to remove excess moisture. Adding frozen veggies directly will release water during baking, making your casserole soggy.

u003cstrongu003eWhy Is My Casserole Watery the Next Day?u003c/strongu003e

Casseroles can release moisture as they cool. To avoid this, let it cool completely before storing it in the fridge. Also, reheat it in the oven rather than the microwave to keep it firm.

Why is my breakfast casserole soggy?

Description

A moist and fluffy breakfast casserole that avoids sogginess by using the right techniques and ingredient choices.

Ingredients

Scale

6 large eggs
1 cup whole milk
2 cups stale or toasted French bread, cubed
1 cup sautéed mushrooms
1 cup sautéed bell peppers
1 cup sautéed spinach
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper, to taste
Breadcrumbs, for topping

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Instructions

Preheat the oven to 350°F (175°C).
Prepare the vegetables by sautéing them until browned to eliminate excess moisture.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
Add the cubed bread and sautéed vegetables to the egg mixture, stirring until fully combined.
Fold in shredded cheese and mix gently.
Transfer the mixture into a greased 9×13 inch baking dish and top with breadcrumbs.
Bake for 45-60 minutes, or until the top is golden brown and the center is firm.
Let cool for a few minutes before serving.

Notes

Use stale or slightly toasted bread for best results. Adjust baking time as necessary based on your oven.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 550mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 20g
Cholesterol: 180mg