Quick Answers
Breakfast casseroles are a delicious and convenient meal option, but they can easily dry out in the oven. Here are some quick tips to help keep your breakfast casserole moist:
– Use eggs and dairy like milk or cream to add moisture. Eggs help bind the ingredients together.
– Undercook slightly and allow carryover cooking to finish in the warm oven. Overbaking is a common cause of dryness.
– Cover with foil while baking to trap in steam and prevent surface drying. Remove foil towards the end to brown top.
– Add saucy ingredients like salsa, pesto, gravy or cheese sauce which add lots of moisture.
– Use juicy vegetables like tomatoes, spinach, onions rather than starchy veggies.
– Opt for moist bread like challah or brioche over dry bread cubes. Or skip the bread altogether.
– Prevent soggy bottoms by pre-cooking starchy ingredients like potatoes. Partially baked potatoes don’t leach as much moisture.
– Cook in a shallow dish rather than deep dish so ingredient ratios are optimal. Too much of drier ingredients causes drying.
– Let casserole sit for 5-10 minutes before serving so moisture redistributes.
What Causes Breakfast Casseroles to Dry Out?
There are a few common culprits that can lead to dry breakfast casseroles:
Overbaking
One of the biggest reasons breakfast casseroles dry out is overbaking. It’s easy to overdo it since most recipes call for baking anywhere from 45 to 60 minutes. But baking too long, especially at high temperatures, removes moisture. Eggs and dairy can curdle and separate, releasing moisture.
An instant read thermometer is useful for determining doneness rather than time. Most breakfast casseroles should be 160-165°F internally when finished.
It’s also important to account for carryover cooking. The internal temperature will continue rising 5-10°F after removing from the oven as heat evenly distributes.
Not Enough Egg and Dairy
Eggs and dairy like milk, cream, cottage cheese or yogurt are essential binding and moisturizing ingredients in breakfast casseroles.
Eggs coagulate when baked, helping adhere the ingredients together. Milk, cream and other dairy add moisture that keeps the casserole tender. Too little and the casserole can dry out.
Aim for 2-3 eggs per 8-10 inch casserole and at least 1 cup dairy total. Increase these for larger or deeper dishes.
Too Many Dry Ingredients
While bread cubes, crackers or dry cereals add nice texture, too much of these starchy items can lead to drying. The more dry ingredients in the mix, the more opportunity for moisture to be absorbed away.
Try to balance dry ingredients with extra egg, dairy and moist add-ins. Or skip the bread and use moister alternatives like cooked quinoa or rice.
Not Enough Sauce
Saucy ingredients like salsa, pesto, gravy, tomato sauce, creamy cheese or bechamel sauce help introduce a lot of moisture into the casserole. Too little sauce and the dish can become dry.
Aim for around 1 1⁄2 to 2 cups total sauce or creamy element per 8-10 inch casserole. Sauce should be evenly distributed throughout the dish.
Cooking in Deep Dishes
Cooking breakfast casserole in a deep baking dish instead of a shallow one can also contribute to drying. Deeper dishes tend to have a higher ratio of drier top and edge ingredients compared to the custardy interior. This amplifies moisture evaporation.
For optimal moisture, use wider shallow baking dishes like 8×10 or 9×13 pans. This allows for more balanced moisture distribution from a greater custard to bread ratio.
Tips to Keep Breakfast Casserole Moist
Here are some handy tips for keeping breakfast casserole or strata tender and moist:
Use Plenty of Egg and Dairy
Eggs and milk are essential binding and moisturizing agents. For an 8-10 inch casserole, use at least:
– 2 to 3 whole eggs
– 1 to 1 1⁄2 cups milk or cream
– 1⁄2 to 1 cup yogurt or cottage cheese
Extra egg yolks also add rich moisture. Increase egg and dairy for larger casseroles.
Underbake Slightly
It’s easy to overbake breakfast casseroles, so underbake slightly and allow carryover cooking to finish. Remove from oven when internal temp reaches 155-160°F. It will coast up to 165°F.
You can also cover with foil at the end to prevent overbrowning on top before the interior sets.
Cover While Baking
Covering the baking dish with foil helps trap steam and prevent the top from drying out. Keep covered for most of the bake time, then uncover at the end to brown any cheesy or eggy topping.
Include Saucy Ingredients
Mix in saucy ingredients like salsa, pesto, tomato sauce, mushroom gravy, cream sauce or melted cheese to introduce extra moisture.Aim for about 1 1⁄2 to 2 cups sauce per 8×8 inch dish.
Use Moist Bread
Bread cubes add nice texture but they can also absorb moisture. For best results, use moister breads like challah, brioche or soft white bread over dry coarse cubes.
Or you can skip the bread completely and use moist cooked grains like rice or quinoa instead.
Pre-Cook Starchy Veggies
Vegetables like potatoes, sweet potatoes and butternut squash should be partially pre-cooked before adding to casserole. This helps reduce how much moisture they absorb during baking.
Let Sit Before Serving
After baking, let the casserole sit for 5-10 minutes before scooping out portions. This allows moisture and internal heat to evenly distribute throughout the dish.
Ideal Ingredients for Moist Breakfast Casserole
Here are some of the best ingredients for keeping breakfast casserole or strata moist:
Eggs and Dairy
– Whole eggs
– Egg yolks
– Milk
– Half and half
– Heavy cream
– Plain yogurt
– Cottage cheese
– Cream cheese
– Shredded cheese
– Mascarpone
Bread and Grains
– Challah
– Brioche
– Soft white bread
– English muffins
– Bagels
– Cooked rice
– Cooked quinoa
Vegetables
– Tomatoes
– Onions
– Spinach
– Bell peppers
– Mushrooms
– Partially cooked potatoes
– Partially cooked winter squash
Protein
– Cooked sausage, bacon or ham
– Diced deli meat
– Pre-cooked chicken or turkey
– Cooked crumbled sausage or chorizo
Flavor Boosters
– Salsa
– Pesto
– Gravy
– Tomato sauce
– Cream sauces
– Cheese sauce
– Melted cheese
Breakfast Casserole Moisture Chart
| Ingredient | Moisture Contribution |
|---|---|
| Eggs | Bind and moisturize |
| Milk, Cream | Add rich moisture |
| Yogurt, Cottage Cheese | Moist, creamy texture |
| Melted Cheese | Ooey, gooey moisture |
| Cooked Meat | Small amounts of fat/moisture |
| Tomatoes, Onions | High water content |
| Salsa, Pesto | Adds lots of moisture |
| Bread, Crackers | Can absorb moisture |
| Raw Potatoes | Absorb moisture |
Moist Breakfast Casserole Recipes
Here are some favorite moist breakfast casserole recipes to try:
Cheesy Sausage and Potato Breakfast Casserole
Ingredients:
– 1 lb bulk breakfast sausage, cooked and drained
– 2 lbs potatoes, parboiled and sliced
– 1 onion, diced
– 6 eggs
– 2 cups milk
– 1 cup shredded cheddar
– 1 cup shredded pepper jack
– Salt, pepper, paprika
Instructions:
1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Scatter cooked sausage in bottom of dish. Top with sliced potatoes and onions.
3. Whisk eggs, milk, salt and pepper together. Pour evenly over potato layer. Sprinkle with shredded cheese.
4. Bake uncovered 35-40 minutes until set in center. Let sit 5 minutes before serving.
Spinach, Tomato and Feta Strata
Ingredients:
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups bread cubes
– 1 lb frozen spinach, thawed and drained
– 2 cups halved grape tomatoes
– 1 cup crumbled feta cheese
– 6 eggs
– 1 1⁄2 cups milk
– 1⁄4 tsp nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F. Grease an 8 inch baking dish.
2. Heat oil in skillet over medium heat. Cook onion until translucent, 3-5 minutes. Add garlic and cook 1 minute more.
3. In baking dish, layer half each of the bread cubes, spinach, tomatoes, onion and garlic mixture. Sprinkle with 1/2 cup feta. Repeat layers.
4. Whisk eggs, milk, nutmeg, salt and pepper together. Pour evenly over casserole. Sprinkle with remaining 1/2 cup feta.
5. Bake uncovered 45-55 minutes until custard is set. Rest 10 minutes before serving.
Chorizo and Manchego Strata
Ingredients:
– 1 tbsp olive oil
– 1 lb chorizo sausage, casings removed
– 1 onion, diced
– 1 red bell pepper, diced
– 6 eggs
– 1 1⁄2 cups half and half
– 8 slices bread, cubed
– 2 cups shredded manchego cheese
– 2 tbsp fresh parsley, chopped
Instructions:
1. Preheat oven to 375°F. Grease a 9×9 baking dish.
2. Heat oil in skillet over medium-high heat. Cook chorizo breaking up until browned, about 5 minutes. Add onion and bell pepper and cook until softened, 5 minutes more.
3. In baking dish, layer half of the bread, chorizo mixture and manchego. Repeat layers.
4. In medium bowl, whisk eggs, half and half, salt and pepper. Pour evenly over casserole and sprinkle with parsley.
5. Bake uncovered 35-40 minutes until custard is set in center. Let rest 10 minutes before serving.
Tips for Reheating Leftover Breakfast Casserole
Leftover breakfast casserole reheats beautifully, but the extra time in the oven can dry it out. Here are some tips for keeping it moist:
– Cover dish with foil or lid while reheating to trap in steam.
– Reheat at lower temp, around 300°F to prevent overcooking.
– Add a splash of milk or cream over the top before reheating for a moisture boost.
– Stir in a spoonful of salsa or cheese sauce to add sauciness.
– Microwave individual portions with a splash of water or broth covered to steam.
– Transfer portions to a skillet with butter. Cook on medium low, covering to melt cheese and prevent drying.
– Bake in ramekins or au gratin dishes covered with foil for individual portions.
– Under reheat slightly, then let sit covered as residual heat finishes warming through.
– Stir frequently while reheating to redistribute moisture.
– Add fresh veggies like tomatoes or spinach to provide extra moisture.
– Slice into smaller pieces to maximize surface area heated through.
Conclusion
Breakfast casserole and strata are hearty, delicious meals, but their egg and bread-based nature makes them prone to drying out. With some easy tweaks though like using plenty of eggs and dairy, monitoring bake times, and adding sauce, you can keep the casserole moist and delicious. Covering while baking, undercooking slightly, and letting the finished dish rest before serving will also help lock in moisture. Leftovers reheat best when using gentle, moist-heat methods. Follow these tips for breakfast casserole that’s tender and moist every time.