Amish Breakfast Casserole (Quick and Easy Recipe) - Olives + Thyme (2024)

FAQs

Do you freeze breakfast casserole before or after baking? ›

In general, freezing your casserole before baking may yield better results with the dish's texture. But any casserole that has raw meat — like uncooked bacon or breakfast sausage — should be fully cooked before freezing.

Room Temperature Casserole.

Put it into a cold or hot, 350°F oven, and reheat. It takes 20-30 minutes to reheat. Heat to an internal temperature 165°F. Use an instant read thermometer to check the degrees F.

Leftovers should be refrigerated in an airtight container and are best if used within 3 days. You can also freeze leftovers, they're best if used within 3 months. To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes. You can also microwave them until heated through.

Microwave at 30-second intervals stirring in between each time. About 1 minute 30 seconds to 2 minutes will be enough for most casseroles. To help keep/add moisture in your reheated casserole add a small bowl of water alongside your plate. The water will add steam to the microwave and help keep your casserole hydrated.

Can I freeze a casserole with eggs in it? 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.

The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.

An egg strata traditionally consists of layered bread, cheese, and other foods (such as cooked sausage, ham, bacon, shrimp, or vegetables) over which a mixture of raw beaten eggs and milk are poured. The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread.

For example, assemble a vegetable casserole a day in advance, refrigerate and then bake the day of your dinner. Plan 15 to 20 minutes additional heating time for the refrigerated cold casserole. Heat until it's hot and steamy throughout (165 °F as measured by a food thermometer).

Bake the casserole for only 30 minutes. Cool to room temperature. Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375 F oven for 30 minutes the next morning until the casserole is browned and heated through.

Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish. In a large bowl, stir together all of the ingredients until thoroughly combined. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving.

What temperature do you reheat breakfast casserole? ›

To ensure safe and even reheating, cook your leftover omelet or quiche in the oven at 350 degrees Fahrenheit using an oven-safe pan. Refrigerated dishes should be cooked for about 15 to 20 minutes, while dishes that were stored in the freezer should be cooked for 25 to 30 minutes.

Frozen hash browns will leak moisture during cooking, which could leave a soggy, sad mess behind. For the best results, let the frozen hash browns thaw overnight in the fridge, then thoroughly pat them dry to remove as much moisture as possible before cooking them to crispy.

If you baked your casserole ahead of time, simply cover the dish with foil and reheat at 350˚F until heated through. Depending on the type of dish, you may need to add moisture to keep it from drying out, for example, a splash of milk to baked macaroni and cheese.

Another moisturizing fix: Melt some butter and drizzle over the top; or season and warm some cream and use that to baste your dish. Finally, serve with a wedge of lemon or lime for squeezing, which can add some acidity balance in addition to a bright hit of flavor.

Don't Overcook Your Eggs

The best way to make sure your eggs don't turn dry and rubbery is to not overcook them. When less heat is applied, there isn't time to squeeze out all the moisture. So your eggs stay tender, not chewy.

Thawing the casserole first can help to ensure even baking—no icy centers allowed.

You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.

Yes, you sure can. That's why I like to get these breakfast bakes prepared as much as possible and get them frozen. Then the egg and meat cooking mess are done ahead of time. All I need to do is pull the pan from the freezer the night before I need it and shove it in the oven with slight prep work the falling morning.

If you want to freeze the casserole and reheat

Pre-bake the casserole as instructed above, then cool to room temperature and cover tightly with foil. Freeze for up to 1 month, then reheat in a 350 F oven for 1 hour. Uncover and bake for 30 minutes more, until completely warmed through and browned on top.