How to quickly prepare a hearty and delicious breakfast on a busy morning? Breakfast casserole is your best choice. The ingredients are simple and easy to obtain, and you have starch, protein, and vegetables in one plate. The basic ingredients are eggs, cheese, milk and bread - all the refrigerator staples - plus a little veggies and sausage, and it's a hearty breakfast that takes very little time.
Open the refrigerator door, take out half a dozen eggs, half a carton of milk, some cheese, half a loaf of bread and sausage, bacon or ham is also acceptable, and add some broccoli or zucchini, and corn kernels. The ingredients are ready. Of course you can also make a vegetarian casserole.
Breakfast Casserole Base:
8 large eggs
2 cups milk
1 pound breakfast sausage, cooked and mashed
4 cups square bread (such as baguette or ciabatta)
2 cups shredded cheddar cheese
1 cup diced vegetables (green peppers, onions, spinach, etc.)
1 teaspoon mustard
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1 cup diced ham or cooked bacon for added flavor
Preheat oven:
Preheat oven to 350°F (175°C). Grease a 9x13-inch cast-iron baking pan.
Prepare materials:
Cook and crumble breakfast sausage. If you are adding vegetables, sauté them until tender.
In a stainless steel mixing bowl, whisk together eggs, milk, mustard, salt, and black pepper.
Assemble the casserole:
Place the cubed bread in the bottom of the prepared cast iron baking pan.
Spread cooked sausage (and optional ham or bacon) evenly over bread.
Place the sautéed vegetables on top.
Pour the egg mixture over the layers, making sure everything is evenly coated.
Top with shredded cheddar cheese.
Allowed to soak:
Let the casserole sit for at least 15-20 minutes, or cover and refrigerate overnight as a make-ahead option. This allows the bread to absorb the egg mixture.
Bake:
Bake in the preheated oven for 45-55 minutes, or until the center is set and the top is golden.
Choose the right ingredients:
Choose ingredients with less moisture to prevent excess moisture from seeping into the casserole. Avoid using too much wet vegetables, such as tomatoes, or drain them before adding them.
Control the amount of liquid:
Adjust the amount of liquid in recipes, especially soups, sauces, etc. Add liquid gradually so that too much liquid doesn't make the casserole too thin.
Proper cooking skills:
Control cooking time and temperature. Simmering helps the ingredients release more of their natural juices while keeping the casserole from becoming overly watery.
Use absorbent ingredients:
Add some absorbent ingredient like rice, noodles or bread crumbs to absorb excess liquid.
Appropriate amount of starch or thickener:
Add a small amount of starch, flour, or cornstarch as a thickener to help adjust the consistency of your casserole.
Strong aroma:
You should be able to smell a mouth-watering aroma when you take the casserole out of the oven. This is a telltale sign that the casserole is done cooking.
Liquid Concentration:
Pay attention to how concentrated the liquid is. The flavor and texture of the casserole are fully developed when the liquid becomes thick, rather than thin.
Ingredients are cooked:
Insert a fork or blade to make sure the main ingredients in the casserole (meats, vegetables, etc.) are cooked through. Ingredients should be soft and easy to cut, not stiff.
Golden edges:
If the casserole is baked, look for a golden color around the edges, which indicates a crust has formed and the casserole is ready.
Challenge Stirring:
Use a spoon to gently lift up portions of the casserole dish. If they separate easily without too much liquid oozing out, the casserole is probably ready
.
Remember, the casserole will continue to cook for a while after it's taken out, so keep an eye on it during the last few minutes to avoid overcooking.
This breakfast casserole takes very little prep time and always satisfies a hungry crowd. There are many flavors to choose from: savory or sweet casseroles, vegetarian casseroles.
