Question 1

WHAT'S THE DIFFERENCE BETWEEN BREAKFAST CASSEROLE AND FRITTATA?

Accepted Answer

While the ingredients are very similar and maybe even identical, a frittata is made by briefly cooking an egg-based custard in a cast-iron skillet or pan on the stove and then baking it the rest of the way in the oven. For a casserole, however, the egg custard gets poured over the filling ingredients in a baking dish and baked all at the same time completely in the oven.

Question 2

IS IT BETTER TO FREEZE CASSEROLES COOKED OR UNCOOKED?

Accepted Answer

I prefer to freeze this casserole uncooked, because it makes baking it when I’m ready to serve it much easier. However, casseroles with raw meat should be cooked before freezing.

Question 3

WHY IS MY BREAKFAST CASSEROLE RUNNY IN THE MIDDLE?

Accepted Answer

While you shouldn’t have an issue with a runny center for this custard-based egg casserole, other breakfast casseroles with bread or potatoes as an added ingredient may prevent a custard-based dish from setting up properly. Be sure you’re following a recipe built for these additional ingredients.

Question 4

WHY IS MY EGG CASSEROLE RUBBERY?

Accepted Answer

Eggs are best at their semi-solid state, meaning with some moisture still present (think about moist and fluffy scrambled eggs). As eggs cook, the moisture continues to evaporate, causing the proteins in the egg to contract or squish together, causing a rubbery texture. Be sure you’re baking this casserole (or any egg-based casserole!) as instructed.

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