Every Christmas morning I used to be up at dawn putting together a breakfast casserole. Now I make it the night before, and I sit with my coffee while it bakes.
How to Do It
- Assemble the casserole in its baking dish, but leave off crunchy toppings.
- Cover it tightly with plastic wrap or foil.
- Refrigerate it overnight. Most casseroles hold well for up to a day.
- Take it out while the oven heats.
- Bake a little longer than the recipe says, since it starts cold. Check that it’s hot in the center.
- Add toppings for the last 10 to 15 minutes.
Tips
- Breakfast casseroles with bread often taste even better overnight, because the bread soaks up the eggs.
- Use slightly undercooked pasta in pasta bakes.
- Glass dishes: let a cold glass dish sit out a little before it goes into a hot oven, and follow your dish maker’s directions.
Frequently Asked Questions
Can I freeze it instead?
Yes. Wrap well, freeze, and thaw in the fridge overnight before baking.
How do I know it’s done?
It should be bubbling at the edges and hot in the center.
A little work the night before buys a calm morning.
