Can I make this egg breakfast bake the night before?
Yes. You have two good options. Option one: assemble everything, cover, and refrigerate overnight, then bake in the morning. Let the dish sit at room temp for 15 minutes while the oven preheats so it bakes evenly. Tip: if you are using frozen hash browns and doing the overnight method, thaw them first and pat dry so you do not wake up to a watery pan. Option two: bake fully, cool, refrigerate, and reheat slices as needed.
How do I know when the casserole is done?
The center should look set, not jiggly, and a knife inserted in the middle should come out mostly clean. If you have a thermometer, aim for 160°F in the center for egg dishes.
Can I use frozen hash browns?
Absolutely. For the best texture, thaw and squeeze out excess moisture if you can, especially with shredded hash browns. Too much water can make the bake feel soft instead of cozy.
What add-ins work best?
Great choices: bell peppers, onions, spinach, mushrooms, diced ham, cooked bacon, cooked sausage, broccoli florets, or jalapeños. Keep add-ins to about 2 to 2 1/2 cups total so the eggs can still set properly.
Can I make it without meat?
Yes. Swap sausage for sautéed mushrooms and onions, or add black beans and peppers. Season a little more aggressively since meat brings salt and fat.
Why did my egg bake turn out watery?
Usually it is moisture from vegetables or frozen potatoes, or a bake that needed a few more minutes. Cook watery veggies first, drain any grease, and avoid adding raw spinach in huge handfuls unless you squeeze it or use less.
