Why It's Important To Add Dairy To Your Slow Cooker Egg Casserole

Mornings can be exhausting and hectic, and waking up even earlier to slave over a satisfying breakfast? We don't think so. Instead, why not slow down your mornings with the most important meal of the day, and wake up to a finished one-pot slow cooker breakfast casserole? Eggs are an egg-sential part of breakfast casseroles, forming the foundation of the dish, and binding all of the other ingredients together. Whether you are making a hearty cheesy bacon egg bake or a spicy chile relleno egg casserole, there's one ingredient you shouldn't forget: dairy.

Wrapping all your breakfast food groups into one easy dish, casseroles are a yummy way to incorporate the benefits of starting your day with dairy. But that's not the only reason you should add dairy to your egg casserole. Casseroles need a textural component that helps the fillings stick together, even after you plop a slice on your plate. By themselves, eggs do a decent job of holding everything in, but a little dairy definitely improves the overall stickiness and texture of any egg casserole. Whether you're a butter believer craving fluffy eggs, or a cheese champion who loves creamy eggs, dairy is the important ingredient you need to elevate your egg casserole.

Dairy determines casserole creaminess

Adding dairy to your egg base makes for a richer, creamier casserole reminiscent of the lush blankets you wish you were still snuggling. Tons of recipes call for butter, milk, or cream to enhance cooked eggs, but different dishes have different dairy requirements. Sure, some chefs and home cooks discourage adding dairy to scrambled eggs, but the dairy drawbacks for a scramble are actually benefits for a casserole. Combining milk or cream with eggs can make the mixture a bit more homogenous, but a smooth, consistent texture works well as a binding agent for egg casseroles.

Pouring in a splash of milk or cream also adds more liquid to the eggs, which can increase the risk factor for a runny result. You can relax, though, because the extra liquid helps the egg base spread more, better filling a casserole dish, and giving it a creamy cling to hold scrumptious mix-ins. Overcooking is another common concern when adding dairy to eggs, but the low, even temperature and longer cook time of a programmable slow cooker prevent this problem.

If you're still concerned about runny eggs or would prefer a lighter, fluffier casserole texture, substitute a different kind of dairy for milk and cream. The high fat and low liquid contents in butter, sour cream, cheese, and cream cheese prevent egg casserole from turning rubbery while adding that delicious dairy flavor. Go get creative with your casserole — and don't forget the dairy.