I've never made the breakfast casserole, but I just checked out the recipe and it looks good. When I bake, I always insert a knife into the middle - ovens do not always maintain true temperature, and things like altitude can make a difference. One thing I see in the recipe that could make things too liquid is the frozen spinach. It would have to be squeezed really well, maybe blotted in paper towels after squeezing. I think onion and bacon would be excellent additions (but then again, almost everything is better with bacon, LOL) Or you could add chopped ham or Canadian bacon for extra protein.

I usually reheat things in the microwave because it's faster. If it's something big, I might cut it into a couple of pieces first so it heats more evenly. That's what I do if I reheat an omelet. I will cut it into 3-4 pieces so the inside heats through.
Allison

: I just made the Breakfast Casserole
: for the first time. It sure
: smelled wonderful towards the end
: of the 30 minutes baking! I
: couldn't wait very long for it to
: cool, whereas it smelled so great.
: However . . . as I dished out the
: first serving, it was clear it was
: still runny in the middle. I think
: I should have used the
: "testing with a silver
: knife" in the middle. My
: serving tasted delicious but, I
: have put it back in the over for
: another ten minutes. I wonder how
: that will be. I wonder if my
: apartment size oven made it bake
: differently than a regular size
: stove. Do others let theirs cool
: for a while before eating? Do you
: package it in individual portions
: and freeze it? Do you heat it up
: in the oven, wrapped in aluminum
: foil? Or in the microwave? Have
: you altered the recipe in any way,
: for something different . . . add
: bacon? or onions? Or sprinkle
: black pepper across the top? I
: welcome any feedback/suggestions.
: Thank you. :-)