The Best Way To Reheat Omelets, Quiches, Or Any Egg Casserole
To say Americans love eggs is an understatement. Eggs are highly versatile, and they're a rich rich source of protein. Eggs have become a staple element of breakfast, lunches, and dinners in the U.S. Despite the rising costs of eggs, it's still estimated that the average American eats about 277 eggs per year (via Statista).
People who like to start their day with a fried egg or a small batch of scrambled eggs can usually eat their dish in just one sitting, but if you're making a quiche or large omelet, chances are you'll end up with leftovers. The good news is that it's possible to successfully reheat leftover egg dishes as long as a few things are taken into consideration.
To prevent foodborne illnesses, all leftovers should be refrigerated at 40 degrees Fahrenheit or lower and consumed within three to four days, according to the U.S. Department of Agriculture (USDA). The appliance used is another important consideration. While leftover scrambled eggs can just be popped into the microwave, using this method for an omelet or egg casserole will lead to less-than-savory results.
For the best results, always reheat in the oven
To ensure safe and even reheating, cook your leftover omelet or quiche in the oven at 350 degrees Fahrenheit using an oven-safe pan. Refrigerated dishes should be cooked for about 15 to 20 minutes, while dishes that were stored in the freezer should be cooked for 25 to 30 minutes. When food is fully reheated, the inside of the dish should be 165 degrees Fahrenheit to ensure safety and reduce any risk of illness (via U.S. Food and Drug Administration).
Entire quiches or casseroles can be reheated in the oven all at once, or you can reheat one slice at a time. Also, if you're reheating a quiche with a pastry crust, cover the crust with foil while baking to prevent it from burning or becoming too dry. The next time you cook an omelet or a quiche and there's plenty left to spare, don't hesitate to pop it into the fridge to enjoy at a later date.