Mini Quiche Cups

There’s something undeniably charming about bite-sized food, and these Mini Quiche Cups are no exception. Whether you’re hosting a brunch, packing a lunchbox, or simply craving a savory treat, these little delights deliver big flavor in every bite. With a buttery crust and a creamy, cheesy filling, they’re as versatile as they are delicious. Let’s dive into why you’ll adore this recipe and how to make it perfectly every time.

Why You’ll Love This Recipe

First, these Mini Quiche Cups are incredibly easy to make. Unlike traditional quiches that require rolling out dough, these use a simple press-in crust, saving you time and effort. Second, they’re perfect for any occasion—elegant enough for a bridal shower but casual enough for a weekday snack. Third, they’re highly customizable. Swap fillings to suit your taste or dietary needs. Fourth, they freeze beautifully, making them a fantastic make-ahead option. And finally, they’re kid-friendly, so even picky eaters will be asking for seconds.

Ingredients Breakdown

Let’s take a closer look at the key ingredients that make these Mini Quiche Cups so irresistible.

• Pie Crust – The foundation of these quiche cups, providing a flaky, buttery base. You can use store-bought for convenience or homemade for extra richness.
• Eggs – The star of the filling, creating a silky, custard-like texture when baked.
• Heavy Cream – Adds richness and ensures the filling stays tender.
• Cheese – Gruyère, cheddar, or Swiss work beautifully, melting into the eggs for a gooey, savory bite.
• Fillings – Classic options include sautéed onions, spinach, bacon, or mushrooms, but the possibilities are endless.
• Seasonings – A pinch of salt, pepper, and nutmeg enhances the flavors without overpowering them.

How to Make Mini Quiche Cups

Follow these simple steps for perfectly baked Mini Quiche Cups every time.

1. Prepare the Crust – Roll out the pie crust and cut circles to fit a muffin tin. Press the dough into each cup, ensuring it reaches the edges.
2. Pre-Bake the Crust – Blind bake the crusts for 8-10 minutes at 375°F to prevent sogginess.
3. Whisk the Filling – In a bowl, beat the eggs, cream, salt, pepper, and nutmeg until smooth.
4. Add Fillings – Sprinkle cheese and your chosen fillings into each crust-lined cup.
5. Pour the Egg Mixture – Carefully fill each cup three-quarters full with the egg mixture.
6. Bake – Bake at 375°F for 18-22 minutes, until the filling is set and the edges are golden.
7. Cool and Serve – Let them cool slightly before removing from the tin. Serve warm or at room temperature.

Pro Tips for the Best Results

• For a flakier crust, chill the dough before pressing it into the muffin tin.
• If your crusts shrink during pre-baking, gently press them back into place while still warm.
• To prevent sticking, lightly grease the muffin tin or use silicone liners.
• For a smoother filling, strain the egg mixture through a fine-mesh sieve before pouring.
• Let the quiche cups rest for 5 minutes after baking—this helps them set properly.

Variations and Substitutions

One of the best things about Mini Quiche Cups is their adaptability. Here are some delicious variations:

• Vegetarian – Skip the bacon and load up on roasted bell peppers, spinach, and feta.
• Gluten-Free – Use a gluten-free pie crust or swap in almond flour for a crustless version.
• Keto-Friendly – Replace the crust with finely grated Parmesan pressed into the muffin tin.
• Mediterranean Twist – Add sun-dried tomatoes, olives, and goat cheese.
• Mexican-Inspired – Mix in diced jalapeños, chorizo, and Monterey Jack cheese.

What to Serve With It

These Mini Quiche Cups are fantastic on their own, but they shine even brighter with the right accompaniments.

• Fresh Salad – A light arugula salad with lemon vinaigrette balances the richness.
• Fruit Platter – Fresh berries or melon add a refreshing contrast.
• Soup – Pair with tomato basil soup for a cozy meal.
• Mimosas or Coffee – Perfect for brunch gatherings.

How to Store and Reheat

To keep your Mini Quiche Cups tasting fresh:

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Place cooled quiche cups on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months.
• Reheat – Warm in a 350°F oven for 10 minutes or microwave for 30-60 seconds.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Absolutely! Prepare them up to a day in advance and reheat before serving, or freeze for longer storage.

Can I use milk instead of heavy cream?
Yes, but the filling will be less rich. For best results, use half-and-half if you don’t have cream.

Why did my quiche cups deflate after baking?
This can happen if they’re underbaked. Ensure the centers are fully set before removing them from the oven.

Can I make these crustless?
Definitely! Just grease the muffin tin well and pour the filling directly in.

What’s the best way to remove them from the pan?
Run a butter knife around the edges, then gently lift them out with a fork or small spatula.

Final Thoughts

Mini Quiche Cups are the ultimate crowd-pleaser—easy to make, endlessly adaptable, and always delicious. Whether you’re serving them at a party or enjoying them as a quick breakfast, they’re sure to become a staple in your recipe collection. So grab your muffin tin and get baking—your next brunch just got a whole lot tastier!

Mini Quiche Cups

• Author: The Savory Baker

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Description

These bite-sized Mini Quiche Cups are perfect for brunch, parties, or meal prep. Made with a flaky crust and customizable fillings, they’re easy to make and always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3–4 tablespoons ice water
• For the filling:
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
• 1/2 cup diced cooked bacon or ham
• 1/4 cup finely chopped vegetables (spinach, bell peppers, or mushrooms)

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Instructions

1. Prepare the Crust:

1. 1. Prepare the crust: In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse crumbs.
2. 2. Gradually add ice water, 1 tbsp at a time, until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 mins.
3. 3. Preheat oven to 375°F (190°C). Roll out dough and cut circles to fit a mini muffin tin. Press dough into cups.
4. 4. Make filling: Whisk eggs, cream, salt, and pepper. Stir in cheese, meat, and vegetables.
5. 5. Fill each crust with 1 tbsp filling. Bake for 18-20 mins until set and golden.
6. 6. Cool in pan for 5 mins, then transfer to a rack. Serve warm or at room temperature.

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Notes

• Dough can be made 1 day ahead. • Use silicone muffin cups for easy removal. • Freeze baked quiches for up to 1 month. Reheat at 350°F for 10 mins.

Overnight French Toast Bake

There’s something magical about waking up to the aroma of cinnamon and vanilla wafting through the house, knowing breakfast is already waiting for you. This Overnight French Toast Bake is the ultimate make-ahead morning delight—custardy on the inside, golden and crisp on top, and infused with warm spices. Whether you’re hosting a brunch or simply treating your family to a special weekend breakfast, this dish is a guaranteed crowd-pleaser. Let’s dive into why this recipe deserves a permanent spot in your breakfast rotation.

Why You’ll Love This Recipe

First, let’s talk about why this Overnight French Toast Bake is a game-changer. Here are a few reasons it’s become a staple in my kitchen:

• Effortless Morning Prep: Assemble everything the night before, pop it in the oven in the morning, and enjoy a stress-free breakfast.
• Perfect Texture: The bread soaks up the custard mixture overnight, resulting in a melt-in-your-mouth interior with a lightly crisp top.
• Versatile and Customizable: Easily adapt it with different breads, spices, or toppings to suit your taste.
• Feeds a Crowd: Ideal for holidays, family gatherings, or meal prep—it’s a dish that scales beautifully.
• Comfort Food at Its Best: Warm, cozy, and nostalgic, this bake brings all the flavors of classic French toast in an easy, shareable format.

Ingredients Breakdown

Every ingredient in this Overnight French Toast Bake plays a crucial role in creating that perfect balance of flavor and texture. Here’s what you’ll need and why:

• Bread (Challah or Brioche): These slightly sweet, egg-rich breads hold up well to soaking without turning mushy. Day-old bread works best for optimal texture.
• Eggs: The backbone of the custard, providing richness and structure.
• Whole Milk and Heavy Cream: A combination that ensures a luxuriously creamy custard. For a lighter version, you can use half-and-half.
• Brown Sugar and Granulated Sugar: Brown sugar adds depth with its molasses notes, while granulated sugar sweetens evenly.
• Vanilla Extract and Cinnamon: These warm, aromatic flavors are essential for that classic French toast taste.
• Salt: Just a pinch to balance the sweetness and enhance all the flavors.
• Butter: Used to grease the baking dish and create a golden, buttery crust.

How to Make Overnight French Toast Bake

Follow these simple steps for a flawless Overnight French Toast Bake every time:

1. Prep the Bread: Cut your bread into 1-inch cubes. If using fresh bread, spread the cubes on a baking sheet and toast them lightly at 300°F for 10 minutes to dry them slightly.
2. Make the Custard: In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, and salt until smooth and well combined.
3. Assemble the Bake: Grease a 9×13-inch baking dish with butter. Spread the bread cubes evenly in the dish, then pour the custard mixture over them. Gently press down to ensure all the bread soaks up the liquid.
4. Chill Overnight: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the bread to fully absorb the custard.
5. Bake to Perfection: Preheat your oven to 350°F. Remove the plastic wrap and bake for 45–55 minutes, until the top is golden brown and the center is set but still slightly soft.
6. Rest and Serve: Let the bake sit for 5–10 minutes before slicing. This helps it firm up slightly for cleaner cuts.

Pro Tips for the Best Results

• Use Stale Bread: Slightly dry bread absorbs the custard better without disintegrating. If using fresh bread, toasting it first helps.
• Don’t Skimp on Soaking Time: Overnight soaking ensures every bite is custardy. If short on time, aim for at least 4 hours.
• Check for Doneness: The bake should be puffed and golden, with a slight jiggle in the center. Overbaking can make it dry.
• Add a Crunchy Topping: Sprinkle a streusel topping (flour, brown sugar, butter, and cinnamon) before baking for extra texture.
• Let It Rest: Allowing the bake to settle for a few minutes after baking makes slicing easier.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some delicious twists to try:

• Bread Options: Croissants, sourdough, or gluten-free bread can be used. Adjust soaking time for denser breads.
• Dairy-Free: Substitute milk and cream with almond or oat milk and coconut cream.
• Flavor Boosters: Add orange zest, nutmeg, or a splash of bourbon to the custard for extra depth.
• Fruit Add-Ins: Layer sliced apples, berries, or bananas between the bread cubes before pouring the custard.
• Savory Version: Skip the sugar and vanilla, and add cheese, herbs, and cooked bacon or sausage for a savory twist.

What to Serve With It

This Overnight French Toast Bake is delicious on its own, but pairing it with the right accompaniments can take it to the next level:

• Maple Syrup or Honey: A drizzle of warm syrup enhances the sweetness.
• Fresh Berries or Sliced Bananas: Adds freshness and a pop of color.
• Whipped Cream or Yogurt: For a creamy contrast.
• Crispy Bacon or Sausage: Balances the sweetness with savory notes.
• Hot Coffee or Chai Tea: The perfect beverages to round out the meal.

How to Store and Reheat

Leftovers (if you have any!) store beautifully:

• Refrigeration: Cover tightly and refrigerate for up to 3 days.
• Freezing: Wrap individual portions in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F oven for 10–15 minutes, or microwave single servings for 30–60 seconds until heated through.

Frequently Asked Questions (FAQs)

Can I use regular sandwich bread?
Yes, but opt for thicker slices like Texas toast, and reduce the soaking time slightly to prevent sogginess.

Can I bake it right away without chilling?
Chilling is recommended for the best texture, but if in a pinch, let it soak for at least 30 minutes before baking.

How do I prevent a soggy bottom?
Lightly toast the bread cubes first, and avoid over-saturating the custard. A well-greased dish also helps.

Can I make this vegan?
Absolutely! Use flax eggs, plant-based milk, and dairy-free butter. Adjust sweeteners as needed.

What’s the best way to scale this recipe?
Double the ingredients for a larger crowd, but bake in two separate dishes to ensure even cooking.

Final Thoughts

This Overnight French Toast Bake is more than just a breakfast dish—it’s a little slice of morning happiness. Whether you’re serving it for a holiday brunch or a lazy Sunday, it’s a recipe that brings people together with minimal effort and maximum flavor. I love how versatile it is, adapting to whatever ingredients I have on hand, and how it fills the kitchen with the most inviting aroma. Give it a try, and I promise it’ll become a cherished part of your breakfast repertoire. Happy baking!

Overnight French Toast Bake

• Author: Home Baker Extraordinaire

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Description

A make-ahead breakfast casserole that transforms thick slices of bread into a custardy, cinnamon-spiced delight. Perfect for feeding a crowd with minimal morning effort.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the base:
• 1 loaf French bread (about 16 oz), cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• For the topping:
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• For serving:
• Maple syrup
• Powdered sugar
• Fresh berries

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Instructions

1. Prepare the Crust:

1. 1. Grease a 9×13-inch baking dish. Arrange bread cubes evenly in the dish.
2. 2. In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until fully combined.
3. 3. Pour egg mixture evenly over bread cubes, pressing down gently to ensure all pieces are soaked. Cover and refrigerate overnight (8-12 hours).
4. 4. Next morning: Preheat oven to 350°F (175°C). In a medium bowl, mix flour, brown sugar, cinnamon, and salt for the topping.
5. 5. Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Sprinkle evenly over soaked bread.
6. 6. Bake uncovered for 45-55 minutes until golden brown and center is set (internal temp should reach 160°F).
7. 7. Let stand 10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup and berries.

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Notes

• Stale bread works best for absorption. Dry fresh bread cubes at 300°F for 10 minutes if needed.
• For a lighter version, substitute half-and-half for heavy cream.
• Add 1 cup chopped pecans or walnuts to the topping for extra crunch.
• Leftovers reheat well in a 300°F oven for 15 minutes.

Sausage Biscuit Breakfast Bake

There’s something undeniably comforting about a warm, hearty breakfast that brings everyone together. This Sausage Biscuit Breakfast Bake is the ultimate crowd-pleaser, combining flaky biscuits, savory sausage, and creamy eggs into one irresistible dish. Whether you’re hosting a weekend brunch or prepping a make-ahead breakfast for busy mornings, this recipe delivers flavor, simplicity, and satisfaction in every bite. Let’s dive into why this dish is a must-try and how to make it perfectly every time.

Why You’ll Love This Recipe

If you’re looking for a breakfast recipe that checks all the boxes, this Sausage Biscuit Breakfast Bake is it. Here’s why you’ll adore it:

• Effortless and Crowd-Friendly – Perfect for feeding a group without the hassle of cooking individual portions.
• Make-Ahead Convenience – Assemble it the night before and bake it fresh in the morning for a stress-free breakfast.
• Comfort Food at Its Best – The combination of buttery biscuits, savory sausage, and fluffy eggs is pure comfort in every bite.
• Versatile and Customizable – Easily adapt it with different cheeses, veggies, or meats to suit your preferences.
• Perfect for Any Occasion – Whether it’s a holiday brunch, lazy weekend breakfast, or even breakfast-for-dinner, this dish fits the bill.

Ingredients Breakdown

Every ingredient in this Sausage Biscuit Breakfast Bake plays a crucial role in creating the perfect balance of flavors and textures. Here’s what you’ll need:

• Refrigerated Biscuits – The base of the dish, providing a buttery, flaky texture that soaks up the egg mixture beautifully.
• Breakfast Sausage – Adds savory depth and a touch of spice. Opt for mild or hot sausage depending on your preference.
• Eggs – The binding agent that brings everything together, creating a soft, custard-like consistency.
• Milk or Half-and-Half – Ensures the eggs stay tender and creamy.
• Cheddar Cheese – Melts into gooey perfection, adding richness and a sharp, tangy flavor.
• Seasonings (Salt, Pepper, Garlic Powder) – Enhances the overall taste without overpowering the dish.

How to Make Sausage Biscuit Breakfast Bake

Follow these simple steps to create a breakfast bake that’s golden, fluffy, and packed with flavor:

1. Preheat and Prep – Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish.
2. Cook the Sausage – In a skillet over medium heat, brown the sausage until fully cooked, breaking it into crumbles as it cooks. Drain any excess grease.
3. Prepare the Biscuits – Cut the refrigerated biscuits into quarters and arrange them evenly in the baking dish.
4. Layer the Ingredients – Sprinkle the cooked sausage over the biscuits, followed by a generous layer of shredded cheddar cheese.
5. Whisk the Egg Mixture – In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
6. Pour and Bake – Pour the egg mixture evenly over the biscuits and sausage. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
7. Rest and Serve – Let the bake cool for 5 minutes before slicing and serving warm.

Pro Tips for the Best Results

Want to take your Sausage Biscuit Breakfast Bake to the next level? Try these expert tips:

• Use High-Quality Sausage – The flavor of the sausage is key, so choose a brand you love or even try a flavored variety like maple or spicy Italian.
• Don’t Overmix the Eggs – Whisk just until combined to avoid a rubbery texture.
• Let It Rest Before Serving – Allowing the bake to sit for a few minutes helps the layers set for cleaner slices.
• Add a Touch of Heat – A pinch of red pepper flakes or a dash of hot sauce in the egg mixture adds a subtle kick.
• Fresh Herbs for Brightness – Garnish with chopped chives or parsley for a pop of color and freshness.

Variations and Substitutions

This recipe is incredibly adaptable. Here are some delicious twists to try:

• Vegetarian Option – Swap the sausage for sautéed mushrooms, spinach, or bell peppers.
• Different Cheeses – Try Monterey Jack, pepper jack, or Gruyère for a new flavor profile.
• Bacon or Ham – Replace the sausage with crispy bacon or diced ham for a different protein.
• Gluten-Free – Use gluten-free biscuits and ensure all other ingredients are gluten-free certified.
• Extra Veggies – Add diced tomatoes, caramelized onions, or roasted potatoes for extra texture and nutrition.

What to Serve With It

This breakfast bake is hearty on its own, but pairing it with complementary sides can make it a full meal:

• Fresh Fruit Salad – A light, refreshing contrast to the rich bake.
• Hash Browns or Home Fries – For those who love a crispy potato side.
• Avocado Slices – Creamy avocado adds a fresh, buttery element.
• Hot Sauce or Salsa – A drizzle of your favorite hot sauce or a spoonful of salsa adds zest.
• Freshly Brewed Coffee or Orange Juice – Classic breakfast beverages that round out the meal.

How to Store and Reheat

Leftovers? No problem! Here’s how to keep your Sausage Biscuit Breakfast Bake tasting great:

• Refrigeration – Store in an airtight container in the fridge for up to 3 days.
• Freezing – Wrap individual portions tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating – Warm in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until heated through.

Frequently Asked Questions (FAQs)

Can I make this breakfast bake ahead of time?
Absolutely! Assemble the dish the night before, cover it tightly, and refrigerate. Bake it in the morning, adding a few extra minutes if needed.

Can I use homemade biscuits instead of refrigerated ones?
Yes, but refrigerated biscuits work best for their texture and convenience. If using homemade, ensure they’re slightly underbaked before adding to the dish.

Why did my bake turn out soggy?
This usually happens if the biscuits weren’t baked long enough or if too much liquid was added. Make sure the eggs are fully set before removing from the oven.

Can I double the recipe for a larger crowd?
Yes, simply use two baking dishes or a larger casserole pan, adjusting the baking time as needed.

Is this dish freezer-friendly?
Yes, it freezes well. Slice into portions, wrap tightly, and freeze for up to 2 months.

Final Thoughts

This Sausage Biscuit Breakfast Bake is the kind of recipe that quickly becomes a family favorite—simple enough for busy mornings but special enough for weekend gatherings. The layers of fluffy biscuits, savory sausage, and creamy eggs create a dish that’s as satisfying as it is delicious. Whether you’re serving it for a holiday brunch or meal-prepping for the week ahead, it’s guaranteed to bring smiles to the table. Give it a try, and don’t be surprised when everyone asks for seconds!

Sausage Biscuit Breakfast Bake

• Author: The Breakfast Enthusiast

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Description

A hearty, savory breakfast casserole featuring flaky biscuits, savory sausage, eggs, and cheese. Perfect for feeding a crowd or meal prepping for busy mornings.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the casserole base:
• 1 lb breakfast sausage (mild or hot)
• 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)
• 6 large eggs
• 1 cup whole milk
• For the cheese mixture:
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• For seasoning:
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• For garnish (optional):
• 2 tablespoons chopped fresh parsley
• 1 green onion, thinly sliced

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. 2. In a large skillet over medium heat, cook sausage until browned, breaking it into crumbles. Drain excess fat and set aside.
3. 3. Cut each biscuit into 8 pieces and arrange evenly in the prepared baking dish.
4. 4. Sprinkle cooked sausage over the biscuit pieces.
5. 5. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
6. 6. Pour egg mixture evenly over the biscuits and sausage.
7. 7. Sprinkle both cheeses evenly over the top.
8. 8. Bake for 35-40 minutes, or until eggs are set and top is golden brown.
9. 9. Let stand for 5 minutes before serving. Garnish with parsley and green onions if desired.

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Notes

• For a lighter version, use turkey sausage and reduced-fat cheese. • Can be assembled the night before – cover and refrigerate, then bake in the morning (may need 5-10 extra minutes baking time). • Leftovers reheat well in microwave for 30-60 seconds.