Can you use water instead of milk in egg casserole?

Quick Answer

Yes, you can use water instead of milk in an egg casserole recipe. Milk adds richness and moisture to egg casserole dishes, but water can work as a substitute in most recipes. The egg and cheese in the casserole will still provide richness, while the water will add moisture. You may need to slightly adjust baking time when using water instead of milk.

Using Water vs. Milk in Egg Casserole

Milk is a common ingredient in egg casserole recipes. It provides the following benefits:

• Richness – Milk contains fat, protein and lactose sugar which adds richness and flavor to casserole dishes.
• Moisture – The liquid component helps eggs bake up moist instead of dry or rubbery.
• Binding properties – Milk proteins bind the casserole ingredients together.
• Tenderizing effects – Lactose and milk fat tenderize the eggs.

Water can adequately replace milk in an egg casserole, though the final dish may end up a bit less rich. Here’s how using water compares to milk:

Milk	Water
Adds richness from milk fat and lactose	No richness added
Adds moisture	Adds moisture
Binds ingredients with milk proteins	Does not bind as well
Tenderizes eggs	Does not tenderize

As you can see, water does not provide the richness, binding properties, or tenderizing abilities of milk. However, it adds just as much moisture. Adjusting other ingredients can help compensate for the differences.

How to Substitute Water for Milk

When substituting water for milk in egg casserole recipes, keep the following tips in mind:

• Increase eggs – Adding an extra egg or egg white per cup of milk replaced provides more richness.
• Swap some water for cream – Replacing 1/4 to 1/2 of the water with heavy cream or half-and-half maintains some richness.
• Use cheese – Grated cheddar, parmesan, etc. balances the richness from removing milk.
• Add pouches – Mixing in 1 to 2 tbsp instant pudding or custard per cup of milk omitted mimics milk’s binding effects.
• Include powdered milk – 1 to 2 tbsp powdered milk per cup of liquid milk replaced provides milk flavor and proteins.
• Brush with milk or cream – Brushing the casserole with regular milk or cream before baking gives it a dairy enriched topping.
• Bake lightly covered – Covering with foil prevents the top from drying out.
• Check at minimum time – Since water releases moisture faster, check at the lowest bake time given.

Making 2-3 of these adjustments when swapping in water for milk will typically yield very similar results in egg casseroles.

Egg Casserole Recipe Conversions

To give you an idea of how to practically apply water as a milk substitute, here are some sample recipe conversions:

Baked Zucchini Egg Casserole

Original recipe:

• 3 cups milk
• 6 eggs
• 3 cups shredded zucchini
• 1 cup shredded cheddar
• 1 tsp salt
• 1/4 tsp pepper

With water:

• 2 cups water + 1 cup half-and-half
• 8 eggs
• 3 cups shredded zucchini
• 1 1/2 cups shredded cheddar
• 1 tsp salt
• 1/4 tsp pepper

This uses half-and-half for some richness, adds 2 eggs, and increases the cheese to compensate for the milk.

Huevos Rancheros Breakfast Casserole

Original recipe:

• 2 cups milk
• 6 eggs
• 1 cup salsa
• 4 flour tortillas, sliced
• 1 cup shredded jack cheese

With water:

• 2 cups water
• 8 eggs
• 1 cup salsa
• 4 flour tortillas, sliced
• 1 1/2 cups shredded jack cheese
• 2 tbsp custard powder

Here the milk is replaced cup for cup with water. Additional eggs provide richness, the extra 1/2 cup of cheese adds more dairy flavor, and the custard powder mimics the thickness of the milk.

Ham and Cheese Egg Casserole

Original recipe:

• 3 cups milk
• 8 eggs
• 2 cups diced ham
• 1 onion, diced
• 2 cups shredded cheddar
• 1/4 tsp black pepper

With water:

• 1 cup milk + 2 cups water
• 10 eggs
• 2 cups diced ham
• 1 onion, diced
• 2 1/2 cups shredded cheddar
• 1/4 tsp black pepper
• 2 tbsp powdered milk

Here 1 cup of milk is retained for some richness. The other 2 cups of milk are replaced with water. 2 extra eggs are used along with 1/2 cup more cheese. Powdered milk boosts the dairy flavor.

Tips for the Best Results

Follow these tips for best results when using water in place of milk for egg casseroles:

• Use whole eggs instead of just whites – The yolks provide fat and moisture.
• Include cheese for extra richness.
• Sauté vegetables first – Caramelizing onions, peppers, etc. adds richness and depth of flavor.
• Combine with creamy ingredients – Sour cream, cream cheese, yogurt, etc. add richness and tang.
• Use broth for extra flavor – Substitute chicken, veggie or beef broth for some of the water.
• Season well – Use herbs, spices, garlic, etc. to boost the flavor.
• Prevent drying – Bake covered and check minimum time given.
• Finish uncovered – Uncover at the end to brown the top (if desired).
• Let rest before serving – Allowing to rest for 5+ minutes makes it easier to slice neatly.

Following a few simple substitutions and cooking techniques will nearly replicate the rich, moist texture you get with milk-based egg casseroles.

Frequently Asked Questions

Here are answers to some common questions about using water instead of milk in egg casseroles:

Why does milk make egg casseroles creamier?

Milk contains fat, protein and natural sugars that all contribute richness and moisture to baked egg dishes. The fat coats egg proteins for a creamier texture. Proteins also thicken and bind the eggs. Lactose gives a sweeter taste and helps tenderize the eggs.

What kind of milk works best in casseroles?

Whole milk or 2% milk are ideal for the richest, creamiest casseroles. Non-fat and 1% milk can be used but result in a less creamy, dense texture. For best results replacing milk with water, start with whole milk in the original recipe.

What is the ratio for replacing milk with water?

Replace milk with an equal amount of water, then add eggs, cheese or cream to balance the loss of fat and richness. For example, replace 1 cup milk with 1 cup water and an extra egg. Adjust to suit the specific recipe.

Can you use almond milk or rice milk instead of dairy milk?

Yes, you can use non-dairy milks instead of regular milk. Opt for unsweetened varieties and use cream, eggs or cheese to compensate for their thinner consistency compared to cow’s milk.

Why not just use cream instead of milk and water?

Heavy cream or half-and-half can replace milk in casseroles, but this increases the fat and calories. Water plus small amounts of cream or cheese help lighten up the recipe instead.

How does baking time change when using water instead of milk?

Baking time may decrease slightly since water can cause eggs to bake faster than milk. Check casseroles made with water at the minimum baking time given to avoid overbaking.

Can you use water instead of milk for French toast or pancake batter?

Milk is more integral for binding and adding richness to breakfast batters. For best results, use milk or substitute canned coconut milk for French toast or pancakes instead of water.

Conclusion

While milk may be the first choice for incredible creaminess and moisture in egg casseroles, water can be used in its place with a few simple recipe adjustments. Add extra eggs or egg whites for richness, swap in cream or broth for some of the water, increase the cheese, and season well. With a perfectly baked, rested casserole, you can enjoy tender, moist results even without the dairy. Water makes an ideal substitute to have an equally delicious egg bake without milk.