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Kegs n Eggs Casserole
Kegs n Eggs Casserole

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We hope you got benefit from reading it, now let’s go back to kegs n eggs casserole recipe. To make kegs n eggs casserole you need 12 ingredients and 14 steps. Here is how you do it.

The ingredients needed to prepare Kegs n Eggs Casserole:
  1. Take 4 large Idaho potatoes; medium dice
  2. Prepare 16 oz PBR beer
  3. Use 4 T butter
  4. Take 4 T flour
  5. Get 2 C finely shredded cheddar cheese blend
  6. Take 1 red bell pepper; medium dice
  7. Get 1 yellow onion; medium dice
  8. Take 2 cloves garlic; minced
  9. Provide 4 eggs
  10. Use as needed paprika
  11. You need as needed kosher salt & black pepper
  12. Get as needed vegetable oil
Instructions to make Kegs n Eggs Casserole:
  1. Preheat oven to 400º
  2. Cover potatoes with cold water. Add a large pinch of salt. Boil until potatoes are easily pierced with a paring knife. Drain.
  3. Melt butter in a medium saucepot. Add flour slowly and stir until roux begins to brown.
  4. Add beer slowly while whisking vigorously on medium heat until sauce begins to thicken, about 4-5 minutes.
  5. Turn heat to low. Whisk in cheese slowly while whisking vigorously. Season with salt and pepper to taste.
  6. Heat enough oil to coat the bottom of a medium sized saute pan. Add peppers and onions with a small pinch of salt and pepper. Cook until peppers begin to soften, about 3 minutes.
  7. Add garlic. Cook for 30 seconds or until fragrant.
  8. Add pepper mixture and sauce to potatoes. Stir to combine.
  9. Lay potatoes evenly in a medium sized, buttered casserole dish.
  10. Make four holes large enough to fit an egg. Carefully, crack an egg into each hole.
  11. Bake for approximately 15 minutes or until egg white sets but yolk is still runny.
  12. Garnish with paprika
  13. Variations; Smoked paprika, applewood seasoning, dried ranch seasoning, bacon, pancetta, chives, cayenne, crushed pepper flakes, parsely, jalapeño, red potatoes, yukon gold, peanut oil, green bell pepper, poblano, ancho chile, habanero, hollandaise, sherry, cumin, thyme, oregano, basil, asparagus, green beans, ham, capers, celery, carrots, caraway, butter, broccoli, cauliflower, celery root or seed, fennel, curry, asiago, cheddar, blue cheese, feta, fontina, gruyere, parmigiano reggiano,
  14. Cont'd; pecorino, spinach, arugula, manchego, coriander, corn, mint, sage, saffron, gouda, jack cheese, swiss, provolone, chile powder, lemon, horseradish, chipotle, chervil, chickpeas, steak, giardenera, creme fraiche, sour cream, milk, heavy cream, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, lavender, marjoram, leeks, dijon, peas, sesame seeds, rosemary, savory, tarragon

My family has always had the tradition to eat steak and eggs for brunch on New Year's Day. I bought some cheap steak and decided to put together a casserole! As a recent casserole convert, I'm happy to tell you that this sausage-and-egg number is super satisfying, yet not so hearty that it needs to be reserved That's why I want you all to meet the slow-cooker sausage and egg casserole, otherwise known as the recipe that lets you wake up to breakfast. There are two ways one can go about celebrating kegs and eggs; the first is by going out at midnight to several different parties and develop a buzz untill the sun comes up. Scott K. is drinking an Old Chub by Oskar Blues Brewery at Kegs N Eggs.

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