Recipe of Award-winning Kegs n Eggs Casserole

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, kegs n eggs casserole. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Kegs n Eggs Casserole is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Kegs n Eggs Casserole is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook kegs n eggs casserole using 12 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Kegs n Eggs Casserole:

1. Get large Idaho potatoes; medium dice
2. Take PBR beer
3. Make ready butter
4. Make ready flour
5. Take finely shredded cheddar cheese blend
6. Get red bell pepper; medium dice
7. Prepare yellow onion; medium dice
8. Get garlic; minced
9. Take eggs
10. Make ready paprika
11. Prepare kosher salt & black pepper
12. Prepare vegetable oil

Pair the affordable, crowd-pleasing protein source with chunks of potato, fresh veggies, and shredded cheese in these outstanding sausage-egg casseroles, egg casseroles with bacon, ham and egg casseroles, tater tot-egg casseroles, and. Hard-cooked eggs and yummy cheesy sauce, spooned over toast points! This is my family's favorite holiday brunch. We call this dish 'Claudia's Eggs'.

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

This is my family's favorite holiday brunch. We call this dish 'Claudia's Eggs'. I made it for a family brunch. Half liked it and the other half hated it. It is VERY rich and turns out almost like an eggs-benedict casserole.

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