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Kegs n Eggs Casserole
Kegs n Eggs Casserole

Before you jump to Kegs n Eggs Casserole recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family ought to start making changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to start saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not that hard. A lot of it really is basically using common sense.

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

The ingredients needed to prepare Kegs n Eggs Casserole:
  1. You need 4 large Idaho potatoes; medium dice
  2. Use 16 oz PBR beer
  3. You need 4 T butter
  4. You need 4 T flour
  5. You need 2 C finely shredded cheddar cheese blend
  6. You need 1 red bell pepper; medium dice
  7. You need 1 yellow onion; medium dice
  8. Prepare 2 cloves garlic; minced
  9. You need 4 eggs
  10. Get as needed paprika
  11. Take as needed kosher salt & black pepper
  12. Take 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

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