Spanish Egg Casserole Recipes

Steps:

• Preheat oven to 375 degrees.Spray 9X13 pan with Pam.
• Peel potatoes and layer in pan.
• Break eggs into bowl,mix with half & half. Add onion,bell pepper, cilantro and jalapenos.Pour over potatoes.
• Put bacon all over the top.Cook for and hour. Put cheese on just before it finishes.Serve with Biscuits and salsa.

Steps:

• Preheat oven to 375°F
• Saute the onion & garlic in the vegetable oil until the Onion is translucent and the garlic is aromatic apprx 5 minutes
• Add peppers & celery, cook a further 2 minutes
• Add tomato sauce, sausage, potatoes & lemon juice
• Sprinkle in the Paprika
• Add drained peas & carrots & wine
• Bring to a simmer
• Transfer to a casserole dish with a lid
• You may now continue to finish the dish or refrigerate it until 1 hour before serving bringing it to room temperature before placing it in the oven, If you have made this as a "do-ahead" allow 30 minutes at 375F to heat it to simmering
• If you are continuing with the recipe without "doing ahead" place the casserole in the 375F oven and bring the contents to a bubbling simmer 5-10 minutes
• Make a depression for each egg, crack in the eggs, cover and place back in the oven
• Cook for apprx 10-15 minutes or until the eggs are done to your liking
• Have one or two eggs on top of the sausage/vegetable mixture on each plate or bring the whole caaserole to the table

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Steps:

• Steam the potatoes for 15-20 mins or until cooked.
• Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
• Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
• Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

Steps:

• Cook Noodles in lightly salted water until tender.
• Drain and spray with cold water.
• In large pan sauté onions and peppers in 3 Tblsp Butter - about 5 minutes.
• Add tomatoes and simmer 10 minutes.
• Add cheese, green peppers and sliced olives.
• In separate bowl, melt butter and blend in flour and salt.
• Stir butter/flour mixture in tomato mixture and cook until thick.
• Place half the cooked noodles in bottom of 2-qt.
• Casserole; slice 3 eggs and place on top of noodles; top with half the mixture.
• Repeat layers.
• Bake in pre-heated 350° oven for 25-30 minutes.
• Let cool 10 minutes before serving.