Gold Rush Brunch Casserole Best breakfast casserole, Breakfast

Baked Pineapple & Cheddar Cheese Casserole from Gold Rush BBQ

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Cinnamon Honey Butter. $9.95. Description. Reviews. Gold Rush Breakfast Casserole has made it's way out of our kitchen! Potatoes, bacon, ham, eggs, then topped with Cheddar cheese, all in one dish! Frozen, and ready to bake. The small serves 4 - 8 people, where the large serves 10 - 12 people. Making breakfast has become easy!

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Transfer to a greased 13x9-in. baking dish. In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes.

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Step 3 - Combine the sausage, the onion, and the garlic into a 12-inch cast-iron skillet or ovenproof skillet. Step 4 - Cook over medium heat until the sausage is browned and the onion is tender, about 5 minutes. Step 5 - Add the peas, the chicken broth, the greens, and the hot sauce and mix well. Step 6 - Bring the mixture to a boil.

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Huevos Rancheros Brunch Casserole with Ham and Cheese. View Recipe. This casserole layers corn tortillas, black beans, ham, cheese, and eggs for a delicious brunch inspired by huevos rancheros. "Everyone in this five-person family loved it. And it is quite healthy with all the veggies.

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Turn into 9x13x2 baking dish. Arrange Canadian bacon in a row down the middle, overlapping slightly. Bake uncovered at 35 degrees for 20 min. Remove from oven, make 4 depressions on each side of bacon. Slip one egg into each. Sprinkle with salt and pepper. Return to oven and bake 10-12 min. until eggs are set.

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Preheat oven to 375 degrees F. Coat a 9-inch cast iron skillet or 1-1/2-quart baking dish with cooking spray. In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside. In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.

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How to make Gold Rush Breakfast Casserole. Let the fun begin! First of all, grease a 9 x 13 baking dish. Take the shredded potatoes and spread them in the bottom of the baking dish, creating the first layer. In a non-stick or cast iron skillet or frying pan, fry the ground beef until fully cooked.

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Layer in order given in a 9″ by13″ greased pan. To make sauce; fry sausage, add butter, flour, salt,milk; cook until thickened, take off heat then add sour cream and pepper. Bake @ 400 degrees.

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Cooke and prepare potatoes. Fry meat lightly. Add 2 TBSP onion and 2 TBSP parsley. Put potatoes into a greased 13x9 pan. Top with the following in layers: Meat, scrambled eggs, cheese. Heat and dissolve the following in a heavy saucepan: melted butter, flour, salt, milk, sour cream, and pepper. Pour over ingredients in the 13x9 pan.

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In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

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Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/.

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Gold Rush Brunch Ingredients. Apx. 5-oz. dried hash brown potatoes with onion. 4 Tbsp. butter. 1/4 cup flour. 1/2 tsp. salt. 1/8 tsp. pepper. 2 cups milk. 1 cup sour cream. 2 Tbsp. snipped parsley (or parsley flakes) 8 slices Canadian bacon or bacon lunch meat. 8 eggs

Le Creuset Shallow Cast Iron Casserole Dish (26cm) Harrods AU

Melt butter in saucepan; blend in flour, salt and pepper. Gradually stir in milk and heat until thickened. Add sour cream and cheese. Lay bacon or ham slices on the potatoes; cover with half the sauce. Cover with scrambled eggs (which have been cooked and seasoned to taste). Pour remainder of sauce over all. Bake for 30 minutes at 375 degrees.

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1. Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl. 2. In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender.

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Melt butter in a saucepan and whisk flour into butter, gradually adding milk. Cook and stir until thickened and boiling. Add pepper, salt and sour cream; mix well. Remove sauce from heat and pour.