California Breakfast Casserole Recipe 425

CALIFORNIA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

CALIFORNIA BREAKFAST CASSEROLE RECIPE - (4.2/5)

Steps:

• Layer the bottom of a greased 9x13 pan with sausage topped with tomatoes and avocado. In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados. Bake at 350°F for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour cream. Option: You can assemble and let sit overnight without baking. That way it tastes fresh when you bake it up the next morning or bake the night before and reheat in the microwave the next day.

FREEZER HASHBROWN BREAKFAST CASSEROLE

Steps:

• Squeeze excess moisture from potatoes.
• Mix potatoes and melted butter.
• Press into 13X9 baking pan, coated with cooking spray. Bake at 425°F for 25 minutes.
• Remove from oven.
• Sprinkle bacon or ham and cheese over potatoes.
• Beat together eggs & milk.
• Pour egg mixture over meat & cheese.
• Bake an additional 30 minutes or until set.

CHRISTMAS BREAKFAST CASSEROLE

Steps:

• In skillet; cook sausage and onion over medium heat until sausage is no longer pink; drain.
• Transfer to greased 3 quart baking dish.
• Sprinkle with half of the red peppers and all of the spinach.
• In a mixing bowl, combine flour, Parmesan, basil and salt.
• Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
• Bake at 425 for 20-25 minutes or until a knife inserted near the center comes out clean.
• Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted.
• Let stand 5 minutes before cutting.

CALIFORNIA QUICHE

Steps:

• Make pie dough and line a 10-inch tart pan or deep dish pie plate. Refrigerate until ready to assemble the quiche.
• Preheat the oven to 425 degrees.
• Add the 2 tablespoons of reserved artichoke marinade (liquid from the can) to a large skillet along with the chopped onion, bell peppers, and mushrooms. Sauté veggies over medium high heat for 2 - 3 minutes.
• Add another tablespoon of the artichoke marinade to the skillet and stir in the chopped zucchini. Continue cooking for about 5 minutes, or until the zucchini begins to soften.
• Layer the cooked veggies on top of the prepared pie crust, then top with the drained artichoke hearts. Sprinkle evenly with Monterey Jack cheese.
• Whisk together the eggs, half and half, salt, and pepper; pour over cheese. Sprinkle with fresh oregano (or 1/2 teaspoon dried oregano).
• Bake at 425 degrees for 15 minutes. *
• Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. Cool for 15 minutes before serving.

BBQ CHICKEN THIGHS IN THE OVEN

Steps:

• Whisk together brown sugar, barbecue sauce, ketchup, honey, and soy sauce in a large glass or ceramic bowl. Set aside 1/2 cup of the mixture and refrigerate for basting. Add chicken thighs to the remaining marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 6 hours.
• When ready to cook, preheat the oven to 425 degrees F (220 degrees C).
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken in a glass baking dish.
• Bake in the preheated oven, basting occasionally with the reserved 1/2 cup marinade, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).