Kentucky Breakfast Casserole Recipes

KENTUCKY HOT BROWN CASSEROLE RECIPE

Steps:

• Prepare the turkey: Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt, and 1 teaspoon of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin. Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up. Cover and cook on LOW until a thermometer inserted into thickest portion registers 165°F, 4 1/2 to 5 hours.
• Remove turkey from the slow cooker; remove skin from turkey and discard. Chop turkey and set aside, covered.
• Prepare the casserole: Preheat oven to 375˚F. Cook the bacon in a large skillet over medium until crisp, about 12 minutes; remove bacon. Reserve bacon drippings. Toss together the cubed white bread slices, melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a baking sheet. Bake in preheated oven until toasted, about 16 minutes.
• Whisk together the eggs, 2 cups milk, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and dry mustard in a large bowl. Stir in 2 oz. Parmesan, 10 oz. chopped cooked turkey (reserve remaining turkey for another use), cooked chopped bacon, 3 tablespoons bacon drippings, and bread cubes. Pour mixture into a lightly greased 11- x 7-inch baking dish. Bake in preheated oven until golden brown and set, about 45 minutes, shielding with foil during last 10 minutes to prevent excess browning, if needed.
• Whisk together unsalted butter and flour in a small saucepan over medium until smooth, about 1 minute. Gradually whisk in remaining 1 cup whole milk; cook until thickened and mixture just begins to bubble, about 4 minutes. Remove from heat; whisk in remaining 4 oz. Parmesan, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Spoon sauce over casserole. Top with diced tomatoes, chopped parsley, and remaining 1/4 cup bacon.

KENTUCKY HOT BROWN CASSEROLE

Steps:

• Preheat oven to broil. Spray a 13×9-inch baking dish with cooking spray.
• In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 6 minutes. Remove from heat, and whisk in 1 cup Swiss, Cheddar, salt, and pepper until melted.
• Place bread in prepared pan, overlapping as needed to fit. Top with turkey, cheese sauce, and remaining 1 cup Swiss; sprinkle with paprika.
• Broil until cheese is melted and lightly browned, about 4 minutes.
• Top with bacon and tomatoes. Garnish with parsley, if desired. Serve immediately.

KENTUCKY HOT BROWN CASSEROLE RECIPE - (3.6/5)

Steps:

• Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray. Place toasted bread evenly over bottom of prepared baking dish. Layer ham and turkey evenly over bread. In a large skillet, melt butter over medium heat. Whisk in flour until smooth; cook for 2 minutes, whisking constantly. Gradually whisk in milk; cook for 3 to 4 minutes, whisking constantly, or until thickened. Add cheeses, stirring until melted and smooth. Pour over turkey. Sprinkle evenly with bacon and tomato. Bake for 20 to 25 minutes, or until hot and bubbly.

KENTUCKY BREAKFAST CASSEROLE

Steps:

• Place thawed hashbrown potatoes between several layers of paper towels and press to absord excess water.
• Lightly spray 9x13 glass casserole dish with cooking spray.
• Cube bread in 1/2" cubes and place in even layer in bottom of casserole.
• Sprinkle 1 1/2 cups cheddar cheese over bread layer.
• Beat eggs, evaporated milk and milk together, set aside.
• Brown sausage in large deep skillet,crumbling with edge of spatula. Drain fat.
• Place hashbrown potatoes in skillet and stir to mix with sausage until all is warm.
• Spread sausage and hashbrown potato mixture over bread and cheese layer.
• Sprinkle with salt and pepper.
• Sprinkle with remaining 1 1/2 c cheddar cheese.
• Pour egg and milk mixture evenly over entire casserole.
• Cover and place in refrigerator overnight.
• Bake at 350 degrees for 45 to 50 minutes.
• Let stand for 10 minutes before serving.