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 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.

KENTUCKY BROWN CASSEROLE

Steps:

• Preheat oven to 300 degrees.
• Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat.
• Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat.
• Bake 10 minutes.
• Top with bacon and tomato slices; bake 5 minutes more.
• Sprinkle with Parmesan and paprika before serving.