Kentucky Breakfast Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- cooking spray
- 6 slice white loaf bread
- 8 eggs
- 157.80 ml evaporated milk
- 315.37 ml milk
- 453.59 g breakfast sausage (hot or mild)
- 850.48 g package country style frozen hash brown potatoes, thawed
- 709.77 ml shredded sharp cheddar cheese
- 2.46 ml salt
- 2.46 ml fresh ground pepper
directions
- 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.
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