Kentucky Breakfast Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This is my Christmas breakfast casserole. The recipe was given to me by a dear friend who brought it to the office Christmas brunch. Now that we have moved to a different town I make it for my family Ingredients:
cooking spray |
6 slices white loaf bread |
8 eggs |
2/3 cup evaporated milk |
1 1/3 cups milk |
1 lb breakfast sausage (hot or mild) |
1 (30 ounce) package country style frozen hash brown potatoes, thawed |
3 cups shredded sharp cheddar cheese |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Place thawed hashbrown potatoes between several layers of paper towels and press to absord excess water.
2. Lightly spray 9x13 glass casserole dish with cooking spray.
3. Cube bread in 1/2 cubes and place in even layer in bottom of casserole.
4. Sprinkle 1 1/2 cups cheddar cheese over bread layer.
5. Beat eggs, evaporated milk and milk together, set aside.
6. Brown sausage in large deep skillet,crumbling with edge of spatula. Drain fat.
7. Place hashbrown potatoes in skillet and stir to mix with sausage until all is warm.
8. Spread sausage and hashbrown potato mixture over bread and cheese layer.
9. Sprinkle with salt and pepper.
10. Sprinkle with remaining 1 1/2 c cheddar cheese.
11. Pour egg and milk mixture evenly over entire casserole.
12. Cover and place in refrigerator overnight.
13. Bake at 350 degrees for 45 to 50 minutes.
14. Let stand for 10 minutes before serving.
|
|