Kentucky Breakfast Casserole

Recipe by Chef #698556
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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