TRISHA YEARWOOD BREAKFAST CASSEROLE RECIPES

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BREAKFAST SAUSAGE CASSEROLE RECIPE | TRISHA YEARWOOD ...



Breakfast Sausage Casserole Recipe | Trisha Yearwood ... image

Trisha Yearwood's Breakfast Sausage Casserole recipe is the easiest make-ahead breakfast. Just top cubed white bread with sausage, eggs, cheese and half-and-half and store in the fridge until you're ready to eat, then pop in the oven and you've got breakfast for a crowd.

Provided by Trisha Yearwood

Categories     main-dish

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 8

Butter, for greasing
1/2 loaf of sliced white loaf bread 
1 pound fresh bulk pork sausage with sage 
10 ounces sharp Cheddar, grated 
2 cups half-and-half 
1 teaspoon dry mustard 
1 teaspoon salt 
5 large eggs, lightly beaten 

Steps:

  • Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  • In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  • The next day, preheat the oven to 350 degrees F.
  • Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

BETH'S HASH-BROWN POTATO CASSEROLE RECIPE | TRISHA ...



Beth's Hash-Brown Potato Casserole Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 9

1 stick butter, melted, plus more for greasing
2 pounds large red potatoes, peeled 
2 cups sour cream 
10 ounces Cheddar, shredded 
One 10-ounce can cream of mushroom soup 
1 small onion, finely chopped 
1 teaspoon salt 
1/2 teaspoon pepper 
2 cups crushed butter crackers, such as Ritz 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
  • Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

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