Skip to content

Beyond Belief Brunch Recipes

Keep it local this spring with a delicious farm to fork brunch that's sure to please even your pickiest little food critic. Check out a few of our favorite recipes prepared by Chef Matt Jamie, owner of Bourbon Barrel Foods and Hannah Edelen, Miss Kentucky 2022. The recipes feature ingredients from Kentucky farms that are readily available at your neighborhood grocery store.

Overnight French Toast

Overnight Stuffed French Toast


  • 5 large Kentucky Proud eggs

  • 1 cup Chaney's half and half

  • 1/4 cup Bourbon Barrel Aged Sorghum

  • 1/2 teaspoon Bourbon Smoked Sea Salt

  • 1 teaspoon Bourbon Barrel Aged Vanilla Extract

  • 8 slices sturdy bread or your favorite bread for French toast

  • 1/2 cup cream cheese, room temperature

  • 1/2 cup jam or preserves of your choice (we used Lucky Clover Blackberry Jam)

  • Butter and syrup, for serving

Expand to see instructions.

Cheddar Grits Prep

Weisenberger Mill Garlic Pepper Cheese Grits


  • 4 cups water

  • 1 cup Weisenberger Mill Grits

  • 1/2 teaspoon Bourbon smoked sea salt

  • 2 tablespoons butter

  • 1 cup Wildcat Mountain Garlic Pepper Cheddar (shredded)

  • 2 slightly beaten Kentucky Proud eggs (in a separate bowl)

Expand to see instructions.

Sausage Balls
Purnell's Sausage

Purnell's "Old Folks" Sausage Cheese Balls


  • 1 lbs. Purnell’s “Old Folks” Sausage (Your favorite flavor)

  • 8 oz. Sharp Cheddar Cheese, grated

  • 3 cups of Bisquick®


  • Mix all ingredients with a fork. Shape into 1-inch balls.

  • Place on an ungreased cookie sheet and bake at 325° from 12 to 15 minutes or until done. These appetizers may be frozen. Thaw slightly before baking and increase cooking time. Makes 40 to 50.

Ham with homemade glaze

Kentucky Honey Bourbon Apple Butter Glazed Ham


  • 1 fully cooked Kentucky Legend Ham (3 – 4.5 lbs.)

  • 1 cup Lucky Clover Honey Bourbon Apple Butter

  • Juice of 1 orange

  • 1 tablespoon of Ranger Honey

  • 1 tablespoon Bourbon Barrel Aged Worcestershire sauce

Expand to see instructions.

Farm Fresh Eggs

Cheesy Egg & Hashbrown Casserole


  • 8 to 16 ounces bacon, chopped, or sausage

  • 1/2 cup small, diced onion or shallots

  • 8 large Kentucky Proud eggs, lightly beaten

  • 4-5 cups shredded hash browns, frozen or thawed

  • 1 teaspoon hot sauce (Back Porch, Cacklin' Hen, or Kentuxican are a few Kentucky Proud options)

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 3/4 cup cottage cheese

  • 3/4 cup sour cream

  • 1 cup shredded Harvest Moon Mild Cheddar Cheese

  • 1 cup shredded Harvest Moon Swiss Cheese

  • Chopped green onions or chives, for garnish


  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.

  • In a large skillet over medium heat, cook the bacon or sausage and onion until cooked through and crisp (for the bacon). Drain excess grease.

  • In a large bowl, combine the eggs, hash browns, hot sauce (if using), salt, pepper, cottage cheese, sour cream, and cheese. Add the bacon (or sausage) and onions. Mix to combine.

  • Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).

  • Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).

  • Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.