Kentucky Hot Brown Bake

Hot Kentucky Brown Bake 1

Hot Kentucky Brown Bake 2

Hot Kentucky Brown Bake 3


Who’s excited for the Kentucky Derby this weekend? I am not from Kentucky, nor do I follow horse racing, but I did read all of the Black Stallion and Black Beauty series…so that counts for something right? Anyways, my point is that even though I don’t know a whole lot about Kentucky cuisine (aside from their fried chicken buckets), I do know about the famous Kentucky Hot Brown, an open-faced turkey sandwich completely drowning in cheesy sauce.

Clearly, this is not a recipe for the sandwich, but a layered variation of it. It’s also kind of like a baked club sandwich casserole. If you like hot browns and club sandwiches, you will probably like this. We liked it, but in my opinion, it had a bit too much egg. The egg made it a big runnier, and I was even worried if it had cooked all the way. I cooked it a little longer which helped some, but I think next time I’d use one less egg. Also, we put some leftovers in the fridge, and it was NOT good the next day. So, make sure you eat it all in one sitting because this is not meant to be refrigerated (maybe that’s why they put “hot” in the title).

If you like turkey, bacon, tomatoes, cheese, and crescent rolls, this is most definitely for you! It’s a hearty, manly dish!

Kentucky Hot Brown Bake

Yields: 9 servings

Kentucky Hot Brown Bake


  • 8 oz package refrigerated crescent rolls
  • 1 lb. package smoked turkey lunch meat
  • 8 slices cooked bacon
  • 8 slices Swiss cheese
  • 3 Roma tomatoes, sliced thin
  • 4 eggs, beaten (I recommend only 3 since 4 was a little much)


  1. Preheat oven to 350 degrees F.
  2. Unroll the crescent dough and separate into 2 squares. Set one square aside, and place the other square in the bottom of 8" pan that is greased or lined with parchment paper. Press dough to fit pan.
  3. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers. Top with remaining dough square. Pour remaining eggs over top.
  4. Bake for 20 minutes, covered with foil.
  5. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.

Source: Eat at Home

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