Sausage Breakfast Mix-Up and More


Breakfast is supposed to be the most important meal of the day BUT for me it is the hardest!

I am not a fan of milk or cereal – pancakes and waffles are okay (once a year maybe) but I do not care for syrup – oatmeal, cream of wheat and grits are like wallpaper paste. BUT I do like – eggs, bacon, sausage, ham, and French Toast BUT you can only eat those in limited quantities!

I find my family enjoys a good hearty breakfast casserole – this one is made with sausage, hash browns, eggs and cheese. You can vary this recipe in different ways too by using different meats, vegetables or by covering it with sausage gravy. PLUS, this casserole can be made ahead of time and refrigerated or frozen until ready to bake! Great for overnight guests or Christmas morning!

In this casserole I used 2 pounds of sausage – 1 hot and 1 regular – fried them together then divided the sausage in half – used 1 pound for the casserole and 1 pound for sausage gravy.

SEE NOTES On Seasonings and Potatoes!

1 lb. hot breakfast sausage
1 lb. regular breakfast sausage
1 – 20oz. Bag of Bob Evans Hash Browns, Home Style
1 Onion, diced
2-3 tablespoons butter (for frying hash browns)
Garlic Salt
2 cups cheddar cheese, shredded
6 eggs
1/4 cup milk

Preheat oven to 350º. Lightly spray a 9×13-inch pan with cooking spray.

In a large skillet, cook sausage until no longer pink. Drain fat and set aside. Use 1/2 of the sausage for casserole and save 1/2 to make sausage gravy. In the same skillet add a butter, onions and hash browns, season with pepper and garlic salt and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese. Whisk together eggs and milk. Pour over hash brown mixture. Bake, uncovered, for 40-45 minutes. OR If you prefer to bake later cover and refrigerate.

As I stated above – I use 2lbs. of Sausage – I like to mix Hot and Regular for a slightly spicy flavor! I also use two pounds and split it – 1/2 for the casserole and the other half for sausage gravy.

You can use your own shredded potatoes – use 2 or 3 potatoes, shred, OR Use 1 a bag of frozen shredded hash browns. I used Bob Evans fresh hash browns out of convenience.

Use a meat of your choice – turkey sausage, ham or bacon.

This casserole can be made in advance and refrigerated or frozen for later.
To bake after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.

Feel free to season your casserole with seasonings or fresh herbs of your choice!


1 pound breakfast sausage, hot, mild, or mixed
1/3 cup all-purpose flour
3 to 4 cups milk
1/2 teaspoon beef base (optional)
2 teaspoons freshly ground black pepper,

Return the browned sausage to the skillet, reduce the heat to medium low. Sprinkle 1/3 cup of flour and stir – once sausage is coated with flour pour in 3 cups of milk, stirring constantly – if it is too thick add the extra cup – gravy is a judgement thing! Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in pepper and beef base continue cooking until thick and luscious. If it gets too thick too soon, just splash in another dab of milk. Taste and adjust the seasoning. Spoon the sausage gravy over the casserole or add some biscuits and serve immediately.

Recipe By: Kim Wallace  💜 Smile & Enjoy  💜 



When I hear the words “Country Breakfast Skillet” a hearty breakfast comes to mind – I can picture and almost smell a skillet full of fried potatoes with crispy edges, bacon/ham/sausage, eggs and cheese, along with chopped peppers and onion. OH ~ the Deliciousness! 💛🧡

1 lb. bacon – cut into about 1” pieces
1 30 oz package frozen diced or shredded potatoes
1 medium onion, diced or 4-6 green onion sliced
1/2 medium red bell pepper diced
1/2 medium green bell pepper diced
8 oz cubed ham, cooked or sausage, cooked
12 eggs
1/2 cup half & half or heavy cream
2 cups shredded cheese your preference
salt and pepper to taste

Preheat the oven to 350°. On the stove top in a large cast iron or an oven safe skillet cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan. Add the potatoes, green onion (reserve some for garnishing) and sliced bell peppers to the drippings – season with salt and pepper. Cook for 15 minutes or until soft, only flipping once or twice. When you let the potatoes sit without flipping, they get nice and brown. Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham/sausage over the hash browns. (Reserve some bacon/ham/sausage for garnishing). Top with 1/2 of the shredded cheese. (Reserving some bacon for garnishing). In a mixing bowl beat the eggs with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top of the meat. Sprinkle with the remaining shredded cheese. Place in the oven and bake for 15-20 minutes or until the eggs are set. Garnish with reserved green onion and bacon/ham/sausage.

This may sound silly to some – BUT – When I taught cooking school classes I had people say to me – OH I was going to make that recipe, but I don’t like Onions and Peppers…👀 WHAT 👀 By ALL means – Leave those items out! When you are cooking – you do you and your family! Use items/seasonings that your family likes!

Can you use fresh potatoes in this breakfast skillet? Absolutely. If you want to use fresh potatoes, peel and dice/shred the potatoes and cook according to the recipe instructions. I love fresh potatoes, but the frozen cubed hash browns are very easy and convenient plus they are uniform in size. It basically comes down to what I have on hand or need to use.

Shredded vs Cubed hash browns: Again It really comes down to personal preference! Use whatever you like!

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

French Toast ~ My Family Recipe

FRENCH TOAST – My Family’s Recipe

This is the French Toast Recipe that my Grandma, Mom and I made, and it was always so Delicious. In the mid 90’s my husband bought me a liter of Mexican Vanilla – I decided to add that to this recipe and OH MY GOODNESS – Fabulously DELICIOUS! PLEASE SEE NOTES BELOW!

1 teaspoon Cinnamon
1/2 cup Sugar
8 Eggs
1/2 cup Milk
1 teaspoon Mexican Vanilla
1 Loaf Texas Toast

In a small bowl, combine cinnamon and sugar and set aside. In a medium size mixing bowl whisk eggs, milk, and vanilla add in cinnamon and sugar mixture – continue to whisk until sugar is dissolved. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with warm syrup.

This recipe makes a lot – what I have leftover I put in the refrigerator or freezer for future breakfasts! To reheat I place in the toaster!

I like to use my KitchenAid 2-Speed Immersion Hand Blender to whisk the egg mixture – It makes the egg mixture extra fluffy!

I use an electric griddle to fry my French toast on. You can use a large skillet or a griddle pan.

Recipe By:  Kim Wallace ♥ Smile & Enjoy ♥