Tag Archives: Sausage

Breakfast Sausage Savory Bread Pudding

I’ve had this recipe for a loooong time—someone I used to work with gave it to me. It started out as a very bready breakfast casserole, but I made some small changes to it over time and I like it even more now. This recipe has more bread in it than the typical breakfast casserole, which is a plus because it nicely absorbs the egg mixture and doesn’t turn out runny or soggy. Another plus is that this recipe is so convenient to make because you can put the ingredients together the night before and just pop it in the oven in the morning! Continue reading


Bacon-Sausage Pancake Casserole and Waffle Fruit Kabobs

Did you know that February is National Hot Breakfast Month?  When I think of a good breakfast, I think of pancakes and waffles and maybe some eggs, bacon, or sausage on the side. If you’re like me, you probably don’t have much time on weekday mornings to make and enjoy a hearty breakfast like this. That’s why breakfast for dinner is such a great idea during the week! Even if you’re pressed for time at the dinner hour, you can save time making a yummy “Breakfast Night” meal for your family with some ready-made ingredients and great-tasting pancake and waffle mixes like the ones from Krusteaz®. I tried some complimentary samples of their Belgian Supreme Waffle Mix (works for Belgian or traditional waffles), Buttermilk Pancake Mix, and Protein Buttermilk Pancake Mix (with 13g of protein per serving)–these mixes make wonderful light and fluffy pancakes and thick, crispy waffles that really taste like homemade! I also used these mixes in a few recipes that can be made for breakfast, but are also perfect for a “Breakfast Night” meal.

The two recipes I’m sharing here are both yummy and easy to make. The Bacon-Sausage Pancake Casserole is a hearty, filling, comfort-food kind of dish and the Waffle Fruit Kabobs add a little variety to the meal with some fresh fruit paired with small waffle squares. You can add additional fresh fruit or a salad to complete the meal. I’m also including some time-saving tips at the end of each recipe.

Let’s start off with the Bacon-Sausage Pancake Casserole, which is a delicious combination of family-favorite breakfast foods: bacon, sausage, eggs, cheddar cheese, and some chopped green onion, all mixed in a yummy pancake batter!


Makes a 9×13″ pan

  • 1/2 cup (1 stick) salted butter, melted
  • 2 cups pancake mix (I used Krusteaz® Buttermilk Pancake Mix)
  • 1 cup milk
  • 1 cup Half & Half (light cream)
  • 8 large eggs, lightly beaten
  • Optional: dash of salt and pepper
  • 3 cups (12-ounces) shredded Sharp Cheddar cheese, divided
  • 1 (8-ounce) package pre-cooked breakfast sausage patties, crumbled
  • 1 (3-ounce) package real crumbled bacon pieces (or substitute 12 slices of cooked and crumbled bacon)
  • 1/2 cup finely chopped green onion

Preheat oven to 350˚F. Grease a 9×13″ pan with butter or cooking spray. Drizzle 1/4 cup (or half) of the melted butter in the bottom of the greased pan, tilting the pan to coat the bottom evenly; set aside.

In a large bowl, blend the pancake mix, the remaining melted butter (1/4 cup), milk, Half & Half, and the eggs, mixing everything well (you can add a dash of salt and pepper too if desired–I didn’t add any myself but some people like a little extra seasoning). Pour half of this mixture (about 2 cups) over the melted butter in the baking pan.

Layer 1 cup of the Cheddar cheese over the batter, then the crumbled sausage, then the crumbled bacon, and then the chopped green onion. Cover these layers with another 1 cup of cheese, then pour the remaining batter over all the layers. Save the remaining 1 cup of cheese to sprinkle over the casserole during the last 15 minutes of baking.

Bake at 350˚F for 42 to 45 minutes or until casserole is set (sprinkle the remaining cheese on top of the casserole after 30 to 35 minutes of baking). When finished baking, remove from oven and let casserole stand 5 to 10 minutes, then cut into squares and serve.

TIME–SAVING TIPS: 1) Crumble the pre-cooked sausage patties the night before and store in an airtight container in your refrigerator. 2) Use a 3-ounce package of crumbled bacon pieces instead of cooking and crumbling the bacon yourself. 3) Chop the green onions the night before and store in an airtight container in your refrigerator.

When you use the time-saving tips, you can put this casserole together in no time!

While the casserole is baking, you can make the Waffle Fruit Kabobs…


  • Assorted fresh fruit, halved, sliced, or cut into chunks. Use strawberries, bananas, pineapple, kiwi, oranges, mangos, grapes, or just about any fruit your family likes! Quantities of fruit depend on how many kabobs you want to make.
  • Belgian waffles (I used Krusteaz® Beligan Waffle Mix), cut into 1 1/2″ squares–-you can cut the squares a little smaller or larger if you like–one 7″ round waffle should give you about 7 small waffle squares and you’ll need at least 2 to 3 waffle squares for each kabob)
  • wooden skewers
  • Optional: serve kabobs with vanilla Greek yogurt as a dip if desired (or mix 1 to 1 1/2 Tablespoons honey with 1 cup plain Greek yogurt). You can also drizzle these kabobs with a little warm honey or maple syrup.

Cut or slice the fruit and place on a large platter or cutting board. Place your waffle squares on another large platter–setting the ingredients up like this makes it really quick and easy to put these kabobs together! Have your wooden skewers in a handy-to-reach place on your counter.

Add fruit and waffle pieces to the skewers, arranging them whatever way you like. I like having several pieces of fruit together and then adding a waffle square. I include 2 to 3 waffle squares per kabob. You can add more waffle squares and less fruit if you like. Serve these kabobs by themselves or with some vanilla Greek yogurt as a dip. You can also drizzle these with a little warm honey or maple syrup!

TIME-SAVING TIPS: 1) Make the waffles ahead of time (you can also cut them into small squares ahead of time) and freeze until ready to use. 2) Cut or slice the fruit you’ll be using the night before and store in an airtight container in your refrigerator 3) If serving the kabobs with the Greek yogurt as a dip, you can spoon the yogurt into a small dish ahead of time, then cover and refrigerate until ready to serve.

If you make the waffles ahead of time and prepare the fruit the night before, you can put these Waffle Fruit Kabobs together in minutes!

Do you and your family enjoy having “Breakfast Nights?” Or if you haven’t had one, are you looking forward to doing a “Breakfast Night” now? What kind of breakfast dishes do you like to serve your family?

You can find more “Breakfast Night” ideas, tips, and recipes over at Krusteaz.com.

I partnered with Krusteaz® on this post and all content and opinions expressed are my own.

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Kris’ Sausage Potato Bake

One day at work, Matt was telling me about a great dinner his wife Kris had made. He described all the good, healthy things that were in this dish…red potatoes, sweet potatoes, bell pepper, onion, turkey sausage…it really sounded good! He and Kris gave me the recipe, and it took me awhile to get around to making it, but I loved it!

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Juanita’s Breakfast Bake


I actually had the chance to eat this breakfast casserole twice–the first time was when Juanita made it for our once-a-month snack day at work (I had taken a photo of it which ended up being way out of focus), and the second time was when Juanita’s daughter Ashley made this for breakfast for our department–what a nice surprise, and so thoughtful of Ashley! Of course, I wanted to try to get another photo of this breakfast item, because I knew how good it was and had been wanting to post it on my blog. Not having my camera handy, my co-worker Justin took this picture with his i-phone…so thanks to Justin and Ashley, you now have a photo and recipe of this yummy breakfast dish!

This is a very easy recipe…and you might be surprised to learn that it’s actually the recipe for Impossibly Easy Cheeseburger Pie, but with ground sausage substituted for the ground beef! Juanita had thought of doing that when she was in a pinch to make something quick and easy for breakfast. Just that one little change in the recipe turns a classic lunch and dinner dish into a great item for breakfast and brunch! Juanita and Ashley made a few other small changes, which I am noting in the recipe. The original recipe is made in a pie plate and serves 6; you can double the recipe like Juanita and Ashley did and make it in a 9×13″ pan if you’re making this for a larger group.

JUANITA’S BREAKFAST BAKE (based on the Bisquick® Impossibly Easy Cheeseburger Pie)

  • 1 lb. ground sausage
  • 1 large onion, chopped (about 1 cup; if you’re not an onion-lover, you can just use 1/2 cup)
  • 1/2 teaspoon salt
  • 1 cup (4 oz.) shredded Cheddar cheese (you can substitute Colby Jack or another cheese if you prefer; Pepper Jack might be nice if you like things spicer)
  • 1/2 cup Bisquick® baking mix
  • 1 cup milk
  • 2 eggs

Preheat oven to 400 degrees. Spray a 9″ glass pie plate with cooking spray. In a 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown; drain fat. Then stir in salt. Spread in pie plate and sprinkle with cheese.

In a small bowl, stir Bisquick® with milk and eggs using a fork or wire whisk; blend well. Pour this mixture into pie plate over the cheese and sausage. Bake at 400 degrees for about 25 minutes or until knife inserted in center comes out clean. Serves 6.

Remember, you can double this recipe and make it in a 9×13″ pan if you want 12 servings. The baking time may be slightly longer, so remember to do the knife-inserted-in-center test!

Sausage Breakfast Casserole by Linn


We had our snack time at work once again for the month of December, and it turned out to be a really great breakfast! One of the delicious items on the menu was a breakfast casserole made by Linn. He got the recipe from Ann, who found the recipe over at Food.com. It originated from Johnsonville Sausage, a company that makes more different kinds of sausage than I ever realized existed! They call this casserole the Johnsonville Easter Breakfast Casserole, but believe me, it’s good enough to make any time of the year! 🙂

So Linn baked this great sausage breakfast casserole for us and everyone loved it! It looked so good, I asked my co-worker Christi to photograph it with her iPhone since I didn’t have my camera with me. It’s a great dish to make for breakfast or brunch–here’s the recipe, courtesy of Linn, Ann, and Johnsonville Sausage if you want to try it!

SAUSAGE BREAKFAST CASSEROLE (from Johnsonville Sausage)

  • 1 (12-ounce) package Johnsonville breakfast sausage links (can use pre-cooked links to make the preparation quicker and easier)
  • 6 English muffins, cut into 1″ cubes
  • 1/4 cup butter, melted
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup chopped onion (can use frozen onions)
  • 1/2 cup chopped red bell pepper (can use frozen peppers)
  • 12 eggs
  • 2 cups milk
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/4 cup (or a little more if you want) bacon bits or chopped bacon (fried crisp)

Cook sausage according to package directions. Cool slightly and cut into 1/4 inch slices. Place English muffin cubes in the bottom of a greased 9 x 13″ baking dish. Drizzle with butter. Layer with sausage, cheese, onion, and bell pepper.  In a large bowl, combine eggs, milk, salt and pepper. Whisk.  Pour over cheese. Sprinkle with bacon, and cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45-50 minutes or until a knife inserted in the center comes out clean.  Let stand to cool slightly, then cut into squares and serve.

It’s so good, it probably won’t last long!

Linked to Sundae Scoop.