The Best Breakfast Casserole! Did I mention the BEST!!


Okay here is the deal. I am a very picky eater. I know comes as a surprise huh?  I would never guess that as much as I like to cook that I am actually very picky. I like things just right and I like things to cook just right. Well when it comes to breakfast casseroles I have a great dislike for them.

I have had my fair share of having to cook them for different reasons. One is that it is an easy dish for serving to lots of people at once. It is a one dish meal, which means less mess and less clean up.  However I hate some of the ingredients when they cook together in a 13×9 inch pan. I know, I’m weird.

My first big pet peeve is that with the usual casserole it is eggs, cheese, bacon or sausage, and shredded potatoes or hash browns. Well I can never get it right. They eggs are either still runny and the edges are brown, or the eggs are done and the potatoes are not finished. You get my drift it is just such a variance in cooking.  Plus here is the biggie, I hate eggs! I know it is almost un-country of me. I grew up raising chickens and gathering eggs. However after my son was born. I can’t stand them. So runny eggs in a casserole almost makes me loose last nights ice cream and cookies.

One of my dear friends gave me this recipe and I must say it is my FAVORITE!! Not only is it good, but it comes out perfect every time. It also tastes awesome heated up for leftovers. You simply, No you MUST try this ASAP. You will be amazed at how easy and how good it is.

For the record I use Swaggerty’s Sausage because: 1. it is amazing, and 2. it is made near my home town. So I have to use it and I enjoy using it. Ever since they brought it to Sam’s Club in Casper, Oh my I buy like 8 boxes when I go up. Love this stuff.

I have also made this with bacon. I added cheddar and Monterey cheese  it was divine.

So hurry. Start cooking it. Make it for lunch, or supper, Just make it!

Flawless Breakfast Casserole

  • Servings: 10-12
  • Difficulty: Easy
  • Print


  • 1 lb sausage
  • 1 container of Grands biscuits, cut into pieces
  • 2 cups shredded cheddar cheese
  • 1 small can of chilled or jalapeños
  • 6 eggs
  • Salt and pepper to season
  • 1/4 cup milk

Cook and crumble the sausage until no longer pink.  Spray a 13×9 inch casserole dish with cooking spray. Arrange the biscuit pieces over the bottom. Mix up the eggs and milk.  Add the salt and pepper to the eggs and stir.

Layer the sausage and 1 1/2 cups of the cheese over the biscuits. Sprinkle the chilled or jalapeños next. (These can be left out.)  Pour the egg mixture over the casserole.  Sprinkle the remaining cheese over the top.

Cook for casserole at 350 degrees for 25-30 minutes or until a knife inserted in the middle comes out clean.

Enjoy! You will trust me!

We Wait!!

As I have shared many times, my dog Jipsey is amazing!! Well it depends on who you ask, but I think she is amazing.  She strives to work and then is a great people dog. Being a people dog is one of the qualities I really like in a dog and some border collies, just don’t really care for people. They have the let me work and then leave me alone mentality. This is what my husband looks for in his dogs.


Since Jipsey started working cows, I have had a few people interested in pups out of her and our male Joe. I feel that they will balance each other so well. After attending a working dog clinic in Kearney, Nebraska in February, I feel that I have a better understanding of these amazing dogs and I am ready to get her working harder. So with that I decided that with her next heat I would breed her and Joe. Then I could begin working her and my friends would have their pups. 


January 19, Jipsey came into heat.  Not long afterwards we found out we are having puppies!! We are totally crazy!! Today is approximately day 56 and we are on pins and needles. I think it is worse than when I was pregnant. I wake up all hours checking on her. She is so miserable and I know ready to be done.

I will keep you informed. . . .


Isn’t he just the prettiest red/white border you have ever seen. Well maybe not the prettiest, but he is pretty awesome.

Sometimes I need a little taste of Summer.

Here in Wyoming we are still in the dead of winter. I know that the first day of spring is just around the corner, but I am not sure Mother Nature has gotten the memo.  I am one of the few who enjoys the continuous snow, the cold mornings, the frost on the car windows. I will stop now. It is getting close to calving and we need a little warm weather. So I will appreciate a little rise on the thermometer.

Every now and then, when the wind is howling and the snow is still blowing,  I get a craving for a little piece of summer. You know that dish that will remind you that warm weather is not so far away. Well last week I was browsing through my recipe program and came across an all time favorite. I couldn’t resist. I had to make it. My husband had been complaining that I we did not have any lettuce or fresh veggies. So the next time I  was in town I purchased all the ingredients to whip up this summer time salad.  It is so fun to put together and even prettier to look at. But the taste, is amazing. Everything just mixed together to make a fabulous dish.  Let me say that my husband and I devoured this salad.   So run to the store and whip this baby up. You won’t regret it.

You can almost feel summer when you bite into this salad.

Southern Layered Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 1 cup mayonnaise
  • 1 cup salad dressing
  • 1 tablespoon milk
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 head lettuce, chopped
  • 2 cups swiss cheese, shredded, 8 oz
  • 1 package frozen peas, thawed, 10 oz
  • 1 medium purple onion, diced
  • 6 hard cooked eggs, chopped
  • 1 ½ cups turkey, bacon, or ham, chopped or crumbled
  • 1 large cucumber, seeded and chopped

Mix together mayo, salad dressing, milk, dry mustard, salt and pepper. In a large bowl or 13×9 inch pan layer 1/2 lettuce, and 1/2 of the cheese, peas, eggs, turkey or bacon. Spread 1/2 of the mayo mixture. Repeat layers. Cover and chill 8 hours.