Breakfast Shepherd’s Pie

I absolutely love the savory saltiness of a good Shepherd’s Pie. Then one day I was trying to think of a new BFD (Breakfast For Dinner) we could have other than pancakes, sausage, and eggs, or Benedict of some variation, and thought Breakfast Shepherd’s Pie sounded pretty tasty.

Lo and behold, it was delicious! We used diced potatoes simply because I was nervous the classic mashed potatoes would be weird in a breakfast dish. But I think we’ll try that next time just for fun. You still get the classic Shepherd’s Pie flavors, though, with potatoes, meat, veggies, and gravy.

Plus it makes for a super quick and easy breakfast the next day. I ate my leftovers at my desk and they kept me going until lunch no problem.

How to Make Breakfast Shepherd’s Pie

Ingredients:

• 1 lb Ground Breakfast Sausage
• 12 Eggs
• 8 oz Sliced White or Crimini Mushrooms
• 1/2 Diced White Onion
• 1 lb Cooked Diced Potatoes (The Simply Potatoes next to the eggs are the easiest)
• 1 Package Brown Gravy Mix
• 6 oz Shredded Cheddar Cheese
• Salt and Pepper
• 1 Tablespoon Milk
• 1/2 Tablespoon Butter
• 1 Tablespoon Chopped Rosemary

Directions:

1. Preheat oven to 375° F
2. Warm a pan over medium heat, add the butter to the pan and let it melt without burning
3. Add the mushrooms and onions, season with a pinch of salt and pepper, and sauté
4. When the mushrooms and onions are soft, add the breakfast sausage and brown
5. Transfer the cooked sausage, mushrooms, and onions to a 9×13 baking dish
6. Crack all the eggs into a bowl and season with salt and pepper
7. Add the milk to the eggs and whisk
8. Using the same pan you cooked the sausage in, soft scramble the eggs
9. While the eggs are cooking, make the brown gravy according to the package directions
10. When the gravy is done, pour it over the sausage/mushroom/onion mixture in the baking dish
11. When the eggs are just barely scrambled, layer them on top of the sausage – the eggs will cook more in the oven so it’s ok if they are still a teeny bit runny
12. Then put the diced potatoes on top of the eggs (If you use the Simply Potatoes, you don’t need to pre-cook them. If you’re using fresh potatoes, dice them to about 1/2 in cubes and boil until fork tender.)
13. Sprinkle the rosemary on top of the potatoes
14. Finish by sprinkling the shredded cheese on top of the potatoes
15. Bake for 20 minutes
16. Enjoy!

Breakfast Shepherd’s Pie

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Ingredients

• 1 lb Ground Breakfast Sausage
• 12 Eggs
• 8 oz Sliced White or Crimini Mushrooms
• 1/2 Diced White Onion
• 1 lb Cooked Diced Potatoes (The Simply Potatoes next to the eggs are the easiest)
• 1 Package Brown Gravy Mix
• 6 oz Shredded Cheddar Cheese
• Salt and Pepper
• 1 Tablespoon Milk
• 1/2 Tablespoon Butter
• 1 Tablespoon Chopped Rosemary

Instructions

1. reheat oven to 375° F
2. Warm a pan over medium heat, add the butter to the pan and let it melt without burning
3. Add the mushrooms and onions, season with a pinch of salt and pepper, and sauté 
4. When the mushrooms and onions are soft, add the breakfast sausage and brown
5. Transfer the cooked sausage, mushrooms, and onions to a 9x13 baking dish
6. Crack all the eggs into a bowl and season with salt and pepper
7. Add the milk to the eggs and whisk
8. Using the same pan you cooked the sausage in, soft scramble the eggs
9. While the eggs are cooking, make the brown gravy according to the package directions
10. When the gravy is done, pour it over the sausage/mushroom/onion mixture in the baking dish
11. When the eggs are just barely scrambled, layer them on top of the sausage - the eggs will cook more in the oven so it's ok if they are still a teeny bit runny
12. Then put the diced potatoes on top of the eggs (If you use the Simply Potatoes, you don't need to pre-cook them. If you're using fresh potatoes, dice them to about 1/2 in cubes and boil until fork tender.)
13. Sprinkle the rosemary on top of the potatoes
14. Finish by sprinkling the shredded cheese on top of the potatoes
15. Bake for 20 minutes
16. Enjoy!

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