Pumpkin Spice Baked Oatmeal

Baked oatmeal is one of my favorite things to make for breakfast. I have made it with cinnamon and apples and blueberries with lemon zest. But fall is upon us and that means all things pumpkin. This pumpkin spice baked oatmeal tastes like pumpkin pie, but is a hearty breakfast perfect for chilly mornings.

Pumpkin Spice Baked Oatmeal

  • 1 Cup Milk
  • 1 Cup Canned Pumpkin Puree **See Note**
  • 2 Eggs
  • 1/2 Cup Brown Sugar (packed)
  • 1/4 Cup Butter, melted
  • 1 teaspoon Vanilla
  • 3 Cups Old Fashioned Oats (oatmeal)
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon salt
  • 2 teaspoons Pumpkin Pie Spice
  • Cooking Spray



Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, mix milk, eggs, pumpkin puree, brown sugar, melted butter, and vanilla. Add in the oats, baking powder, salt, and pumpkin pie spice and stir to combine.

Generously coat an 8 x 8 baking dish with cooking spray. (I prefer a glass baking dish, but metal works too.) Pour the mixture into the prepared baking dish and bake at 350 for 30 minutes. The oatmeal should be a little jiggly in the middle (like custard.) Remove from oven and let it rest for 5-10 minutes before serving. It will continue to cook and thicken as it rests. Serve warm. **Note** One can of pumpkin is just slightly less than 2 cups. I usually just split the can in half and freeze half of it for the next time I make the baked oatmeal. You will have slightly less than one cup in each batch and it turns out fine.

Spinach Egg and Cheese Breakfast Sandwiches

I have been volunteering for a local organization that helps at-risk teens learn life skills. They live in mini apartments and have $80.00 every two weeks for all their food, cleaning and personal purchases. Going shopping only once every two weeks can be a huge challenge. They have to be very careful to spend their money well.

I developed this recipe using ingredients that have a long shelf-life or can be bought, frozen, and thawed easily. These sandwiches are full of protein and veggies. I make them and freeze them for my husband to eat for breakfast during the week. I like to wrap them in parchment paper and then place them in a zip-close bag in the freezer.

If you want to take these sandwiches from yummy to amazing, add a tablespoon of pesto on top of the cheese. You can make your own or just buy it at the store. Either way, a little pesto makes this a breakfast to remember.


Spinach Egg and Cheese Breakfast Sandwiches

1 10 oz Box Frozen Chopped Spinach (Thawed.)

8 Eggs

1 teaspoon Coarse Sea Salt

1/4 teaspoon Ground Black Pepper

2 Tablespoons Milk

Cooking Spray

6 English Muffins, Toasted

6 Pieces of Sliced Cheese (I like Cheddar, Colby Jack, and Pepper Jack.)

Prepared Pesto (optional)

Preheat the oven to 350 degrees Fahrenheit.

Drain the thawed spinach. I like to put it in a dish towel and squeeze it. It will shrink significantly. You want to get out as much water as possible. Place the drained spinach in a medium mixing bowl. Add the eggs, salt, pepper, and milk and whisk to combine.

Spray and 8 x 8 or 9 x 9 baking dish well with cooking spray. Add the egg mixture to the baking dish and bake at 350 for 20-25 minutes. You will know it is done when the center is firm and does not jiggle. Let cool in pan for 5 minutes then cut into 6 rectangles. Place each rectangle on 1/2 of a toasted English muffin. Top with a slice of cheese and optional tablespoon of pesto. Place the other 1/2 of the muffin on top and serve, or wrap in parchment paper and freeze.

To reheat frozen sandwiches, place them on a microwave – safe plate and heat on 50% power for 3-5 minutes until warm throughout.

Spinach and Hash Brown Breakfast Bake

This breakfast bake is one of my husband’s favorites. I make a large pan and then cut it into individual portions and freeze it. He reheats it in the morning for a quick and healthy breakfast.

Spinach and Hash Brown Breakfast Bake

2 10 oz packages frozen chopped spinach, thawed

5 Cups (about 15 oz) frozen hash browns

2 Tablespoons Butter, softened

1/3 Cup Four (I use White Whole Wheat.)

8 oz Cheese, Shredded (I like swiss but most types work well.)

2 Cups Milk

6 eggs

1 teaspoon dry mustard (powder found in the spice aisle)

1/4 teaspoon ground black pepper

2 teaspoons coarse sea salt, divided

Cooking spray (optional)

Preheat oven to 375 degrees Fahrenheit. Drain the spinach and then put in a kitchen towel and squeeze as much water out of it as possible.

Butter a 9 x 13 baking dish with the 2 Tablespoons of butter. I like to use a glass dish so I can monitor the browning. Spread the frozen hash browns in the baking dish and up the sides to create a crust. Spray lightly with cooking spray and bake for about 40 minutes until the potatoes begin to brown.

Mix the drained spinach with 1/3 cup flour and 1 teaspoon of salt.

In a separate bowl, mix the milk, eggs, dry mustard, pepper and remaining teaspoon of salt.

When the crust has baked for 35 minutes and has started to brown, remove it from the oven. Spread the spinach and flour mixture over the the hot crust. Cover the spinach with the cheese, then pour the eggs and milk over the entire casserole.

Return the dish to the oven and bake an additional 30 minutes. The casserole will puff up and the cheese will brown on top. Let rest for at least five minutes then cut into squares and serve.


Breakfast Casserole

This recipe has evolved in my family throughout the years. It started in a cookbook from our church published in 1984. My mother gave me a copy of that cookbook when I got married in 2000. She had carefully taken all her notes and copied them into the cookbook, and I treasure it dearly. The only “note” next to this recipe is a check mark in pencil to tell me that this (out of the 8 breakfast casseroles) is the one she makes.

But that is not entirely true, for I know my mother is a “recipes are only suggestions” kind of cook. My sister has taken the time to measure and update the recipe to what is really made in the Sheldon home. We have it at Christmas and Easter brunch every year.

Breakfast Casserole

(Inspired by St. Thomas Aquinas Parish Foods for All Seasons and perfected by Sarah Kisling)

2 Pounds Breakfast Sausage (I use my Quick and Easy Turkey Sausage)

4 Slices Bread (any kind) torn in small pieces

8 Eggs

2 Cups Milk (Whole Milk, Skim, and 2% all work well)

1 Teaspoon Salt

1 Teaspoon Dry Mustard

1 1/2 Cups Shredded Cheddar Cheese (divided)

The Details:

Day 1
  1. Brown the sausage and drain the excess fat. Set Aside.
  2. Beat eggs with milk, salt, and dry mustard.
  3. Add cooked sausage and bread, and half the cheese (3/4 cup) and stir.
  4. Pour into a greased 9 x 13 pan, cover and refrigerate overnight.
Day 2 (1 hour before serving)
  1.  Preheat oven to 350 degrees Fahrenheit.
  2. Place casserole in oven uncovered and bake for 30 minutes.
  3. Top with remaining 3/4 cup cheese and bake 15 more minutes until the casserole is set in the middle.
  4. Let rest 5 – 10 minutes before serving.


Quick and Easy Turkey Sausage

I can’t remember the first time I made this super easy sausage, but I know it has been a staple in my house for many years. It is super easy and only takes a few minutes to prepare, but the best part is you can control the ingredients. This sausage does not have any additives or preservatives. I like to make it in big batches and keep logs of it wrapped in plastic wrap in my freezer for a quick and hearty addition to breakfast.

Turkey Sausage

1 pound ground turkey (You can use ground pork or chicken.)

1 Tablespoon poultry seasoning (Penzey’s is my favorite brand.)

1 teaspoon coarse sea salt (If you are using fine salt or table salt use 3/4 teaspoon.)

2 Tablespoons maple syrup, optional


Mix the ground turkey, poultry seasoning, sea salt and maple syrup together in a large bowl. Form into patties and cook in a skillet turning once. The internal temperature should be at least 165 degrees Fahrenheit. This takes about 8-10 minutes.


I find the sausage tastes better if I make it the night before. The seasonings have a chance to penetrate the ground turkey. I usually make this several pounds at a time. I portion the sausage into meal-size servings for my family and wrap it into logs with plastic wrap. I freeze the logs and take them out of the freezer the night before serving. The next morning I take a sharp knife and slice the sausage logs into circles and cook them in the skillet.