Shepherd’s Pie: The Fall Edition

I’m here to shake up your pumpkin spice experience.

Shepherd’s Pie: The Fall Edition


  • 1-2 pounds of Pumpkin Spice Sausage
  • 2 cans of coconut milk
  • 1 can of pumpkin puree
  • 1 onion, chopped
  • 3 carrots, peeled and diced
  • 1 stalk of celery, diced
  • 1 can of corn
  • Cinnamon, Adobo, garam masala, red pepper flakes, and whatever else you feel like throwing in there. Go crazy.
  • Cornbread batter * (plus black pepper, honey, and jalapeno seasoning)
  • Rice (I used minute rice to thicken it up)


Preheat the oven to 350 degrees.

Remove the sausage from the casing, and brown. Then add your onion, carrots, & celery. Cook for about 5 minutes over medium heat until the vegetables soften.

Add the corn, coconut milk, pumpkin puree, spices, and rice to the pan. Let thicken for about 10-15 minutes. Stir often.

While it’s cooking, prepare the cornbread. I use self-rising cornmeal mix and then add milk, an egg, oil, and whatever else I feel like putting in there. For this recipe, I added honey, jalapeno seasoning, and black pepper.

Spray a square baking pan with cooking spray. I used a deepdish 9X13. Spread your sausage mixture evenly into the pan, and then spread/pour the cornbread mixture overtop.

*If you use a thick cornbread batter, spread over the top of the casserole. If your batter is smooth and creamy and more of a liquid, pour it evenly and slowly into the casserole. It will sort of bake into the other ingredients. Both are good!

Bake for 22-25 minutes.

Enjoy! This is one of my favorite things I’ve made so far!

Mini Egg Bake

I dislike when people refer to baked eggs as “muffins.” Muffins have flour, sugar, and all kinds of yummy stuff in them…including eggs. Eggs are eggs, ok? That being said, I had to come up with a name for these. Mini Egg Bake was the best I could do.

Mini Egg Bake


  • 1 dozen eggs
  • 1 large sweet potato
  • 2 cups of spinach
  • 1 onion
  • salt, pepper, cayenne pepper, garlic
  • coconut oil


Preheat the oven to 400 degrees. Clean, peel, and cut your sweet potatoes into small cubes.

Use a spoon to scoop a tablespoon of coconut oil onto a tray covered with foil. If it’s solid, put it in the oven to melt. Season your sweet potatoes with salt, pepper, cayenne, and garlic powder.

Cook the sweet potatoes for 10 minutes. Use a spatula to move the pieces around so they don’t get too cooked on one side. Cook for another 10-15 minutes.

Sit on the counter to cool. Lower the oven temperature to 350 degrees.

Sautee the onions in butter or the oil of your choice until they are soft (I used coconut oil). When they are soft, add your 2 cups of spinach. Cook until the spinach is wilted (about 1 minute) stirring frequently.

Spray a large muffin tin (should have 6 spaces) with cooking spray or coat with butter/any other oil. Whisk 12 eggs and evenly distribute them into the tins.

Grab handfuls of the onion/spinach/sweet potato and evenly distribute to each of the 6 cups. Sprinkle with cheese if desired.

Bake for 25-30 minutes.

I let mine cool and put them in individual plastic bags so I can take them to work!

*This has quite a few steps, but healthy meal prep is always worth it!


Meaty Egg Bake

Meaty Egg Bake


  • 8 thin ham slices (I used Superior EZ Carve)
  • 2 pounds of loose Mild Hot Sausage
  • 8 slices of thin mozzarella cheese
  • 8 eggs
  • Salt & pepper
  • 1 bag of Oreda hashbrowns (or make your own…this was just for convenience’s sake)


Preheat the oven to 425 degrees.

Thaw your hashbrowns in a skillet over medium heat.

While the hashbrowns are thawing, brown your sausage. Set aside to drain.

Melt butter in a giant foil pan (just place it in the oven for about a minute), and layer your hashbrowns on top. Bake in the oven for about 15-20 minutes until the edges get crispy.

Lower the oven temperature to 350 degrees.

Whisk the eggs in a bowl with salt & pepper.

Layer your ham slices on top of the hashbrowns; layer your loose sausage on top of the ham slices. Pour the eggs evenly. Bake for 35 minutes.

Pull out the pan, and layer the mozzarella over the eggs. Bake for another 2 minutes.


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Cheddar Cornbread with Jalapeno Peach Sausage

I’ve been wanting to try out some cornbread for awhile because I love it, but I’ve never made it before! The Jalapeno Peach sausage is a little sweet and a little spicy, so I thought it would go great with cornbread.

Cheddar Cornbread with Jalapeno Peach Sausage



  • 2 cups of self-rising cornmeal
  • 1/2 cup flour
  • 1/2 cup Bisquick (you could just use 2 cups of flour total and 2 tsp of baking powder)
  • 2 tsp sugar
  • black pepper (as much as you want)
  • cayenne pepper (as much as you want) or Hungarian Paprika (the hot one)
  • 1.5 tsp of salt
  • 2 cups (or more!) of cheddar cheese
  • 1 and 1/4 cups of water
  • 2 eggs
  • Jalapeno Peach Sausage (one or two pounds. Whatever you think)


Cut the sausage out of the casing. Brown until there is no pink showing. Set aside to drain on a paper towel.

Preheat the oven to 400 degrees.

Spray a cast iron skillet with cooking spray (or use butter or the grease from the sausage). Spread an even layer of the cornbread mixture into the bottom of the skillet.

Dump in the sausage over top the mixture. Add the rest of the cornbread mixture, and spread evenly. It’s ok if it’s not perfect. It’ll spread out a bit during baking.

Bake for about 30-35 minutes until golden and crispy at the edges. If you want to check to see if it’s really done, stick a toothpick in the middle. If it comes out clean, it’s done!