Introducing Johnsonville® Fully Cooked Breakfast Sausage! #SausageFamily

sausage variety

I had an amazing time making a delicious and easy dinner using Johnsonville® as part of a sponsored post for Socialstars. #SausageFamily.

From the moment I wake up and go to sleep at night, I lead a super busy day. Between taking care of my special needs sister, to running my other sister back and forth to work, working on my blog, doing VA work, walking the dogs, cooking dinner, doing the dishes, and AAAAAGH!! Where was I? Oh yeah…I have a super busy day…every day. I make a lot of planned out meals and heat them up, but I’m always looking for something else to provide my family with delicious protein packed food. Food that doesn’t have any MSG or fillers. This is where Johnsonville® Fully Cooked Breakfast sausage has become a life saver, and a huge time saver, for me. In just 30 seconds in the microwave, or just a couple of minutes on the stove top, a delicious an amazing breakfast is ready to go!

Besides Johnsonville® making a super easy, delicious, and protein packed ready to eat breakfast, they stepped up their game and made 3 amazing flavors: Original, Turkey, and Vermont Maple Syrup. Yum is all I can say! No more buying frozen and tasteless sausage links that I don’t have to worry about what’s inside. With Johnsonville®, I trust what the name and their history of making quality products! Here are those different flavors in action!


This is their original flavored fully cooked sausage. These are super flavorful and definitely delicious!

turkey sausage

Then we have their Turkey flavored variety. Normally, I’m totally not a turkey alternative kinda person…but man…these were totally delicious. Johnsonville® made me fall in love with turkey for breakfast, and my family too.

vermont maple syrup

The Vermont Maple Syrup was a huge hit for Angela. Basically, she ate them all herself…and dared me to take the dish away from here. I almost lost an arm here y’all! She doesn’t play around when it comes to food, and that now includes her Johnsonville® Fully Cooked Breakfast Sausage!

Okay…so, I have all of this amazing and delicious protein…what else am I going to feed them? Yes…I could simply just give it to them on a bun and a call it a day, but you guys know how crazy I can be in making sure that there’s more stuff to go along with it. So, I was brainstorming about this…and then a light came on in my head. What if I came up with a breakfast bread pudding that they could easily heat up and eat along with their delicious Johnsonville® fully cooked breakfast sausage? Ta-Dah! Yes!

So, that’s what I did! I created a delicious twist on a classic dessert. I know…I know…I know….leave it to me to come up with something like that! I pulled out some mushrooms and asparagus…and went to town! Can I tell you how simply amazing it was, and how super easy it is to make? Here’s the recipe for it!

Savory Mushroom and Asparagus Bread Pudding

ingredients shot copy

Look a this yummy and simple ingredients that I’ll be utilizing in it! Fresh basil and rosemary from the garden, sliced mushrooms…oh my! You have to mince up the basil and cut the fresh egg rolls into quarter pieces, and put it all together in the bowl.

process 1

Here’s a small hint. I did pre-cook the mushrooms for about 10 minutes. To get them reduced and slightly browned. The asparagus tips are just blanched, and then tossed into the bread pudding mix.

asparagus and mushroom bread pudding

Then I ended up with this amazing meal for breakfast! Delicious, simple, amazing, and packed full of protein for my on the go life.

Savory Mushroom and Asparagus Bread Pudding
Yield: 4

Savory Mushroom and Asparagus Bread Pudding

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 4 Large Egg Rolls (You can find these in your bakery section)
  • 1 cup of cooked mushrooms (Button mushrooms or your choice)
  • 1 bundle of asparagus. (Blanch and cut the tips off)
  • 6 - 7 Basil leaves diced
  • 1 teaspoon of fresh diced Rosemary
  • 1 Teaspoon of Thyme
  • 1 Teaspoon of sea salt
  • 1 Teaspoon of cracked pepper
  • 2 Large Eggs
  • 1 1/4 Cups of Whole milk


  • Pre-heat oven to 375
  • In a small bowl, add eggs, rosemary, basil, thyme, salt, pepper, and milk. Mix well until blended thoroughly.
  • Cut your egg rolls into thirds and each piece into thirds. I did not let it air dry. I want the bread to pick up all of that yummy moisture.
  • In a large bowl, add all of your ingredients and mix a spoon. I used my hands to make life easier and I could tell if everything is mixed throughout.
  • Place in an oven safe dish sprayed with non-stick spray, and bake for approximately 25-30 minutes.
  • Allow to cool thoroughly before serving or place in your fridge for the next day.
  • Did you make this recipe?

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