Some mornings deserve more than a rushed cup of coffee and a granola bar on the go. They call for real flavor, a little comfort, and a reason to pause before the day gets busy.

That’s the spirit behind these Bob Evans recipes — hearty, flavorful, and just the right amount of fun. Imagine cheesy, sausage-stuffed biscuits, hash browns crisped to perfection, and breakfast pizzas piled high with savory, feel-good flavor. Each one takes the classics you love and turns them into something bolder, brighter, and way more crave-worthy.

Because breakfast shouldn’t just start your day, it should make your morning! Here’s to recipes worth waking up for, all made better with Bob Evans.

 

Sausage French Toast Donut Sandwich

Difficulty: Easy • 4 servings • Total Time: 35 minutes

Ingredients:

for the Sausage French Toast Donut Sandwich:

• 16 oz Bob Evans® Original Roll Pork Sausage
• 8 slices brioche bread
• 2 eggs
• ½ cup milk
• ½ tsp vanilla extract
• 4 Tbsp unsalted butter
• powdered sugar, for garnish

for the Maple Whipped Cream Cheese:

• 4 oz cream cheese, softened
• 1 Tbsp pure maple syrup
• 1 Tbsp heavy cream

Directions:

1. To make the Maple Whipped Cream: Using a stand mixer or a handheld mixer, whisk together the cream cheese and maple syrup until well combined and fluffy, about 3 minutes. With the mixer on low, slowly pour in the heavy cream and beat until incorporated. Transfer to a bowl, and refrigerate until needed, for up to a week.
2. In a medium skillet over medium high heat, cook the Bob Evans® Original Roll Pork Sausage, stirring frequently, until browned and cooked through.
3. Cut the slices of bread into donuts.
4. Whisk together the eggs, milk, and vanilla.
5. Heat a large skillet or griddle on medium high. Melt 1 Tbsp butter in the pan.
6. Completely dunk one of the “donuts” in the egg mixture, and quickly add to the skillet. Cook until golden brown, about 3 minutes on each side. Keep warm while repeating with the remaining “donuts.”
7. To build a sandwich, take one donut, and top with a thick layer of the whipped cream. Add ¼ of the cooked sausage, then finish with another donut. Dust with powdered sugar before serving.
   
   

Hash Brown Bowls

Difficulty: Easy • 12 servings • Total Time: 40 minutes

Ingredients:

• 20 oz Simply Potatoes® Shredded Hash Browns
• 4 slices bacon, cooked and crumbled
• ½ cup cheddar cheese, shredded
• 6 eggs, beaten
• salt and pepper, to taste
• chives, for garnish

Directions:

1. Preheat the oven to 400ºF. Grease a 12 cup muffin tin.
2. Divide the Simply Potatoes® Shredded Hash Browns evenly in the muffin tin. Press a clean shot glass into the center of each mound of hash browns, and press to shape into a bowl.
3. Bake for 9-12 minutes, until just starting to brown. Remove from the oven, leaving in the pan.
4. In each hash brown bowl, add bacon, cheese, and enough egg to fill. Add salt and pepper to your taste. Return to the oven and bake for another 15-20 minutes.
5. Enjoy hot, sprinkled with chives.
   
   

Sausage-Stuffed Cheddar Biscuit Bites

Difficulty: Easy• 8 servings • Total Time: 25 minutes

Ingredients:

• 16 oz Bob Evans® Original Roll Pork Sausage
• 16 oz biscuit dough
• 1 cup cheddar cheese, shredded

Directions:

1. Heat oven to 400ºF. Line a baking sheet with parchment paper.
2. In a large skillet over medium high heat, cook the Bob Evans® Original Roll Pork Sausage until browned, breaking up into pieces while stirring.
3. Combine the biscuit dough with the cheddar cheese, incorporating the cheese well.
4. Divide the biscuit dough into 8 pieces and flatten. Add a scoop of cooked sausage to each biscuit, then pinch the ends together, shaping into a ball.
5. Place biscuits seam-side down on the prepared baking sheet, and bake for 12-15 minutes, until golden on top. Remove from the oven, and enjoy warm!

Sausage, Potatoes & Jam Breakfast Pizza

Difficulty: Easy • 8 servings • Total Time: 50 minutes

Ingredients: 

• 20 oz Simply Potatoes® Original Diced Potatoes
• 16 oz Bob Evans® Original Roll Pork Sausage
• 1 Tbsp oil
• 16 oz pizza dough
• ⅓ cup fig jam
• 1 cup mozzarella cheese, shredded
• 3 eggs
• 1 Tbsp chives, sliced

Directions:

1. Preheat the oven to 400ºF.
2. In a large pan over medium high, heat the oil, then add the Simply Potatoes® Original Diced Potatoes. Cover with a lid, and cook until just beginning to brown, about 10 minutes. Stir occasionally to prevent sticking.
3. Remove the lid, and add the Bob Evans® Original Roll Pork Sausage to the pan. Gently break up the roll as it cooks. Stir frequently, and cook until sausage and potatoes are browned and cooked through.
4. Dust a clean, flat surface with flour, and roll out the pizza dough to a circle around 12”-14” in diameter.
5. Lightly flour a pizza pan or the underside of a baking sheet, and carefully transfer the dough to it.
6. Spoon the fig jam onto the dough a little at a time, using the back of the spoon to smooth into an even layer. Leave 1” around the edge of the dough. Sprinkle the cheese to cover the jam, and add the sausage and potato mix on top.
7. Create three divots in the toppings, and add an egg to each.
8. Bake the pizza for about 12 minutes, until the crust is golden brown and the bottom is crispy.
9. Remove from the oven. Let it cool slightly before sprinkling with chives and cutting into slices.

Hash Brown Breakfast “Toast”

Difficulty: Medium • 8 servings • Total Time: 80 minutes

Ingredients:

• 20 oz Simply Potatoes® Shredded Hash Browns
• cornstarch
• oil, for frying
• 2 avocados, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup pickled onions
• broccoli sprouts
• salt and pepper, to taste

Directions:

1. In a large bowl, combine the Simply Potatoes® Shredded Hash Browns and cornstarch, tossing to coat.
2. On a parchment lined baking sheet, create 6-8 hash brown patties around ½” thick.
3. Freeze the patties for at least 45 minutes.
4. Add ¼ of oil to a large skillet, and bring to 360ºF.
5. Fry two patties at a time, cooking each side until crispy and golden brown. Flip when the patty releases from the bottom of the pan easily and feels firm, around 5-8 minutes each side. Drain on a paper towel.
6. Build each hash brown “toast” with avocado slices, halved cherry tomatoes, pickled onions, and broccoli sprouts. Season to taste with salt and pepper.