Hashbrowns, sausage or bacon, and eggs, basically breakfast in one pan. This is a recipe my Dad brought home from the Marine Corps, it’s probably been called other things but in my house we call it Casualty.

Casualty is a breakfast staple on sunday mornings at the Grimes, it’s requested for dinner on occasion. I have no idea how it got its name and quite frankly, I’m not sure I want to know. It was always one of my Dad’s favorite breakfasts, well, that and biscuits and gravy. It takes a little while to make but it’s well worth the effort, breakfast is the most important meal of the day after all.

The Sunday before last, my Husband was out hunting in the woods behind our house and called us to come help him haul his deer out of the woods. Let me tell you, for a smaller deer, it was heavy! We had all worked up quite an appetite by the time we got home, and casualty was on the menu.

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  • 1 potato per person
  • 1-1.5 eggs per person (just round up)
  • 1/2-1 lb of Bacon or breakfast sausage
  • 1-2 tbsp montreal steak seasoning (sounds weird but trust me)


  1. Fry your bacon or sausage, remove meat from pan leaving the drippings. Fry your diced potatoes in the grease from the meat then add the meat back to the pan and add beaten eggs. Move your spatuala around like you would for regular scrambled eggs until they are cooked through. Add the desired amount of montreal steak seasoning and eat it while it's hot!
  2. I usually cook around 6 large potatoes and 8 eggs for our family of 5
casualty-the actual breakfast of champions


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