Bass Pro Shops carries a variety of sausage seasoning mixes. On-line, they have at least two different "breakfast sausage" seasonings.
Whole Foods might have something too. And check with Nuts N Stuff on Preston.
I don't usually make breakfast-type sausage, but for my Andouille, etc., I mix my own seasonings, which lets me control the heat, etc. I know there are lots of recipes out there for sausage seasoning. For instance:
Fresh Sausage Recipe
from
http://www.eldonsausage.com7 lbs lean meat
1 1/2 lbs. lean pork butt
1 1/2 lbs. pork fat
Or 10 lbs. of Ground Pork Butt
4 tablespoons salt
1 3/4 teaspoons white pepper
3 1/2 teaspoons sage, ground
2 1/2 teaspoons thyme, ground
2 1/2 teaspoons nutmeg
2 1/2 teaspoons ground ginger
1/2 teaspoons crushed red chili peppers ground
1/2 cup cold water
1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk
prepared 33-36MM hog casings
For Hot Country Sausage follow the above recipe, only use 1 1/2 tablespoons crushed red chili peppers ground, more if you like it hotter. Taste test.
If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings.
Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground beef or pork or a mixture of beef and pork. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor is. Make changes if needed.
Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.
Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.
Another option is to shape sausage mixture into patties or use bulk style.
Cook, fry, bake or broil just as you would any fresh pork sausage.
