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Kitchen Table
Friday, August 9,2013
Breakfast Taco Bar
Servings: 7 to 10
14 6-inch Mission® Super Soft Tortillas
flour tortillas
2 12-ounce packages Johnsonville
breakfast sausage links, cooked
12 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Cheddar cheese, shredded
2 medium tomatoes, chopped
Other toppings, such as sour cream,
salsa, chopped avocado
Warm oven to 200°F. Prepare all condiments of your
choice for the tacos: cheese, tomatoes, avocados, etc.
Cover and set aside.
Wrap tortillas in foil, place in oven to warm through.
Cook sausage according to package directions. Trans
fer to baking dish, cover and keep warm in oven.
In a large bowl, whisk eggs, 1/2 teaspoon salt and
1/2 teaspoon pepper. In a large skillet over medium
heat add oil. When oil is hot add eggs and allow to
cook until the bottom is just set. Pull edges to center
and allow uncooked eggs to flow to bottom and con
tinue cooking until done but still moist. Transfer eggs
to a baking dish, cover and keep warm, until ready to
serve.
To assemble, fold warm tortilla in half and fill with
a spoonful of scrambled eggs, two sausage links, top
with cheddar, and toppings of your choice.
Chipotle Monterey Jack Cheese Sausage
Quesadillas
Servings: 6
12 8-inch Mission® Super Soft Tortillas
flour tortillas
1 package Johnsonville Chipotle Monterey
Jack Cheese Chicken Sausage, chopped
1 red bell pepper, finely chopped
3 green onions, chopped
3 cups Colby Jack cheese, shredded
Salsa, optional
Place three tortillas on large, greased baking sheet.
Sprinkle each with sausage, red pepper, green onion
and cheese. Top each with a tortilla.
Place baking sheet on center oven rack. Broil for
two minutes on each side or until golden brown. Cut
into wedges.
Repeat with remaining ingredients. Serve with
salsa, if desired.
Breakfast Taco Bar
Chipotle Monterey Jack Cheese Sausage Quesadillas
Amazing Muffin Cups
Easy Sausage Roll-ups
Breakfast
BOUNTY
SEND KIDS
BACK TO
SCHOOL
WELL-FED
Slow Cooker Overnight Breakfast Casserole
FAMILY FEATURES
G etting kids back to school each
morning can be exhausting and
feeding them a good, hot break
fast often gets put on the back
burner. Start them out right with easy,
wholesome meals full of the protein neces
sary to fuel their day.
A protein-rich breakfast — one that in
cludes lean ham or pork sausage — re
duces daily hunger, increases daily
fullness, improves morning blood sugar
control and leads to less latter-day snack
ing, according to a recent study by the Uni
versity of Missouri. That means teenage
boys and girls who chronically skip break
fast have a new, tasty weapon in
the fight against obesity. Studies show as
many as 20 to 30 percent of adolescents in
the United States skip breakfast, which is a
habit associated with excess body weight.
Keep breakfast well-balanced by pack
ing it full of protein; using only egg whites;
reducing fat intake with Johnsonville’s
breakfast chicken sausage with 50 percent
less fat; and rounding out the meal with
whole grains, fruits and vegetables.
Think you have no time for breakfast?
Try recipes that can be prepared ahead
of time, served as grab-and-go, or stored
in the freezer and microwaved as needed.
Use a slow cooker to prepare dishes before
bedtime and your family will wake up to
house filled with the delicious aromas of
a freshly-prepared breakfast.
For more great breakfast ideas, visit
www.johnsonville.com/recipes.
Amazing Muffin Cups
Servings: 12
3 cups shredded hash browns,
thawed
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
1 12-ounce package Johnsonville
original breakfast sausage
links
6 eggs
2 cups shredded 4-cheese
Mexican blend cheese
1/4 cup red bell pepper, chopped
Fresh chives or green onions,
chopped
In a bowl, combine hash browns, butter,
salt and pepper. Press mixture onto bottom
and up sides of greased muffin cups. Bake
at 400°F for 12 minutes or until lightly
browned.
Meanwhile, cook sausage according
to package directions; cut into 1/2-inch
pieces. Divide sausage among muffin cups.
Combine eggs, cheese and bell pepper.
Spoon over sausage. Sprinkle with chives
or green onions. Bake for 13 to 15 minutes
or until set.
Easy Sausage Roll-ups
Servings: 14
1 12-ounce package
Johnsonville breakfast
sausage links
2 8-count containers
refrigerated crescent
rolls
1/2 teaspoon cinnamon
2 tablespoons sugar
Warm maple syrup,
honey, jam or
preserves, optional
Prepare sausage according to pack
age directions. Drain and set aside.
Unroll crescent roll dough ac
cording to directions on package.
Place one cooked sausage onto
one end of dough triangle. Roll
dough around sausage according
to directions on dough package
and place on pan with seam side
down. Repeat with remaining
sausage and dough. (You will
have two extra rolls. Bake and
enjoy with jam.)
Mix cinnamon and sugar to
gether and sprinkle evenly
over roll-ups.
Bake according to directions
on croissant package.
Serve hot. If desired, warn
up maple syrup, honey, jams or
preserves for dipping.
Slow Cooker Overnight
Breakfast Casserole
Servings: 12
2 24-ounce packages
Johnsonville Vermont
maple or original breakfast
sausage links
1 cup green onions, chopped
1 medium red bell pepper,
chopped
1 4-ounce can diced mild green
chilies
1/4 cup fresh cilantro, chopped
1 30-ounce package frozen
shredded hash browns
1 1/2 cups shredded cheddar
cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
Cook sausage according to package di
rections; cut into 1/2-inch pieces and set
aside.
In a bowl, combine green onions, bell
pepper, chilies and cilantro; set aside.
Spray a 5- or 6-quart slow cooker
with cooking spray. Layer a third of
hash browns, sausage, green onion mix
ture and cheese. Repeat layers twice.
In large bowl, whisk eggs, milk, salt
and pepper; pour over casserole.
Cover and cook on low for 7 to 8
hours or until a thermometer inserted
into the center reads 160°F.
Treats
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