Breakfast Bounty | Send Kids back to school well-fed

Published 6:18 pm Wednesday, July 3, 2013

Family Features

Getting kids back to school each morning can be exhausting and feeding them a good, hot breakfast often gets put on the back burner. Start them out right with easy, wholesome meals full of the protein necessary to fuel their day.

A protein-rich breakfast — one that includes lean ham or pork sausage — reduces daily hunger, increases daily fullness, improves morning blood sugar control and leads to less latter-day snacking, according to a recent study by the University of Missouri. That means teenage boys and girls who chronically skip breakfast 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 packing 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

Amazing Muffin Cups

Servings: 12

    3     cups shredded hash browns,


    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,


In a bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of greased muffin cups. Bake at 400 degrees 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.

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 degrees.. 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. Transfer 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 continue 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.

Easy Sausage Roll-ups

Servings: 14

    1     12-ounce package

            Johnsonville breakfast

            sausage links

    2     8-count containers

            refrigerated crescent


    1/2     teaspoon cinnamon

    2     tablespoons sugar

        Warm maple syrup,

            honey, jam or

            preserves, optional

Prepare sausage according to package directions. Drain and set aside.

Unroll crescent roll dough according 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 together and sprinkle evenly

over roll-ups.

Bake according to directions on croissant package.

Serve hot. If desired, warm

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,


    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 directions; 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 mixture 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 degrees.