Page 19 - Ohio Family Magazine Aug13

Breakfast Taco Bar
Servings: 7 to 10
14 6-inch Mission Super Soft Tortillas flour tortillas
®
2 12-ounce packages Johnsonville 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, 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 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 Breakfast Taco Bar
scrambled eggs, two sausage links, top with cheddar, and toppings
of your choice. Slow Cooker Overnight Breakfast Casserole
Servings: 12
Chipotle Monterey Jack Cheese Sausage 2 24-ounce packages Johnsonville Vermont maple or original
breakfast sausage links
Quesadillas 1 cup green onions, chopped
Servings: 6 1 medium red bell pepper, chopped
1 4-ounce can diced mild green chilies
12 8-inch Mission Super Soft Tortillas flour tortillas 1/4 cup fresh cilantro, chopped
®
1 package Johnsonville Chipotle Monterey Jack Cheese 1 30-ounce package frozen shredded hash browns
Chicken Sausage, chopped 1 1/2 cups shredded cheddar cheese
1 red bell pepper, finely chopped 12 eggs
3 green onions, chopped 1 cup milk
3 cups Colby Jack cheese, shredded 1/2 teaspoon salt
Salsa, optional 1/8 teaspoon pepper
Place three tortillas on large, greased baking sheet. Sprinkle each Cook sausage according to package directions; cut into 1/2-inch pieces
and set aside.
with sausage, red pepper, green onion and cheese. Top each with In a bowl, combine green onions, bell pepper, chilies and cilantro; set
a tortilla. aside.
Place baking sheet on center oven rack. Broil for two minutes on Spray a 5- or 6-quart slow cooker with cooking spray. Layer a third
each side or until golden brown. Cut into wedges. of hash browns, sausage, green onion mix ture and cheese. Repeat layers
Repeat with remaining ingredients. Serve with salsa, if desired. 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.

Slow Cooker Overnight Breakfast Casserole

Chipotle Monterey Jack Cheese Sausage Quesadillas
www.ohiofamilymagazine.com August 2013 • OFM 19