Find Recipes Instantly! (Type the Recipe name or any Ingredient) Rise & Sunshine Breakfast Wraps 1-7 oz. package salad mix 3 cups chopped orange and grapefruit sections 1/3 cup reduced-fat poppyseed salad dressing 1/4 cup toasted sliced almonds 4 (9-inch) fat-free flour tortillas 1/2 cup orange marmalade or your favorite fruit spread 8 frozen pre-cooked 'vegan' breakfast links* In a large bowl, toss Ready PacŪ Lafayette Salad with citrus sections, poppyseed dressing and almonds; set aside. For each wrap, spread tortilla with 2 Tbs. orange marmalade leaving a 1-inch border. Lay two breakfast links on one side of tortilla. On a paper plate, microwave on HIGH for approximately 1 minute 30 seconds or until links are hot (microwave times will vary). Remove from microwave and top links with 1/4 of the salad mixture. Tightly roll up tortilla "burrito" style. Slice diagonally into 2 sections. Serve immediately. Makes 4 wraps. *May substitute frozen, precooked turkey breakfast sausage, if desired. Johnsonville Brown Sugar and Honey Breakfast Wraps serves 1 2 eggs 1 Tbsp. black olives, sliced 1 Tbsp. red onion, diced and sauteed 1 oz. Swiss cheese, shredded 1 flour tortilla, 12 inch 2 Tbsp. apple butter 3 Johnsonville Brown Sugar and Honey Breakfast Sausage, cooked and browned Salt and pepper to taste Scramble 2 eggs and place in a 12" saute pan on low heat. Add black olives, onions, Swiss cheese and seasoning cook until cheese is melted. Heat flour tortilla according to directions. Place apple butter on tortilla and spread evenly. Place omelet onto tortilla add 3 Johnsonville Brown Sugar and Honey Breakfast Sausage to one side. Roll like you would a jelly roll. May be sliced into 2" coins before serving if desired. * Variations: replace apple butter with a mixture of 2 Tbsp. of Raspberry preserves and 2 Tbsp. of Cream cheese. Breakfast Cherry Bake 1 package refrigerated crescent rolls 1 1/2 cups ground sausage, cooked 1/2 cup shredded cheddar cheese 1 cup frozen hash brown potatoes 5 eggs 1-1/2 cups milk 1-1/2 cups dried tart cherries 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh herbs (sage, lemon, thyme and/or cilantro) Line a 12x9x2-inch baking pan with crescent dough. Layer pastry with sausage, cheese and potatoes. Beat eggs and milk. Pour over potatoes. Sprinkle with cherries, Parmesan cheese and herbs. Bake in a preheated 375-degree oven for 30 to 40 minutes, or until golden and center is firm. Serve hot.Makes 8 servings. Bacon-Cheddar Breakfast Loaf 1 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons brown sugar 1 cup plus 1 tablespoon quick oats, divided 2 eggs, slightly beaten 1 cup plain low-fat yogurt 1/4 cup butter or margarine (not spread), melted 1 cup shredded sharp Cheddar cheese 8 slices bacon, microwaved or fried crisp, well-drained and crumbled Preheat oven to 350 degrees. Grease or spray a 9-by-5-inch loaf pan with nonstick vegetable spray. In large mixing bowl, mix together flour, baking powder, baking soda, salt, brown sugar and 1 cup quick oats. Stir in by hand the eggs, yogurt and melted butter. Mix in shredded cheese and crumbled bacon (we used precooked packaged bacon, which gave an intense bacon flavor to the bread). Spoon into prepared pan. Sprinkle remaining 1 tablespoon quick oats on top. Bake at 350 degrees for 40 to 45 minutes. Cool slightly and remove from pan. Serve warm. Serves 10 to 12. Yum Yum Breakfast Dough 1 cup chopped peanuts 1 stick melted butter 3/4 cup brown sugar 1 tsp. cinnamon 1 can refrigerated biscuits ( 10 biscuit size ) 1/2 cup raisins Sprinkle chopped peanuts in greased 4 1/2 cup ring-mold or 8-9 inch square baking pan. Combine brown sugar and cinnamon. Separate biscuit dough into 10 biscuits. Dip biscuits into butter then into sugar mixture. Place in baking pan with each biscuit overlapping each other. Tuck raisins in between each biscuit. Add remaining sugar mixture and the butter. Bake at 425 degrees for 12 - 15 minutes or until golden brown. Serve warm.