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 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.