Ingredients
1 package Regular Flavor Jimmy Dean
Pork Sausage, cooked, crumbled and drained
1 refrigerated pie crust
24 ounces cream cheese, softened
1/2 cup sour cream
1/4 teaspoon salt
4 eggs
3/4 cup sun-dried tomatoes in oil, drained well and finely chopped
1/2 cup prepared basil pesto
Thin tomato wedges or roasted red pepper strips (optional)
Fresh basil or Italian parsley leaves (optional)

Preparation
Lightly grease bottom and sides of 9-inch springform pan. If using a silver pan, preheat oven to 325°F. If using a dark nonstick pan, preheat to 300°F. Insert rim of pan; press crust gently onto bottom of pan and trim edges to fit. Bake crust 5 minutes; set aside to cool.
Mix cream cheese, sour cream and salt with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition until just blended. In separate bowl, combine cooked sausage and sun-dried tomatoes with 2 cups of cheese mixture; stir well.
Spread sausage mixture evenly over crust; top with remaining cheese mixture. Spoon rounded teaspoons of pesto randomly over batter. Cut through pesto and surface of batter with a knife, using a swirling motion for a marbled effect.
Bake on middle oven rack at 400°F 10 minutes; reduce heat to 200°F and bake 55 to 60 minutes longer, or until center is just set.
Cool in pan 10 minutes before removing rim of pan from cake; run knife or metal spatula between cake and rim of pan to loosen.
Cool another 30 minutes before slicing or refrigerate immediately up to one day in advance of serving time. (To reheat torte, cover loosely with foil; bake in preheated 350°F oven 25 minutes.)
Garnish with tomato wedges or roasted red pepper strips and fresh herbs if desired.
Serve warm within 2 hours.

Serves
Makes 16 servings

Notes, Tips & Suggestions
Cook’s Tip: To substitute dried sun-dried tomatoes for the oil-packed variety, pour boiling water over 3/4 cup.

Ingredients
1 package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
1 cup frozen hash brown potatoes, thawed
1 small bell pepper, seeded and diced
1 cup shredded Wisconsin Sharp Cheddar Cheese
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon each salt and pepper
2 tablespoons shredded Wisconsin Parmesan Cheese

Preparation
Make and precook dough as directed in Cheese and Sausage Tomato Pie, forming 1/2-inch lip around edge.
Reset oven to 375°F. Return cooled prebaked crust to 12-inch pizza pan or baking sheet.
Sprinkle the next 4 ingredients over crust. In bowl, combine eggs, milk and seasonings and pour evenly over top.
Bake at 375°F for 25 to 30 minutes or until eggs are set. Sprinkle with Wisconsin Parmesan Cheese and serve.

Serves
Makes 1 (12-inch) pizza

Ingredients
2 eggs
2 egg whites
1/2 cup skim milk
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
Cooking spray, optional
8 slices raisin bread

Preparation
Combine eggs, egg whites, milk, vanilla extract and nutmeg in shallow dish. Whisk together until well combined.
Heat an electric griddle to medium heat. (Spray with cooking spray if griddle is not nonstick.)
Dip each slice of raisin bread in egg mixture and place on heated griddle. Brown each side for several minutes until golden brown.
Serve hot with your favorite jelly, jam, syrup or powdered sugar.

Approximate nutrition analysis per serving (one serving = two slices):
Calories: 242 Total Fat: 6g
Cholesterol: 126mg Protein: 12g
Carbohydrates: 36g Sodium: 328mg

Serves
Makes approximately 4 servings.

Ingredients
6 eggs
1 tablespoon of cooking oil
1 pouch of Jimmy Dean Breakfast Skillets (any variety)
1-1/2 cups shredded Cheddar cheese
1-1/2 cups salsa
1-1/4 cups sour cream (optional)
6 flour tortillas (optional)

Preparation
Beat 6 eggs in small bowl and set aside.
Preheat large nonstick skillet with oil over medium heat and pour in pouch contents. Heat, stirring occasionally, 7 minutes, then push mixture to one side of skillet and pour beaten eggs into other side. Scramble eggs until cooked (2 to 3 minutes). Stir scrambled eggs and pouch mixture together until evenly blended and remove from heat. Divide among 6 plates and top each portion with cheese, salsa and sour cream. Serve with warmed flour tortillas, if desired.

Serves
Serves 6

Source
Jimmy Dean Foods
United Egg Producers

Ingredients
2 cups complete pancake mix
1 1/2 cups water
2/3 cup Libby’s 100% Pure Pumpkin
Nonstick cooking spray
Light pancake syrup, if desired

Preparation
COMBINE pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter may be lumpy.
HEAT griddle or large skillet over medium heat; spray with nonstick spray. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with syrup.

Nutrition Facts per Serving:
Calories: 170 Total Fat: 1.50g
Cholesterol: 5mg Protein: 5g
Carbohydrates: 34g Sodium: 480mg

Serves
Makes 6 servings, about 12 pancakes total

Ingredients
Pancake
1 1/2 cups all-purpose flour
1 1/2 cups milk
6 large eggs
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) butter
Apple Filling
2 large Golden Delicious or Granny Smith Apples, peeled and sliced
2 tablespoons butter
1/4 cup light or dark brown sugar
Whipped cream for serving (optional)

Preparation
To make pancake: In a bowl, whisk together flour, milk, eggs, sugar and salt until no lumps remain. Let stand for 30 minutes. (You can mix batter the night before, cover and refrigerate. Remove from refrigerator when you begin preheating oven.)
Preheat oven to 450°F. While oven preheats, place a large slope-sided baking pan or ovenproof skillet into oven and add butter. When butter is melted, remove from oven.
Pour pancake mixture into heated pan and return to oven. Bake pancake for 15 to 20 minutes, until edges are puffed high and golden.
To make apple filling: While pancake bakes, in medium skillet, saut? apples in butter until tender, 5 to 10 minutes. Add brown sugar and stir until dissolved. Transfer to serving bowl.
To serve pancake, be sure guests are at the table when you bring it in, as it will slump quickly. Cut pancake into quarters, and fill each serving with saut?ed apples. Pass the whipped cream on the side, if desired.

Serves
Serves 4

Ingredients
2 slices whole grain bread
1 apple, favorite variety
1 USA pear, favorite variety
2 tablespoons almond butter*
Chopped almonds, roasted**

Preparation
Toast bread. Meanwhile, core and slice pear and apple 1/4- inch thick. Spread toast with almond butter, top with apple and pear slices and garnish with chopped almonds.

Approximate nutritional analysis per serving:
Calories: 254 Total Fat: 10g
Cholesterol: 0mg Protein: 8g
Carbohydrates: 38g Sodium: 72mg

Serves
This recipe makes 3/4 cup.

Notes, Tips & Suggestions
*Almond butter may be found next to the jams and jellies in some supermarkets. Otherwise, make it by grinding together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor or blender, then adding 3 tablespoons almond or vegetable oil in a slow, steady stream and blending until the mixture comes together.

**To roast chopped almonds, preheat oven to 350°F. Roast 8-12 minutes, until light brown.

Ingredients
1 medium Northwest pear, cored and diced
1/2 cup low-fat fruit-flavored yogurt
2 to 3 tablespoons granola

Preparation
Stir diced pear into yogurt. Serve in small bowl with granola over top.

Nutritional Analysis per Serving:
Calories: 286 Total Fat: 6g
Cholesterol: 5mg Protein: 7g
Carbohydrates: 55g Sodium: 67mg

Serves
Makes 1 serving.

Ingredients
PANCAKE
2 teaspoons margarine or butter
1 1/4 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
3/4 cup water
2 tablespoons sugar
1 egg
1 can (15 1/4 ounces) sliced peaches, well drained, coarsely chopped
TOPPING
1 cup sliced strawberries
2 (3 1/2-ounce) containers vanilla pudding

Preparation
Heat oven to 375°F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or low speed on electric mixer until smooth. Fold in peaches. Pour
batter into greased pie pan.
Bake at 375°F for 22 to 30 minutes or until golden brown and center springs back when touched lightly.
To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

Serves
4 servings

Notes, Tips & Suggestions
TIP: If desired, use favorite fresh or canned fruits, drained, in place of strawberries.

Ingredients
2 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
1 (9.6-ounce) package Jimmy Dean Fresh Taste Fast! Precooked Pork Sausage Links
1/2 cup each of your child’s favorite jellies and jams (grape jelly, strawberry jam)
1/2 cup Hungry Jack microwave ready regular syrup
1/2 cup honey

Preparation
Prepare pancakes and sausage links according to package directions.
Roll one pancake around each sausage link to create pigs-in-a-blanket.
Pour jellies and jams, syrup and honey into individual
bowls (small serving bowls) or cups to Create “dipping sauces” for each family member.

Serves
8 servings