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Ingredients

1 (12 ounce) package Johnsonville® Original, Brown Sugar & Honey, or Vermont Maple Syrup Breakfast Sausage links 4 (6 inch) Mission® Super Soft Flour Tortillas ¼ cup shredded sharp Cheddar cheese 3 tablespoons red pepper jelly 2 tablespoons sliced green onions

Nutrition Info

445.7 calories carbohydrate: 29.4 g cholesterol: 61.5 mg fat: 26.5 g fiber: 1.2 g protein: 21.8 g saturatedFat: 10.2 g servingSize: - sodium: 1281.9 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F.
Arrange sausage in an 8-in. square nonstick baking pan. Bake sausage according to package directions.
Remove sausage from baking pan, set aside.
Cut tortillas into four equal quarters, cover with plastic wrap.
Place one tortilla wedge on a work surface, place one sausage link on wide end of wedge. Brush pointed end of tortilla with water, roll up and press to seal. Place in pan, seam side down.
Repeat with remaining sausage links.
Bake for 5 minutes.
Turn seam side up and sprinkle with cheese. Bake 3 minutes longer or until cheese is melted. Cool slightly.
Top with red pepper jelly and green onions.

4 servings

Breakfast sausages are rolled up in tortilla triangles, baked with shredded cheese, and served with red pepper jelly and green onions.