We can hardly call this a recipe, since there are only three ingredients.   The flavors of these ingredients are wonderful.   These easy breakfast hits are great made ahead and stored in the freezer until you are ready to serve them.   We share them with love, as these are a staple in  our family holiday gatherings.  I recently made these for a school breakfast and used a pizza cutter to make small wedges.    Whip up some scramble eggs while these bake and you have a complete breakfast. 

Ingredients:

2 lb  ground breakfast sausage  (Owens or Jimmy Deans)

2 packages of English Muffins

2 jars of Old English Cheese (these come in small jars and are found near the Parmesan cheese in my grocery store)

Brown and crumble sausage in a large skillet (using a potato masher for this step makes it very easy), add the jars of cheese mixing and cooking until warm and melted.  After the cheesy sausage mixture is warm and combined, use a fork to pack 2-3 Tablespoons of the sausage/cheese onto the English muffin.  Cover the muffin with a thin layer.  Put the ready muffins on a cookie sheet and quick freeze (10-20 minutes).  Once semi frozen, place muffins in a large ziploc bag and freeze.   When ready to serve, preheat over to 375.  Cook on a cookie sheet for 15-20 minutes until heated through.  If you are serving a large group, using a pizza cutter to make small wedges is a helpful tip.  You may easily half this recipe, using one package of each ingredient.

I have something serious to tell you today. I’ve updated my favorite pancake batter. If this doesn’t sound earthshattering, well you don’t know how seriously we take our pancakes. Lately my son has been claiming mac and cheese as his favorite food, but I know that’s just because he’s not thinking about breakfast. Pancakes reign supreme in our household.

These are better than you can get in a restaurant, and you can make them in less time than it takes to get you there. Whip these up for family and friends, and you’ll get rave reviews. Double it if you have more than 3-4 people (or big eaters). And don’t mix the wet with the dry ingredients until you’re ready to cook, for maximum fluff factor. If you never want your guests to leave, serve with Sugared Bacon.

I got this recipe off Pinterest, and I decided to make it and a recipe I’d found for the “perfect blueberry muffin” on the same day for a playground date. This one won our taste test hands down! I substituted 1/2 T vinegar with the rest of 1/2 cup milk for butter milk, and it worked great! It’s quicker and easier cleanup than muffins too.

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.