Breakfast · Salty

Breakfast Sausage English Muffins

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. 


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.



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