16 August 2010

Recipe Review: Cheesy Sausage English Mufflins

This is a recipe my mom has been making for us since we were kids. We loved it then and still love it to this day (she made them last weekend when we were visiting...yummy!). They are perfect to make ahead of time, keep in the fridge or even freeze (which is what I did). Here's the recipe.

Breakfast Sausage (hot or regular...your preference)
Cream Cheese
English Muffins
Shredded Cheese

1. Brown sausage and drain fat.
2. Return sausage to pan, then add Velveeta & cream cheese to your liking (For 2lbs of sausage, I used about 1/3 big block of Velveeta and 1/3 block of cream cheese - both cut into small chunks). Melt cheeses in pan with sausage until completely combined. Remove from heat.
3. Split English Muffins in half, then spoon sausage mixture on top.
4. Top with shredded cheese.

ready to be baked or frozen - your choice!

To bake now: put in oven at 350 until cheese is melted and slightly brown.

To freeze: flash freeze, then transfer to freeze bag or freezer safe Tupperware. To eat one, take out and microwave for about 30 seconds, then put in oven/toaster oven to crisp up. To eat many, let sit out for a few minutes, then bake in 350 oven until cheese is melted and slightly brown.

You can really kick this recipe up a notch by adding some Rotel...YUMMO!

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