Growing up, my mom always had a stash of these tucked away in the freezer, ready to heat up on busy school mornings. She’d pop one or two in the toaster oven while my brother and I got ready, and the smell of bubbly cheese and savory sausage meant it was almost time to head out the door. These are just as perfect for now for a cozy weekend brunch as they were on those rushed weekday mornings. Make a batch, freeze them, and reheat as needed for a delicious, homemade start to your day.
WHY YOU’LL LOVE THESE 3-INGREDIENT CHEESY SAUSAGE MUFFINS
This recipe has all the components I look for in a recipe – it’s quick, it’s packed with flavor and will only look like you spent hours in the kitchen! If you’re like me, you like to prep as much of a meal in advance as you can. With this recipe, you can easily slice your limes and chop your shallots, garlic, ginger, basil and cilantro in advance and store covered in the fridge until you’re ready to start cooking.
RECIPE HIGHLIGHTS
- Quick and Easy Breakfast
- School Morning Breakfast
- Meal-Prep Friendly
- Freezer Friendly
INGREDIENT NOTES
See the full recipe card below with exact ingredient amounts and substitutions.
INGREDIENTS
- English Muffins
- Kraft Old English Cheddar Spread
- Breakfast Sausage
STEP-BY-STEP INSTRUCTIONS
- In a large skillet over medium heat, brown 1 pound of breakfast sausage until fully cooked.
- Reduce the heat to low, then stir in one jar of Old English Cheddar. The cheese melts quickly, so keep an eye on the pan and stir gently to prevent the sausage from sticking or burning.
- Once the cheese is fully incorporated and the mixture is smooth and creamy, turn off the heat and remove the pan from the burner.
- Next, open your package of English muffins and set the bag and twist tie aside — you’ll need them later!
- Using a fork, gently split each muffin in half. Arrange them open-faced on a standard-size cookie sheet.
- Spoon the warm sausage and cheese mixture evenly over all 12 muffin halves, making sure each one is generously covered.
- If you’re freezing for later:
- Place the cookie sheet in the refrigerator for about 30 minutes to let the mixture firm up. Once cooled, stack the muffins neatly back into the original bag and secure with the twist tie. Store in the freezer.
- If you’re ready to enjoy now:
- Bake in a preheated 350°F oven for about 10 minutes, or until the tops are golden and bubbly.
- Serve warm with fresh fruit and your favorite morning drink — a cozy cup of coffee or a bright glass of juice makes the perfect pairing.
RECIPE NOTES
- Every. single. time. I make these, I second-guess whether or not I’ll have enough mixture to top all 12 muffins. I never come up short. Trust the process! If you prefer more sausage and cheese on your muffins, just make less muffins and use extra topping on each.
- If you’re serving these at a brunch or a gathering with finger foods, try cutting them into quarters and arranging them on a tray. They make the perfect bite-sized savory snack that’s easy to grab and enjoy.
SPECIAL TOOLS
3-INGREDIENT CHEESY SAUSAGE MUFFINS RECIPE
Ingredients
Equipment
Method
- In a large skillet over medium heat, brown 1 pound of breakfast sausage until fully cooked.
- Reduce the heat to low, then stir in one jar of Old English Cheddar. The cheese melts quickly, so keep an eye on the pan and stir gently to prevent the sausage from sticking or burning.
- Once the cheese is fully incorporated and the mixture is smooth and creamy, turn off the heat and remove the pan from the burner.
- Next, open your package of English muffins and set the bag and twist tie aside — you’ll need them later!
- Using a fork, gently split each muffin in half. Arrange them open-faced on a standard-size cookie sheet.
- Spoon the warm sausage and cheese mixture evenly over all 12 muffin halves, making sure each one is generously covered.
- Place the cookie sheet in the refrigerator for about 30 minutes to let the mixture firm up. Once cooled, stack the muffins neatly back into the original bag and secure with the twist tie. Store in the freezer.
- Bake in a preheated 350°F oven for about 10 minutes, or until the tops are golden and bubbly.Serve warm with fresh fruit and your favorite morning drink — a cozy cup of coffee or a bright glass of juice makes the perfect pairing.
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