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.
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.