Sausage Muffins
This recipe was created by accident. When I think about 11 AM football games, I think about grab-and-go breakfast in the Grove. Few people arrive early enough to want to sit down and make a plate. Rather, we usually have a crowd for about 40 minutes of coffee (or mimosa) drinking, and nibbling. While I think the most vital essential to an AM tailgate is a to-go carafe of hot coffee (and the easiest thing to delegate to someone asking what to bring), but also some menu items that are easy “finger foods.” These sausage muffins are a spin on “sausage bread,” a breakfast casserole that my mother-in-law makes that consists of crescent roll dough, cream cheese, and spicy sausage. This recipe/not recipe is just that, but with the crescent dough swapped for toasted english muffins, and the addition of cheddar or American cheese on top. Easy as pie, and a crowd pleaser to boot!
Sausage Muffins
Ingredients
- 1 package of English muffins (6 pack)
- 1 8 oz brick of cream cheese
- 1 16 oz roll of breakfast sausage (I use hot sausage!)
- 12 slices American or cheddar cheese
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Place sausage in skillet over medium heat. Cook until sausage is cooked through. Drain, if desired, and return sausage to same pan.
- Add cream cheese to sausage and stir until totally combined and cream cheese is melted through. Set aside.
- Split apart english muffins (so that you have 12 pieces from 6 english muffins) and lightly toast. You can do this in a toaster or by splitting open all muffins and putting them on baking sheet and baking at 350 for 5-10 minutes. I've done both ways and works just fine either way!
- Using an ice cream scoop, scoop sausage/cream cheese mixture onto each english muffin. Top with slice of cheese and bake for about 5 minutes until cheese is melted. Serve warm.
Notes
* If you want to make these ahead, follow all the steps and place in refrigerator until ready to serve. Reheat for about 10-15 minutes at 350 until warm.
