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Breakfast Sausage Muffins Recipe

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This recipe for Breakfast Sausage Muffins is from Greer-Ward Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. Jimmy Dean REGULAR Pork Sausage
15 oz. jar Kraft Cheez Whiz
4 T. butter or margarine
2 packages (6 each) Pepperidge Farm Whole Wheat English Muffins (you won't use all of them)
Directions:
Directions:
Open English Muffins (Pepperidge Farms English Muffins are pre-split) and place them cut-side up on cookie sheet. (You will need 18 muffin halves.)
Brown sausage. Drain off the fat. Add Cheez Whiz and butter (thins out the Cheez Whiz).
Put 1/4 cup of sausage/cheese mixture on each muffin half. At this point, you can heat them in the oven for 10 minutes, or you can place the cookie sheet in the freezer until the muffins are firm enough to put in a ziplock bag. From frozen, bake at 350 for 20 minutes.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
These were a favorite at my house for years. Cathy, my mom, Sarah Sanders, used to keep these in the freezer for when all the "kids" were home. They make a great quick, hot breakfast. Enjoy many years of breakfasting together!
Betsy Sanders Childress

 

 

 

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