Velveeta Sausage English Muffins

I hope those of you who were lucky enough to have MLK Day off yesterday enjoyed it! For the first part of it, I relaxed, drinking strong coffee while curled up in blankets on my couch catching up on Nashville. I should have just stayed in that position -- my afternoon consisted of showering with my dog after he decided to go swimming in a puddle while playing at the park. Nice play, Wally.

Brian and I love making late breakfasts on the weekends, especially ones that are three days long, and yesterday was no exception. It's so fun to wake up around noon 10o'clock  to the smell of coffee, with no plans except frying up some bacon or cooking my favorite omelette (which is spinach and goat cheese, by the way).

But sometimes we still want a hearty, delicious weekend breakfast without all the mess to clean up afterwards (I'm looking at you, bacon grease).

That's where ^^ these ^^ come in.

For your next lazy morning, you should definitely buy a pack of whole wheat English Muffins and top them with ground breakfast sausage that's been mixed with melted Velveeta cheese.

I know what you're thinking -- Velveeta is totally processed, known as fake/dry "cheese", and kind of gross. But anything is OK in moderation, right? Plus, you won't think it's gross as soon as you put one of these in your boca.

First, cook one pound of your choice breakfast sausage in a pan over the stove on medium heat until browned. I always go with Jimmy Dean original, but I think the spicy flavored would be delicious for this purpose, too.

Drain the fat from the pan and turn the heat to medium-low, adding in chunks of Velveeta. I don't like it too cheesy, so I start by adding a quarter of the cheese block, letting that melt and blend together, and then I add more as needed.

Top a heaping spoonful onto toasted English Muffin halves. This is where you can enjoy a few now, or freeze them for later. Place them on a cookie sheet and freeze for about 30 minutes. Then, place them in a Freezer bag and put them back in the freezer. These are good for up to two months. When you're craving another one (like you know you will be), just reheat in a toaster or conventional oven until hot throughout.

PS - another great breakfast idea: Mini Breakfast Casseroles!

Velveeta Sausage English Muffins

  • 1 pound ground sausage 
  • 1 package Velveeta cheese 
  • 1-2 packages Thomas’ English Muffins 

1. Brown sausage on the stovetop over medium heat until no longer pink. Drain grease and return the pan to the stove, reducing the heat to medium low.

2. Add cheese to pan and cook slowly until melted.

3. Scoop mixture onto toasted English Muffins and enjoy.

If you're freezing some muffins, scoop mixture onto un-toasted English Muffins and place a single layer on a cookie sheet. Freeze for 30 minutes uncovered. Transfer to Ziploc bags when frozen and keep in freezer. Remove and heat in toaster oven to eat, or in a conventional oven at 350 degrees until warm throughout. 


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