It’s not technically a muffin? It’s not really a sandwich? Let’s go with Open-Faced Spicy Sausage Breakfast Sandwich. Whatever you want to call it, this was GOOD. Also, super easy and versatile.
Mornings are usually rushed around here. I have to time it just right on when to wake up the girls and get everyone out the door so we aren’t late. One of my resolutions, now that I am a stay-at-home Mom, was to make better breakfasts for Isabella. She’s generally a good eater, so I hate handing her something processed from the freezer while I go get Sophia ready.
These “sandwiches” are made using English Muffins (see where the confusion comes in?) and could easily be served as a true sandwich instead of open-faced. I cooked some leftover spicy sausage (I use Owens-Hot) and put it on top of an English Muffin with cheese.
Next time I think I will “toast” the muffins in a skillet with butter just to add some extra flavor. I originally planned to use mozzarella for this recipe, but we already had an open block of Cracker Barrel sharp cheddar, so I went with that instead. That’s the great thing about recipes like this, you can easily switch it up to your taste! We topped ours with Pioneer Woman’s salsa, but would also be yummy with green or red peppers, or even tomatoes.
Rise and shine it's breakfast sandwich time!
- 3 English Muffins split open (to make 6)
- 8 oz breakfast sausage
- 1 cup grated cheese
Cook the sausage in a skillet until fully cooked.
Sprinkle grated cheese over the opened muffins, and top with the cooked sausage.
Place under the broiler 5-7 minutes, until the cheese is melted.
I bet these would freeze really well as individually wrapped sandwiches… if you have any left over!