I like to think that I’m a healthy eater. I gravitate toward the produce section as soon as I enter the grocery store, feeling inspired by that nutritious fare. I swoon over squash, bask in the glory of broccoli, crave cauliflower. You get the idea.
But every now and then, even a healthful eater longs for something rich and high in calories. That midnight handful of oreos with milk. The odd burger on the way between meetings. And these incredibly decadent sausage and cheese muffins. The glory of these gluttonous breakfast treats lies in how easy they are to make in advance, pop in the freezer, and take out one or a few at a time for a warm, quick breakfast.
I’m going to go ahead and lay my cards on the table and tell you that these are about as polar opposite health wise one could get from oatmeal or granola. But, all things in moderation, I say, so enjoy these simple and indulgent muffins every now and then. You can always have salad for lunch to make up for them. And if you happen to serve them for company, be warned. They’ll never stay away after having tasted such a calorific creation.
Sausage and cheese muffins
Makes 24 halves.
2 packages of English muffins
1 lb. hot breakfast sausage (or mild, if you prefer)
1 lb. Velveeta, cubed (see what I mean by indulgent yet?)
1 stick of butter, cubed (surely you do by now)
Brown sausage in a skillet over medium-high heat. Drain off grease. Add cheese and butter, mixing until smooth and melted. Spread sausage and cheese mixture on muffin halves, pizza style, and place on a cookie sheet to cool. You can freeze them on a cookie sheet until hard, and then place in freezer bags for easy storage. When ready to bake, heat oven to 400 degrees and bake directly from frozen for 10-12 minutes, until cheese bubbles and edges of muffins are browned. Serve in rounds, or sliced into half moons.
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The Rev. Whitney Wilkinson is pastor of Cameron Presbyterian Church.