I had to make an unexpected breakfast with the items that I had on hand and this recipe was perfect and adaptable! First, I defrosted a 12 oz. pack of Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage in cold water. Meanwhile, I buttered a Pyrex dish and put two halved whole wheat English muffins in the dish. I melted a little butter in the microwave and brushed the muffins lightly with butter (next time, I will omit the butter, the rest of the ingredients makes it creamy and the butter won't be missed). I halved and divided the cheddar cheese and mozzarella cheese then I mixed the 4 eggs and ¾ c. light sour cream in a separate bowl and set it aside. I didn't have the chilies on hand therefore I omitted them. Next, I took the thawed sausages and cut off the skin, chopped, and browned/cooked in a pan. Since the sausages were frozen, I probably only used 10 oz. of meat after I skinned and ground them.
We each ate one serving (1/2 of a muffin plus all the goodies) and refrigerated one serving each for breakfast the next day. DELICIOUS! It was a perfect leftover!
I cooked at 350 degrees for 45 minutes. Next time, I will probably decrease the cooking time by 5 minutes since the edges were brown. But, still YUMMY!
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I had to make an unexpected breakfast with the items that I had on hand and this recipe was...