Mini Sausage Pizzas…Back to School Breakfast

Most schools in our area have started back or will be starting soon.  It’s an exciting and stressful time of year with new schedules, new teachers, new friends, and getting back into a routine.  It’s bittersweet around our house this year.  My baby has started her senior year of high school.  I can remember when I walked her into kindergarten on that first day of school.  It seems like it was only yesterday that I drove away from the school crying.  I watched the clock all day, waiting for 3 o’clock so that I could hurry back to the school to see how her first day went.  Now I’m crying again, knowing that this time in my life, and hers, is almost over. 
One thing that hasn’t changed over the years is the struggle with school day breakfasts.  My friend, Melanie, shared this recipe with me and it has quickly become a favorite of everyone that has tried it. She first tried these pizzas at a brunch while visiting family in Louisiana and I’m so glad she brought the recipe back home with her!  Not only is this delicious but it’s easy and freezes well which is perfect for busy school mornings.   Take out the number of pizzas needed and they can go straight into the oven from the freezer.  I put each pizza into a sandwich bag, then I put all of the sandwich bags into a one gallon freezer bag.
Mini Sausage Pizzas...Back to School Breakfast
  • 1 lb. bulk pork sausage
  • 2 (5-oz.) jars sharp pasteurized process cheese spread
  • ¼ c. butter, softened
  • Tony Chachere's Original Creole Seasoning, to taste
  • 12 English muffins, split
  1. Cook sausage until no longer pink, drain well. In a bowl, mix cheese, butter and seasoning. Stir in sausage and mix until combined. Spread on cut sides of muffins.
  2. Wrap individually and freeze for up to 2 months or place on a baking sheet and bake at 425 degrees for 8 - 10 minutes.
  3. If frozen, unwrap and bake at 425 degrees for 10 - 15 minutes.
  4. *Note: I used Kraft Old English cheese spread
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Hissy Fit Dip

Friday nights in the fall are some of my favorite times!  Going to the local high school football game is like going to church here.  We love our schools and our teams.  We support them decked out in school colors, with cow bells and air horns.  When you step through the gate to loud fans, the band playing, cheerleaders, coaches, and fans yelling, and there’s a camaraderie that you will not feel anywhere else.
The pregame tailgating is almost as fun as the game.  The menu is planned a week in advance, and those that can leave work early on Friday show up with grills to start setting up.  It’s a great night to be from this small town.
Tailgating is an excellent time to try new recipes.  This Hissy Fit Dip is one of my all-time favorites. The unique blend of seasoinings is perfect with the sausage and cheeses.  My favorite way to eat this dip is with fresh vegetables, but I have seen people put it on burgers and hot dogs too.
Hissy Fit Dip
  • 16-oz. sour cream
  • 8-oz. cream cheese, softened
  • 8-oz. Velvetta cheese, cubed
  • 1 c. white American cheese, shredded
  • ½ - 1-lb. pork sausage, crumbled, cooked and drained
  • ¼ c. green onions, finely chopped
  • 1 tsp. worcestershire sauce
  • 1 tsp. onion powder
  • ½ tsp. ground sage
  • ¼ tsp. curry
  • ⅛ tsp. cayenne pepper
  • dash of garlic powder
  • sea salt and fresh cracked pepper, to taste
  1. In a mixing bowl, combine all ingredients; stirring until well blended.
  2. Place in a baking dish that has been sprayed with non-stick cooking spray.
  3. Bake at 350 degrees for 1 hour.
  4. Serve with crackers, chips or veggies.
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