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
- 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.
- Wrap individually and freeze for up to 2 months or place on a baking sheet and bake at 425 degrees for 8 - 10 minutes.
- If frozen, unwrap and bake at 425 degrees for 10 - 15 minutes.
- *Note: I used Kraft Old English cheese spread