Cheesy Sausage and Bacon Sourdough English Muffins

A Make-Ahead Breakfast With Sausage, Bacon, and Cheese

These Cheesy Sausage and Bacon Sourdough English Muffins is one of those breakfast recipes that feels a little more special but is still incredibly easy to make. Sourdough English muffins are topped with a creamy mixture of maple breakfast sausage, green onions, cream cheese, smoked cheddar, and eggs then baked until the tops are bubbly and golden brown. Crispy bacon gets sprinkled over everything at the end.

The eggs in the sausage and cheese mixture are one of my favorite parts of this recipe. Instead of simply melting cheese over sausage, the eggs help the topping bake up almost soufflé-like. It’s rich and cheesy but also gets those delicious golden areas across the top.

These are great for a weekend breakfast or brunch. I especially love that most of the work can be done ahead of time. You can prepare the sausage and cheese topping in advance, then refrigerate it and assemble the English muffins when you’re ready to bake them.

Why You’ll Love These Cheesy Sausage English Muffins

There is a lot going on in a relatively simple breakfast recipe. You get sweet and savory maple breakfast sausage, smoky bacon, tangy sourdough, cream cheese, cheddar, and fresh green onions all in one bite.

They are also easy to adapt to whatever you have on hand. You can change the cheese, use precooked real bacon bits, prepare the topping ahead of time, or even freeze the sausage and cheese mixture for another breakfast.

Another reason I like these for entertaining is that you aren’t standing at the stove making individual eggs or breakfast sandwiches for everyone. You can put an entire sheet pan in the oven and have a hot breakfast ready at the same time, maybe even just whip up a batch of scrambled eggs.

Why I Use Sourdough English Muffins

Sourdough English muffins tend to have all those holes, nooks, and crevices throughout the inside. When you pile the warm sausage and cheese mixture on top and bake them, some of that creamy filling melts down into those little spaces instead of simply sitting on top of the bread.

You end up with crispy toasted edges, a chewy sourdough base, and little pockets filled with sausage and melted cheese.

The slight tang of sourdough also balances the richness of the cream cheese, cheddar, sausage, and bacon. You could certainly make this with another English muffin in a pinch, but I really think the sourdough variety makes this particular recipe better.

A Breakfast Version Of My Hanky Panky Appetizers

When I was making these, I realized the topping reminded me of a couple of other recipes I already make.

The first is my Hanky Panky appetizers, which have that same old-school creamy sausage and cheese idea and are served on those little slices of party rye bread. If you’ve ever had Hanky Pankys at a holiday party or family gathering, you’ll understand exactly why this breakfast reminded me of them.

Hanky Panky Appetizers

This is almost like taking that retro party appetizer idea and turning it into a substantial breakfast on a sourdough English muffin.

Similar To My Cheesy Sausage Wonton Cups

The filling also reminds me of my Cheesy Sausage Wonton Cups. Those use a savory sausage and cheese filling baked inside crispy wonton wrappers.

Cheesy Sausage Won Ton Cups

If you like either of those recipes, you’ll probably love these English muffins. All three recipes use that delicious combination of sausage and creamy, melted cheese, but this version is made specifically for breakfast or brunch.

The Maple Sausage Makes These Extra Good

I use one pound of maple breakfast sausage for this recipe. I like that little bit of sweetness with the smoked cheddar and salty bacon. You know, the one in the tube. I get mine at Aldi.

Cook the sausage just as you would ground beef, but take a little extra time breaking it into a very fine crumble. Smaller pieces make a better topping because you get sausage throughout every bite instead of large chunks falling off the English muffin.

I also add thinly sliced green onions, onion powder, garlic powder, black pepper and, when I have it handy, a little Worcestershire powder.

The green onions are especially good because they cut through some of the richness of all that cheese.

How To Make The Creamy Sausage And Cheese Topping

Once the sausage is completely cooked, add softened cream cheese and a few tablespoons of whole milk or cream into the skillet. Keep the heat low and stir everything together until the cream cheese melts into the sausage.

Let this gently bubble for a few minutes, but watch your heat. You want a creamy mixture, not scorched cheese on the bottom of your skillet.

Then remove the skillet from the heat before adding your shredded cheddar.

I used Wisconsin smoked cheddar, which was fantastic with the maple sausage and bacon. Let the mixture cool before folding in two well-whisked eggs.

That cooling step is important. You don’t want to add raw eggs directly to a piping-hot skillet and accidentally scramble them. The eggs are there to bind the topping and give it that slightly puffed, soufflé-like texture in the oven.

What Other Cheese Can I Use?

You definitely don’t have to use smoked cheddar.

A good sharp cheddar would be my first substitution because its stronger flavor stands up well to the sausage and cream cheese. Medium or mild cheddar will make these a little more kid-friendly.

You could also try Gouda, smoked Gouda, Monterey Jack, Colby Jack, pepper Jack, or a cheddar blend.

Pepper Jack would be especially good if you want a little heat. You could even add some finely diced jalapeños to the sausage mixture.

I would avoid using only an extremely mild cheese because sausage, bacon, and cream cheese are all rich ingredients. A cheese with a little personality keeps the finished breakfast from tasting one-note.

Toast Your English Muffins Before Adding The Topping

Don’t skip this step.

Before adding the sausage mixture, I put the split English muffins cut side down on a parchment-lined baking sheet and bake them at 375°F for about five minutes.

Then I flip them over and add the topping.

That little bit of pre-toasting helps the English muffins hold up underneath the creamy sausage mixture. You still get all those wonderful crevices soaking up some of the cheese, but the bottom doesn’t become soggy.

I use about three heaping tablespoons of filling per English muffin half.

The Crispy Bacon Topping

While the English muffins are baking, I cook six slices of thick-cut bacon until crispy and then finely chop it.

The bacon goes on after baking, which keeps it crispy instead of letting it disappear into the sausage and cheese mixture.

You can finish these with sliced green onions, fresh chives, or a little dried parsley.

Don’t Feel Like Cooking Bacon?

There is absolutely nothing wrong with taking a shortcut.

You can buy a package of real bacon pieces or real bacon bits and use those instead. Just make sure you’re buying actual bacon rather than the crunchy imitation bacon-flavored bits.

Warm the real bacon pieces briefly if you want, or simply sprinkle them over the English muffins as soon as they come out of the oven.

It’s an easy shortcut if you’re making a large batch or trying to get breakfast on the table quickly.

How To Make These Ahead For Breakfast Or Brunch

This is a great recipe to prepare ahead, especially if you’re having people over for breakfast or brunch.

Make the sausage mixture through the step where you add the cream cheese and cheddar, then let it cool. I recommend waiting to add the eggs until you’re closer to baking.

Store the cooked sausage and cheese mixture in a covered container in the refrigerator. When you’re ready to make breakfast, let the mixture sit out briefly to take some of the chill off, then fold in the well-whisked eggs.

Toast your English muffins, add the topping, and bake as directed.

You can also cook your bacon ahead of time and keep it refrigerated separately. Give it a quick warm-up or crisp it in a skillet before sprinkling it over the finished English muffins.

This method means almost all of your chopping and stovetop cooking can be finished before your guests arrive.

Can You Freeze The Sausage and Cheese Topping?

Yes. This is a good filling to make in a larger batch and freeze.

For the best results, I would freeze the cooked sausage, cream cheese, and cheddar mixture before adding the raw eggs.

Let the mixture cool completely and transfer it to a freezer-safe container or freezer bag. Freeze it in the amount you’ll need for one batch so you don’t have to thaw more than necessary.

When you’re ready to use it, thaw the mixture overnight in the refrigerator. Let it lose some of its refrigerator chill, stir it well, and then fold in freshly whisked eggs before assembling and baking your English muffins.

This is a handy thing to keep in the freezer when you want an easy weekend breakfast without having to cook sausage first thing in the morning.

Turn One Into A Complete Breakfast With An Egg

These English muffins are filling on their own, but if you want to turn one into a serious breakfast, put an egg on top.

A fried egg with a runny yolk would be fantastic because the yolk can run down into the sausage, cheddar, and sourdough English muffin.

You could also top one with an over-medium egg, scrambled eggs, or even a poached egg.

For a brunch, you could serve the baked English muffins on a platter and put out a pan of scrambled eggs so everyone can add eggs if they want them.

Add some fresh fruit on the side and you’ve got a complete breakfast without a lot of extra work.

Make-Ahead Breakfast For Busy School Mornings

These aren’t only for a leisurely weekend brunch. I think they’d make a really good make-ahead breakfast for busy school or work mornings.

You can completely bake the English muffins, let them cool, and refrigerate them. In the morning you’re reheating instead of starting breakfast from scratch.

They’re portable enough for a busy morning but much more substantial than grabbing a granola bar or piece of toast.

If you’re preparing them specifically for reheating throughout the week, make sure you don’t overbake them the first time. Pull them out once the filling is cooked, bubbly, and lightly golden so they don’t dry out when reheated.

How To Reheat Cheesy Sausage English Muffins

There are several ways to reheat these depending on how much time you have.

Microwave: This is the quickest option for a school or work morning. Microwave one at a time in short intervals until the center is hot. The English muffin will be softer using this method.

Air fryer: Reheat at a moderate temperature until the filling is hot and the edges of the English muffin have crisped again. Keep an eye on the cheese so the top doesn’t get too brown.

Toaster oven: This is one of my favorite methods because it reheats the filling while bringing some crispness back to the English muffin.

Regular oven: Put the English muffins into a cold oven, then turn the oven on and allow them to slowly warm as the oven comes to temperature. This gives the center time to heat without immediately blasting the outside with high heat. Once they’re hot throughout, remove and serve.

If you’re in a hurry, use the microwave. If texture is more important, I would choose the toaster oven, air fryer, or regular oven.

What To Serve With Cheesy Sausage English Muffins

Because these are rich and filling, I like lighter breakfast foods alongside them.

Fresh berries, melon, grapes, or a simple fruit salad would all work well. For brunch, you could serve them with fresh fruit and a simple green salad.

And, of course, adding a fried or poached egg on top makes one English muffin into a very hearty breakfast.

For a bigger brunch spread, serve them alongside scrambled eggs, breakfast potatoes, and fruit and let everyone build their own plate.

Tips For The Best Sausage And Cheese English Muffins

Use sourdough English muffins. Those extra nooks and crannies give the creamy sausage and cheese somewhere to go as everything melts together.

Crumble the sausage finely. Smaller pieces make the topping easier to eat and help distribute sausage throughout every bite.

Keep the heat low after adding cream cheese. Dairy can scorch quickly.

Cool the filling before adding the eggs. You want the eggs incorporated into the mixture, not scrambled by a hot skillet.

Toast the English muffins first. Five minutes makes a big difference in the finished texture.

Use freshly shredded cheese when possible. It generally melts more smoothly than packaged pre-shredded cheese.

Don’t overbake them. Every oven is different. Start checking around 15 minutes and look for bubbling filling with golden areas across the top.

Use real bacon bits as a shortcut. They’re perfect for mornings when you don’t want another skillet to wash.

A Breakfast Recipe Worth Keeping In The Freezer

What I like most about these Cheesy Sausage and Bacon Sourdough English Muffins is that they can be whatever you need them to be.

Make them fresh for a lazy Sunday breakfast. Prep the sausage and cheese mixture the night before for brunch guests. Freeze the topping for another weekend. Bake the whole batch ahead and reheat individual English muffins on busy mornings.

And if you’re already a fan of my Hanky Panky appetizers or Cheesy Sausage Wonton Cups, this is another way to use that classic combination of sausage and creamy cheese in a completely different meal.

The sourdough English muffin makes this version especially good because all those little nooks and crannies catch the melted cheese and sausage while the edges toast up in the oven.

Top one with a fried egg and I don’t think anyone is going to complain about breakfast.