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  • Recipe Index
    • Appetizers
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      • Casseroles
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Desserts
      • Slow Cooker
      • Instant Pot
      • Holidays
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    • buy chanelle’s eBook!
    • shop chanelle’s faves
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Home » Recipes » Sausage, Apple and Cheddar Skillet

Sausage, Apple and Cheddar Skillet

By: Liz  /  Published: November 12, 2018  /  Updated: June 5, 2020  /   Leave a comment

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This sausage, apple and cheddar skillet recipe post is sponsored by Bays English Muffins. All views expressed are my own.

Oh, how I crave this sausage, apple and cheddar skillet! It’s impossibly delicious, and I love how it combines savory ingredients (I’m a huge savory fan!) with just a hint of sweetness from the apples. So stinkin’ good, y’all.

Loooook at this mouthwatering masterpiece.

sausage, apples and cheese skillet

You know what the best part about making this sausage, apple and cheddar skillet is? There’s no need for finding day-old stale bread and chopping it all up into cubes. Not anymore, folks.

 

I discovered a game-changing shortcut with Bays English Muffins. English muffins can be used for much more than just breakfast at home, and this recipe is a classic example of that.

sausage apple and cheddar skillet next to Bay's English muffins package

Bays English Muffins are delicious at any time of day – 24 hours of yumminess comin’ at you from the dairy case (next to the eggs and butter) where they’re carefully chilled for freshness.

I’m tellin’ ya, Bays English Muffins are the key to this recipe’s success.

Bay's English muffins on store shelf

So about the recipe… it’s perfect for breakfast or brunch of course, but it works equally well as a hearty breakfast-for-dinner. If you know me, you know I love breakfast for dinner, and that’s exactly how I serve this skillet to my family!

Grab a pack in the grocery store. Bays elevates any meal occasion, and I highly suggest you start elevating those meals by making this one!

overhead photo of sausage, apple and cheddar skillet

Since Bays are precut, they can be pulled apart with your fingers, so it makes getting them ready for this recipe even easier. Just cut them in half and pull apart before soaking them in the magical egg mixture.

By the way, do you know how hard it was to resist eating one of the soft and fresh English muffins when I was cutting them?

dunking english muffins in egg mixture

While the English muffins were in the fridge soaking up the goodness, I cooked up some sausage, onions, and apples with just the right seasoning.

Then I layered half the English muffins with the sausage and apple mixture, topped that with cheese and the rest of the English muffins and egg mixture.

cooking apples and sausage in frying pan

It all went into the oven to bake, and got a final cheese sprinkle in the last five minutes of baking.

sprinkled cheese on apples and sausage in frying pan

The result: ooey, gooey, hot and melted perfection.

melted cheese on english muffins

There’s so much yum in every bite, you won’t know what to do with yourself.

So, take another bite.

And another.

Sausage, Apple and Cheddar Skillet

Pin the sausage, apple and cheddar skillet recipe for later!

sausage apple and cheddar skillet recipe

Enjoy!

close-up of sausage, apple, cheddar skillet

Visit Bays.com for more creative ways to use English muffins for appetizers, breakfast and dinner!

sausage, apples and cheese skillet

Sausage, Apple & Cheddar Breakfast Skillet

Liz - Eat Move Make
Love sweet and savory together? This sausage, apple and cheddar skillet is the breakfast skillet for you. Bays English muffins are the secret ingredient!
4 from 2 votes
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast or Brunch, Entree
Cuisine American
Servings 6
Calories 685 kcal

Ingredients
  

  • 6 BAYS Original English Muffins split and halved
  • 8 large eggs
  • 2 ½ cups milk
  • ¼ teaspoon paprika
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter divided
  • 10 ounces sweet Italian sausage removed from the casing
  • 1 medium red onion chopped
  • ½ teaspoon poultry seasoning
  • 2 Gala apples peeled, cored and cut into 1/4-inch thick slices
  • 2 cups shredded sharp white cheddar cheese

Instructions
 

  • Beat the eggs, milk, paprika, nutmeg and salt together in a large bowl until well blended.
  • Add the muffins and stir gently to coat. Cover the bowl with plastic wrap and let stand at room temperature for 1 hour. Alternatively, refrigerate the mixture for several hours or overnight.
  • Melt 1 tablespoon of the butter in a 12-inch oven-safe skillet (such as stainless steel or a well-seasoned cast iron pan) over medium-high heat. Add the sausage and cook, breaking into smaller pieces with a spoon, until browned, about 4 to 5 minutes. Transfer sausage to a bowl with a slotted spoon.Melt 1 tablespoon of the remaining butter in the skillet and add the onion and poultry seasoning. Sauté, stirring occasionally, until the
  • onion has softened slightly, about 4 minutes. Stir in the apples and sauté until they are
  • crisp-tender, about 4 to 5 minutes. Transfer apple mixture to the bowl with the sausage
  • and mix well. (This step may be done and refrigerated overnight if desired).
  • Preheat the oven to 350°F.
  • Wipe out the skillet and brush it with the remaining 1 tablespoon butter. Arrange half of
  • the muffin pieces in the bottom of the skillet. Spoon the sausage mixture over the
  • muffins in an even layer then sprinkle with 1 1/4 cups of the cheese. Top with the
  • remaining muffin pieces and pour the remaining egg mixture into the skillet.
  • Bake until puffy, lightly browned and the eggs are set, about 45 minutes. Sprinkle the
  • top with the remaining 3/4 cup cheese and bake until melted, about 5 minutes longer.
  • Remove from the oven and let cool 5 to 10 minutes before cutting into wedges.

Notes

Seasonal Alternatives: For the Spring substitute 8 ounces of diced cooked ham for the sausage, 12 ounces of steamed or roasted asparagus (cut into 1-inch pieces) for the apple and 2 cups shredded Swiss or Gruyere cheese for the cheddar. For the Summer substitute 4 ounces of chopped smoked salmon for the sausage and 2 cups sautéed mixed summer vegetables such as zucchini, yellow squash, bell pepper and grape tomatoes. Sprinkle the filling with 1 1/2 cups crumbled feta cheese and bake without any additional cheese on top.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 685kcalCarbohydrates: 43gProtein: 32gFat: 43gSaturated Fat: 21gCholesterol: 319mgSodium: 1167mgPotassium: 538mgFiber: 3gSugar: 13gVitamin A: 1108IUVitamin C: 5mgCalcium: 467mgIron: 3mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas and DIY craft inspiration as well as exciting travel destination ideas! Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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