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.
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.
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.
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!
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?
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.
It all went into the oven to bake, and got a final cheese sprinkle in the last five minutes of baking.
The result: ooey, gooey, hot and melted perfection.
There’s so much yum in every bite, you won’t know what to do with yourself.
So, take another bite.
Sausage, Apple and Cheddar Skillet
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Sausage, Apple & Cheddar Breakfast Skillet
- 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
- 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.