Cheesy English Muffins
My adult daughter, 30 years old, was diagnosed with CF when she was 22 months old. She is a 'cheese-a-holic' and loves, loves, loves extra sharp cheddar cheese sauce. This is an easy breakfast meal that can be dressed up with other ingredients. You can even put a vegetarian patty on the muffin before putting on the cheese.
by Sue L.
Nutrition information
Servings: 2
Amount per serving
- 811
Calories - 1301mg
Sodium - 32g
Protein - 838mg
Calcium
Ingredients
- 1 c whole milk
- 3/4 c extra sharp cheddar cheese, coarsely grated
- 1 1/2 Tbsp unsalted butter
- 12 Tbsp unbleached, all-purpose flour
- Vegetarian Worcestershire sauce (or regular) to taste
- 1/2 tsp kosher salt
- Black pepper freshly ground to taste
- Tabasco or other pepper sauce to taste
- 2 tsp dry sherry
- 2 English muffins, split and toasted
- Tomatoes, salmon, avocado optional
- Add All Ingredients
Instructions
Prep Time: 10 minutes
Cook Time: 15 minutes
Step 1
Microwave the milk on high for 1 minute in a microwavable measuring cup. Set aside.
Step 2
In a small sauce pan on medium, melt the butter, then whisk in the flour to make a roux -- do not let it get too brown.
Step 3
Turn heat to low-med, and stir in the milk and cheese, stirring until it is thick.
Step 4
Stir in all the remaining ingredients to taste.
Step 5
Toast muffins.
Step 6
Serve sauce on top of the English Muffins.
Step 7
Can add tomato and avocado slices on top of sauce or under sauce. Same with salmon.
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