Cheesy Sausage Rosemary Breakfast Dip

Cheesy Sausage Rosemary Breakfast Dip

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  • Prep Time


  • Total Time


  • Servings



  • 8

    oz. breakfast sausage

  • ¼

    cup onion, minced

  • cups milk

  • 1

    tablespoon maple syrup

  • 3

    cups cheddar cheese, grated (9 ounces)

  • tablespoons corn starch

  • teaspoons fresh rosemary, minced

  • ½

    teaspoon salt

  • ¼

    teaspoon garlic powder


Cook sausage in medium-sized skillet over medium-high heat, stirring frequently and breaking up into crumbles. When sausage has just a little pink remaining, add onion and continue cooking until meat is no longer pink and onions are translucent. Using a colander, drain meat and set aside. Pour milk and maple syrup into a medium-sized saucepan and turn heat to medium. Let it warm until steaming, but not boiling. In a bowl, toss together cheese, cornstarch and rosemary. Add this to warm milk and turn heat up slightly, constantly stirring to melt cheese evenly. Cook for about 5 minutes, until cheese is melted and smooth. Stir in salt and garlic powder, then add sausage. Mix well and serve immediately.


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