8 English muffins
1/2 pound Italian pork sausage (mild or hot), remove casings if present
1 can (15 oz each) Van Camp's® Pork and Beans
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained well
16 thin slices Pepper Jack cheese
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 20 g | 30% |
| Saturated Fat | 10 g | 49% |
| Cholesterol | 59 mg | 20% |
| Sodium | 871 mg | 36% |
| Carbohydrate | 37 g | 12% |
| Dietary Fiber | 5 g | 20% |
| Protein | 23 g | 45% |
| Vitamin C | 5 mg | 8% |
| Calcium | 454 mg | 45% |
| Iron | 3 mg | 17% |
| Vitamin A | 596 iu | 12% |
| Calories | 424 kcal | 21% |
| Sugars | 6 g | 1% |
Preheat oven to 350°F. Split English muffins in half. Place on baking sheet; bake 10 to 12 minutes or until toasted.
Meanwhile, cook sausage in large skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Pour extra sauce off top of pork and beans in can; discard. Add beans and drained tomatoes to skillet. Cook 2 minutes or until hot.
Spoon 1/4 cup bean mixture onto each muffin half. Top each with 1 slice cheese. Bake 10 minutes or until cheese melts.
