Gluten-Free Sausage Muffins
This easy recipe for Gluten-Free Sausage Muffins calls for only 5 ingredients, including gluten-free Bisquick, sausage, sharp cheddar, milk, and egg, to make irresistibly fluffy and flavorful muffins. Perfect for a simple savory breakfast or a satisfying snack!
If you’re looking for a quick and easy gluten-free breakfast option perfect for busy mornings, look no further than these savory gluten-free sausage muffins. I combined the best parts of a drop biscuit, a sausage ball, and a muffin into one tasty treat!
You’ll only need five ingredients: gluten-free Bisquick (or Pamela’s baking mix), crumbled sausage, shredded sharp cheddar, milk, and eggs to bake these fluffy and flavorful muffins. However, you can easily customize the muffins with your favorite veggies, cheeses, etc.
They’re perfect for those who prefer warm, savory breakfasts but need that grab-and-go convenience of a traditional muffin! So, whether you’re gluten-intolerant or just looking for a high-protein breakfast, this simple Bisquick sausage muffins recipe has you covered.
Recipe features
Here are the top 3 reasons these gluten-free sausage muffins are a must-make:
- Grab-and-go convenience. It’s an excellent way for those with gluten sensitivities to enjoy a warm, savory breakfast or a filling snack on the run.
- Quick and easy. With only FIVE ingredients and minimal prep time, you can whip up a batch in no time without the fuss that sometimes comes with gluten-free baking.
- Savory and satisfying. The blend of sausage, egg, and sharp cheddar cheese makes these muffins incredibly flavorful and a good source of filling protein.
Ingredients you’ll need
Here’s a closer look at the five simple ingredients you’ll need to make these mouthwatering muffins:
- Ground sausage. You can use your favorite savory ground pork sausage or opt for an alternative like turkey, chicken, beef, or vegetarian to suit your dietary preferences.
- Gluten-free baking mix. I carefully tested a few gluten-free brands and found that Bisquick’s Gluten-Free Pancake and Baking Mix is the winner! Pamela’s Baking and Pancake Mix is also a good option. Unfortunately, it isn’t as easy to find in stores.
- Shredded cheddar cheese. It adds a tangy, creamy flavor and helps bind the batter. Opt for sharp cheddar shredded freshly from the block, as it melts and tastes better than pre-shredded cheese.
- Milk. It provides the moisture to create a tender crumb. I used 2%, but you can use any type of milk –whole milk, skim milk, or non-dairy alternatives like almond, soy, or oat milk.
- Egg. One large beaten egg helps bind the ingredients (scroll to FAQ’ for an egg-free version).
How to make gluten-free sausage muffins with Bisquick
Step 1: Prepare for baking. Preheat your oven to 350°F. Grease a muffin tin or line with paper muffin liners.
Step 2: Cook the sausage. Brown the sausage over medium heat in a large skillet, breaking it into small pieces as it cooks. Drain any excess grease and let cool slightly.
Step 3: Combine everything. Combine the Bisquick, shredded cheese, milk, and beaten egg in a large mixing bowl. Add the cooked sausage and stir to incorporate.
Step 4: Bake. Scoop the batter into the prepared muffin tin, filling each cup to the top, and bake for 20 minutes or until the tops are lightly golden. Let the muffins cool in the tin for a few minutes, and enjoy!
Recipe tips
- Don’t overmix the batter. Mix the wet and dry ingredients until just combined, as overworking the batter can result in dense, tough muffins.
- Let the batter rest. If possible, allow the batter to sit for 5-10 minutes before scooping it into the muffin tin. This helps the gluten-free baking mix hydrate properly, resulting in a more tender crumb.
- Use a toothpick to check for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready!
- Cool slightly. Let the muffins cool in the tin for a few minutes before enjoying warm, or transfer them to a wire rack to cool completely before storing (this helps prevent soggy bottoms).
- Choose the right baking pan. If using a dark muffin tin, begin checking for doneness around 18 minutes, as the batter tends to cook quicker in dark pans. Make sure to grease the pan well or use parchment liners to prevent sticking.
Customize it
- Add veggies – Like bell peppers, onions, spinach, or mushrooms to the batter for extra flavor and nutrition. Sauté them briefly to help release moisture before folding them into the batter and baking.
- Cheese swap – Experiment with different types of cheese like Monterey Jack, pepper jack, smoked gouda, or feta. Select your favorite plant-based shredded cheese, if preferred.
- Season it up – Elevate the savory flavor by adding dried herbs like thyme, rosemary, or sage to the batter. Add a kick of heat by mixing in some sautéed jalapeños, a pinch of red pepper flakes, paprika, or chili powder.
Serving suggestions
These gluten-free Bisquick sausage muffins make a hearty and filling addition to various dishes. I love serving them alongside my Crustless Spinach Quiche or Crustless Ham Spinach Gruyere Quiche. Here are more delicious serving options to try:
- Healthy breakfast combo – Pair them with scrambled egg whites and fresh baby spinach. Add a serving of fresh fruit on the side for a nutritious and delicious start to your day.
- As a hearty snack combo – With 14 grams of protein per muffin and a good balance of carbs and fat, they also make a hearty filling snack with sliced vegetables to hold you over between meals.
- Breakfast sandwiches – Use these muffins as a base for breakfast sandwiches. Slice them in half and fill them with scrambled eggs, avocado, bacon, or ham for a hearty morning meal.
Storage instructions
Storing: After cooling to room temperature, store leftover gluten-free Bisquick sausage muffins in an airtight container in the fridge for up to 5 days. Reheat them in the microwave or oven until warmed through.
Freezing: Once cooled, place the muffins in a single layer on a baking sheet and place it in the freezer. Once frozen solid, transfer the muffins to a freezer-safe bag or container and keep frozen for up to 3 months. Thaw in the refrigerator before reheating.
FAQ
Yes, simply use your favorite dairy-free milk alternative and choose a great-tasting dairy-free cheese variety.
I haven’t tested an egg-free version, but a flax egg, made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, should work. Let the mixture sit for a few minutes until it thickens, then use it to replace the egg. Remember that this may slightly alter the texture of the muffins, but they will still be delicious!
More easy gluten-free breakfast recipes
- Gluten-Free Breakfast Sandwich
- Double Chocolate Gluten-Free Muffins
- Gluten-Free Protein Waffles
- Sheet Pan Pancakes (Gluten-Free Option)
If you love this gluten-free Bisquick sausage muffins recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Gluten-Free Sausage Muffins
Ingredients
- 1 lb ground sausage can use turkey sausage
- 2 ½ cups Pamela’s Baking and Pancake Mix or gluten-free bisquick
- 2 cups shredded cheddar cheese use the block and shred for most flavor
- 1 ½ cups 2% milk I used Fairlife milk for a protein boost
- 1 large egg beaten
Instructions
- Preheat oven to 350 degrees.
- Brown ground sausage, crumble and set aside to cool.
- Combine all ingredients in a large bowl, adding in sausage and stir until thoroughly mixed.
- Scoop mixture into greased muffin tins filling to the top. I use a large cookie scoop.
- Bake at 350 degrees for 20 minutes or until tops are lightly golden.
Notes
- Don’t overmix the batter. Mix the wet and dry ingredients until just combined, as overworking the batter can result in dense, tough muffins.
- Let the batter rest. If possible, allow the batter to sit for 5-10 minutes before scooping it into the muffin tin. This helps the gluten-free baking mix hydrate properly, resulting in a more tender crumb.
- Use a toothpick to check for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready!
- Cool slightly. Let the muffins cool in the tin for a few minutes before enjoying warm, or transfer them to a wire rack to cool completely before storing (this helps prevent soggy bottoms).
- Choose the right baking pan. If using a dark muffin tin, begin checking for doneness around 18 minutes, as the batter tends to cook quicker in dark pans. Make sure to grease the pan well or use parchment liners to prevent sticking.
Nutrition
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This looks awesome and I could use Veg sausage for me 🙂 yay! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
Thanks 🙂 Cindy
Thanks for linking up over at our Gluten Free Fridays recipe party! I have tweeted and pinned your post to our “Gluten Free Fridays” board on pinterest! Thanks for making this week a HUGE success! We had over 110 recipes and still counting! I hope to see you back next week 🙂
Cindy
I love the looks of this muffin, and would be a quick breakfast treat. Thank you for sharing at Foodie Friends Friday. I am now going to send this to Pinterest….HA! Have a great weekend.
Dear Amee, This is a delicious dinner muffin! A great addition to Foodie Friday. Blessings to you, Catherine
Now that I am finding more gluten free recipes… I am thinking I should try and cut out gluten again in my diet. Thanks for sharing on Foodie Friends Friday and remember to come and vote on Sunday.
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