A fluffy and flavorful savory gluten-free muffin recipe made with gluten-free baking mix, crumbled sausage, and sharp cheddar cheese. These savory muffins are perfect for breakfast or a tasty and filling snack.
How To Make Savory Gluten-Free Muffins For Breakfast
Ingredients You'll Need For This Recipe:
1 lb ground sausage (can use chicken or turkey sausage if you want to reduce the fat)
3 cups Pamela's Baking and Pancake Mix (or your favorite gluten-free baking mix with leavening ingredients included)
2 cups shredded cheddar cheese
1 ½ cups 2% milk
1 egg, beaten
Directions:
Preheat the oven to 350 degrees. Brown the ground sausage, crumble and then set aside to cool. Combine all ingredients in a large bowl, adding in sausage, and stir until thoroughly mixed. Scoop mixture into muffin tins (greased or lined with parchment liners) filling to the top. Bake at 350 degrees for 20 minutes or until tops are lightly golden. Makes 14 large muffins.
What To Serve With Gluten-Free Sausage Cheddar Muffins
I love serving these gluten-free muffins with my Crustless Spinach Quiche recipe. It's one of my favorite meal prep recipes. They also are a great addition to scrambled egg whites with fresh baby spinach and a serving of fresh fruit for breakfast. With 14 grams of protein per muffin and a good balance of carbs and fat, they also make a hearty and filling snack.
If you love this muffin recipe, you should also try these delicious savory breakfast cookies (keto-friendly), and my favorite popovers recipe.
Gluten-Free Sausage Cheddar Muffins
Ingredients
- 1 lb ground sausage can use turkey sausage
- 3 cups Pamela's Baking and Pancake Mix or your favorite gluten-free baking mix with leavening ingredients
- 2 cups shredded cheddar cheese use the block and shred for most flavor
- 1 ½ cups 2% milk
- 1 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.
- Bake at 350 degrees for 20 minutes or until tops are lightly golden.
- Makes 14 large muffins.
Nutrition
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Cindy
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
Cindy DG
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
Angie
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.
Catherine
Dear Amee, This is a delicious dinner muffin! A great addition to Foodie Friday. Blessings to you, Catherine
Marlys Folly
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.http://marlys-thisandthat.blogspot.com