These tasty 4 ingredient gluten-free hearty sausage breakfast muffins are super simple to make.
- 1 pound roll of breakfast sausage
- 4 eggs
- 1 cup sharp Cheddar cheese shredded
- 1 cup gluten-free Bisquick baking mix
Preheat the oven to 350 F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, gluten-free Bisquick, and the fully cooked sausage. Mix well.
Fill the prepared muffin pan about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.
These taste best warm. We discovered they are even tastier with maple syrup drizzled over them. They can be frozen and reheated.
I wish you well.
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