Gluten-Free Egg & Sausage Breakfast Muffins
Gluten-Free Egg & Sausage Breakfast Muffins

Gluten-Free Egg & Sausage “Muffins”

October 15, 2015

What a great protein-rich start to your day!

  • Prep: 20 mins
  • Cook: 25 mins
  • 20 mins

    25 mins

    45 mins


Turkey sausage (I used Jennie O brand - it was a large smoked turkey sausage that I cut into small pieces)

1/2 small white/yellow/red onion - you choose - chopped

1 red pepper - chopped

1 zucchini - grated into small bits (squeeze out excess juice with your hands)

1 teaspoon oil

12 eggs - scrambled

Salt and Pepper

1/3 cup shredded cheddar cheese (optional)


Preheat oven to 350 degrees F.

Generously coat a 24 sized muffin tin with nonstick spray. Set aside.

In a medium saucepan, saute onion and red pepper in oil over medium heat until soft and even a bit caramelized.  Set aside to cool.

In the same saucepan, saute turkey sausage until cooked through. Cut into bite sized pieces. Set aside to cool.

In a large bowl, scramble up all the eggs. Add pinch of salt and pepper. Add to egg mixture zucchini, onions, peppers, and sausage. Mix well. Fold in cheddar cheese (optional).

Scoop out about 1/2 cup of mixture into muffin tins. The muffin tins should be about 2/3 full.

Bake for about 20-30 minutes until egg is set.

Store in a zip bag or tightly sealed storage container. These will store for up to one week in the fridge. (I suspect you can freeze them too - but I haven't tried yet.)