Cheesy Sausage Muffins | Gluten-Free & Dairy-Free
The Wrote Oat
December 16, 2024
Hello and happy Monday! In preparation for the Christmas holidays and having family and other guests staying over, I wanted to share an easy breakfast meal that is easy to make, freezes and thaws well, and can be eaten on-the-go (or hastily before opening Christmas presents!).
These take 20 minutes to bake and can all come together in under 45 minutes.
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Ingredients
Adjust Servings
| 300 grams all-purpose gluten-free flour I use King Arthur Brand | |
| 1 Tbsp baking powder | |
| 2 cups dairy-free cheedar cheese Daiya brand oat-milk vegan cheese shreds is my favorite | |
| 1 cup soy milk | |
| 2 eggs | |
| 6 Tbsp dairy-free butter | |
| 1 lb ground sausage |
Directions
1.
Cook the sausage
In a skillet, cook and brown the ground sausage, ensuring it is broken into small pieces. Set aside.
Preheat the oven to 400* F and grease 2 muffin tins or line with muffin liners.
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2.
Combine dry ingredients
In a large bowl, combine the flour, baking powder, and vegan cheese and set aside.
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3.
Combine the wet ingredients
In a small bowl, combine the milk, eggs, and melted butter.
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4.
Combine all ingredients
Combine the wet ingredients and the cooked sausage into the dry ingredients using a large spatula.
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5.
Portion out the batter
Portion out the batter into the muffin tins. This should make 18-24 muffins depending on how much you place in each muffin cup.
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6.
Bake
Bake the muffins 15-20 minutes until golden. Serve hot or allow to cool and refrigerate up to 5 days or freeze up to 3 months.
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