Gluten-Free Grab & Go Breakfast Muffins

Need a healthy start in the morning, but don't have time to scramble an egg or make an omelet? Well, I've got the answer for you!

My mom adapted this recipe, Grab & Go Breakfast Muffins, from Laura over at Ring Finger Tan Line. Thanks Laura for your sharing your recipe! A muffin packed with eggs and veggies to start your day off right is just what my husband (well, anyone of us) needs before he heads off to work.

• 1 lb gluten-free sausage
• 1 head broccoli, trimmed to florets and chopped
• 8 oz mushrooms, sliced
• 2 medium tomatoes, seeded and diced
• 6 egg whites
• 12 whole eggs
• 1/2 c milk, 1%
• 1/4 tsp dill
• 1/4 tsp fresh ground pepper
• 1/2 tsp salt
• 3/4c parmesan cheese

Directions

Preheat oven to 350.

Spray a muffin tin with olive oil spray.

Heat a nonstick pan over medium heat, and add the sausage. Stir and break apart with your spoon or spatula as it cooks. Cook until browned, 6-10 mins.

While the sausage is cooking, steam the broccoli. Place trimmed florets in a heat-safe bowl with 4 tbsp water. Cover in saran wrap and microwave for 4 min or until tender. Drain excess water.

When sausage is browned, remove from pan and set aside to cool. Leave juices in pan. Add mushrooms and cook for 6-8 minutes. Add tomatoes and cook for 2-3 mins more. Remove from heat.

Look at all those veggies - my mom added red pepper as well.

Lightly beat eggs, egg whites, milk, salt, pepper, and dill. Stir in cooled sausage, mushrooms, broccoli, tomatoes, and 3/4 c of the cheese.  

Mix it all together!

Pour mixture evenly into muffin tins ~3/4 of the way full. Use remaining 1/4 c cheese to top muffins.

Ready to go in the oven!

Bake for 20-25 min

Here are a few changes/additions my Mom made: 

I also increased the seasonings.  I probably put in almost 1 tsp of salt, some pepper and added a touch of cayenne pepper, tsp of cumin and 1/4 tsp of mustard powder and a touch of nutmeg.   After sauteeing the mushrooms, tomatoes and red pepper (mom added this to the recipe), I drained the excess juices.  I put all the 3/4 c of cheese in the egg mixture.  Then sprinkled more on top of the egg mixture and baked.  They will keep about 4 days in fridge. I microwave them for about 13 seconds.  I froze the rest of them.  It makes at least 30 muffins.  Great for a quick breakfast and I would hope the little kids will like them too. 

Kid Friendly version:

Stick to the basics: Try shredded cheddar cheese, sausage...Jack won't touch these with all the veggies. But if it was just eggs and cheese, he would be happy dipping it in ketchup.

Thanks Mom/Grammie for sharing this with us over spring break! BTW, we miss you already!