Make-ahead gluten-free breakfast muffins bring together all your favorite morning flavors in a convenient, grab-and-go meal. Packed with eggs, turkey sausage, veggies, cheese, and toast, they’re the perfect way to start your day!
EQUIPMENT
- Muffin tin
INGREDIENTS
- ½ loaf (about 6 slices) Three Baker’s 7 Ancient Grains Whole Grain Bread
- 10 eggs
- ¼ cup milk (regular or dairy-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 8 ounces turkey sausage or bacon
- ½ red bell pepper, chopped
- 1 cup spinach, chopped
- ⅔ cup shredded cheddar cheese
INSTRUCTIONS
- Preheat oven to 350°F.
- Grease a 12-cup muffin tin.
- In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Cook the turkey sausage in a pan until browned.
- Add the chopped bell pepper and spinach, sautéing until the spinach is wilted.
- Evenly distribute the bread pieces into the muffin cups.
- Spoon the turkey-veggie mixture over the bread, then sprinkle with cheese.
- Pour the egg mixture evenly into each muffin cup.
- Bake for 20 minutes, or until set.
- Serve and enjoy!
