Sausage, Egg & Cheese Breakfast Muffins (gluten free)

These delicious, savory, protein-packed breakfast muffins make the perfect mini meal for your little ones. I’m always on the hunt for creative ways to get more high quality protein into my kiddos for breakfast and these muffins fit the bill. Not only are they jam-packed with protein, but we’ve managed to sneak in some finely minced spinach for added vitamins and minerals. Both of my girls loved these muffins and I’m so excited to play around with different filling options. I think mushrooms would be fabulous, sweet potatoes would be great, or peppers and onions. The possibilities are endless!

I hope you and your family love these muffins as much as we do. The texture is SO DARN GOOD!!! Please leave a comment and let me know what you think!

Sausage, Egg & Cheese Breakfast Muffins

PREP TIME: 15 MINUTES    COOK TIME: 20 MINUTES    SERVES: 12 muffins

• 1/2 pound good quality breakfast sausage (millers Bio Farm is my favorite)

• butter or ghee for greasing the pan

• 1/2 cup finely minced and packed spinach

• 8 large eggs

• 1/2 cup whole milk

• 1/2 teaspoon unrefined salt

• 1/3 cup coconut flour

• 1 cup shredded extra sharp cheddar cheese, divided

Preparation

1. Preheat the oven to 400F and line a regular size muffin tin with liners.

2. Remove the breakfast sausage from its casings and cook over medium-high heat in a cast iron skillet, using a wooden spoon to break up the meat, until cooked through. About 8 minutes. Use a slotted spoon to remove the sausage to a plate and reserve the drippings.

3. Add the minced spinach to the pan to lightly cook/wilt. If the pan is dry add a touch of butter or ghee. Cook until tender and bright green. About 3 minutes.

4. In a large mixing bowl add the eggs, milk, and salt. Whisk well. Add in the coconut flour, half of the cheese, sausage and spinach. Spoon the mixture into the prepared muffin tins. Top with the remaining cheese.

5. Bake in the oven until cooked through, about 15-18 minutes.

Notes—Keep muffins in the fridge for up to 5 days. Gently re-heat in a 300F oven for 10 minutes.