This is a Gluten-Free Sausage & Veggie Breakfast Muffin featuring ingredients; crumbled Italian sausage, vibrant broccoli, and shredded cheese mixed with eggs, sour cream, and a touch of honey in a light gluten-free muffin batter. Each bite is filled with sausage, broccoli, and gooey cheese making it the ultimate way to start your day with a nutritious and satisfying meal.

What is a Gluten-Free Sausage & Veggie Breakfast Muffin?

This Gluten-Free Sausage & Veggie Breakfast Muffin is a way to kickstart your day. Packed with flavorful sausage, nutritious veggies, and cheese, these savory muffins have become a morning favorite at our house. Or, you may also enjoy our Gluten-Free English Muffin, the Gluten-Free Savoury Breakfast Muffin With Bacon, or check out our Round-Up Of Very Best Gluten-Free Muffin Recipes.

Key Ingredients, Substitutions and Tips

Crumbled Italian Sausage: Adds savory flavor and protein. You can use pork, turkey, or plant-based sausage for variation.

Broccoli Florets: Provides vibrant color, texture, and nutritional value. Ensure the broccoli is chopped into small pieces for even distribution in the muffins. Feel free to swap broccoli with other vegetables such as spinach, bell peppers, kale, or corn.

Shredded Cheese: Adds richness and a creamy texture, and a golden topping to the muffins. Cheddar, mozzarella, or a blend of cheeses work well. Use dairy-free cheese for a dairy-free option.

Sour Cream: Adds moisture and richness to the muffin batter. Full-fat Greek yogurt or dairy-free yogurt can be used as a substitute.

Honey: Adds a touch of sweetness to balance the savory flavors. Maple syrup or agave nectar can be used as alternatives.

Gluten-Free Flour Blend: Provides the base for the muffin batter. There are two gluten-free blends I recommend for this recipe the King Arthur, Measure for Measure Flour, Certified Gluten-Free, or, another blend that works very well in many of my gluten-free recipes is the Pamela’s Products Gluten Free Artisan Flour Blend.

Baking Powder: Acts as a leavening agent to help the muffins rise. You can replace the 2 teaspoons of baking powder with 1 teaspoon of baking soda

Tips For Gluten-Free Sausage & Veggie Breakfast Muffins

Precook And Drain The Sausage From Fat: This ensures the sausage is cooked through and drained from extra fat.

Line The Muffin Pan: Use parchment paper liners to prevent the muffins from sticking.

Mix Batter Gently: Mix the muffin batter gently to avoid overmixing, which can result in dense gluten-free muffins. Fold in the ingredients until just combined.

Bake Until Golden Brown: Bake the muffins in a preheated oven until they are golden brown on top and a toothpick inserted into the center comes out clean.

Cool Slightly Before Serving: Allow the muffins to cool in the pan for a few minutes, and serve them warm.

Serve The Muffins Warm: These muffins are best when slightly warm. For leftovers, heat them in the microwave for about 15 seconds or heat them in the oven for about 10 minutes.

Meal Prep

Yes, these muffins are perfect for meal prep! You can make a batch ahead of time and store them in the refrigerator or freezer. For frozen muffins, thaw them in the fridge overnight first. Then, reheat in the microwave or oven for a quick and convenient breakfast on busy mornings.

Serving Suggestions

Enjoy these savory muffins warm on their own, or pair them with your favorite breakfast sides, such as fresh fruit, avocado slices, cherry tomatoes, or your favorite marmalade. They also make a fantastic addition to brunch spreads or breakfast on the go.

Takeaway

Enjoy these easy-to-make Gluten-Free Sausage & Veggie Breakfast Muffins for a satisfying and flavorful morning treat. These muffins are outstanding. Happy baking!