Sausage, Egg & Cheddar Breakfast Muffins (Gluten Free)
February 17, 2025 • 0 comments
These delicious, savory, protein-packed breakfast muffins make the perfect mini meal for kids and adults alike. 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 I snuck in some finely minced spinach for added vitamins and minerals. I hope everyone enjoyed these muffins as much as my family does!
Ingredients
- (1/2 pound) Beef Maple Breakfast Sausage Links
- (for greasing the pan) 1 pint - A2/A2 Ghee (Glass)
- (1/2 cup) Spinach (finely minced and packed)
- (8 eggs) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1/2 cup) 1/2 Gallon - Whole Organic A2/A2 Milk
- (1/2 tsp) Fine Celtic Sea Salt, 8oz
- (1/3 cup) Coconut Flour
- (1/3 cup, divided) 8oz Raw Sharp A2/A2 Cheddar Cheese
Directions
- Preheat the oven to 400F and line a regular size muffin tin with paper liners.
- In a large cast iron skillet over medium-high heat, cook the breakfast sausage, using a wooden spoon to break up the meat a bit, until cooked through, about 8 minutes. Remove from the pan to a bowl and reserve the drippings in the pan.
- Add the spinach to the pan. If the pan seems to dry add a touch of butter or ghee. Cook the spinach until it's bright green and slightly tender. About 3 minutes.
- In a large mixing bowl, add the eggs, milk and salt. Whisk well. Add the coconut flour, half of the cheese, sausage and spinach. Mix well.
- Scoop the batter into the prepared muffin tin. Top with the remaining cheese. Bake in the oven until cooked through, 15-18 minutes.
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*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).
