Gluten Free Sausage Mushroom Frittata Muffins

by | Recipes

We are a quiche/frittata loving family. We love all kinds, meat or vegetarian versions. Also, since we have gone gluten free, it is virtually impossible to grab a quick breakfast, so I created this recipe to satisfy both situations! This gluten free recipe can also be made vegetarian; just simply omit the meat and add your favorite veggies like spinach, broccoli, or just lots of baby bello mushrooms, and viola, you have a gluten free vegetarian frittata muffin!

I cannot express how good these frittata muffins freeze and reheat, so go ahead and make up a bunch of them, freeze them, and pull them out and reheat when needed. As Annelle Dupuy from Steel Magnolia’s would say, “They freeze beautifully!”

Gluten Free Sausage Mushroom Frittata Muffins

Ingredients:

1 small or 1/2 large Sweet Onion (diced)

4 – 6 Baby Bello Mushrooms (wiped clean and sliced)

16 oz Your favorite gluten free breakfast Sausage (I have also used turkey and chicken breakfast sausage, and they work great also)

5 Eggs

1/2 tsp Salt

1/2 tsp Pepper

1 tsp Vedam’s Seasoning Blend

1 cup Heavy Cream

1/4 cup Gluten Free All Purpose Flour Blend

8 oz Sharp Cheddar Cheese (grated)

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Using a large skillet, brown sweet onions, baby bello mushrooms and breakfast sausage. I like to use a potato masher to crumble ingredients into small pieces.
  3. In a large bowl, beat eggs with salt, pepper and Vedam’s Seasoning Blend. Whisk in heavy cream.
  4. Sift Gluten Free All Purpose Flour Blend into egg and cream mixture and stir to insure there are no lumps.
  5. If needed, drain sausage mixture before adding to egg mixture; some sausages, especially turkey or chicken sausage, have more water content, and other sausages have more grease content. Add onions, mushrooms and sausage to mixture. Add 6 oz of cheddar cheese to mixture and stir.
  6. Spray muffin tins with non-stick spray and equally divide mixture between 12 muffins. Top each muffin with remaining 2 oz of cheddar cheese.
  7. Bake in preheated oven for 40 minutes. Once baked, remove and allow muffins to cool slightly for 10 – 15 minutes before removing muffins from tins. Place muffins onto cooling rack.
  8. If you are preparing these for the freezer, allow to cool completely and then wrap in parchment paper, and place paper wrapped muffins into a gallon ziplock freezer bag.
  9. Place frozen muffins into a preheat 350 degree oven and allow to reheat for approximately 15 minutes or until thoroughly warmed.

Gluten Free Sausage Mushroom Frittata Muffins

Ingredients
  

  • 1 small Sweet Onion diced
  • 4 - 6 Baby Bello Mushrooms wiped clean and sliced
  • 16 oz Your favorite gluten free breakfast Sausage I have also used turkey and chicken breakfast sausage, and they work great also
  • 5 Eggs
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Vedam’s Seasoning Blend
  • 1 cup Heavy Cream
  • 1/4 cup Gluten Free All Purpose Flour Blend
  • 8 oz Sharp Cheddar Cheese grated

Instructions
 

  • Preheat oven to 350 degrees.
  • Using a large skillet, brown sweet onions, baby bello mushrooms and breakfast sausage. I like to use a potato masher to crumble ingredients into small pieces.
  • In a large bowl, beat eggs with salt, pepper and Vedam’s Seasoning Blend. Whisk in heavy cream.
  • Sift Gluten Free All Purpose Flour Blend into egg and cream mixture and stir to insure there are no lumps.
  • If needed, drain sausage mixture before adding to egg mixture; some sausages, especially turkey or chicken sausage, have more water content, and other sausages have more grease content. Add onions, mushrooms and sausage to mixture. Add 6 oz of cheddar cheese to mixture and stir.
  • Spray muffin tins with non-stick spray and equally divide mixture between 12 muffins. Top each muffin with remaining 2 oz of cheddar cheese.
  • Bake in preheated oven for 40 minutes. Once baked, remove and allow muffins to cool slightly for 10 - 15 minutes before removing muffins from tins. Place muffins onto cooling rack.
  • If you are preparing these for the freezer, allow to cool completely and then wrap in parchment paper, and place paper wrapped muffins into a gallon ziplock freezer bag.
  • Place frozen muffins into a preheat 350 degree oven and allow to reheat for approximately 15 minutes or until thoroughly warmed.

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