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
- 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
- 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.