Gluten Free Sausage Mushroom Frittata Muffins

Dinner Party Catering Gluten Free Frittata

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!”

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Gluten Free Sausage Mushroom Frittata Muffins

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!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer, Breakfast, Main Course
Cuisine American
Servings 6 people
Calories 639 kcal

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.

Nutrition

Calories: 639kcalCarbohydrates: 16gProtein: 30gFat: 51gSaturated Fat: 25gTrans Fat: 1gCholesterol: 285mgSodium: 994mgPotassium: 888mgFiber: 2gSugar: 7gVitamin A: 1218IUVitamin C: 3mgCalcium: 343mgIron: 3mg
Keyword Gluten Free
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