Savory Oatmeal Breakfast Muffins (Gluten Free)
All of the flavors of a leisurely Sunday brunch baked into a muffin that’s perfect to take on the go.
Servings: 12
Calories: 172kcal
Equipment
Ingredients
- 2 teaspoons olive oil
- ¾ cup diced red bell pepper
- 6 ounces cooked chicken sausage (like Aidell’s), diced
- ⅓ cup sliced scallions plus 2 tablespoons for topping
- ¾ cup certified gluten-free quick-cooking oats
- 1 ¼ cups gluten-free flour (I use a 1:1 baking flour)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 ½ teaspoons garlic powder
- ¾ teaspoon dried thyme
- 3 ounces cheddar cheese, grated (about 1 heaping cup)
- 2 large eggs
- 1 cup milk (I used 2%)
- 3 tablespoons melted unsalted butter
Instructions
- Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray.
- Heat the olive oil in a medium skillet over medium heat and add the bell pepper and chicken sausage. Cook 3-4 minutes until the peppers start to soften and the sausage is browned. Stir in ⅓ cup of scallions. Remove from heat.
- Whisk the oats, flour, baking powder, salt, garlic powder, and thyme together in a large mixing bowl. Stir in the sausage mixture from the pan and all of the cheese except for 2 tablespoons (which will be used for the topping).
- Whisk the eggs, milk, and butter together in another bowl. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the muffin pan, making 12 muffins. Sprinkle the tops with some sliced scallions and cheese. Bake in the center of the oven for 16-18 minutes, until the muffins are puffed up and cooked through. Remove from oven and cool on a wire rack for 10 minutes before serving.
Nutrition
Serving: 0g | Calories: 172kcal | Carbohydrates: 16g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 406mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 1mg