Savory Oatmeal Breakfast Muffins (Gluten Free)
User Reviews
4.7
Savory Oatmeal Breakfast Muffins (Gluten Free)
Description
This recipe begins by sautéing diced red bell pepper and chicken sausage with scallions to develop flavor and soften the vegetables. The dry ingredients include quick-cooking oats, gluten-free flour, baking powder, and spices such as garlic powder and thyme, providing structure and seasoning.
Wet ingredients of eggs, milk, and melted butter are whisked together and combined with the dry mix and sausage mixture. The batter is spooned into a greased muffin pan, and topped with extra cheddar cheese and scallions for added flavor and visual appeal. Baking at 375°F (190°C) for about 16-18 minutes produces muffins that are puffed and fully cooked through, with a moist interior and slightly crisp tops.
These muffins are suitable for gluten-free diets and incorporate savory ingredients that make them satisfying on their own or paired with other breakfast foods. Cooling briefly before serving helps set their shape and texture.
Ingredients
- 2 teaspoons olive oil
- ¾ cup red bell pepper diced
- 6 ounces chicken sausage like Aidell’s), diced, cooked
- ⅓ cup scallions sliced, plus 2 tablespoons for topping
- ¾ cup quick-cooking oats certified gluten-free
- 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 thyme dried
- 3 ounces cheddar cheese grated (about 1 heaping cup
- 2 egg large
- 1 cup milk (I used 2%)
- 3 tablespoons unsalted butter melted
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 Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 172kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 406mg | 17% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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