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Gluten Free Breakfast Muffins Recipe

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This recipe for Gluten Free Breakfast Muffins, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Gluten Free Bisquick mix
1 lb. Gluten Free pork sausage (i.e. Jimmy Dean or Appleton Farms, cooked, drained and cooled
4 eggs, beaten
1 c. Gluten Free shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350. Bake in greased muffin tin cups.

In skillet, on medium-high temperature, remove sausage from package; break-up into pieces either by hand or using a spatula; cook sausage; drain off fat; set aside to cool.
In bowl or large measuring cup, combine Bisquick, eggs and cheese; stire in cooled sausage.
Fill muffin tins.
Bake in 350 oven for 20 minutes.

Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
These are delicious. Great for a quick breakfast or snack. They can be made ahead of time and frozen. Microwave for a few seconds and they'll taste freshly made.

 

 

 

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