Delicious gluten-free muffins packed with egg, sausage, and pancakes. Perfect for a hearty breakfast on the go!
Deliciously Healthy Breakfast Bites for a Gluten-Free Diet
If you’re looking for a delicious and convenient snack that aligns with gluten-free and high-protein diets, consider trying out a make-ahead muffin recipe that can be frozen for later enjoyment. This recipe, inspired by content from TikTok, offers the perfect solution for a nutritious on-the-go option that doesn’t compromise on taste. The muffins are designed to be easy to prepare in advance, making them a great choice for busy individuals who want to maintain a healthy lifestyle without the hassle of daily cooking.
The creator of this recipe noted their experience while making it for the first time, sharing insights on what worked well and what adjustments they would consider for future batches. This reflective approach can help others who are experimenting with similar recipes, emphasizing the importance of personalizing cooking experiences to suit individual preferences. By following this adaptable recipe, you can enjoy a satisfying snack that fits your dietary needs while also being a fun culinary project to undertake.
Deliciously Deconstructed Breakfast: Savory Muffins That Break All the Rules!
Craving a hearty breakfast that’s both delicious and packed with protein this high protein pancake egg sausage recipe is great for make take and go welcome to shooting stars in the kitchen so I’m Lee from eating wellmade simple and I’m so glad that you’re here so I’m not a train chef but I love good.
Food as someone with Celiac I’ve had to get creative in the kitchen and learn how to make some delicious gluten-free meals that I can actually enjoy while staying safe so I’m always on the go I tend to bring food with me wherever I go so I’ll be sharing some tasty and convenient recipes along the way whether you’re Celiac like me or just love easy.
Meals you’re in the right place so if you’re looking to make food that’s both amazing and safe to eat don’t forget to hit that subscribe button and join me on this food Journey with shooting stars in the kitchen so now I’m going to make my scrambled eggs I’m going to scramble three eggs.
Already have one in here now again I’m not a trained Chef so I uh haven’t really learned how to just crack them with one hand sure if I’m have practice I’ll be able to do that no problem oops and I like to use a garbage Bowl when I um make some food so I just end up throwing everything else there that’s a Rachel Ray trick so.
I’m taking my whisk and just giving this a little mix I’m sure you can use just a fork for this so you want to start with a warm pan you don’t want to start with a cold pan and I’ll add a pat of butter to the pan just going to get this to melt a little.
Bit okay so I’m not worried that my butter isn’t completely melted at this point but I’m going to add the eggs just like that okay now I’m going to season the eggs while they’re still running there you go just like that and I’m just mixing this towards the center.
Okay so now the recipe calls for sausage now I couldn’t find I found some breakfast sausages but they wasn’t really what I wanted um so I got this mild Ian sausage that is gluten-free uh it was only $5 so I grabbed that instead and I am going to cut the casing off is my garbage.
Bowl and I take the stuff out from the inside of the casing and throw the casing out so I’m going to go ahead and do that with the rest of them okay so instead of doing all of them I decided to just do three just because the recipe that I’m making I don’t think I need all five of them so this is what it looks like and I mash it up so now we’re going.
To go and cook that on the stove okay so the pan is warm going to go ahead and put the sausage inside the pan all right so I think that’s done or done well enough because it will get another cook so now the eggs are done the sausage is done now to make my pancake mix and you’ll see what I’m making okay now it’s.
Time to make the pancake batter to go with the uh sausage and the eggs so not tried this recipe before so this is a new recipe now because I am gluten-free I am using um some the Bob’s Red Mill gluten-free now normally I have it in one of these but I just got it so I didn’t transfer it over.
Yet that and it’s also calling for protein powder and one cup of water I’m not sure what how it’s going to taste because the protein powder is not um it’s plain it’s french vanilla so I don’t know I’m excited to try.
It okay so now it’s almost time for me to assemble it so it’s easier for me to pour uh from the bowl than it is to um try to scoop it out so I’ve got okay so I thought I could just leave a little bit in there but you know what I just can’t um I have to get my.
Spatula and make a mess on the counter of course there you go every last little bit of it okay so now it’s time for me to assemble these so I’m going to pour a little bit of batter in each of them okay now it’s time for me to add a.
Little bit of egg and a little bit of sausage to each okay so now it’s time for me to add the sausage to each trying to use the scoop so that way it’s measured evenly but it’s not working very well so I’m going to have to find a new system I may have added a little bit too.
Much batter at the beginning but I think it’ll work out in the end there we go and now to add the rest of the batter on top but I think I may have to make a little bit more batter to finish them all okay so made some more batter made half a batch this.
Time where’s that spatula with which one needs it the most one needs it a little bit there we go so now this is ready I’m going to put them in the oven for at 350 for about 12 to 15 minutes so I’m going to check them throughout okay so I put them in the oven and I after about 12 minutes I.
Checked them they weren’t really um I poked a hole in one of them and it the fork didn’t come out clean so I put it in for another two minutes still wasn’t cook putting in for another two minutes so that is um let me do some math here so that was 12 13 14 15 16 17 18 minutes I would say between 15 and 18 minutes um so make sure that you check.
Check your oven check your what you’re using and see when it’s done for you so um look at these look at these how good they look now what I love about this silicone is that I can just flip them now these are still very warm whoops look at that comes out you don’t have to worry so I’m just going to put them on the cooling rack for.
Now but I’m going to take one of them and I’m going to cut it open see what it looks like inside oh look at that beautiful steam so you’ve got like a pancake sausage and egg all mixed in together T now this is the taste test I think I like.
This mhm I am definitely going to make this again when I make a new recipe I make it sort of what they say sometimes I change it if I know the ingredients now this I sort of followed the recipe um pretty much to a tea now there’s a few things that I’m going to change next time I do it and few things that you know I’m.
Going to keep on doing so one of the things that I’m going to change is that when I was trying to scoop out the eggs and the sausage I thought that this portioning scoop would have been perfect uh you know to scoop and have the same amount in each of the um and each of the muffin tins but obviously this didn’t work so I feel like you know two regular.
Spoons would probably do it one to pick and one to put it in there so I think next time instead of using the portioning scoop I think I’m just going to go with two spoons now one thing that I’m going to keep is I’m going to keep doing it with this silicone mold so because look at this I’ve just washed this one now I haven’t washed this one.
So this one I wanted to show you it comes out fairly clean so what I love about this that you just kind of pop them out and it doesn’t stick I’ve used a whole bunch of different silicons uh in the past my mom had given me or had bought me a whole bunch of different silicones and until I found the one this one from Tupperware um they were a pain.
And one of them was beautiful it was like a rosette kind of design on the bottom but it everything stuck and I spent like half an hour cleaning the pan afterwards so that was too much of a pain uh so I am definitely going to stick with these till Tupperware molds now when I cooked the sausage there was a.
Lot of Grease left over in the pan so I used the scoop um to take out the uh the sausage now I needed to something to mop up the um the oil after because we don’t have paper towel I used a napkin and that worked fabulously so again I’m going to use that scoop again but I may change the sausage I may Ty make um grab a different kind of sausage next time or.
Try just the um not necessarily the Italian seasoning but just um see if I can make my own first of all so that we can get the flavors that we like I did like I did like it and I think it’s a great substitute uh but you know next time I’m going to make it a little differently now if I’m going to be making these uh for me then it makes 12.
And you know what I’m probably not going to eat all 12 in one sitting um that would be way too many calories made too much protein so two is probably what I’m going to do now I don’t want to eat this all week I want to save them I want to make this a special treat I don’t want to have them every day so I’m just going to put two in this um freezer make.
Container and I’m going to do a few of these like that now what I might do uh for my husband is that I might put two in this um or three actually four of them fit in there so if we’re going on the go then I can put actually Four in there and the best thing about it is that this can go in the freezer if I want to and just lift up the tab and I.
Can put it in the microwave just to kind of heat it up a little bit if I want a little warmer whereas this I’m not putting this in the microwave right so this I can fit four which is perfect now if I’m going to go and do this for my family when we go away on a trip this would be an actual a wonderful breakfast so that way we’re not spending.
Money uh having breakfast on the road just to for the sake of having breakfast I would probably fit it in here so that way I can have um you know some of them around uh but then I can always put a second layer to that as well so I can fit quite a bit probably fit all 12 in here so that is uh these are my simple takeaways and now I’m going to write on.
My recipe that I print out so what I tend to do is when I make a recipe for the first time I print out the actual recipe and then I make notes on them and then um that becomes my base and then once I’m accustomed to my recipe then I will rewrite it in the way that I need and I will put it in a binder and then all of these become my collection of.
Recipes um what I need to start doing is the uh getting where I get the inspiration from to be able to give credit to the actual person um that made the original recipe now this recipe I got from someone on Tik Tok her name is Michaela Thomas and um so yeah so I got her recipe from there and it’s actually pretty good um so I’m going to go look.
For some more of her recipes to make all right guys hopefully you have a beautiful day to bye thanks for watching shooting stars in the kitchen if you love simple delicious meals don’t forget to subscribe and hit the notification Bell so you never miss a recipe join my Facebook group eating well made simple with Le Walt for more tips meal ideas.
And supportive community and if you’re interested in getting your own Tupperware membership whether for the discounts or to start your own Journey check out the link in the description see you next time happy cooking
