Why We Love These Gluten-Free Breakfast Bites
These breakfast bites have become an absolute favorite in our house. They’re not only easy to prepare but also incredibly versatile. Whether you’re rushing out the door to church or hosting friends for a play date, these gluten free bites are an easy solution. The combination of protein from the eggs and sausage, along with the cheesy goodness, makes them satisfying and both adult + toddler-approved.
One of the best features of this recipe is its suitability for meal prep. You can bake a batch ahead of time and store them in the refrigerator for up to five days. For longer storage, freeze the muffins individually wrapped in plastic wrap or in an airtight container for up to three months.
WHAT YOU NEED:
- 4 eggs, beaten
- 1 cup Bisquick (I use GF)
- 1 lb sausage
- 1 cup shredded cheese
HOW TO MAKE:
Cook and drain sausage. Mix eggs, Bisquick, sausage and cheese in a bowl. Add to a greased muffin pan and bake at 350 for 14-16 minutes. You can make 12 standard muffins or do mini muffins to make them more bite sized!
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