These gluten free breakfast sausage muffin cups make are ready in minutes; perfect for a quick meal!

Photo courtesy of Renee's Kitchen Adventures for use on Anyonita Nibbles

Yield 12 sausage cups

Gluten Free Breakfast Sausage Muffin Cups

Wrapping up this week's guest posts while I'm away in Spain, is a new friend and fellow blogger, Renee from Renee's Kitchen Adventures. Today, Renee's sharing a seriously amazing looking gluten free breakfast option! But before you grab your muffin trays, be sure to stop and cast your vote for me in this competition! Renee says:
Hi! I'm Renee! My blog is primarily focused on diet friendly recipes that include nutrition information and WW P+.  I was so excited when Anyonita asked me to submit a guest post for her.  I love Anyonita's blog with all the mouthwatering recipes and gorgeous photos and the very helpful blogging tips!   I wasn't sure exactly what I was going to write about, but then I remembered she has recently been told to avoid gluten.  So, I wanted to post about something that was diet friendly for her too. That's when I decided I would share these delicious Breakfast Sausage Muffin Cups.

These Breakfast Sausage Muffin Cups are so easy to make!  You can totally customize them to include whatever ingredients you like.  I found the original recipe on Johnsonville's website, but made some substitutions to make them a little more figure friendly and they are, of course, gluten free too!  I used Johnsonville® Original Recipe breakfast links in this recipe. (They are a gluten free sausage product according to the Johnsonville® website.)  The "crust" of the muffin cup is simply thawed frozen hash browns mixed with a little butter, salt, and pepper.  In this recipe, I used Ore-ida® Diced Hash Browns, also a gluten free product.  There is reduced-fat cheese, eggs, and diced veggies in them making them a wholesome and perfectly portable breakfast option!

Ingredients:

For the sausage cups

1/4 cup red bell pepper, chopped
1/4 cup orange bell pepper, chopped
1 cup reduced-fat sharp Cheddar cheese
2 tbsp chives, finely chopped
3 cups gluten free hash browns
3 tbsp unsalted butter, melted
6 eggs
6 gluten free sausages

Instructions:

Gluten Free Breakfast Sausage Muffin Cups

1. Preheat oven to 200c/400f. Spray wells of a regular sized muffin tin with cooking spray.
2. In a large bowl, combine the hash browns, butter and salt and pepper. Press the mixture evenly into the bottom and the sides of the prepared muffin tin wells.
3. Bake for 12 - 15 minutes, or until the hash browns are slightly browned.
4. While the hash browns are baking, in a large bowl, whisk the eggs. Combine the eggs, red bell pepper, orange bell pepper and the chives.
5. Once the hash browns are out of the oven, evenly distribute the chopped sausage and cheese between the 12 cups. Pour the egg mixture into each well, almost to the top of each one.
6. Return the muffin tin to the oven and bake for an additional 13 -15 minutes or until set. Allow to cool in pan for 2-5 minutes before removing. Store leftovers in refrigerator or freeze once cooled.

Here are more breakfast options:

Individual Baked Brioche French Toast with Pecan Praline 

Valentine's Milk & Cereal Bars

Actifry Scrambled Eggs and "Skillet" Potatoes

Photo courtesy of Renee's Kitchen Adventures for use on Anyonita Nibbles

I want to thank Anyonita for this opportunity to guest post and say it has been my pleasure bringing you all a little taste of Renee's Kitchen Adventures!