I don't know if you are like me, but I rarely have time in the morning to MAKE a good breakfast for myself. Between fixing my husbands lunch, the kids breakfast and getting everyone ready for the day I usually scramble to throw a gluten free bagel or piece of gluten free bread in the toaster. That is neither satisfying nor is it really a complete breakfast so I've been looking for ways to make ahead breakfasts like I do for most of our dinners.
I found the idea of making "corn dog" muffins over at OAMM which inspired this recipe. I had heard that Bob's Red Mill Gluten Free Cornbread Mix was really good, and I found Al Fresco chicken sausages on sale at Publix. From that, I created a muffin that tastes an awful lot like a breakfast casserole. The best part is that it was very simple and easy to make. If you are casein free or dairy free, you could try a rice cheese or leaving that out all together. For vegetarians, use a veggie sausage or just some grilled red pepper or mushrooms would be yummy and keep the muffins very moist.
1 pkg. Bob's Red Mill Gluten Free Cornbread Mix (best deal locally at Nutrition Smart for $3.49, they carry it at some Publix stores but for almost $5!)
1 1/2 cup unsweetened almond milk, coconut milk, soy milk or regular old cow's milk will do just great
1/3 cup canola oil
3/4 shredded sharp cheddar cheese
1 pkg. Al Fresco Country Style Chicken Sausages sliced or diced
1 Tbs. minced dehydrated onion
Preheat the oven to 350. Line a muffin pan with paper liners or grease well. Combine wet ingredients with whisk. Add mix and onion stirring until combined. Fold in cheese and sausages. Use a large cookie or batter scoop to evenly distribute the dough into the pan. Bake at 350 for 25 minutes. Remove to a cooling rack and let cool completely. Place muffins in a gallon sized freezer bag and freeze. To re-heat, place two muffins on a plate and microwave for 1 minute 20 seconds.
I hope you try these out! Please let me know if you do!