06 Jan 2020
gluten-free breakfast muffins

These Gluten Free Make Ahead Egg Muffins with Turkey Sausage and Vegetables are the perfect start to your morning. Make a batch and freeze them so you can have a filling breakfast every morning. The breakfast muffin has everything you need for a well-balanced breakfast- toast, eggs, sausage, veggies, a bit of cheese, this Strata style breakfast muffin has it all!.

To give it an extra nutritional boost, use Three Bakers 7 Ancient Grains Whole Grain Gluten Free Bread. It’s hearty and holds up perfectly. 

Gluten-Free Breakfast Muffins

This recipe makes 12, but you can easily double it to make 24 by using a whole package of Three Baker’s bread and a whole pound of turkey. Wrap the Make Ahead Egg Muffins tightly in packs of two with plastic wrap and freeze. Pull two out in the morning and heat in the microwave! They will also keep for about a week in the refrigerator!


  • ½ loaf (about 6 pieces) Three Baker’s 7 Ancient Grains Whole Grain Bread
  • 10 eggs
  • ¼ cup milk (regular or dairy free)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 8 ounces turkey sausage (or bacon)
  • ½ bell red bell pepper
  • 1 cup chopped spinach
  • ⅔ cup shredded cheddar cheese


Preheat oven to 350 degrees.

Grease 12 cup muffin tin.

Whisk together eggs, milk, salt, pepper and garlic powder.

Brown turkey sausage.

Add chopped bell pepper and spinach.

Sautee until spinach is wilted.

Divide bread amongst muffin cups.

Top with turkey-veggie mixture and cheese.

Divide egg mixture amongst muffin cups.

Bake at 350 degrees for 20 minutes.


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