Ingredients

The following ingredients have 12 Servings
  • 2 teaspoons olive oil
  • ¾ cup diced red bell pepper
  • 6 ounces cooked chicken sausage ((like Aidell’s), diced)
  • 1/3 cup sliced scallions plus 2 tablespoons for topping
  • ¾ cup certified gluten-free quick-cooking oats
  • 1 ¼ cups gluten-free flour (I use a 1:1 baking flour)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons garlic powder
  • ¾ teaspoon dried thyme
  • 3 ounces cheddar cheese, (grated (about 1 heaping cup))
  • 2 large eggs
  • 1 cup milk ((I used 2%))
  • 3 tablespoons melted unsalted butter

Instruction

  • Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray.
  • Heat the olive oil in a medium skillet over medium heat and add the bell pepper and chicken sausage. Cook 3-4 minutes until the peppers start to soften and the sausage is browned. Stir in 1/3 cup of scallions. Remove from heat.
  • Whisk the oats, flour, baking powder, salt, garlic powder, and thyme together in a large mixing bowl. Stir in the sausage mixture from the pan and all of the cheese except for 2 tablespoons (which will be used for the topping).
  • Whisk the eggs, milk, and butter together in another bowl. Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Spoon the batter into the muffin pan, making 12 muffins. Sprinkle the tops with some sliced scallions and cheese. Bake in the center of the oven for 16-18 minutes, until the muffins are puffed up and cooked through. Remove from oven and cool on a wire rack for 10 minutes before serving.