Meal prep has become one of my main weekly priorities, and my goal is always to make it healthy. Preparing nutritious meals ahead of time has a ripple effect on other parts of my life: when healthy food is ready, packing lunches becomes simple and mornings feel less stressful. Knowing I’m providing the family with good fuel gives us steady energy throughout the day.
Recently I’ve noticed a real improvement in my personal energy levels just from paying closer attention to what we eat. I’m committed to staying focused and developing more recipes that boost energy while making meal prep easier and more enjoyable.
These Sausage & Cheese Gluten Free Oat Muffins are one of those recipes—savory, filling, and satisfying. Crumbled sausage and melted cheese tucked into an oat-based muffin make a great grab-and-go breakfast or a protein-packed snack. They’re simple to prepare, freeze well, and are easy to reheat for quick breakfasts or lunches.
Recipe
Sausage & Cheese Gluten Free Oat Muffins
Ingredients:
- 1½ cups crumbled cooked sausage
- 1 cup grated cheese
- 1 tbsp baking powder
- 2 cups + 2 tbsp oat flour (quick oats blended in blender)
- 1 tsp salt
- 1 tsp pepper
- 3 eggs
- 1¼ cups whole milk
- 2 tbsp olive oil
optional additions
- green onions
- red pepper
- spinach
Instructions:
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Preheat the oven to 350°F (175°C) and spray a muffin pan with non-stick cooking spray.
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In a large bowl, combine crumbled cooked sausage, grated cheese, baking powder, salt, pepper, and the oat flour (made by briefly blending quick oats).
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In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
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Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
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Spoon the batter into the prepared muffin pan, filling each cup about three‑quarters full.
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Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the muffins cool slightly before removing from the pan.
Enjoy!
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