Dairy & Gluten Free Sausage & Egg McMuffin
Dairy & Gluten Free Sausage & Egg McMuffin
Equipment
- 1 Muffin pan
- 1 Mixing bowl
- 1 knife or pizza cutter
Ingredients
- 2 Sheets puff pastry Sweet loren's brand makes a dairy and gluten free version and so does Schar
- 1 pkg Frozen Amylu breakfast bites, warmed These have clean ingredients and save you time but you can use homemade sausage as well-must be cooked before baking!
- 6-8 Eggs, use 8 if they're small
- 1/2 C Red bell pepper (optional) Good substitute is green onion
- 1/2 C Dairy free cheddar, I used Daiya brand because it melts well
Instructions
- Preheat oven to 400F. Remove the puff pastry from the freezer and take it completely out of the package so it comes up to room temperature quickly (if you remember you can also refrigerate the packages 1 hour before baking instead of using directly from the freeze it makes this set much quicker
- Heat the sausages as directed on the package
- In a mixing bowl, add you eggs, salt and pepper and scramble them with a fork
- Diced the bell pepper or whatever vegetable you're using
- Gently roll the puff pastry with a rolling pin. It doesn't need to be thing just flexible
- Lay the puff pastry over half of the muffin cups and use the second sheet for the rest of the muffin cups. You want extra dough surrounding all the cups
- Push the dough into the cups- you can use your hand or another muffin tray as shown in the video
- Place 2-3 sausages into each muffin cups.
- Use a pizza cutter or knife to slice the dough so there's a square of dough around each cup. (with the weight of the sausage in the cups already it makes this step much easier to judge how much dough you need to remove. You need enough that the edges will just barely cover the top of the muffin)
- Pour 1/4 of the egg mixture into each cup.
- Sprinkle bell pepper into each cup. Sprinkle cheese into each cup.
- Bring the 4 corners of each dough square together on top of the muffin.
- Bake for 26 minutes. Then lower the temp to 37% and bake 6-8 minutes until the puff pastry is completely cooked and golden. (If you need to take one out to test the if the bottom of the pastry is cooked that's ok it shouldn't spill any egg. If the pastry is cooked it will appear crispy and light in color. If it's looks clear or soft it isn't finished yet. All ovens bake differently. If the top of the muffin is getting too brown you can tent aluminum foil over the top) *My muffins took exactly 30 minutes total and I didn't have to add aluminum but I did spin the tray for the last 6-8 minutes
To reheat: I highly suggest using a toaster oven or air fryer to reheat these so they don't lose the crispiness. In my toaster oven re-heating took 5 minutes
