Quinoa and Sausage Breakfast Muffins

Makes 12 Servings


non-stick cooking spray
1 cup Minute® Ready to Serve White and Red Quinoa
8 oz cooked turkey sausage crumbles
2 cups gluten-free baking mix
1 cup milk
8 oz shredded Cheddar cheese


Preheat oven to 400°F.  Coat a 12-cup muffin pan with non-stick cooking spray. 

In a large mixing bowl combine quinoa (unheated), sausage, baking mix, milk and cheese and blend well.  Fill each muffin cup 3/4 full with batter.  Bake 20 to 25 minutes or until tops are lightly browned.  Serve warm.  Store leftovers covered in refrigerator.

Tip:  For bite-sized muffins use 2 mini-muffin pans and decrease cook time to 12 to 15 minutes.