<p>Delicious gluten free dairy free pancake muffins. An easy to prepare, great on-the-go breakfast! Add blueberries, chocolate chips, bacon or anything else you desire.</p>
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Ingredients
- 2 1/2 cups quarter Sausage Links, Gluten Free, Dairy Free
- 2 cups Pancake/Biscuit/Baking Mix, Gluten Free
- 2/3 cups Milk, Dairy Free
- 2 individual Egg
- 3/4 cups Maple Syrup
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 muffin
- 249 Calories
- 11g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 64mg Cholesterol
- 527mg Sodium
- 28g Total Carb
- 0g Fiber
- 13g Total Sugars (Includes 12g Added Sugars)
- 9g Protein
- 9 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Line muffin pans with liners.
- Divide sausage pieces into each of the muffin tins.
- Mix remaining ingredients and spoon on top of sausage.
- Bake at 350 for 15 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Line muffin pans with liners.
- Divide sausage pieces into each of the muffin tins.
- Mix remaining ingredients and spoon on top of sausage.
- Bake at 350 for 15 minutes.
- Let cool.
- Once cool, place in gallon size freezer bag. Remove as much air as possible, label & seal.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Thaw. Heat for a few seconds in the microwave.