Brunch – My Gluten Free Cucina

Gluten Free Orange Cream Muffins

These lightly spiced muffins are made with Mandarin orange puree (a/k/a Clementines, Cuties, Halos). The addition of sour cream keeps them extra moist, while a dash of cinnamon, nutmeg and cardamom provides that autumn spice profile.

I created the recipe when I bought a big bag of clementines and was looking for ways to use them up. But the muffins turned out SO good that I will make them over and over again, they are truly out of this world! I made them in a six-cup muffin tin for BIG, bakery sized muffins. 🍊

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Ingredients:

Dry Ingredients

250 g. gluten free all purpose flour (I used Better Batter Original Blend)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cardamom

Wet Ingredients

2 mandarin oranges, zested, peeled and pureed (about 3/4 cup)
1/4 cup sour cream
2 eggs
2/3 cup sugar
1/4 cup canola oil
1/2 cup milk (I used 2%)
1 tbsp. melted butter for brushing
cooking spray

Preparation:

Whisk together the dry ingredients in one bowl.

Zest the oranges and set aside (you will have about 1 tsp. zest).

Peel the oranges and puree (you will have about 3/4 cup).

Whisk together the orange puree, all other wet ingredients and the reserved zest.

Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.

Coat a six-cup muffin tin with cooking spray. Spoon the batter evenly into the six cups (fill to the top). Smooth them out with a small silicone spatula. Rest for 10 minutes while you preheat the oven.

Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.

Remove from the pan and cool on a rack. Muffins can be frozen once they have cooled completely.

Notes ♪♫ If you prefer a smaller muffin, you can use a 12-cup muffin tin and reduce the baking time to 20 minutes.

Gluten Free English Muffins (without sourdough)

My Sourdough Discard English Muffin recipe is the most popular post on the blog. It gets high marks on all social platforms and more visits than any other. And for good reason, a Gluten Free English Muffin that doesn’t taste like cardboard is a beautiful thing!

That leads me to this post. I realize that not everyone has (or wants) a sourdough starter in the fridge. I am adding this recipe as an alternative that is just as tasty, and I think you will love just as much.

Ingredients:

Dry Ingredients:

10 g. whole psyllium husk (not powder)
8 g. instant yeast
210 g. Better Batter Artisan Blend
210 g. Better Batter Bread Flour
25 g. sugar
8 g. salt

Wet Ingredients:

360 g. warm water
120 g. warm milk (microwave 45 sec.)
20 g. canola oil
10 g. apple cider vinegar

Other:

2 tbsp. butter, for the griddle
cornmeal, for sprinkling

Preparation:

Whisk together the dry ingredients in the bowl of your stand mixer, and the wet ingredients in another bowl. Weigh everything – Yes, use a scale!

Add the wet ingredients to the dry, then start the mixer with the paddle attachment on lowest speed to incorporate. Increase the speed and mix for 5 minutes to form a sticky dough.

Line a large sheet pan with parchment and sprinkle with cornmeal. Turn the dough out onto a floured cutting board or work surface.

The total dough ball should weigh about 1000 g., to make 8 English Muffins weighing 125 g. each. If you are a perfectionist like me, you can weigh everything. Or eyeball it.

Use a bench knife to cut the dough into 8 pieces of equal weight and roll each one into a ball. Slightly flatten with your palm and place on the sheet pan.

Cover with plastic wrap and proof for one hour at room temperature. They should be nice and puffed up like this.

Next preheat a griddle pan on medium low and preheat the oven to 350º. Coat the griddle pan with butter and sprinkle with cornmeal.

Add the English Muffins and cook 7-8 minutes per side.

If you are using a griddle pan on your stovetop like this one, there may be hot spots, or the ends of the pan may not get enough heat. Rotate positions when you flip the English Muffins for even cooking.

To finish, transfer the English Muffins back to the sheet pan and bake in the oven for another 6-7 minutes.

Cool in the pan for 10 minutes then transfer to a rack. Be sure to let them cool completely before slicing, this takes a few hours.

You can store them at room temperature for up to one day or wrap individually to freeze.

Slice it up, toast it twice, use the good butter!

Notes:

♪ This is one of several bread recipes that I have made with a 50/50 blend of Better Batter Artisan Flour and Better Batter Bread Flour. The dough is amazing! Try it, I promise you will like it! And yes, I know gluten free flour is expensive, so don’t forget to use my Promo Code MGFC30 for 30% off your purchase!

♫ If you want to learn how I made my Sourdough Starter, read here.

Gluten Free Bacon and Egg Muffin Cups

If these egg cups look familiar, it’s probably because I have shared a few variations of this recipe over the years, in the form of a quiche, casserole, or muffin. This is my absolute favorite rendition to date- they are the perfect blend of bacon, egg, potato and cheese. 😋

This recipe is great for family brunches, because you can prep most of it the day before and bake in the morning. The extra step of par-baking the crust is well worth the trouble because they are DELICIOUS!

Naturally gluten free with no oddball ingredients to purchase, always a plus!

Ingredients:

Crust
2 large eggs, beaten
2 cups frozen shredded hash brown potatoes (I used Ore-Ida)
1/3 cup shredded cheddar cheese
1/2 tsp. salt
pepper, about 10 grinds

Filling
2 strips of bacon, cooked and diced
6 large eggs
dash of half and half (or milk)
1/2 cup shredded cheddar cheese
1/2 cup baby spinach, chopped
2 tbsp. fresh chives

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Preparation:

Take the hash brown potatoes out to defrost an hour ahead of preparing.

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º. Combine the egg, hash browns, cheese, salt and pepper in a mixing bowl and stir together. Divide the hash brown mixture evenly in each of the 12 muffin cups and press it into the bottom and about 2/3 of the way up the sides.

Par-bake the muffin cups for 12 minutes, remove from the oven and set aside to cool.

Cook the bacon, drain on paper towels and cut into small dice. Cover and set aside.

For the filling, whisk together the remaining ingredients (eggs through chives).

Note ♪ You can prepare and refrigerate up to this point the night before. Keep the filling separate until ready to bake in the morning.

In the morning (or when you are ready), preheat the oven to 400º. If refrigerated, take the muffin tin out and let it sit on the counter 30 minutes before baking. You should also whisk the filling again, as it will have settled overnight.

Carefully fill the muffin cups to about ½” from the top (they will expand). Sprinkle the diced bacon over the top and bake for about 20 minutes or until the eggs are set.

Remove from the oven and rest for 10 minutes. To serve, use a spoon to carefully remove the muffin cups from the pan. You may need to run a knife or spatula around the edges to nudge them out.

The egg cups were a hit, delicious hot out of the oven, and again later as leftovers. They keep well in the fridge for several days and you can reheat them in the microwave for a quick meal. With all my favorite breakfast foods in one dish, this recipe is a keeper!

Notes ♪♫ When planning a brunch menu, I always include a savory dish to balance out the sweeter ones like French toast or muffins. Check out all my favorite brunch recipes here!

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Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past. This year for Easter though, I wanted to try something different.

These Chicken and Waffle Skewers were a great addition to my brunch repertoire. Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies. Everyone seemed to enjoy them, and I thought they were great.

6 Servings

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Ingredients:

Waffle ingredients:

3 tbsp. melted butter at room temperature
3 tbsp. sugar
1/3 cup sourdough discard
2 eggs
3/4 tsp. vanilla
1 cup milk (I used 2%)
155 g. gluten free all-purpose flour
1-½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt

Chicken ingredients:

½ tsp. salt
½ tsp. pepper
½ tsp. garlic granules
½ tsp. onion granules
½ tsp. paprika
8 chicken breast tenders
milk or buttermilk (see preparation)
1 cup cornstarch
1 cup canola oil
powdered sugar and maple syrup for serving

Preparation:

For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.

Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes. Cool the waffles on a rack then cut each waffle into 4 pieces. You can make the waffles the day before and refrigerate them.

Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles? Of course you can, I won’t tell! 😉

For the chicken, whisk together the first 5 ingredients, salt through paprika. Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares. Place the cut-up chicken in a bowl and add just enough milk to cover. Sprinkle with ½ tsp. of the spice mixture.

Cover and refrigerate overnight.

The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.

Don’t crowd the pan, cook the chicken in batches if needed. As the pieces finish, place them on a rack to drain.

To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.

You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.

Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?

Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites. I made 2 dozen for a gathering of 6 people and we did have leftovers. They were great the next day, reheated in the microwave.

Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!

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Gluten Free Banana Bread

Gluten Free Banana Bread was one of my very first posts when I started this blog in 2018. After 8 years, it was definitely in need of an update. Not only am I a better photographer, but I also like to think I’m a better baker. 😉

Looking back at life before my Celiac diagnosis, making a quick bread was so second nature to me. I could throw one together without a recipe!

Today things are different of course, but I still love a good quick bread and there are now some very high-quality, gluten free all-purpose flour blends to work with.

I promise, this moist, gluten free loaf will make you smile. It is SO good and best of all it tastes just like a classic banana bread.

This post contains affiliate links.

Ingredients:

260 g. gluten free all-purpose flour (2 cups)
2 tsp. xanthan gum (omit if your flour already contains)
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 stick of room temperature butter, cubed
1 cup mashed bananas (2 small)
1/3 cup ricotta
2 large eggs
1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º. Line a 9 x 5″ loaf pan (1.25 lb.) with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, flour through cardamom. In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter. Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick. The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing. Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes:

♪ Parchment paper provides an easy way to lift out the finished loaf without tipping the pan over and guarantees that your loaf won’t stick to the bottom of the pan.

♫ In my original recipe, I used 3/4 cup white rice flour, 1/2 cup sorghum flour, 1/2 cup cornstarch, 1/4 cup potato starch and 2 tsp. xanthan gum. If you want to make your own flour blend, be sure to use superfine white rice flour for texture that is moist and not gritty.

Originally posted 04/16/2015 Updated 02/12/2026

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Gluten Free Cranberry Muffins

Cranberry muffins taste like Christmas all year long! These gluten free muffins are bursting with bright fresh cranberries, and the aroma as they bake will transport you into holiday mode!

Did you know that unlike other berries, cranberries are harvested in the fall? How convenient that these gorgeous red berries arrive just in time for holiday baking!

For best results with this recipe, I recommend that you weigh your flour. And don’t skip the orange zest! It adds a pop of flavor and freshness to the muffins.

This post contains affiliate links.

Ingredients:

260 g. gluten free all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cardamom
2 large eggs
1/2 cup sugar
1/2 cup canola oil
1 tsp. vanilla extract
1/2 tsp. almond extract
3/4 cup milk (I used 2%)
2 cups fresh cranberries + 1 tbsp. additional flour
grated zest of 1/2 orange
1 tbsp. melted butter, for glaze

Preparation:

Preheat the oven to 350º. Mist a 12-cup muffin tin with cooking spray.

Whisk together the dry ingredients, flour through cardamom in one bowl. In another bowl, whisk together the wet ingredients, eggs through milk.

Stir the dry ingredients into the wet. Toss the cranberries with 1 tbsp. flour and add to the batter along with the orange zest.

Let the batter rest for 15 minutes, then spoon into 12 muffin cups. Smooth out the tops with a small spatula.

Bake for 25 minutes (check with a toothpick). Brush the tops with melted butter then cool in the pan for 10 minutes.

Transfer to a rack. If not serving immediately you can store them at room temperature in an airtight container for 1 day. Leftovers, if you have any can be frozen.

Notes ♪♫ I used and recommend Better Batter Original Blend in this recipe. With Better Batter, your favorite recipes for muffins and quick breads are easily converted to gluten free. Just substitute 130 grams of Better Batter flour per cup.

Don’t forget to use my Promo Code MGFC30 for 30% off your purchase at Better Batter!

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Gluten Free Pumpkin Bread

🎃

Looking back at my recipe notes, I was surprised to find that I had not made Pumpkin Bread since 2013. Why I don’t know, because I had a really good recipe that everyone enjoyed.

So, this week I decided to dust off that old favorite and give it a gluten free makeover. Would you believe, the only ingredient that had to be changed was the flour? I find that’s the case with so many recipes.

For my Gluten Free Pumpkin Bread, I used Better Batter Original Blend.

This easy pumpkin bread is super moist! Serve it with ice cream for dessert and have the leftovers for breakfast! It would be a fine addition to your Thanksgiving breadbasket.

This post contains affiliate links.

Ingredients:

Dry Ingredients:

200g. gluten free all-purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. baking soda
1/4 tsp. baking powder

Wet Ingredients:

2 large eggs
1/4 cup softened butter (1/2 stick)
1/4 cup canola oil
1 cup Pumpkin Puree
1/4 cup milk (I used 2%)
1/2 cup white sugar
1/2 cup brown sugar

Use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

Whisk together all of the dry ingredients. Combine the wet ingredients in a separate bowl and whisk until smooth and the butter breaks down into little bits.

Add the dry ingredients to the wet, and fold with a spatula just until moistened. Let the batter rest while you preheat the oven to 350º.

Scrape the batter into a greased 1 lb. loaf pan (8″ x 4″) and smooth it out evenly. Bake for 60-65 minutes.

Test with a toothpick, it should come out clean, and the loaf will be starting to pull away from the sides of the pan. Cool in the pan for 10 minutes then slide a thin spatula around the edges. The loaf should remove easily. Allow it to cool for at least 2 hours. Bet you’ll have hard time waiting!

I let mine cool to room temperature, then stored it in a plastic bag on the counter overnight. Look at that beautiful color! 🎃

I sliced my Pumpkin Bread into nice thick pieces and wrapped a few individually for the freezer.

I ate the 2 end slices on the spot (had to taste test!), then had another big slice for breakfast! SOOOO good!

Notes ♪♫ Pan size is important. Be sure to use a 1 lb. metal loaf pan. I like this one, from USA Pan. Larger loaf pans, like a 1.25 lb. pan will change the height and width of the loaf, as well as the cook time.

Gluten Free Oatmeal Bread

How are you feeling about oats these days? As someone with Celiac Disease, I am comfortable with consuming oats that are both certified gluten free and purity protocol (see notes). If you are one who can have oats, then this bread needs to be in your breakfast rotation! It is a hearty, dense loaf that toasts up like a dream. It is so good, everyone in your family will love it, gluten free or not!

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Ingredients:

140 g. sorghum flour
100 g. gluten free rolled oats, processed into flour
120 g. tapioca flour
75 g. gluten free rolled oats, left whole + 1 tbsp. for topping
1-1/2 tsp. salt
2 cups milk (I used 2%)
3 tbsp. honey
3 tsp. instant yeast
1/4 cup cider vinegar
3 tbsp. whole psyllium husks

Hint-I always have gluten free old fashioned rolled oats (not instant) in my pantry, so that when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour!

Uncle Crumbles Oats are certified gluten free and purity protocol!

Preparation:

Place a pizza stone on the shelf just below the middle of the oven and preheat to 450º. Line a 9 x 5 loaf pan (1.25 lb.) with parchment and/or mist the bottom and sides with cooking spray (using parchment will give you a lighter colored loaf).

This loaf is lighter in color; it was baked in a pan lined with parchment paper.

Warm the milk for 60 seconds in the microwave. Add to the bowl of your stand mixer then whisk in the honey and yeast. Cover and let it stand for 10 minutes then whisk in the vinegar and psyllium husk. Let the mixture rest for about 5 more minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Carefully scrape the dough into the prepared pan and smooth the top with a spatula dipped in warm water. Be sure to spread it out evenly into the corners. Cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and liberally spray the top of the bread with water. Sprinkle rolled oats over the top and mist with water again to help them adhere. Notice the dough hasn’t risen much. That is normal for this recipe, but you should get a nice oven spring.

Score the dough. I like to make one long slash down the center. Place in the oven on the preheated pizza stone and bake for 20 minutes.

After 20 minutes, carefully turn the pan on its side. Continue baking for another 10 minutes. Lower the oven temperature to 400º then reverse the pan to the other side. Continue baking for another 10 minutes.

Hint: This bread is prone to the dreaded “tunneling effect”, where the loaf separates and leaves a large gaping hole through the top or center of the loaf. The simple technique of rotating the pan from side to side during baking eliminates this problem. *See notes.

Return the pan to the original position. If browning too quickly, cover the top with foil. Bake 10 more minutes (total bake time is 50 minutes) or until the internal temperature reaches 210º.

Remove from the oven and place the loaf on a cooling rack. If you used parchment paper, let it cool down for 10 minutes then gently peel it off.

This bread needs plenty of time to set, at least 8 hours! Even better, leave it covered at room temperature overnight and slice in the morning. Resist the urge to cut into it right away, or the bread will be gummy in the center.

This loaf is darker in color; it was baked directly in the pan with no parchment paper.

Your patience will be rewarded. Here’s the crumb shot!

Notes ♪ I am one of those people with Celiac who is able to tolerate oats. I realize that not everyone can and that this bread may just not be for you. Whether or not you choose to consume oats is a personal choice. If you do, always use Purity Protocol oats, meaning oats that have been grown, harvested, transported, produced and packaged under strict standards to prevent contamination with gluten. When the Bakery on Main was recently rebranded as Uncle Crumbles, I reached out to them to confirm that their oats would still be purity protocol, and I was happy to receive their response that “that all Uncle Crumbles products do in fact use Purity Protocol Oats”.

Notes ♫ In ‘bread-speak’ this is what is referred to as “tunneling”. Huge holes running through a loaf of bread, usually along the top. By rotating the pan from side to side during baking, the dough distributes evenly, and you will have a nice consistent crumb throughout.

Originally posted 09/02/2022, Updated 09/18/2025

Gluten Free Pumpkin Sour Cream Pancakes

With fall days arriving there are pumpkin recipes popping up everywhere. I have my own traditions, like the Gluten Free Pumpkin Applesauce Muffins that I make every year. Then there’s Gluten Free Pumpkin Pasta, Harvest Sauce and even Pumpkin Meatballs!

This post started as one of those “use it up” recipes. I had just a little bit of sour cream, and a little pumpkin puree left over. You know I hate to throw anything away. 😉 So who wants pancakes?

The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.

This post contains affiliate links.

Ingredients:

Dry ingredients:

120 g. gluten free all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg

Wet ingredients:

1/4 cup canned pumpkin puree
1/4 cup sour cream
2 tbsp. sugar
1 large egg
1 tbsp. canola oil
1/2 tsp. vanilla
2/3 cups milk (I used 2%)

+ Butter for the griddle

Preparation:

Preheat your griddle. Be sure that it is nice and hot before you begin cooking. (Hint💡 Ever wonder why that first pancake is always “a little funny”? The reason may be that your griddle wasn’t hot enough!)

Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.

Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.

Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.

If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!

You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.

They reheat beautifully, about 75 seconds in the microwave. So, who’s ready for breakfast?

Notes ♪♫ I confess, I like a nice pumpkin on the front porch, but in the kitchen, I prefer out of the can. It’s just easier and I think it tastes better. 🤷🏻‍♀️Look for canned pumpkin puree (not pumpkin pie filling). Pumpkin should be the only ingredient. I used Libby’s.

Gluten Free Apple Chicken Breakfast Patties

What’s for breakfast today? If you follow me, you know that most of the time I tend to avoid processed food and prefer cooking from scratch. Most of the time yes, but- there are definitely some convenience foods that I have resisted giving up! I love having sausage for breakfast and am especially fond of those little Apple Chicken Sausage links that you can buy.

Of course, they are gluten free and maybe not that bad for you. But I wondered if I could make something myself with great flavor and fewer additives. The result was this Apple Chicken Breakfast Patty that is healthier and much lower in salt and fat than store bought sausage.

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When experimenting with this recipe, the first thing I learned was that diced apple and Vidalia onion made the patties very sweet. So sweet that I hesitated to call them a sausage. So, for this chicken patty to be breakfast worthy, I tested a batch with red onion for a little balance of savory. Both batches were good!

For the spice, you really need a good sausage seasoning. I made my own spice blend, the same one that I use in my traditional Breakfast Sausage Patties made with pork, but you can also use a purchased sausage seasoning. I like this one, from Nashville Spice Co.

Ingredients:

1 lb. ground chicken
1 cup diced apple
1/2 cup diced onion (use red or sweet onion)
1 tsp light olive oil or butter
2 tbsp maple syrup

SEASONING
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1/4 tsp sage
1/4 tsp thyme
1/4 tsp fennel
1/4 tsp coriander
OR
1 tbsp purchased sausage seasoning

Preparation:

Cook the diced apples and onions in a skillet over low heat with 1 tsp. of either light olive oil or butter. Continue stirring until most of the liquid has been released and evaporated. Set aside to cool in the pan.

Hint: You can do this a day ahead and refrigerate.

Add the ground chicken to a bowl and use 2 forks (or a potato masher) to incorporate the apple mixture, seasoning, potato flakes and maple syrup.

Form 2 oz patties and place on a sheet pan lined with parchment or wax paper.

To store, cover with plastic wrap and freeze in a single layer for a few hours. Then, wrap individually and store in freezer safe bags.

Before cooking, I like to press the thawed patties to about 1/3″ thickness, this ensures they will cook quickly and evenly. Heat a skillet with a light spray of oil and sprinkle the patties with more seasoning. Cook on medium low heat until lightly browned on both sides.

I always like to have a serving of protein with breakfast, and this was a nice change from my usual pork sausage or Canadian bacon.

Notes ♪♫ If you enjoyed this post, be sure to check out my homemade Breakfast Sausage Patties made with pork, and my Homemade Italian Sausage Patties.

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Chicken and Waffles, Breakfast on a Skewer!

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Gluten Free Pumpkin Bread

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