My friend MaryBeth is the inspiration for these breakfast casserole muffins.  She was our Head Chef at our last Cooking Club and she made the most delicious breakfast casserole.  While delicious, it wasn’t the most WW friendly dish – it was made with Grand’s biscuits, pork sausage, heavy cream, cheddar cheese – full metal jacket!

But she said the only problem with making it for her family was that her daughter Eden is gluten free and can’t eat it when she makes a big casserole, so I decided to make individual breakfast casserole muffins so that she could make them ahead of time and defrost as needed.  

I used Jennie-O turkey breakfast sausage, which is 1 point per ounce and delicious.  It’s got a spicy kick to it which I love.

I made my skinny pizza dough using all purpose gluten free flour from Bob’s Red Mill.  I put one ounce of dough in the bottom of each muffin tin.  Topped with one cracked egg, a tablespoon of the sausage gravy and cheese.

I sprinkled with a bit of paprika and baked them – when you first take them out of the oven they are really puffy, but they will sink just a bit as they cool.  

Breakfast Casserole Muffins

Breakfast Casserole Muffins

Yield: 10
Prep Time: 5 minutes
Cook Time: 19 minutes
Total Time: 24 minutes

Your comfort food breakfast casserole lightened up a bit, gluten free and WW friendly! 


  • 10 ounces gluten free skinny pizza dough
  • 5 ounces turkey breakfast sausage (I used @jennieo)
  • 2 tablespoons gluten free flour
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon pepper
  • 10 eggs
  • 1.25 cups reduced fat mozzarella
  • 1 teaspoon paprika
  • 1 tablespoon chopped fresh parsley


Heat oven to 375. Spray muffin tin with avocado spray. Place one ounce of dough into the bottom to make 10 muffins.

To make the sausage gravy: cook turkey sausage in a skillet, breaking up the sausage as it cooks. Add in 2 tablespoons gluten free flour and cook for 1 minute. Stir in almond milk and cook a couple minutes until thickened. Stir in the pepper and crushed red pepper, set aside.

Add one scrambled egg to each muffin tin. Add a tablespoon of sausage gravy, then top with 1/8 cup of cheese to each muffin, sprinkle with paprika and bake for 19 minutes.

Let cool for 10 minutes before removing and garnish with a tablespoon of gravy and chopped parsley.

Each muffin is 3 @ww points. These will last in the fridge for a few days. You can freeze on a cookie sheet individually for 30 minutes, then store in a ziplock bag.


These would be great to make ahead for Thanksgiving weekend, or when you have company over. Each muffin with a tablespoon of gravy is 4 WW points. Click here for the WW tracker.

Did you make this recipe?

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So the new WW program rolled out on Monday.  I am using this week to get a handle on it.  I picked the Purple Team, which gives me 300 free foods and 16 points a day, plus my weeklies and activity points.  So far I am loving it!  The freedom of not having to weigh every.single.thing is liberating!

If you want to try a sweet breakfast, check out my banana bread waffles.

I’ll keep you posted – I will have a full recap next Monday.  Until next time, have a great day!