Vegan Sausage & Egg Muffins
These Vegan Sausage & Egg Muffins are the ultimate brunch finger food or make ahead breakfast for meal prepping for the week!
Servings 12 muffins
- olive oil
- 8 oz vegan breakfast sausage* I used Beyond Meat
- 1 shallot diced
- 1 green bell pepper diced
- 2 handfuls spinach roughly chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 24 oz Just Egg 2 bottles
- cilantro, green onion, parsley, hot sauce, ketchup, avocado optional toppings
Preheat the oven to 350 degrees and grease a muffin pan.
Heat some oil in a pan over medium heat. Add the vegan sausage and cook until browned on all sides & cooked through. Remove from the heat and cut into bite-sized pieces.
Add the shallot, bell pepper, spinach, sausage, garlic powder, onion powder, salt, pepper and 1 container of Just Egg to a bowl. Stir to combine.
Spoon equal amounts into each muffin cup. Grab the second bottle of Just Egg and pour it over each muffin cup until filled.
Place in the oven and bake for 25-30 minutes, or until the center is set. Remove from the oven and allow to set for 5 minutes before removing from the muffin pan.
Serve hot with optional toppings.
*You can swap this for more veggies if you don't like vegan meat.
**Get my silicon muffin pan here.
FOR LEFTOVERS: Leftovers will keep in the fridge for 3-5 days or in the freezer for 3 months. To reheat frozen leftovers, thaw fully, then microwave for 1 minute OR bake at 350 for 10 minutes.
Calories: 145kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 395mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Iron: 1mg