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!
Equipment
- muffin tin
Ingredients
- olive oil
- 8 ounces vegan breakfast sausage I used Beyond Meat
- 1 shallot diced
- 1 green bell pepper diced
- 2 handfuls spinach roughly chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 24 ounces Just Egg
- cilantro, green onion, parsley, hot sauce, ketchup, avocado optional toppings
Instructions
- 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.
Video
Notes
- You can swap the vegan sausage 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.
Nutrition
Calories: 145kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g