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!
Ingredients
- olive oil
- 8 oz vegan breakfast sausage* I used Beyond Meat
- 1 shallot diced
- 1 green bell pepper diced
- 2 handfuls spinach roughly chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 24 oz Just Egg 2 bottles
- 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 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
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