Recipe: Delicious Egg Muffin With Vegan Sausage

Egg Muffin With Vegan Sausage. And so these vegan breakfast egg and sausage muffins were born! First, I whipped up a batch of tempeh maple breakfast sausage patties. Toothsome with a hint of maple and a little peppery kick (I just can't help myself), these patties are perfect for all your breakfast sandwich needs.

The vegan version is also simple, but does require some extra steps. I was inspired to make these vegan sausage no-egg muffins when watching an episode of the Vegan Zombie. My way does not involve frying and I was able to use. You can have Egg Muffin With Vegan Sausage using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Egg Muffin With Vegan Sausage

1. Prepare 6 of Eggs.
2. You need 5 of Sausage Morningstar Links.
3. Prepare 2 handfuls of Spinach.
4. You need 1/2 cup of cheese Shredded.
5. It's of Cheddar Sliced White for topping.
6. Prepare of Salt.
7. It's of Pepper.

A delicious vegan sausage patty sandwiched with vegan cheese and and an ingenious tofu faux egg make for a jaw-dropping likeness of a regular sausage and egg muffin, no animals required! McDonald's Sausage McMuffin® with Egg features a savory hot sausage, a slice of melty American cheese, and a delicious egg all on a freshly toasted English muffin. We do not promote any of our US menu items as vegetarian, vegan or gluten-free. These Cheese and Sausage Egg Muffins come together in a flash!

Egg Muffin With Vegan Sausage step by step

1. Add eggs, spinach and shredded cheese to blender.  Pulse blend for a very short time, just enough to beat the eggs and chop the spinach.  Set aside..
2. In a skillet, cook chopped sausage in olive oil until crispy, about 10 minutes on medium heat..
3. Add 3-4 pieces chopped sausage to the bottom of each muffin tray.  Fill 3/4 of the way with egg mixture..
4. Bake at 350 for 20 min..
5. Remove from oven and top with sliced white cheddar cheese..

Perfect for eating right away or freezing, a great breakfast on the run! Sausage, eggs and seasoning baked into savory 'muffins'. I substituted cannellini beans for the pinto and added extra fennel seed, fresh sage, and thyme. I put them on English muffins with. Vegan breakfast sausage made with textured vegetable protein, flour, vegetable stock and tons of herbs and spices.

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