These adorable mini VEGAN egg bakes are ridiculously easy and so much like the real thing you won’t believe it! They bake in about 30 minutes and require very little prep. You can even bake them ahead of time for breakfast on the go during your busy week. Or, serve these at your next brunch or shower with some hash browns, muffins, and fresh fruit. Either way, just find a reason to make these and share with someone who loves a good breakfast bake as much as you do!
How to Make These Mini VEGAN English Muffin Egg Bakes
- Sauté some chopped onion, green pepper, and mushrooms
- Whisk together Just Egg, Plant-Based Scramble with vegan sour cream, baking powder, ground mustard, black salt, and pepper
- Grease 6 ramekins
- Place ½ of an english muffing, cut side up, in each ramekin
- Now add the Beyond Meat Breakfast Sausage Patty (or any other plant-based sausage)
- Add some of the sautéd veggie mixture into each ramekin
- Pour about ¼ +2 tablespoons of the Just Egg Mixture into each ramekin
- Sprinkle on some cheese
- Bake at 350°F for about 30-35 minutes
- Let rest for 10-15 minutes before enjoying these tasty mini egg bakes that NOBODY will even know are vegan;)
Egg Bake Ideas
There are so many ways to customize these little egg casseroles. Instead of starting with a base of english muffins, you could use hash browns, tater tots, crescent roll dough, or torn bread. For veggies, try throwing in some zucchini, red bell pepper, broccoli, shredded carrot, jalapeños, or some greens like spinach or kale. A smokey tempeh bacon would be an excellent swap if you don’t care for sausage. Get crazy and add sun-dried tomatoes, artichoke hearts, kalamata olives, and some tofu feta for a Mediterranean twist!
Why is This Better Than a Traditional Egg Bake?
This VEGANIZED version of the classic egg bake is better (in my opinion) because:
- It’s kinder! Conditions at egg factory farms are atrocious. And the male chicks are of no use so they’re destroyed soon after birth.
- Just Egg uses 98% less water
- Plant-Based Scramble has a 93% smaller carbon footprint
- Just Egg use 86% less land than conventional animal sources
- ZERO cholesterol
- Way LESS saturated fat
- Easier – no cracking eggs and digging out those annoying shell pieces
For another delicious breakfast try this MEDITERRANEAN SCRAMBLE WITH AVOCADO DILL SAUCE
Or, make this ULTIMATE CHEESY BREAKFAST PIZZA
Mini VEGAN English Muffin Egg Bakes
Ingredients
- 1 12-Ounce Bottle Just Egg, Plant-Based Scramble
- ½ Cup Vegan Sour Cream
- 1 Tsp Baking Powder
- ¼ teaspoon Kala Namak, aka Black Salt Optional, for egg flavor
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Ground Mustard
- 3 Vegan English Muffins, Split
- 6 Beyond Meat Breakfast Sausage Patties
- ½ White Onion, Chopped
- 1 Green Pepper, Chopped
- 4 Oz Mushrooms, Chopped
- 1 Cup Vegan Shredded Cheddar
Instructions
- Preheat oven to 350°F
- Sauté onion, pepper, and mushrooms until just tender, about 6-8 minutes
- Whisk together the JustEgg Plant-Based Scramble, sour cream, baking powder, black salt, black pepper, and ground mustard. Set aside
- Grease 6 ramekins
- Slice english muffins and place ½ in each ramekin, split side up
- Add 1 vegan sausage patty to each ramekin
- Divide onion, pepper, and mushroom mix and add equal amount to each ramekin
- Pour about ¼ cup + 2 tablespoons of vegan egg mixture into each ramekin
- Top with shredded cheese
- Place ramekins onto a cookie sheet and transfer to oven
- Bake at 350°F for about 35 minutes
- Remove and let set for at least 15 minutes – Don't skip this part! They will firm up a bit during this period. Serve with some breakfast potatoes and fresh fruit!
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