Mini VEGAN English Muffin Egg Bakes
Adorable little egg bakes that are ready in about 30 minutes. Find a reason to make these and share with someone who loves a good breakfast bake as much as you do and I promise, they won't even know it's VEGAN!!
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!
Nutrition
Calories: 365kcalCarbohydrates: 28gProtein: 16gFat: 20gSaturated Fat: 4gSodium: 831mgPotassium: 221mgFiber: 2gSugar: 3gVitamin A: 73IUVitamin C: 17mgCalcium: 79mgIron: 2mg
Tried this recipe?Tag me @mnveghead