Vegan Breakfast Muffins

  • Prep | 20-30 m

  • Cook | 60-70 m

  • Ready in | 1 hr 10-20 m

  • Makes | 12 breakfast muffins

Ingredients

Potato cups

  • Olive oil

  • 2 large potatoes shredded (approx 3 cups packed)

  • 1 1/2 tsp salt

  • 2 tbsp oat flour

  • 1 tbsp olive oil

  • 1/2 tsp parsley

  • 1/4 tsp paprika

  • 1/4 tsp cumin

  • 1/4 tsp garlic powder

  • a few dashes black pepper

Egg Mixture

  • 1 container JUST egg

  • 1/2 tsp paprika

  • 1/2 tsp kala namak*

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp salt

  • a pinch of pepper

  • 1/4 cup vegan cheese

  • 1 cup packed of finely chopped veggies (e.g. carrots, kale, pepper, onion, tomato)

  • 1 package Beyond Meat spicy breakfast sausages

  • Vegan cheese to top (optional)

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Directions

  1. Preheat oven to 350F. Grease muffin tray or fill with muffin liners and spray with olive oil.

  2. Shred potatoes and squeeze the moisture out of them**. Sprinkle 1 tsp salt over the potatoes and let sit for 10 minutes. Squeeze the remaining moisture out.

  3. Combine potatoes, oat flour, olive oil, 1/2 tsp salt, parsley, paprika, cumin, garlic powder, and black pepper.

  4. Press even amount of potato mixture into muffin cups on the bottom and up the sides. Bake for 30-35 minutes.

  5. Prepare egg mixture by whisking the JUST egg and seasonings together. Mix in cheese and veggies.

  6. Cut the sausages in half so you have 12 small discs. Fry on pan for 1-2 minutes on both sides.

  7. Remove muffin tray from oven and evenly pour in egg mixture. Top with sausage and extra cheese (optional). Bake for an additional 30-35 minutes, until egg is fully cooked.

  8. Let cool for 5 minutes in muffin tray. Take a bite and do an obligatory food dance!

NOTES

*Kala Namak gives the egg mixture an "eggy" flavor.

**Squeeze the moisture out of the shredded potatoes by wrapping them in paper towels, a kitchen towel, or out of a nut milk/cheese bag.

all, breakfastAleks Alvaradospicy, nut-freeComment