This vegetarian sausage breakfast muffin recipe is low carb, and versatile. I eat them for breakfast or a quick snack. They freeze well, so you can defrost, and go as you need them. You'll want to have two eight count muffin tins, or one large sixteen count tin for this batch. My favorites are the XOXO Good Grips Non-Stick Pro Muffin Pan (Aff link.) They've lasted me the longest out of all the pans I've owned through the years. Preheat oven to 350˚F. Crumble vegetarian sausage into bite-sized pieces into a large skillet. Cook the vegetarian sausage over medium heat until cooked thoroughly, approximately 5-7 minutes. Remove from heat and set aside. Crack eggs into a large bowl and beat thoroughly with a fork. Add cooked vegetarian sausage, Portobello mushrooms, green onion, and one half of the cheese blend. Season with salt and black pepper, to taste. Vigorously stir with a fork to combine. Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into opening. (Batch yields approximately 16 muffins). When finished, top each cup with equal amounts of the remaining Mexican-blend cheese. Place muffin tins in pre-heated oven and bake for 20–25 minutes or until eggs are set. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use. Enjoy! Vegetarian “Sausage” Breakfast Muffins
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
