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McVegan Breakfast Muffins

McVegan Breakfast Muffins

Sometimes you’re just craving a hearty, ultra-portable little breakfast sandwich and this recipe is for those times. With prepared items like vegan sausages and eggs, this is the kind of convenience breakfast that I couldn’t have even imagined 20 years ago. Eat one alongside a nutrient-dense smoothie, you know, for balance and all that. Lightlife makes breakfast sausage patties that taste eerily similar to the animal-based kind and now that they are turning all their products to a vegan recipe, it’s a great time to check out this pioneering company and show them some support.  


McVegan Breakfast Muffins
1 teaspoon olive oil or neutral oil of choice
2 tablespoons VeganEgg powder
2 tablespoons firm silken tofu
cup ice cold water
2 pinches of kala namak or black salt (optional)
4 slices vegan sausage patties or bacon (we used Lightlife Gimme Lean)
4 slices vegan cheese
4 vegan English muffins
Baby spinach, about cup
2 tablespoons vegan mayo

Preheat your oven to 300 degrees. Prepare a baking sheet with parchment paper.

Make your egg patty. Heat a large skillet over medium-high heat with oil and swirl until coated. Place four wide-mouth Mason jar sealing rings (3-inches) upside down in your skillet.

In a blender, combine the VeganEgg, tofu, water and a pinch of black salt. Blend for 30 seconds. Plop egg ingredients into the rings and gently spread with the back of a spoon until flattened. Sprinkle on a little more black salt. Cook the patty on one side for four minutes, remove the rings with tongs (they will be hot!) and cook the egg patties on the other side for an additional four or five minutes.

Place the egg patties on your baking sheet and place in the oven. Cook your sausages on both sides and place on the baking sheet and back in the oven to keep warm.

Toast your English muffins. Place one slice of cheese on the top of each overturned bun and place in the oven until the cheese is melted. Spread a half-tablespoon of mayo on each English muffin bottom. Layer baby spinach over the bottom, then sausage, egg, and cheese-melted top. Eat while warm!

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