Vegan Savoury Breakfast Muffins
1. Preheat oven to 350Ëš and prepare 8 muffin cups by spraying with a non-stick spray or grease with coconut oil.
2. In a medium bowl, whisk together the JUST Egg with water or plant milk, nutritional yeast, Italian Seasoning, salt and pepper.
3. Dividing the remaining ingredients, line the bottom of each cup with the green onions, then arugula, tempeh and bell pepper. Pour egg mixture over ingredients in cup. Bake for 30-40 min until set. The centre of each muffin should be dry and pop back when touched gently.
4. Grab what you want and store the remaining muffins in the fridge for up to 4 days.
Vegan
Directions
1. Preheat oven to 350Ëš and prepare 8 muffin cups by spraying with a non-stick spray or grease with coconut oil.
2. In a medium bowl, whisk together the JUST Egg with water or plant milk, nutritional yeast, Italian Seasoning, salt and pepper.
3. Dividing the remaining ingredients, line the bottom of each cup with the green onions, then arugula, tempeh and bell pepper. Pour egg mixture over ingredients in cup. Bake for 30-40 min until set. The centre of each muffin should be dry and pop back when touched gently.
4. Grab what you want and store the remaining muffins in the fridge for up to 4 days.
