Sausage Pancake Muffins | Vegan Breakfast Mini Muffins
Sausage Pancake Muffins | Vegan Breakfast Mini Muffins
TerryandMary
SAUSAGE PANCAKE MUFFINS
INGREDIENTS
1 tbsp vegan margarine
5 oz. plant-based sausage
1½ cup flour
2 tbsp sugar
2½ tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup plant-based milk
2 tbsp maple syrup
2 tbsp vegan margarine, melted
1 vegan egg (we use Egg Replacer)
1 tsp vanilla extract
½ tsp ground cinnamon
INSTRUCTIONS
1. Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray.
2. Melt vegan margarine in pan. Add plant-based sausage and cook.
3. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Then stir in plant-based milk, maple syrup, vegan margarine, vegan egg, vanilla and cinnamon. Fold in plant-based sausage until just combined. Divide batter evenly between mini muffin cups.
4. Bake for 8-10 minutes. Serve warm or at room temperature, with maple syrup.
Recipe makes 24 mini muffins.
Recipe from
*Veganized by us*
SAUSAGE PANCAKE MUFFINS - CALORIES
1 tbsp vegan margarine 100
5 oz. plant-based sausage 187
1½ cup flour 630
2 tbsp sugar 97
2½ tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup plant-based milk 75
2 tbsp maple syrup 110
2 tbsp vegan margarine, melted 200
1 vegan egg (we use Egg Replacer) 15
1 tsp vanilla extract 12
½ tsp ground cinnamon 4
TOTAL = 1,430
24 svgs (1 mini muffin) @ 60 cal./ea.
*The calorie count is approximate. Mary is working it to help me (Terry) lose weight*
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#vegan #Sausage Pancake Muffins #Mini Muffins
Easy Breakfast Egg Muffins Recipe - Busy Morning Grab and Go Breakfast
Here is an Easy Breakfast Muffins Recipe for a Busy Morning Grab and Go Breakfast.
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0:00 Introduction
1:55 Breakfast Egg Muffins Ingredients
6:24 How to Make Breakfast Egg Muffins
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe
Breakfast egg muffins are an easy, healthy, low carb, keto breakfast meal prep recipe. And they're incredibly versatile! Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week.
So how do you make egg muffins? Just think of egg muffins as basically mini frittatas. Whisk a dozen eggs and chop up your favorite add-ins. Combine them in a muffin tin or muffin pan and bake. Then your healthy breakfast is meal prepped and ready to go! Click the recipe below for all the details.
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Sausage & Cheese Omelet Muffins w Mushrooms Onions & Spinach
Sausage & Cheese Omelet Muffins
Today we’re making one of my favorite breakfast recipes of all time.
Sausage & Cheese Omelet Muffins. We’re combining all of ingredients that you’d find in an omelet, but we’re cooking it in a jumbo muffin pan instead of a griddle.
We’ll use organic farm fresh pasture raised eggs, with white cheddar, mozzarella, and parmesan Reggiano cheese, cream cheese, onions, mushrooms, spinach, and fresh ground pork. This recipe looks as amazing as it tastes.
It’s going to be delicious! So stick around and we’ll show you how we make it.
1 Jumbo Muffin Pan
1 Regular Muffin Pan
2 Tablespoons of Butter
2 Tablespoons of Extra Virgin Olive Oil
8 pasture raised organic eggs
1 teaspoon each salt, pepper, and fennel
1/2 teaspoon of turmeric
8oz of room temperature cream cheese
3oz each grated parmesan, white cheddar, and mozzarella cheese
4oz chopped white mushrooms
1 lb of ground pork
½ yellow onion chopped
1 small bag of baby spinach chopped
To get started, lets put all our ingredients and utensils on the counter and on the stove.
In a large pan add the butter and turn the heat to medium low. Add in the olive oil and let it get hot slowly; you don’t want it to burn. Add the onions and sauté them for five minutes.
Then add in the mushrooms and sauté them for another five minutes.
Next we’ll add in the ground pork. Use a wooden spoon to chop and stir the pork through the onions and mushrooms. Cook that for about five to six minutes. Add in the seasonings and stir that into the meat onions and mushrooms. The spinach is next. Stir that into the meat and seasoning mixture and let it cook for about five minutes. Cover the pan with the lid and allow everything to continue to cook on low heat. After five minutes, turn the heat off of the pan and go ahead and turn the oven on to 350 degrees.
And now we’ll work on the eggs. In the large bowl, crack 8 fresh eggs.
Add in the rest of the salt, pepper, and turmeric,
the cheddar, mozzarella and parmesan cheese,
and the room temperature cream cheese,
and give the mix a nice stir with a fork. As you stir everything together, mash up the cream cheese with your fork. This is what the eggs should look like after a minute or two of stirring. There are some chunky bits and pieces and that’s ok; we don’t want it too smooth or else the omelet muffins won’t look or taste like they’re fresh made.
Add in the cooked sausage mixture into the bowl. The warm ingredients from the pan will help to melt the cheeses a bit more. Give the eggs and meat mixture another good stir with the wooden spoon.
Use a large soup ladle and begin to fill up the jumbo muffin pan; make sure that the pan is sprayed; even though the pan says “non-stick”, you still need to spray it. Repeat the process with the smaller muffin pan. Put the muffin pans into the oven at 350 degrees. Cook the jumbo omelet muffins for 20 minutes and cook the smaller omelet muffins for 15 minutes.
After 15 minutes, remove the smaller omelet muffins from the oven and allow them to cool for 10 minutes before removing them from the pan. When its been 20 minutes of total cooking time, remove the jumbo pan from the oven and allow it to cool for 10 minutes too. The best trick to removing the omelet muffins in tact is to use a large plate, put the plate over the top of the omelet muffins, flip the plate over, and wallah! The omelet muffins are ready to serve…
Two omelet muffins are very filling; but hey; who says you can’t put three on your plate !
And there it is! Sausage & Cheese Omelet Muffins… with Mushrooms, Onions, and Spinach.
It was delicious !
Until next time,
Bon Appetit.
Ciao,
Mark
Homemade McD's Egg McMuffins - How to Make Your Own McMuffin
Learn how to make your very own egg McMuffins right at home! These are super easy to make and I'll even show you how to make the eggs without egg rings! Make up a dozen and freeze them to have throughout the week. You can use bacon, sausage or Canadian bacon on these. Make them your way!
For make-shift egg rings, you can use WIDE mouth canning jar rings, cookie cutters, biscuit cutters, Dole pineapple tidbits cans with the bottoms cut off or you can use egg rings if you have them. Anything round, that sits flat and is 3 to 3-1/2 in diameter.
To freeze for later, wrap in waxed paper and put into a zip top bag and freeze. When you want one, leave in the waxed paper and microwave for 1-2 minutes or until heated through. Sandwich WILL be hot! Enjoy!
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BREAKFAST SAUSAGE AND EGG MUFFINS | Easy breakfast meal prep recipe
Making your eggs in a large batch is easy and convenient. It ensures that you have something fresh, homemade, healthy and delicious for those busy mornings or as an easy grab and go snack. In this video I share with you one of the ways I make my sausage and egg muffins, very simple but delicious. I hope you try and enjoy this recipe. Kindly share and subscribe if you haven’t done so already. Thank you all for the love and support!!!
INGREDIENTS:
*Eggs
*sausage
*onion
*3 Jalapeño peppers
*1/2 red bell pepper
*oil
*2 garlic cloves
*salt and pepper to taste
*Garlic powder
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