Prep Time: 12 minutes

Cook Time: 28 minutes

Total Time: 40 minutes

Servings: 10

Calories: 88kcal


  • 1 cup vegan breakfast sausage (8 oz. package)
  • 1 cup red bell pepper (1 medium pepper)
  • 1 cup baby spinach (packed)
  • 1 cup vegan cheddar shreds
  • 2 bottles liquid Just Egg
  • ½ teaspoon salt
  • ½ tsp onion powder
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black salt (kala namak)


  • Preheat the oven to 350°F. Cook the vegan sausage according to the package instructions and let it cool down. This should take about 5-8 minutes on the stovetop.
  • Dice the bell pepper and chop the baby spinach. Add them to a large bowl along with the vegan cheese shreds. Cut the vegan sausage into bite-sized pieces and add them to the bowl. Stir everything together.
  • Shake the bottles of Just Egg really well and pour them into a medium-sized mixing bowl. Add in the seasoning and whisk it together.
  • Grease the sides and bottoms of a nonstick muffin pan. Pour some of the Just Egg mixture into the bottom of the pan for a solid muffin structure.
  • Distribute the veggie/cheese mixture equally into the muffin tin. Each one should be about ¾ full. Pour the remaining Just Egg mixture into the muffin tin spots.
  • Bake them for 30-35 minutes or until the centers are set and a toothpick comes out clean. Let them cool for 10 minutes, pop them out of the pan, and enjoy!


Serving: 1 egg bite | Calories: 90kcal | Carbohydrates: 2.8g | Protein: 6.2g | Fat: 5.9g | Saturated Fat: 0.2g | Sodium: 294mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 0.6g | Calcium: 11mg