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Ingredients
12 servings
2 x 12 ouncescramble
bottles, plant-based
4 ouncesvegan deli meat
finely diced
½ cupspinach
fresh minced
½ cupfresh mushrooms
finely diced
¾ cupvegan cheddar shreds
divided
1Roma tomato
small, minced
¼ cupbell pepper
diced
1 teaspoonblack pepper
fresh cracked
¾ teaspoonkosher salt
oil cooking spray
parsley
Fresh minced, for garnish, optional
Vegan feta
for garnish, optional
hot sauce
for serving, optional
Instructions
Step 1
Preheat the oven to 375°F.
Step 2
Pour the JUST Egg into a large bowl and add the deli meat, spinach, mushrooms, ½ cup of the cheese shreds, tomato, bell pepper, salt, and pepper, whisking to combine.
Step 3
Generously spray a cupcake tin with cooking oil. Using a ladle, gently spoon the mixture into the cupcake tins about ¾ of the way full.
Step 4
Top each breakfast cup with a sprinkle of the remaining cheese shreds and bake in the oven until heated through and slightly browned around the edges, 12 to 16 minutes.
Step 5
Remove the pan from the oven and let it cool for 5 minutes before removing the egg cups from the pan.
Step 6
Serve with fresh parsley, a sprinkle of vegan feta, and your favorite hot sauce, and enjoy!
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