How To Make Vegan Quiche Muffins
- 12 oz Just Egg
- 1/2 cup Veggie Bacon Sausage Chips
- 1 cup Chopped Broccoli
- 1/2 cup Sliced Mushroom
- 1/3 cup Chopped Onion
- 1 jalapeño thinly sliced (optional)
- 3/4 Cup Violife Just Like Colby Jack Shreds
So, today in the kitchen, we are creating more of my vegan quiche muffins. We are going to use veggie bacon sausage chips, their flavor is made from soy TVP*. And the batter for the basis of the quiche is the “Just Egg” product. I put all ingredients into the little mini cupcake holders in a muffin tin so that I can have bite-size pieces. I’m not so sure how this will freeze but that is my desire so I can eat these for breakfast and just pop one in my mouth whenever I want something to eat. I made my muffins as:
- Veggie Sausage, Mushroom & Onion Muffins
- Veggie Cheese, Mushroom & Onion Muffins
- Broccoli, Cheese & Onion Muffins
I made a variety all same things just pop different things in the bowl.
Broccoli: Broccoli is very good and has Vitamin C.
Mushrooms: Mushrooms are good for your immune system.
Mung Beans (found in the Just Egg): These are a good source of protein and other nutrients.
Cheese: The cheese that I use it’s called Violife. It is vegan and pretty simply made. I got this at sprouts so you can probably find it at Whole Foods, Trader Joe’s and Sprouts.
*Find out more about Soy TVP here.
Just Another Day, Just Another Way!
Just another day and just another way trying to eat healthfully and avoid those things that are not good for me. This is Nurse Practitioner Amelia Narain. Owner and Founder of In My Garden Health and Lifestyle. Go ahead over to my site for more recipes and natural wellness products.