Vegan Breakfast Egg and Sausage Muffins

Combine all the tofu egg ingredients in a blender and blend until smooth. The consistency should be pourable and similar to pancake batter, add more plant milk or water to thin if needed. The thinner the batter the thinner the eggy patties will be.

Heat a skillet or griddle over medium heat. Add a little oil, then pour about 1/4 cup portions of the eggy batter onto the skillet. Cook about 2-3 minutes until the top starts to look a little dry, then gently flip and cook another 1-2 minutes. Repeat with remaining batter, adjusting the consistency if necessary.

To assemble the sandwiches, fry the sausage patties in a little oil to heat them up. When flipping to the second side put your vegan cheese slices on top of the patties if using and cover to help the cheese melt.

Toast your english muffins, then top one half with an vegan egg (or two) and sausage patty. Add some fresh herbs, sliced bell pepper, and hot sauce if using. Place the other half of the english muffin on top and enjoy!