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Mini Breakfast Muffins

A perfect recipe to whip up for your next brunch. Serve with sweet syrup or savory ketchup! Your new favorite breakfast!

(Makes roughly 40 mini muffins)


1 onion, chopped

1 Lightlife Gimme Lean Ground Sausage

1/2 cup bisquick mix

18 oz firm tofu, drained and crumbled

3 1/2 tablespoons earth balance butter

1/2 teaspoon of black salt

Pinch of paprika, pepper and ground mustard

1 teaspoon of soy sauce

2 prepared ener g eggs

1 FYH American wedge, shredded

1 cup of daiya pepper jack cheese* (feel free to switch up your cheeses


Preheat oven to 425

In a large frying pan sauté your onion in 2 tablespoons of butter over medium-high heat

Continue to stir until caramelize, set aside

In a medium frying pan crumble your sausage in 1 tablespoon of butter of medium high heat

Cook for 3-5 minutes, remove from heat and set aside

Using the same pan melt remaining butter over medium high heat

Add in your drained tofu

Add in your soy sauce

Season with black salt, paprika, pepper and ground mustard

Cook your tofu o for 3-5 minutes

Remove from heat

In a large bowl combine your cheeses, bisquick mix, ener g eggs, tofu, onions and sausage

Mix well

Spray your muffin pan really well with cooking spray

Generously fill your muffin pans

Cook for 20 minutes

Allow to cool for 5 minutes

Remove, serve and enjoy!

Can be sweet and served with syrup, or savory and dipped in ketchup!


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