Ingredients
1 16.3 oz can of refrigerated biscuit dough (We used pillsbury grands southern homestyle, thats accidentally vegan)
Roughly 6-8 Vegan Eggs (We used Follow Your Heart)
12oz of Breakfast Sausage (We used Pure Farmland)
1.5 cups of Vegan American or Cheddar Shredded Cheese (We used Daiya)
1/2 cup of Melted Butter
1/4 cup of Nutritional Yeast
1/4 cup of chopped chives
Salt and Pepper
Vegetable Oil
Directions
Preheat oven to 350
Heat a large frying pan over medium high heat
Add in roughly 1-2 tbsp of vegetable oil
Crumble in your sausage and cook until starting to brown
Remove from pan and set aside
Wipe pan clean and return to heat
Add in a splash of vegetable oil
Then add in your Vegan Eggs
Scramble for roughly 10-15 minutes until scrambled to desired consistency
Season with a pinch of salt and pepper
Remove and let cool slightly
While Eggs and Sausage are cooling prepare your biscuit dough
Cut and roll dough into small bite size balls
Place into a mixing bowl
Whisk together cooled melted butter and nutritional yeast
Pour butter mix into mixing bowl with dough
Add in your sausage, eggs, and cheese
Mix well, best to use your hands
Grease your bundt pan really well
Add in your dough mix evenly to bundt pan
Bake in preheated oven for roughly 35-45 minutes until dough is cooked all the way through (ovens may vary)
If top starts to brown cover with foil
Remove from oven once cooked and cool for 5-8 minutes in the pan
Carefully flip over onto a serving plate
Garnish with chopped chives
Serve and enjoy!