Vegan Egg Muffins with JUST Egg - ZardyPlants

Ingredients

• 18 ounces + ⅓ cup (divided) JUST Egg liquid vegan egg (about 1 ¾ bottles altogether) (see note 1 for substitution)
• ½ cup sun-dried tomatoes (see note 2)
• 1 ½ cups (loosely packed) finely chopped baby spinach or baby kale (see note 3 for veggie options)
• ¾ cup finely diced bell peppers of choice
• ¾ cup finely chopped broccoli florets
• ¼ cup finely chopped parsley
• ½ cup shredded vegan cheese, optional (like cheddar or parmesan, see note 4)
• Sea salt and fresh cracked black pepper (I do about ½ teaspoon of each)
• Vegan bacon bits
• Portobello bacon
• Tofu based vegan sausage crumbles
• Diced seitan-based vegan sausage
• Diced vegan ham
• Any store-bought vegan meat you like