1 lb sage breakfast sausage (You can also season and substitute your favorite meat substitute. Chopped eggplant, tempeh and quinoa work well.)
3 cups of shredded hash browns
2 cups chopped tomato
1 small onion chopped
1 large can of mushroom pieces and stems chopped
2 cups of cheese or cheese substitute (Daiya makes a good cheddar alternative)
8 eggs or the equivalent egg substitute
1/4 cup milk or almond milk
1 tbsp Greek seasoning
(If you choose to substitute for the sausage, the seasoning blend for the substitute is as follows:
1 tablespoon sage
1 teaspoon salt.
1/2 teaspoon ground black pepper.
1/4 teaspoon marjoram
1/2 tsp garlic
pinch of ground cloves)
Brown the sausage (or seasoned substitute) with the shredded hashbrowns.
Mix vegetables, cheese/substitute and Greek seasoning together in a large bowl
Add the sausage and hash brown mixture to the bowl and mix well again.
Whip the eggs and milk together in a small bowl and then add to the larger bowl. Mix well again.
Grease two muffin tins with cooking spray. Spoon the mixture into the muffin tins, filling to just above the brim. Bake at 400 degrees for 30 minutes.
Makes 18 breakfast muffins
