‘Sausage’ Frittata Cups

Yield: 12 muffin-sized cups

If you dig a savory breakfast, you’ll love these Veggie Frittatas with Italian ‘Sausage.’ Feel free to customize with your favorite veggies!


  • 6 oz The Stallion, diced
  • 18 oz Just Egg (about 1.5 bottles)
  • ¼ medium red onion, small dice
  • 1 cup kale, chopped
  • ½ pint cherry tomatoes, quartered
  • 2 chives, chopped
  • salt and pepper, to taste

Tahini Sauce (optional)
Yield: 1 cup

  • 1/3 cup tahini
  • ¼ cup lemon juice
  • ¼ cup water
  • 2 tablespoons Dijon mustard
  • salt & pepper, to taste

The How-To

  1. Cook diced Stallion according to package instructions.
  2. Add Stallion, red onion, cherry tomatoes, kale, and a pinch of salt and pepper to each well of a greased muffin tin. Use a spoon to mix up ingredients a bit.
  3. Top each well with Just Egg until fully covered.
  4. Bake at 300 degrees F for 20 to 30 minutes or until each frittata is fully cooked and tops are golden.
  5. While frittata’s are baking, whisk together all ingredients for the tahini sauce until combined.
  6. Use a butter knife to carefully remove frittatas from muffin tin. Serve with or without tahini sauce and fresh chopped chives while warm.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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