This delicious European-style brunch dish is packed with flavour and nutrition, made from Beyond Sausage links, vegan eggs, onions and parmesan cheese – all free from nuts, eggs and gluten!
Special diets: Vegetarian | nuts-free | eggs-free | gluten-free |
️Allergens: not vegan | soy | lactose |
⏱ 36 mins – easy
🍽 4 servings – 435 kcal per serving
| Serving
262g |
Fat
26g |
Sat. fat
5g |
Sodium
1424mg |
| Carbs
24g |
Fibers
8g |
Sugars
4g |
Proteins
31g |
INGREDIENTS
- 16 oz beyond sausage links
- 6 vegan eggs
- 4 onions
- 2 cups spinach
- ¼ cup parmesan cheese
- 1 tsp grapeseed oil
- ¼ tsp salt
- ¼ tsp black pepper
TOOLS
- 1 knife
- 2 graters
- 1 skillet
- 1 oven
- 1 bowl
- 1 whisk
- 3 plate
STEPS
Peel and slice the onions. Stem the spinach.
Shred the parmesan cheese with a grater.
Crack the vegan eggs into a bowl. Add salt and black pepper and whisk for 2 minutes to get an egg mixture.
Cut the beyond sausage links into 0.25-inch slices.
Heat a skillet over medium heat. Add the beyond sausage slices and cook for 3 minutes.
Transfer the cooked sausages to a plate.
Place the onion slices in the skillet and cook for 5 minutes.
Transfer the cooked onions to a second plate.
Put the stemmed spinach in the skillet and cook until wilted.
Transfer the wilted spinach to a third plate.
Drizzle the grapeseed oil over the skillet. Add the cooked beyond sausages, cooked onions, wilted spinach, and egg mixture. Sprinkle with the shredded parmesan cheese on top. Cook for 5 minutes, then remove from the heat.
Preheat the oven to 350°F for 15 minutes.
Place the skillet in a hot oven and bake for 10 minutes.
Turn off the heat and remove the skillet from the oven.
It’s ready to be served !
