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Savory Vegan Breakfast Muffins


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These tasty vegan breakfast muffins are a three-layer meal-in-one! Layer one is a flaky and flavorful savory scone, layer two is a vegan breakfast sausage, and layer three is a light and fluffy vegan “egg” soufflé filled with vegetables. You could even add in a layer of vegan cheese between the scone and sausage!  IF (and it’s a big if) you have any leftover, they are perfect snacks or lunch items. The kids love them in their lunches. They pack well and hold their shape.

This recipe is a combination of our Savory Vegan Scones and our Vegetable Soufflé recipes, both delicious in their own rights! Rather than serve them separately, we decided to see if we could do a recipe mash-up and make a plant-based breakfast savory muffin. We used Ives Vegan Breakfast Sausages for the middle layer. It feels like a bit of a cheat to use a pre-made item, but sometimes time is precious and home-made sausage wasn’t in the cards last weekend.

The reason these recipes go so well together is that they both have Indian undertones. The Garbanzo Bean flour in the “egg soufflé” carries the Garam Masala in the scones just perfectly.

The trick to having a light and flaky scone layer is to bake it while you’re making the “eggs.” This lets it get crispy before pouring the veggie soufflé on top of it.

You can personalize this recipe with your choice of vegetables in the soufflé batter and the spices in the scones. Rather than using Garam Masala in the scones, I’ve gone a basil and oregano route on occasion too.  If going an Italian seasoning route, you could add tomatoes, eggplant, olives, and peppers to the soufflé! I might need to try this next weekend!

We used our own Garam Masala ground spice blend in this recipe. Here’s the link to the recipe so you can make your own home-made Garam Masala too: Garam Masala.

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1. Make your Savory Vegan Scone dough.


2. Roll out and cut your scone dough into rounds that fit your muffin tin. 


3. Double your scone recipe to have extras! Mmmmm!


4. Mix your Savory Vegan Souffle batter in a blender. 


5. Add your sausage slices, optional vegan cheese, and the vegan souffle batter on top. Bake. 


6.  Serve with Your Vegan Family Horseradish Sauce and Your Vegan Family Spicy Tomato Achar, and a side of sauerkraut for a fun brunch! 


Jump to Savory Vegan Breakfast Muffins Grocery List

Jump to Savory Vegan Breakfast Muffins Nutritional Analysis

Savory Vegan Breakfast Muffins Recipe


  • 1.5 hours prep (includes 40 minutes of baking)
  • Makes 18 muffins, serves 9
  • Suggested equipment: Vitamix blender, muffin tins, mixing bowl

Savory Vegan Scone Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp garam masala
  • 1/2 cup vegan cheddar shreds, chopped into ¼” bits
  • ½ jalapeño, chopped finely
  • 1/4 cup Earth Balance Vegan Butter, frozen and chopped into small cubes
  • ½ - ¾ cups unsweetened soy milk or other nut milk substitute


  1. Pre-heat oven to 400 F. Grease your muffin tins.
  2. Mix all dry ingredients together. 
  3. Add butter, cheese, and jalapeño. Using your hands, mash the butter into the flour until it's evenly spread throughout.
  4. Add ½ cup soy milk and mix it with your hands. Add up to ¼ more into the dry mixture at the bottom of the bowl. Add more and repeat until you have a ball of dough that stays together but is not wet or sticky. 
  5. Roll out to ½” (6 mm) thick. Cut out circles the size of your muffin tin. We used a small glass canning jar to cut ours out.
  6. Place the circular scones in prepared muffin tins.
  7. Bake for 15 minutes.
  8. Remove from the oven and set aside.

While your scones are baking, make the vegetable soufflé batter.

Vegan Vegetable Soufflé Ingredients

  • 1 package soft tofu (we prefer unrefrigerated Mori-Nu brand)
  • ¼ cup unsweetened Edensoy soy milk or another milk substitute
  • 2 Tbsp nutritional yeast
  • ½ tsp turmeric
  • 1 tsp salt
  • ½ cup garbanzo bean flour
  • 1 Tbsp corn starch
  • 1/3 cup shallot or red onion, chopped
  • 2 cloves garlic, chopped
  • 2 green onions, chopped into thin rounds
  • ½ cup colorful bell peppers, finely chopped


  1. Blend all ingredients except the vegetables in your blender until smooth.
  2. Add the vegetables and blend to mix, leaving vegetables in visible pieces.

Put it all together! 

  1. Place one piece of sausage on each scone in the muffin tins. *Optional: Add cheese over or under the sausage!
  2. Pour approximately ¼ cup of the vegetable soufflé batter into each muffin tin, filling just shy of the top.
  3. Bake 15 minutes, or until a toothpick inserted into the center of the soufflé layer emerges clean.
  4. Remove from the oven. Cool a couple of minutes. Remove from the muffin tins and serve!

We enjoy them with fresh home-made Your Vegan Family Horseradish Sauce and Spicy Tomato Achar. Click those links for recipes! Our family loves spicy foods. The older we are the hotter we like it! These recipes are both so delicious that we keep a jar of each in the refrigerator at all times. We put them on toast, sandwiches, Buddha Bowls, in soups…

Chef's Notes 

These recipes are flexible with their spices and vegetables. Use what you have and what you love!

We hope you love this recipe as much as we do! If you have an article or recipe requests, let us know on our Facebook page: Your Vegan FamilyWhile you're there, please like our page and share our posts!

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Written by Your Vegan Family 

Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine, eco-tourism, cultural immersion, and taught yoga in myriad venues.

We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.

Vegan Savory Vegan Breakfast Muffins Recipe Grocery List: 

  • fresh jalapeño
  • shallot or red onion
  • garlic cloves
  • green onions
  • colorful bell peppers  
  • vegan cheddar shreds
  • Earth Balance Vegan Butter
  • unsweetened soy milk or other nut milk substitute
  • soft tofu (we prefer Mori-Nu brand)
  • flour
  • garbanzo bean flour
  • corn starch
  • baking powder
  • salt
  • nutritional yeast
  • garam masala
  • turmeric

Savory Vegan Breakfast Muffins Recipe Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. When exact ingredients are not available in this database, the closest substitution is made. This recipe contains nutritional yeast, a source of vitamin B-12. Our nutritional analysis software doesn't include this ingredient, so our recipe is even more healthy than reported below! 

Percentages are based on a 2,000 calorie daily diet for an adult. 

 * Some of the links in this article may be affiliate links. If you use them and make a purchase, we may receive a small payment. You will not be charged extra for this. Thank you for your support! 

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