vegetarian bacon, sausage & egg patties
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • 3 MorningStar Farms original sausage patties
  • 6 MorningStar Farms bacon strips
  • 1-2 tsp olive oil
  • 6 eggs
  • ⅓ cup milk (dairy or nondairy are both fine!)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  1. Preheat oven to 350F. Spray a jumbo muffin tin with nonstick spray, and set aside.
  2. First, cook the MorningStar Farms sausage patties and bacon. Heat a medium nonstick pan over medium-high heat, add the olive oil, and cook until sausage and bacon are warmed through.
  3. In a large bowl, whisk together the eggs, milk, and spices. Divide the egg mixture evenly among the 6 jumbo muffin cavities.
  4. To make 3 sausage and 3 bacon egg patties, crumble 1 sausage patty in each of 3 muffin cavities, then crumble 2 bacon strips in each of the remaining 3 cavities.
  5. Bake in preheated oven for 15-18 minutes, until golden brown on top and no longer jiggly.
  6. Serve immediately by themselves or inside a sandwich, or refrigerate leftovers. To freeze, let egg patties cool to room temperature, then wrap tightly in plastic wrap, place in freezer zip-top bag, and microwave when needed.
  7. *NOTE: if you don't have a jumbo muffin pan, you can make these in a normal muffin pan but cook time may vary as they will be thicker*
Recipe by The Baking Fairy at