In a large bowl, beat eggs. Add chives, green pepper, Dijon mustard, ground sage. Stir in vegetarian sausage and rice milk.
Spoon by 1/3 cupful into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.
Cool baked egg muffins.
Cover and place on waxed paper-lined baking sheets and freeze until firm.
Transfer to freezer container and place in freezer.
To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
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