M Classic Breakfast - Vegan Recipe

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the halved potatoes with 2 tablespoons olive oil, chopped rosemary, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated and spread in a single layer.

Roast for 25–30 minutes, flipping once halfway through, until potatoes are golden brown and crisp on the outside and tender when pierced with a fork. Keep warm.

If using whole vegan sausage links/patties, crumble or slice them into bite-sized pieces (about 1/2-inch pieces) to mimic breakfast sausage texture.

In a bowl, combine the grated apple, chopped fresh sage, 1 tsp maple syrup, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp garlic powder. Toss with the crumbled/sliced vegan sausage so the pieces are coated and lightly sticky.

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the sausage mixture in a single layer and cook without moving for about 2–3 minutes to get a bit of browning, then stir and continue cooking 3–4 minutes until golden and warmed through and the apple is softened.

Taste and adjust seasoning (add a pinch of salt or more smoked paprika if desired). Keep warm with the roasted potatoes.

In a bowl, whisk together 1 cup Just Egg, 2 tablespoons unsweetened non-dairy milk, 1 tablespoon nutritional yeast, 1 teaspoon turmeric (optional for color), 1 teaspoon black salt (or regular salt), and 1 teaspoon black pepper until smooth.

Heat 1 teaspoon olive oil in a nonstick skillet over medium-low heat. Pour in the Just Egg mixture and let sit undisturbed for 20–30 seconds until edges set.

Using a silicone spatula, gently push and fold the mixture from the edges toward the center, forming large curds. Continue cooking gently for 3–4 minutes until soft, slightly creamy curds form but it is fully set. Avoid high heat to keep a tender texture.

Turn off the heat and stir in the chopped chives. Taste and adjust seasoning (add more black salt for eggy flavor or a pinch of regular salt if needed). Keep warm.

While the potatoes roast (or during the last 5 minutes), brush both sides of the schiacciata slices with 1 tablespoon olive oil and place on a baking sheet or grill pan. Toast in the oven at 425°F (220°C) for 4–6 minutes until golden and crusty, or grill on medium-high heat for 2–3 minutes per side.

If desired, spread 1 teaspoon vegan butter on the warm bread slices after toasting.

Divide the roasted potatoes, smoked apple-sage sausage, and scrambled Just Egg between two plates. Place a slice of toasted schiacciata on each plate. Garnish everything with chopped parsley.

Serve hot. Optional accompaniments: ketchup for potatoes, extra maple syrup for sausage, or hot sauce.