High Protein Plant Based Breakfast

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High Protein Plant Based Breakfast

Jill Dalton
So many people out there are concerned about getting enough protein eating a Whole Food Plant Based Diet. Whether you are an athlete or you are just changing to eating Plant Based. Well fear not, because eating a Whole Food Plant Based diet gives you more than enough protein and it is a more bio-available type of protein. This breakfast recipe of Sausage, Eggs and fruit will fill your quota for sure. It is loaded with Plant Based protein such as tofu, chickpeas, spinach, mushrooms, kiwi and blackberries.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 283 kcal


Vegan Eggs

Vegan Sausage


Vegan Eggs

  • Add 3 tablespoons water to a pan and sate the onions, bell peppers and mushrooms for about 5 min.
  • Crumble tofu into the pan.
  • Add spices and spinach and cook down for 10 – 15 min.

Vegan Sausage

  • Preheat oven to 350°
  • Put chickpeas into a bowl and mash lightly.
  • Crush the fennel seeds lightly and add to the chickpeas along with remaining ingredients and mix.
  • Make balls with mixture and place them on a parchment paper lined cookie sheet.
  • Place another piece of parchment paper over the balls and press lightly to make balls into patties.
  • Bake for 25-30 min.


Calories: 283kcalCarbohydrates: 45gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 120mgPotassium: 882mgFiber: 10gSugar: 9gVitamin A: 2927IUVitamin C: 48mgCalcium: 134mgIron: 6mg

2 thoughts on “High Protein Plant Based Breakfast”

  1. Enjoy Jill’s presentations, clear explanations, good recommendations and additional hints, and GREAT recipes.

  2. We decided to have an Easter brunch, and included these sausage patties. I made a variation because I have a container of Chesapeake Bay seasoning that I’ve been trying to use up, and the end result was so delicious!

    In case you want to try it out:
    The seasonings we used: 1 tsp. onion powder, 1 tsp, garlic powder, 1 tsp fennel (lightly crushed), 1 tsp liquid aminos, and 2 tsp Chesapeake Bay seasoning.

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