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In recent years, there has been a significant shift towards plant-based diets, driven by a growing awareness of health, sustainability, and ethical considerations regarding food choices. More people are looking for ways to incorporate nutritious and delicious options into their daily meals, especially during breakfast—the most important meal of the day. One standout recipe that perfectly aligns with this trend is the Mini Veggie Sausage Breakfast Rounds. These bite-sized delights are not only flavorful but also provide a wholesome start to your morning, making them an ideal choice for breakfast or brunch.

Mini Veggie Sausage Breakfast Rounds

Start your day with a tasty and nutritious twist on breakfast with Mini Veggie Sausage Breakfast Rounds. These delightful bite-sized snacks are packed with quinoa, colorful veggies, and savory nutritional yeast, making them a perfect plant-based option for everyone. They're not only satisfying but also easy to customize with your favorite spices and vegetables. Whether enjoyed solo or alongside eggs and avocado, these rounds make a wholesome breakfast choice. Try this simple, delicious recipe and elevate your morning routine!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 cup grated zucchini (about 1 medium zucchini)

1 cup finely chopped bell pepper (any color)

1 cup shredded carrots

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/4 cup breadcrumbs (or gluten-free breadcrumbs, if desired)

1/4 cup nutritional yeast (optional, for a cheesy flavor)

1 tablespoon olive oil (for cooking)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside to cool.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they are translucent, about 3-4 minutes. Then, add the grated zucchini, bell pepper, and shredded carrots. Cook for another 5-7 minutes until the vegetables soften. Remove from heat and let cool slightly.

      Mix Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, dried oregano, smoked paprika, salt, black pepper, breadcrumbs, and nutritional yeast. Mix well until everything is evenly combined.

        Form the Rounds: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using your hands, form the quinoa mixture into small rounds, about 2 inches in diameter, and place them on the prepared baking sheet.

          Bake: Bake in the preheated oven for 20-25 minutes or until the rounds are golden brown and slightly crispy on the outside.

            Serve & Garnish: Once done, remove from the oven and allow them to cool for a few minutes. Garnish with fresh parsley before serving. These mini veggie sausage rounds are perfect on their own or served with a side of avocado or hot sauce!

              Prep Time, Total Time, Servings:

                20 minutes | 50 minutes | 12 servings