Preheat the oven to 350°F (175°C). Lightly grease 4 cavities of a large muffin tin or 4 wide ramekins with the olive oil.

In a mixing bowl, whisk together the just egg, scallions, flour, and black salt until smooth.

Divide the mixture evenly among the prepared muffin cups or ramekins. Bake for 25-28 minutes, or until set and slightly golden around the edges. Let cool for 5 minutes before tracing around the outside of each egg patty with the tip of a paring knife and removing from the molds.

While the patties are baking, grill the English muffins, vegan croissants, or bagels in a hot pan. If using English muffins or bagels, spread 1 teaspoon of vegan butter on each half before grilling.

In a separate skillet over medium heat, cook the vegan sausage patties for 3 to 4 minutes per side, or until heated through and browned. In the final minute of cooking, place 1 slice of vegan provolone on each patty and cover the skillet briefly to allow the cheese to melt.

To assemble, place one egg patty on the bottom half of each toasted muffin or bagel. Top with a sausage patty and cheese, then close with the top half. Serve warm.