Beyond Breakfast Muffins

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 7.52 ounces

Ingredients

Filling
1 1/2 tsp. canola oil
1 1/2 cup vegan sausage (e.g., spicy Italian style Beyond meat)
3 cups red bell peppers, small dice
2 cups green onions, sliced thinly
6 cups corn muffin mix
1 1/3 soy milk, unsweetened
3/4 cup aquafaba
2 tsp. poultry seasoning
1 tsp. salt
1 tsp. ground black pepper
1 cup vegan cheddar cheese, shredded

Garnish
4 Tbsp. green onions, sliced thinly

Optional Compound Butter
1/2 cup chipotle peppers in adobo sauce, canned (include 1 tsp. adobo liquid)
1 cup non-dairy butter
1/2 tsp. salt

Preparation

1. For filling: In a large skillet or flat top, heat oil over medium-high heat. Cook sausage for 5-7 minutes, breaking it up as it cooks. Transfer to a mixing bowl, fat and all. Set aside.
2. Add red bell peppers and green onions to the same bowl as sausage, and set aside.
3. In a large mixing bowl or stand mixer, stir corn muffin mix, soy milk, aquafaba, poultry seasoning, salt, and black pepper until combined.
4. Add in vegan cheese and sausage mixture, and fold to combine.
5. Preheat oven to 425°F. Line a jumbo-sized muffin tin and spray with non-stick cooking spray. Portion 7 oz. of batter/muffin. Garnish each muffin top with green onion.
6. Bake for 10 minutes. Reduce temperature to 350°F and bake for 27-30 minutes until golden and internal temperature reaches 200°F.
7. Optional compound butter: Finely chop chipotle peppers. Add chipotle peppers, non-dairy butter, and salt into stand mixer with whip attachment. Whip until combined for 1-2 minutes. Transfer to a serving container and store in cooler until service.

Nutrition information

Calories: 523.59 Total Fat: 26.14g Saturated Fat: 7.61g Trans Fat: 3.89g Carbohydrate: 62.21g Fiber: 3.09g Total Sugars: 16.46g Protein: 10g Sodium: 1,223mg