Savory breakfast muffins
This recipe was developed by Chefs Venessa Hawn and Carolyn Brecht at Northern Michigan University during one of our product trainings.
Servings: 12
Serving size: 4 ounces
Ingredients
Breakfast muffin
20 ounces JUST egg, liquid
1/2 cup tomatoes, diced
1 1/2 cups fresh spinach, chopped
3/4 cup bell peppers, diced
1/4 cup parsley, chopped
1/2 cup vegan cheese shreds, such as NUMU
8 ounces vegan sausage, such as Impossible Sausage
salt and pepper to taste
Hollandaise
1 cup raw cashews
1/4 cup nutritional yeast
2 tablespoon lemon juice
1 teaspoon white vinegar
1/2 teaspoon turmeric
1 tablespoon dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Preparation
- Make the hollandaise – Put cashews in a heat safe bowl and cover with boiling water. Let soak for one hour, then drain
- Add all ingredients to a blender and blend until smooth.
- Cook the sauce in a double boiler until it thickens.
- Adjust the seasoning and set aside until ready to use.
- Preheat the oven to 375 degrees. line a muffin tin with liners and then spray well with pan spray.
- Cook the sausage, breaking up into pieces.
- Mix all the ingredients together.
- Fill the tins to about 2/3 full and bake for about 35 minutes (if using a convection oven, make sure the fan is set to low). Check the center of one of the center muffins using a skewer to ensure they are done.
- Serve muffins with the hollandaise.