Savory breakfast muffins

Breakfast muffin

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

  1. Make the hollandaise – Put cashews in a heat safe bowl and cover with boiling water. Let soak for one hour, then drain
  2. Add all ingredients to a blender and blend until smooth.
  3. Cook the sauce in a double boiler until it thickens.
  4. Adjust the seasoning and set aside until ready to use.
  5. Preheat the oven to 375 degrees. line a muffin tin with liners and then spray well with pan spray.
  6. Cook the sausage, breaking up into pieces.
  7. Mix all the ingredients together.
  8. 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.
  9. Serve muffins with the hollandaise.