Egg, Cheese & Vegan Sausage Scramble

Method

1. The day before, thaw the plant-based Italian Crumble under refrigeration and maintain <40°F/4°C.
2. Preheat the convection oven to 375°F/190°C.
3. Break eggs or alternatively use liquid eggs and pour into a mixer bowl. Beat slightly on medium speed using a wire whisk. Add milk and pepper to eggs; beat until blended.
4. Melt margarine in a large skillet, griddle or steamer. Pour in egg mixture into large skillet/griddle or pour egg mixture into a 2" deep insert pan with melted margarine to place in steamer.
5. Cook over low heat, stirring occasionally. Once eggs start to form into lumps, add shredded cheese and diced frozen red peppers. Cook until desired consistency and eggs are glossy. Cook to an internal temperature of 165°F/74°C held for at least 15 seconds.
6. Meanwhile, when eggs are cooking, transfer plant-based Italian Crumble to insert pan and cover with lid. Heat in a steamer for ~5 minutes or until internal temperature reaches 165°F/74°C and held for at least 15 seconds. Stir into prepared egg and cheese scramble; toss gently. Maintain >140°F/60°C until service.
7. At point of service, may garnish with a sprinkle of dried/fresh chopped parsley. Serve 125 mls/1/2 cup per serving using #8 scoop.