Featured Maple Leaf Product: Field Roast Plant-Based Italian Crumble (#31435)
Vegan Sausage & Egg Breakfast Cup
Recipe Information
Method
- The day before, thaw the plant-based Italian Crumble under refrigeration and maintain <40F/4C.
- Preheat the convection oven to 325F/165C. Spray muffin pan(s) generously with cooking spray.
- Place the plant-based Italian Crumble in a bowl and break apart with a fork. Place 30 g/~1 oz using #16 scoop of loosely packed plant-based Italian Crumble in each of the muffin cups. Pack down the Italian Crumble into the bottom and sides of each muffin cup using your fingers.
- Chop finely green and red peppers; set aside. Wash green onions under cool running water and slice into fine pieces; set aside.
- In a large bowl, whisk eggs, milk and black pepper. Carefully pour egg mixture over the Italian Crumble in each of the cups; fill about 2/3rds full.
- Sprinkle the green peppers, red peppers and green onions on top of the egg mixture in each of the muffin cups.
- Place muffin pan(s) in a preheated oven and bake for ~15-20 minutes or until a knife inserted in the center comes out clean. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. CCP-Maintain >140F/60C until service.
- At the point of service, may garnish with a sprinkle of fresh/dried chopped parsley.
Yield
25 Servings
Portion Size
1 each (88 g/3.1 oz)
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with roasted potatoes, fresh fruit and a slice of whole grain toast (sides not included in nutritional information).
Global Cuisine
North American
Theme Inspired
All Themes
Nutritional Information
per 1 each (88 g/3.1 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 4 g |
| Protein | 15 g |
| Total Fat | 9 g |
| Trans Fats | 0.01 g |
| Saturated Fat | 2 g |
| Total Sugars | 2 g |
| Total Dietary Fiber | 2 g |
| Calcium | 50 mg |
| Potassium | 20 mg |
| Sodium | 250 mg |
| Iron | 1.75 mg |
| Vitamin A | 82.15 RE |
| Vitamin C | 1.92 mg |
| Calories from Protein | 39 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Plant-based Italian Crumble, Fully Cooked, thawed (1 each=907 g pouch) | 750 g | 1 lb 7 oz |
| Green and Red Peppers, diced | 83 g | 2.9 oz |
| Green Onions, chopped | 14 g | 1 Tbsp. |
| Ground Black Pepper | 10 ml | 2 tsp. |
| 2% Milk | 185 ml | 2/3 cup + 1 Tbsp. |
| Liquid Whole Eggs or Large Eggs | 1.15 L OR 22 Large Eggs | 4 1/3 cups or 22 Large Eggs |