Egg, Cheese & Vegan Sausage Scramble - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

#8 scoop (130 g/4.6 oz)

Ingredients

	Metric	Imperial
Plant Based Italian Crumbles, thawed, each=907 g pouch	750 g	1 lb 7 oz
Liquid Whole Egg or Large Eggs	1.3 L OR 25 large eggs	5 1/3 cups OR 25 large eggs
2% Milk	675 ml	2 3/4 cups
Black Ground Pepper	10 ml	2 tsp.
Soft Margarine or Butter	20 ml	1 Tbsp. + 1 tsp.
Cheddar Cheese, Grated	313 g	11 oz
Red Peppers, Frozen, Diced	146 g	5.2 oz

The day before, thaw the plant-based Italian Crumble under refrigeration and maintain <40F/4C.
Preheat the convection oven to 375F/190C.
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.
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.
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. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
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 165F/74C and held for at least 15 seconds. Stir into prepared egg and cheese scramble; toss gently. CCP-Maintain >140F/60C until service.
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.

Serve with buttered toast, fried potatoes and fresh fruit (sides not included in nutritional information).