Vegan Sausage & Egg Breakfast Cup - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (88 g/3.1 oz)

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

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.

Serve with roasted potatoes, fresh fruit and a slice of whole grain toast (sides not included in nutritional information).