Recipes
Mini breakfast pizza with organic, English-style muffins
Organic muffins served as BBQ pizzas, for breakfast, lunch or as a snack, prepared with 3 types of English muffins & Sud'n'Sol roasted peppers and mushrooms. Topped with egg, cream cheese and Chistorra sausage.
Ingredients for 12 muffins:
- 6 organic English-style muffins by De Trog (2 x 3 types)
EP0649 - organic English-style muffin 65g
EP0650 - organic English-style muffin corn & turmeric 65g
EP0651 - organic English-style seeded muffin 65g
- 6 medium eggs
- 200 to 250ml Alpro soya drink
- 1 Chistorra sausage (Alt: mild chorizo or pepperoni)
- 100 to 150g strips of roasted red pepper Sud'n'Sol
- 100 to 150g roasted mushrooms Sud'n'Sol
- 100g Tomatade Sud'n'Sol
- 200 to 300g cottage cheese or burrata
- 6tbsp “Rascals tastebuddies” smokey BBQ sauce
- 1 red onion (roasted and diced)
- Finely-chopped chives
Preparation:
Cut the 3 types of muffins in half and use them as mini pizza bases.
Break 6 eggs into a bowl with 200 ml soya drink, season with salt and pepper, beat and cook. Make sure your scrambled eggs are still moist.
Spread 1 tbsp of Tomatade Sud'n'Sol and ½ tbsp of BBQ sauce over each muffin half. Add the scrambled eggs and the cottage cheese. Layer with the thinly-sliced sausage. Top half of the muffins with the roasted peppers and the other half with the roasted mushrooms. Sprinkle with the diced red onion.
Bake the muffins in a preheated oven for 7 to 9 min at 200°C. Garnish with some finely-chopped chives.
