“Beef” and “Egg” Muffins
Elevate your daily breakfast routine with these deliciously satisfying plant-based egg cups. Fresh spinach, artichoke hearts, and our Savory Ground “Beef” come together for an elegant twist on a fun, kid-friendly dish. They’re perfect for a grab-and-go breakfast, a protein-packed afternoon snack, or a Sunday brunch with your loved ones.
- 1 package Abbot’s Butcher Ground “Beef”
- 2 cremini mushrooms, chopped
- 2 artichoke hearts, chopped
- 1 handful of spinach
- ¼ cup dairy-free cheese
- 1 bottle of Just Egg
- 2-3 Tablespoons Miyoko’s butter
- ⅛ cup plant milk (I used Oatly oat milk)
- Cracked pepper, to taste
- Cook “Beef” according to package instructions. Set aside.
- Using a muffin pan, butter each slot to prevent egg muffins from sticking. (I found that Miyoko’s butter works much better than avocado or olive oil).
- In a mixing bowl, whisk together Just Egg & plant milk then add in “Beef,” mushrooms, artichoke, spinach, and cracked pepper. Mix the ingredients together until they’re incorporated.
- Spoon into muffin pan, filling each slot ¾ of the way full. (It will expand during cooking).
- Bake at 350° for 25-30 minutes or until a fork inserted near the center comes out clean. Let cool before taking egg muffins out of the pan.
“Chorizo” and Potato Tacos
A simple take on potato tacos with the addition of “Chorizo”. The spice in the “Chorizo” is nicely complemented with the starchiness of the potatoes. Taco night is about to get a little more delicious.
- 1 package ofAbbot’s Butcher Spanish Smoked “Chorizo”
- 2 – 3 medium-sized red potatoes, diced
- 3 tablespoons grapeseed oil
- Salt and pepper to taste
- Corn tortillas
- Salsa of your choosing
- Fresh cilantro
- In a skillet over medium heat, add your grapeseed oil and diced red potatoes (skin on). Sauté for about one minute and then cover with a lid for 5 – 7 minutes so the potatoes steam & cook through.
- Remove the lid and add in the “Chorizo”. Crumble it up, add more oil if necessary and season with salt and pepper. Mix it in with the potatoes and cook until everything is browned and cooked through.
- Warm up or char your corn tortillas and add a hefty spoonful of the potato and “Chorizo” mixture into each one (double up on the tortillas so the filling doesn’t make them rip in half). Enjoy with salsa or hot sauce, avocado slices and fresh cilantro!
Sesame Ginger Lettuce Cups
These tasty lettuce cups pair a crisped-up Chick’n with crunchy veggies and powerful aromatics. Perfect for a starter course, or add rice to make a complete meal.
- 2 tablespoons sesame oil
- 1 package of Abbot’s Butcher Slow Roasted Chick’n
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, peeled and minced
- 6 scallions, thinly sliced (greens and white separated)
- 1/2 cup canned sliced water chestnuts
- 1 cup shredded carrots
- 3 tablespoons no-soy soy sauce
- 1 teaspoon rice wine vinegar
- 8 – 16 whole lettuce leaves
- Warm the sesame oil in a skillet over medium heat. Add the Chick’n, ginger, garlic and white parts of the scallions and cook until Chick’n is slightly browned (4 – 5 minutes).
- Add the water chestnuts, carrots, soy sauce, rice wine vinegar and a dash of Sriracha.
- Season to taste with soy sauce and sesame oil.
- To serve, place 1/4 cup of filling in the middle of the lettuce leaf and top with the green parts of the scallions. Enjoy!
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