Today I’ve teamed up with The Very Good Butchers to make these delicious breakfast sausage pull apart muffins using their plant based breakfast sausage.
The Very Good Butchers is a plant based butcher that currently offers a wide range of products, including plant based meats, butcher bundles and cheeses. They believe in butchering beans, not animals. The bean butchers have created a line of insanely delicious and plant-based food that’s “Very Good” for people, animals and the planet.
I’m a huge fan of their products, particularly of their butcher bundles that allow you try a select few of their delicious products.
To purchase yours head over to Verygoodbutchers.com
Ingredients
16.3 oz can f vegan Friendly Biscuit dough, should have 8 biscuits total
12.7 oz package of The Very Good Butcher Breakfast Sausage
7oz Vegan Cheese Shreds
4oz canned and diced jalapeño (or you can you use fresh jalapeño)
Vegetable Oil
Chives or Green Onions for Garnish
Directions
Preheat oven to 375
Heat a large non stick skillet over medium
Add in a little oil
When hot add in your breakfast sausage
Cook for 3-5 minutes
turning often until starting to brown
Remove from pan and let cool
Once cooled, chop into bite size pieces
Place into a large mixing bowl
Cut each biscuit into 4's and place into bowl
Add your cheese and jalapeno
Mix well
Grease a muffin pan
Place a generous amount of biscuit mix into greased muffin pan
Spray or brush tops with cooking oil
Bake in preheated oven for roughly 20-25 minutes until cooked through and golden
Remove and let cool
Remove from muffin pan
Garnish with green onion
Serve and enjoy!
