Hello, happy breakfast food! I have been really trying to eat savory foods for breakfast more often. I find that it has a fantastic effect of chilling my sweet tooth down to start the day with something that isn’t sweet. But it’s pretty hard for me to think of a quick weekday meal other than avocado toast for a savory breakfast.
So this weekend I whipped up a batch of a fantastic solution. Savory muffins. With soy chorizo, of course. One of my favorite things! Plus I had leftovers from my Soy Chorizo & Sweet Potato Empanadas.
yields 12 muffins
2 C cornbread mix (I used Arrowhead Mills)
3 T maple syrup
3 T vegetable oil
1 egg replacer (Ener-G)
3 T nutritional yeast
1 C soy chorizo (Trader Joe’s)
1 C cilantro, chopped
Preheat oven to 375 degrees.
Mix everything together. Pour into 12 muffin tins. Bake for about 30 minutes, until golden brown and cooked through.
Dang am I happy with myself for creating this. Also for thinking to mash some avocado on there! Delicious! So this only fancies up my avocado toast breakfast, but that’s okay.
Also try my Fig, Basil & Onion Muffins for another savory breakfast treat!
Nutrition facts per muffin: Calories: 149; Calories from Fat: 54; Total Fat: 6.0g; Saturated Fat: 1.0g; Sodium: 355mg; Total Carbohydrates: 20.2g; Dietary Fiber: 2.2g; Sugars: 4.1g; Protein: 5.7g
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