Soy Sausage Muffin for P90x Phase I
- Carbohydrate 78.7136 g
- Cholesterol 12.1896 mg
- Fat 20.89395 g
- Fiber 19.5614094930649 g
- Protein 84.46724 g
- Saturated Fat 2.968245 g
- Serving Size 1 1 Serving (411g)
- Sodium 2506.8116 mg
- Sugar 59.1521905069351 g
- Trans Fat 0.592514999999998 g
- Calories 827 calories
Step-by-step
- Soy Patties should be approx. 80 Cal each.
- Cook soy sausages according to packaging instructions.
- Top the English muffin with the cheese and cook in a toaster oven or under the broiler for 2 to 3 minutes, or until the cheese melts. Slice muffin in two.
- Place sausage on bottom half of muffin and top with other half.
Why is the cheese burning before the muffin warms through? Building a warm breakfast sandwich using pre-cooked soy patties requires careful management of radiant heat. Whole wheat english muffins contain less internal moisture than standard sandwich bread, meaning they toast rapidly under direct thermal exposure. Fat-free mozzarella lacks the fat solids found in conventional dairy, which delays the visual cue of bubbling but accelerates protein scorching when exposed to intense broiler elements.
Adapting for Dietary Restrictions
Modifying this assembly for dairy allergies requires substituting the mozzarella with a meltable plant-based alternative that contains coconut oil solids rather than starches alone. Coconut oil provides the necessary fat content to simulate traditional melting behavior at 400 degrees Fahrenheit. For gluten-free requirements, utilize a certified rice-flour english muffin, but toast the halves for an extra 60 seconds beforehand to drive off excess moisture and prevent structural crumbling.
- Watch the broiler element closely, as fat-free cheese transitions from solid to burned within a 30-second window.
- Press the cooked soy patties with a paper towel before assembly to remove residual manufacturing oils.
- Slice the english muffin completely prior to toasting to ensure even heat penetration across both interior crumb surfaces.
