Plant-based Sausage and Egg Breakfast Sandwich
Prep Time
Cooking Mode
4 patties from 1 Pkg Gardein Plant-Based Breakfast Saus’ge Patties
2 tbsp Earth Balance Original Traditional Spread, divided
1 ⅓ cups JUST Egg Plant-Based Alternative
⅛ tsp each salt and pepper
4 muffins from 1 Pkg Udi’s Gluten Free English Muffins
1 cup Compliments Baby Arugula or Good Leaf Micro Arugula
4 patties from 1 Pkg Gardein Plant-Based Breakfast Saus’ge Patties
2 tbsp Earth Balance Original Traditional Spread, divided
1 ⅓ cups JUST Egg Plant-Based Alternative
⅛ tsp each salt and pepper
4 muffins from 1 Pkg Udi’s Gluten Free English Muffins
1 cup Compliments Baby Arugula or Good Leaf Micro Arugula
Directions
1Cook 4 patties from the pack of Gardein Plant-Based Breakfast Saus’ge Patties according to package directions using the oven, microwave or stovetop.
2Meanwhile, melt 1 tbsp (15 mL) Earth Balance Original Traditional Spread in a saucepan over medium heat. Stir in the JUST Egg Plant-Based Alternative, seasoning with salt and pepper. Cook, stirring steadily, until scrambled, about 5 min.
3Split and toast and 4 English muffins. Spread muffin halves with the remaining Earth Balance spread. Layer bottom halves with patties, scrambled egg alternative and arugula. Cap with muffin tops. Serve immediately.
Tips
1
California cool: Dress with organic heirloom tomato, sliced avocado and crumbled roasted seaweed (nori).
2
Go wholesome: Top with organic kimchi and microgreens or sprouts.
3
Spicy and earthy: Whisk in a dash of chili oil or hot sauce into the plant-based eggs before scrambling. Top with sauteed organic mushrooms and green onions.
Disclaimer
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Personal Note
Personal Note
