Arepa de Huevo with MorningStar Farms®Veggie Breakfast Sausage Patties and Cotija

This protein-packed recipe is a breakfast/brunch star that can live up to lunch and dinner menus, too. Just split a Venezuelan-style arepa down the middle and stuff it with savory MorningStar Farms® Veggie Breakfast Sausage patties, a fried egg, and all the toppings for a versatile dish that your guests will be craving all day long.

Servings: 1

Ingredients

3 ea. MorningStar Farms® Breakfast Sausage patties (SKU: 28989-97152)
as needed Extra virgin olive oil
1 ea. Egg
as needed Butter, divided
to taste Kosher salt
to taste Ground black pepper
1 ea. Arepa
2 Tbsp. Pico de gallo de calabasa
3 sprigs Cilantro, picked
1 Tbsp. Cotija, microplaned

Arepa

1 cup Masarepa
1 tsp. Kosher salt
1 cup Warm water
as needed Butter

Pico de Gallo de Calabasa

1 Tbsp. Extra virgin olive oil
1/2 cup Zucchini, small diced
to taste Kosher salt
1/4 cup Yellow onion, small diced
1/2 ea. Serrano, minced
1 ea. Lime, juiced
1/4 cup Cilantro, chopped

Ingredients

3 ea. MorningStar Farms® Breakfast Sausage patties (SKU: 28989-97152)
as needed Extra virgin olive oil
1 ea. Egg
as needed Butter, divided
to taste Kosher salt
to taste Ground black pepper
1 ea. Arepa
2 Tbsp. Pico de gallo de calabasa
3 sprigs Cilantro, picked
1 Tbsp. Cotija, microplaned

Arepa

1 cup Masarepa
1 tsp. Kosher salt
1 cup Warm water
as needed Butter

Pico de Gallo de Calabasa

1 Tbsp. Extra virgin olive oil
1/2 cup Zucchini, small diced
to taste Kosher salt
1/4 cup Yellow onion, small diced
1/2 ea. Serrano, minced
1 ea. Lime, juiced
1/4 cup Cilantro, chopped

Directions

1. Heat breakfast patties in a skillet with a bit of oil, turning every so often until cooked through and caramelized. Remove from pan and drain on paper towels.
2. Meanwhile, fry an egg in butter in a non-stick skillet. Season with salt and pepper.
3. Using same pan that the breakfast patties were in, melt a tablespoon of butter, add arepa, and cook until both sides are well caramelized. Let cool a bit, then run a knife along one side of arepato split it open like a pita pocket. Insert three breakfast patties.
4. Top patties with egg, then pico de gallo, then cilantro and finally, cheese.
AREPA:
1 cup Masarepa
1 tsp. Kosher salt
1 cup Warm water
as needed Butter
1. Mix masarepa, salt, and warm water together in a bowl, then knead into a ball. Let rest for 5 minutes.
2. Measure 2.5 oz. portions of arepa dough and form into 6-in. discs about ¼-in. thick.
PICO DE GALLO DE CALABASA:
1 Tbs. Extra virgin olive oil
½ cup Zucchini, small diced
to taste Kosher salt
¼ cup Yellow onion, small diced
½ ea. Serrano, minced
1 ea. Lime, juiced
¼ cup Cilantro, chopped
1. Heat a skillet with oil and add zucchini. Season with salt and sweat zucchini until cooked, but al dente. Remove from the pan and cool.
2. Place cooled zucchini in a bowl and add remaining ingredients.
3. Season to taste.

Directions

1. Heat breakfast patties in a skillet with a bit of oil, turning every so often until cooked through and caramelized. Remove from pan and drain on paper towels.
2. Meanwhile, fry an egg in butter in a non-stick skillet. Season with salt and pepper.
3. Using same pan that the breakfast patties were in, melt a tablespoon of butter, add arepa, and cook until both sides are well caramelized. Let cool a bit, then run a knife along one side of arepato split it open like a pita pocket. Insert three breakfast patties.
4. Top patties with egg, then pico de gallo, then cilantro and finally, cheese.
AREPA:
1 cup Masarepa
1 tsp. Kosher salt
1 cup Warm water
as needed Butter
1. Mix masarepa, salt, and warm water together in a bowl, then knead into a ball. Let rest for 5 minutes.
2. Measure 2.5 oz. portions of arepa dough and form into 6-in. discs about ¼-in. thick.
PICO DE GALLO DE CALABASA:
1 Tbs. Extra virgin olive oil
½ cup Zucchini, small diced
to taste Kosher salt
¼ cup Yellow onion, small diced
½ ea. Serrano, minced
1 ea. Lime, juiced
¼ cup Cilantro, chopped
1. Heat a skillet with oil and add zucchini. Season with salt and sweat zucchini until cooked, but al dente. Remove from the pan and cool.
2. Place cooled zucchini in a bowl and add remaining ingredients.
3. Season to taste.