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Incogmeato™ Spicy Breakfast Sausage Sandwich

with pickled cherry pepper Russian dressing, banana peppers and Swiss cheese

Servings: 1 sandwich

Ingredients

  • 1 ea. Incogmeato™ breakfast sausage patty
  • 1 slice Swiss cheese (or sub vegan cheese)
  • as needed Room-temp unsalted butter (or neutral oil)
  • 1 ea. Whole egg (or omit to be vegan)
  • as needed Kosher salt
  • as needed Ground black pepper
  • 1 ea. English muffin, split (or sub vegan English muffin)
  • 2 tsp. Pickled Cherry Pepper Russian Dressing
  • 5-6 ea. Pickled banana pepper rings

Pickled Cherry Pepper Russian Dressing (yields 1 heaping cup)

  • 1 cup Mayonnaise (or vegan mayonnaise)
  • 1/2 cup Hot pickled cherry peppers, drained and chopped
  • 2 tsp. Ketchup
  • 1 tsp. Red pepper flakes
  • 1/2 tsp. Louisiana style hot sauce
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. Ground black pepper
  • 1/4 tsp. Smoked paprika
Ingredients

Ingredients

  • 1 ea. Incogmeato™ breakfast sausage patty
  • 1 slice Swiss cheese (or sub vegan cheese)
  • as needed Room-temp unsalted butter (or neutral oil)
  • 1 ea. Whole egg (or omit to be vegan)
  • as needed Kosher salt
  • as needed Ground black pepper
  • 1 ea. English muffin, split (or sub vegan English muffin)
  • 2 tsp. Pickled Cherry Pepper Russian Dressing
  • 5-6 ea. Pickled banana pepper rings

Pickled Cherry Pepper Russian Dressing (yields 1 heaping cup)

  • 1 cup Mayonnaise (or vegan mayonnaise)
  • 1/2 cup Hot pickled cherry peppers, drained and chopped
  • 2 tsp. Ketchup
  • 1 tsp. Red pepper flakes
  • 1/2 tsp. Louisiana style hot sauce
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. Ground black pepper
  • 1/4 tsp. Smoked paprika

Directions

1. For the Pickled Cherry Pepper Russian Dressing: Whisk together all the ingredients in a medium mixing bowl until completely incorporated.
2. For the sandwiches: Preheat and prep the griddle to medium heat. Cook the patty on the griddle for 9 - 10 minutes, flipping halfway through. During the last minute or two of cooking, top the breakfast patty with a slice of swiss cheese and let cook until the cheese it fully melted. Optional: add a splash of water to the pan or griddle and cover the patty to create steam to melt the cheese faster.
3. To fry the egg, heat a nonstick pan over medium low heat, add butter or oil. Crack egg in the center of the pan, sprinkle salt and pepper to taste. Fry egg about 3 minutes for over easy. Flip egg and allow to cook for another minute or two, depending on how cooked through you like your yolks. An extra two minutes will result in over-medium, an extra five will result in a hard-cooked yolk.
4. To toast the English muffin, swipe a little butter (or neutral oil, or nothing) on both cut sides and toast, cut side down, in a pan over medium heat or on a griddle until toasty brown, about 2 minutes.
5. To assemble sandwich: Apply a teaspoon of Russian dressing to both sides of the English muffin. Add the cheesy patty, banana pepper rings, and fried egg, and top with the other half of the English muffin.

Recipe Credit:
Chef Mason Hereford
Turkey and The Wolf, New Orleans, LA
Incogmeato™ by MorningStar Farms®

Directions

Directions

1. For the Pickled Cherry Pepper Russian Dressing: Whisk together all the ingredients in a medium mixing bowl until completely incorporated.
2. For the sandwiches: Preheat and prep the griddle to medium heat. Cook the patty on the griddle for 9 - 10 minutes, flipping halfway through. During the last minute or two of cooking, top the breakfast patty with a slice of swiss cheese and let cook until the cheese it fully melted. Optional: add a splash of water to the pan or griddle and cover the patty to create steam to melt the cheese faster.
3. To fry the egg, heat a nonstick pan over medium low heat, add butter or oil. Crack egg in the center of the pan, sprinkle salt and pepper to taste. Fry egg about 3 minutes for over easy. Flip egg and allow to cook for another minute or two, depending on how cooked through you like your yolks. An extra two minutes will result in over-medium, an extra five will result in a hard-cooked yolk.
4. To toast the English muffin, swipe a little butter (or neutral oil, or nothing) on both cut sides and toast, cut side down, in a pan over medium heat or on a griddle until toasty brown, about 2 minutes.
5. To assemble sandwich: Apply a teaspoon of Russian dressing to both sides of the English muffin. Add the cheesy patty, banana pepper rings, and fried egg, and top with the other half of the English muffin.

Recipe Credit:
Chef Mason Hereford
Turkey and The Wolf, New Orleans, LA
Incogmeato™ by MorningStar Farms®

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