Purple Pepper Eater Breakfast Sandwich

Purple Pepper eater
Purple Pepper Eater

This is one of my favorite farmer’s market-inspired recipes. I found a few beautiful purple peppers and knew I had to craft a tasty recipe around them. Somehow, the Purple Pepper Eater Breakfast Sandwich was formed. Simple, healthy and quite tasty. In fact, these breakfast sandwiches are gosh darn cravable! My husband loves them – and requests them quite often. Kids will adore them as well for a protein-rich bite on a busy morning.

And for me, I make these sandwiches vegan – using soy-based sausage patties. It’s “sausage -style” – Lightlife brand – it comes in a soft tube so you can form the patties yourself. And it’s actually fat free too. I know what you are thinking, but you really need to try this stuff before you judge it. It’s quite cravable – very flavorful. I’m not calling it health food – yes, it is still processed and sodium-rich like traditional sausage, but when it comes to saturated fat, these patties are much healthier.

Give my recipe a whirl – use Lightlife vegan sausage (try it once and just see what your family thinks) – or use whatever you keep in your fridge. And be a Purple Pepper Eater..

Oh, and I make these sandwiches using my panini press. I found it speeds up the process. I grill the patty and the bun on my panini press, but you can also use a traditional grill or a simple stove-top saute pan.

purple pepper
purple pepper

Purple Pepper Eater Breakfast Sandwich
vegan, makes two sandwiches

1 small purple bell pepper, sliced thin/long (any color pepper works too!)
1/2 cup of soy sausage, formed into two round patties
2 english muffins, sliced
2 tsp red salsa
2 Tbsp boysenberry jam (or any purple berry)
2 tsp spicy roasted pepitas – optional
black pepper
olive oil (EVOO) for rubbing on soy patties on grill
optional: soy cheese

1. Using panini press or grill pan, toast english muffins until tender and slightly crisp on the edges.

2. Form soy sausage into two patties and rub with EVOO. Place on the grill and cook until plump, tender and juicy. Usually only a few minutes.

3. Place pepper strips on top of patties and press down on the panini press – if using grill pan, grill peppers separately.

4. Spread salsa on one side of the muffin. Jam on the other. Sprinkle pepitas over top the salsa. Black pepper too. You can also toast the pepitas on the grill/panini press as well. I place mine right on the patties and grill for the last minute of so. The pepitas get nice and toasted. I use spicy pepitas. You can toss plain pepitas in some cayenne for extra spiciness. Soy cheese (or any cheese you prefer) optional.

5. Transfer each patty to the muffins and place top on. Slice with care and serve warm.

Try more of my breakfast sandwich recipes (photos) here!

vegan breakfast sandwich
vegan breakfast sandwich - with arugula and Daiya cheese
Article Posted 5 years Ago

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