You know what I love? Breakfast sandwiches! Especially epic breakfast sandwiches piled high with gluten free homemade buttermilk biscuits, crispy hashbrowns, a sunny side up egg and these insanely delicious vegetarian breakfast sausage patties.
I guess the only thing that is really better than an epic breakfast sandwich would be an epic breakfast sandwich for dinner! Breakfast for dinner is a weekly ritual in our house, and, in my humble opinion, is comfort food at its finest.
These homemade vegetarian sausage patties are a constant in my fridge right now - I am making a batch a week, cooking what we need and individually wrapping and freezing the extras for fast meals later in the holiday season when I know I will really need them.
I have tried both precooking the patties then freezing them and freezing raw, formed patties then defrosting them in the fridge overnight when I know we will need them. Both ways worked equally well, so it's really a matter of personal preference.
Vegetarian Breakfast Sausage Patties
These sausage patties are brilliant for breakfast, but are also a tasty alternative to a veggie burger patty with the traditional burger toppings like tomato, lettuce, ketchup and mustard.
- Yield: 10 patties 1x
- 1 large or 2 small bay leaves
- ¼ teaspoon red pepper flakes
- 3 tablespoons finely chopped sage
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons dry mustard
- ⅛ teaspoon freshly grated nutmeg
- ½ cup gluten free oats
- 2 cans black beans, rinsed and drained
- 1 egg
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons freshly ground black pepper
- ½ cup jalapeno jack cheese
- 2 tablespoons canola or grapeseed oil
- Using a spice grinder, grind the bay leaf and red pepper flakes to a fine powder. Add the sage, thyme, dry mustard, and nutmeg and pulse 2-3 times to combine. Set aside.
- Pulse the oats in your food processor 3-5 times to roughly chop then add in one can of drained and rinsed black beans. Pulse and additional 5-6 times creating a chunky paste. Add in the egg, salt, pepper and spice mixture. Blend in the processor until most of the large pieces are gone. You will be left with a thick paste that will act like the “glue” to your sausage patty.
- Place the remaining can of rinsed and drained black beans and the cheese in a mixing bowl and add the mixture from the food processor. Fold the ingredients together until combined. Place parchment paper on a half sheet pan or a large plate and then with wet hands, form the bean mixture into 10 small patties. Place the patties onto the prepared dish and cover with plastic wrap. Transfer to the refrigerator to rest and for the flavors to develop for at least an hour, but preferably overnight.
- When ready to cook heat the oil over medium to medium-high in a large non stick skillet. Once hot add the patties, being careful to not over crowd the pan. Cook for 5-6 minutes, until a golden crust has started form on the cooked side of the patty, flip and cook the other side for 3-4 minutes longer until golden. Serve immediately.
It says "serve immediately" but can I make these and freeze the leftovers? Or refrigerate and reheat later? I'm trying to plan some meal prep recipes.
You absolutely can batch this sausage and refrigerate or freeze it. I would say if you want to keep it for over 4 days - freezing is the way to go.
What size can of beans are each of the two cans used?
Hi! 15-ounce cans.
lynn @ the actor's diet says
I've got a bunch of leftover black beans and was wondering what to do w them. I was thinking burgers, but I like the idea of breakfast more!
Yes, breakfast always wins for me too!!!
These look wonderful! But could I possibly leave out the cheese? Thanks 🙂
I have never tried to leave it out, but I think it should still work. You could use vegan cheese if you wanted as well. 🙂