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    Home » Recipes » Breakfast

    Homemade Vegetarian Breakfast Sausage Patties

    Homemade Vegetarian Breakfast Sausage Patties recipe by @beardandbonnet on www.thismessisours.com
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    Homemade Vegetarian Breakfast Sausage Patties recipe by @beardandbonnet on www.thismessisours.com

    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.

    Homemade Vegetarian Breakfast Sausage Patties recipe by @beardandbonnet on www.thismessisours.com

     

    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.

    Homemade Vegetarian Breakfast Sausage Patties recipe by @beardandbonnet on www.thismessisours.com

    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.

    Homemade Vegetarian Breakfast Sausage Patties recipe by @beardandbonnet on www.thismessisours.com

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    Vegetarian Breakfast Sausage Patties

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    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.

    • Author: Beard and Bonnet
    • Yield: 10 patties 1x

    Ingredients

    Scale
    • 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

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

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    Reader Interactions

    Comments

    1. Maddy says

      December 07, 2022 at 1:42 pm

      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.

      Reply
      • meg@thismessisours says

        December 09, 2022 at 11:22 am

        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.

        Reply
    2. Anonymous says

      December 12, 2021 at 6:17 pm

      What size can of beans are each of the two cans used?

      Reply
      • meg@thismessisours says

        December 19, 2021 at 11:28 am

        Hi! 15-ounce cans.

        Reply
    3. lynn @ the actor's diet says

      November 18, 2015 at 4:52 pm

      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!

      Reply
      • Meg says

        November 18, 2015 at 5:31 pm

        Yes, breakfast always wins for me too!!!

        Reply
    4. Shelley says

      November 17, 2015 at 6:27 am

      These look wonderful! But could I possibly leave out the cheese? Thanks 🙂

      Reply
      • Meg says

        November 17, 2015 at 7:06 am

        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. 🙂

        Reply

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    About Meg

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    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

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