THIS MESS IS OURS
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.
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.
– bay leaves – red pepper flakes – finely chopped sage – finely chopped fresh thyme – dry mustard – freshly grated nutmeg – gluten free oats – black beans, rinsed and drained – egg – kosher salt – freshly ground black pepper – jalapeno jack cheese – canola or grapeseed oil
Ingredients
Step 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.
Step 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.
Step 2
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.
Step 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.
Step 4
Place parchment paper on a half sheet pan or a large plate and then with wet hands, form the bean mixture into small patties. Place the patties onto the prepared dish and cover with plastic wrap. Transfer to the refrigerator to rest for at least an hour.
Step 5
When ready to cook heat the oil over medium to medium-high in a large non stick skillet. Once hot add the patties. 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.