Maple Griddle Impossible Breakfast Sandwiches

Maple Griddle Impossible Breakfast Sandwiches

Savory, smoky plant-based sausage patties and folded eggs layered between warm, maple-infused gluten-free griddle cakes.

Dietary

Tags

Ingredients

Instructions

  1. In a medium bowl, combine 1/2 pound plant-based ground meat, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried sage, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Form the mixture into 2 round patties, each about 3 inches wide.
  2. In a separate bowl, whisk together 1/2 cup gluten-free oat flour, 1/2 teaspoon baking powder, 1/4 cup of the liquid egg whites, 1 tablespoon pure maple syrup, and 2 tablespoons of water until a smooth batter forms.
  3. Heat 1/2 teaspoon olive oil in a large nonstick skillet over medium heat. Pour the batter into 4 equal rounds to create griddle cakes. Cook for 2 to 3 minutes until bubbles form on top, flip, and cook 1 to 2 minutes more until golden brown. Transfer to a plate.
  4. Add the prepared plant-based patties to the same skillet over medium heat. Sauté for 3 to 4 minutes per side until nicely browned and heated through. Remove and set aside with the griddle cakes.
  5. Add the remaining 1/2 teaspoon olive oil to the skillet over medium-low heat. In a small bowl, whisk the 2 eggs, remaining 1/4 cup liquid egg whites, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Pour into the skillet and cook for 2 minutes, then fold into 2 sandwich-sized portions.
  6. Assemble the sandwiches by placing one cooked patty and one folded egg portion between two maple griddle cakes. Serve warm.

Notes

Assembled sandwiches can be wrapped in foil or parchment paper and refrigerated for up to 3 days; reheat in a toaster oven or air fryer at 350°F for 4 to 5 minutes.

Nutrition (per serving)