Breakfast Patty Sliders
Prep and Cook Time: 30 minutes | Serves: 6
Prep and Cook Time: 30 minutes
7.5 oz pkg. Lightlife® Plant-Based Breakfast Patties
6 mini brioche slider buns, toasted if desired
1/4 avocado, halved and thinly sliced
1 slice Field Roast Chao Creamy Original slices, cut into 4
Pico de gallo
1/2 cup ripe vine tomato, finely chopped (1 small)
1/4 cup sweet white onion, minced
1 Tbsp. jalapeno pepper, seeded and minced (1/2 small)
2 Tbsp. fresh chopped cilantro, leaves and stems
2 tsp . freshly squeezed lime juice
1/4 tsp. salt
1 tsp. olive oil
1 Tbsp. sweet white onion, minced
1 Tbsp. red pepper, minced
1 Tbsp. green pepper, minced
2 large free-range organic eggs or Plant-Based Egg substitute
For the pico de gallo, add the diced tomatoes, onion, jalapeno and cilantro to a medium sized serving bowl. Stir in the lime juice and salt and adjust to taste. May be covered and refrigerated overnight.
For the western scramble, heat a non-stick skillet over medium heat. Add olive oil, then onion and red and green peppers. Cook stirring, for 2 minutes until tender but still vibrant. Whisk eggs or plant-based egg substitute and pour into the skillet. Using a spatula, stir frequently until eggs begin to set and combine with the onions and pepper, about 1 minute more. Remove from the heat, season to taste with salt and pepper.
For the Lightlife breakfast patties, spray a non-stick skillet with cooking spray, heat over medium heat and cook the patties for 2 to 3 minutes per side, flipping once until evenly browned and heated through.
To assemble the ultimate sliders, place a slice of Chao creamy original on the bottom slider bun, then a couple slices of avocado and top with a breakfast patty and a spoonful of the western scramble. Add pico de gallo if you like. Any combination of ingredients makes for a perfect little breakfast bite.
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