It’s no secret that breakfast sandwiches are a favorite of mine. I could eat them every day, if possible. I also am obsessed with spicy foods / pickled jalapeños, so figured I’d combine my love of both into this incredible 3x Pepper Egg Breakfast Sandwich. It’s incredibly easy to make already… but I’m going to make it even easier for you. You can get everything needed to make this delivered right to your door from Milk & Eggs!
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I usually start out by toasting my English muffins and setting them aside to cool. I don’t like spreading aioli on a warm piece of bread, so letting it cool is a great step to take. Once that’s done, start by cooking your vegan egg. The Follow Your Heart Egg is super easy to whip up. Make sure to season them with lots of black pepper! While your egg is cooking, you can get started on the sausage patties themselves. I used the Abbot’s Butcher turkey burgers for this, they’re a really incredible product. I just split each patty in half, creating 4 smaller patties that are English muffin sized. Once you have the patties prepped, mix together your salt, black pepper, smoked paprika, ground fennel, and garlic granules. Now this step is completely optional, you can cook the patties as is. I just like adding the spices because they make it taste more like a breakfast sausage. Sprinkle a bit of the spice mixture over each side, of each patty.
Heat up a few tablespoons of coconut oil in a skillet over medium heat. Add in your sausage patties & cook for about 4-5 minutes total, until browned on each side. On your last flip, add a slice of vegan pepper jack cheese over each patty, & cover to allow the cheese to melt slightly. While the egg & sausage is cooking, get your aioli done! Add your vegan mayo to a bowl first, then take a chipotle pepper and mash it up as fine as you can. Add that along with your adobo sauce & pickled jalapeño brine to the mayo, and mix well to combine. You can adjust the levels of all components to make this to your liking, spice wise.
Once everything is ready, you can build your sandwich & get ready to dig in! On each half of the English muffin, generously add your chipotle mayo. On the bottom half, add your sausage patty with cheese, followed by roughly 1/4 cup of the vegan egg mixture, then a hefty amount of pickled jalapeño slices & a top muffin are all that separate you from cooking & devouring!
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
3x Pepper Egg Breakfast Sandwich
This incredible VEGAN breakfast sandwich consists of 'turkey' sausage, scrambled egg, chipotle aioli, pickled jalapeños, & pepper jack cheese. If you love things spicy & love peppers... this is the sandwich for you!
- 4 English Muffins
- 2 cups Follow Your Heart Vegan Egg (2 cups worth of cooked product)
- 1 package Abbot's Butcher Turkey Burgers
- 1/2 cup sliced pickled jalapeños
- 4 slices vegan pepper jack cheese
- 1/2 cup vegan mayo
- 1 chipotle pepper in adobo made into a paste
- 1 tbsp adobo sauce the sauce thats leftover in the chipotles in adobo can
- 1 tsp pink Himalayan salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground fennel
- 1 tsp garlic granules
- 2 tbsp coconut oil
- 1 tsp pickled jalapeno brine
Toast your English Muffins & allow them to cool while you get everything else ready. Start out by cooking your Follow Your Heart vegan egg according to package instructions. You'll need about 1/4 cup of cooked egg for each sandwich, so keep that in mind when measuring out amounts!
While the egg is cooking, you can start your turkey sausage patties. Take the 2 patties that come in the pack, split them in half, and form 4 English muffin sized patties (alternatively you can use any vegan breakfast sausage you'd like, just follow cooking instructions on the package). Mix together your salt, black pepper, smoked paprika, ground fennel, and garlic granules & sprinkle over both sides of each patty. Right after your last flip, add a slice of vegan pepper jack cheese over each patty and cover to let the cheese melt a bit.
Add your coconut oil to a skillet over medium heat, once hot- add in your 4 sausage patties. Allow them to get brown on each side, cooking for about 4-5 minutes total.
While your egg / sausage cooks, you can make the aioli. Add your vegan mayo to a bowl. Take one chipotle pepper out of the can, remove the seeds if any, and chop / mash essentially into a paste. Add that, along with your pickled jalapeño brine, and adobo sauce into the mayo. Mix very well. You can add more chipotle or adobo sauce to your liking.
To assemble, take your English muffin and spread the chipotle aioli on both sides. Take the bottom half & add 1 sausage patty with cheese. Then top with roughly 1/4 cup of the vegan egg, & a generous amount of pickled jalapeño slices. Add your top half of the English muffin and you're ready to dig in!