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Incogmeato® Spicy Breakfast Sausage Sandwich
Incogmeato® Spicy Breakfast Sausage Sandwich 1

Incogmeato® Spicy Breakfast Sausage Sandwich

with pickled cherry pepper Russian dressing, banana peppers and Swiss cheese

Products Used: Incogmeato® Breakfast Sausage Patties
Servings: 1


Pickled Cherry Pepper Russian Dressing (yields 1 heaping cup)

  • 1 cup Mayonnaise (or vegan mayonnaise)
  • 1/2 cup Hot pickled cherry peppers, drained and chopped
  • 2 tsp. Ketchup
  • 1 tsp. Red pepper flakes
  • 1/2 tsp. Louisiana style hot sauce
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. Ground black pepper
  • 1/4 tsp. Smoked paprika
  • 1 ea. Incogmeato™ breakfast sausage patty
  • 1 slice Swiss cheese (or sub vegan cheese)
  • 1 ea. Whole egg (or omit to be vegan)
  • as needed Room-temp unsalted butter (or neutral oil)
  • as needed Kosher salt
  • as needed Ground black pepper
  • 1 ea. English muffin, split (or sub vegan English muffin)
  • 2 tsp. Pickled Cherry Pepper Russian Dressing
  • 5-6 ea. Pickled banana pepper rings

Recipe Directions

1. For the Pickled Cherry Pepper Russian Dressing: Whisk together mayonnaise, cherry peppers, ketchup, red pepper flakes, hot sauce, Kosher salt, black pepper, and paprika in medium mixing bowl until completely incorporated. Set aside.
2. For the patty: Preheat and prep the griddle to medium heat. Cook the patty on the griddle for 9-10 minutes, flipping halfway through. During the last minute or two of cooking, top the breakfast patty with a slice of swiss cheese and let cook until the cheese is fully melted. OPTION: Add a splash of water to the pan or griddle and cover the patty to create steam to melt the cheese faster.
3. To fry the egg, heat a nonstick pan over medium low heat, add butter or oil to the pan. Crack egg in the center of the pan and sprinkle salt and pepper to taste. Fry egg about 3 minutes for over easy. Flip egg and allow to cook for another minute or two, depending on how cooked-through you like your yolks. An extra two minutes will result in over-medium, and an extra five minutes will result in a hard-cooked yolk.
4. To toast the English muffin, swipe a little butter (or neutral oil, or nothing) on both cut sides and toast, placing cut side down, in a pan over medium heat or on a griddle until toasty brown, about 2 minutes.
5. To assemble sandwich: Apply a teaspoon of Russian dressing to both sides of the toasted English muffin. Add the cheesy patty, banana pepper rings, and fried egg to the bottom half and top with the other half of the toasted English muffin.