Good Morning! Or it will be; especially if you make the ULTIMATE Vegetarian Breakfast Sandwich. It's seriously been a game changer for us since we have been trying to eat more fiber and more plants. This breakfast sandwich solves both of these problems!
You know when you are craving the super-satisfying egg sandwich, but would prefer to add more veggies rather than bacon, ham, or sausage? Enter this Ultimate Vegetarian Breakfast Sandwich. With a homemade meatless patty made from chickpeas, lots of spices, and toasted nuts! Trust me... it's going to be your new favorite.
Like I mentioned in our travel post to Charleston the other day, we went to a breakfast place that had a chickpea patty breakfast sandwich. I was intrigued and ordered it. It was SO GOOD that I knew I was going to recreate it for the blog.
I don't know about you, but I LOVE a good breakfast sandwich. Something about toasted english muffin or a bagel with soft scrambled eggs, sausage or bacon, cheese, avocado, tomatoes....YUM.
But I wanted to create a plant-based sausage that was made from REAL FOOD. I don't know if you have taken a look at the back of some of those "meat less" frozen packaged brands? FULL of preservatives and things I can't pronounce... which equals a NO for my house.
After I realized we could make a meatless patty from chickpeas I started to test this recipe.
AND it was a HIT. We have been having this for breakfast for dinner (favorite) for a couple weeks now to perfect this recipe. Jake (who previously HATED beans and chickpeas in ANY form LOVES these). So it is husband approved.
Which is why I made this sandwich two ways because well... we are two individuals with our own tastes.
I prefer to ADD more veggies. I layered my sandwich with soft scrambled eggs, chickpea patty, tomatoes, avocado, Trader Joe's Chili Crunch Oil, arugula, and maybe a thin spread of my homemade mayo. YUM
Jake like's his breakfast sandwich simple and straight with a spread of butter on toasted english muffin, chickpea patty, cheddar, and some chili crunch oil (It's become a Trader Joe's pantry staple in our house). Also if you love this chickpea recipe, you will LOVE this one!
HOW TO MAKE A MEATLESS PATTY 🍳
Smoosh the chickpeas with a potato masher (this makes the chickpeas mashed much faster than a fork - ask me how I know 😆.
Toast the brazil or walnuts in a skillet on medium heat. This takes about 5 minutes and is an absolute MUST for these patties. It gives it such a savory flavor profile that is VERY close texture to a chicken sausage patty.
Grind the toasted nuts with all the spices. This creates sort of a crumb mixture that is the flavor AND glue to this patty.
Mix it all up! Stir the mashed chickpeas, rice, egg, nut-crumb mixture, lemon juice, and onion until thoroughly combined. We are going for a "ground meat" look here.
Form into patties. However, I found that if you chill the mixture for 5-10 minutes BEFORE forming into patties they didn't try to fall apart while cooking.
Cook patties on a hot skillet for 3 minutes per side.
Vegetarian Breakfast Sandwich FAQs
How can I make this Vegan?
You can omit the eggs in the chickpea mix and replace with a flax or chia egg!
ABSOLUTELY! This is a versatile sandwich that would be tasty on a bagel, croissant, in a wrap or you could put the chickpea patty on a bed of greens!
You can freeze the patties! Just heat for 30-45 seconds in the microwave and serve on a breakfast sandwich or with a side of eggs and avocado slices! I am currently working on another post for freezer breakfasts!
OTHER FAVORITE BREAKFASTS
Whole30 Chicken Sausage Breakfast Skillet
Simple Smashed Avocado Toast (with Grated Egg)
Instant Pot Banana Nut Oatmeal [Gluten and Dairy Free]
Whole30 Homemade Blueberry and Sage SausagePrint
The Ultimate Vegetarian Breakfast Sandwich
- Total Time: 21 minutes
- Yield: 6 sandwiches 1x
- Diet: Vegetarian
The Ultimate Vegetarian Breakfast Sandwich with a homemade meatless patty, soft scrambled eggs, avocado slices, tomato, and arugula. Good things happen when you make this breakfast sandwich.
- 1 can of chickpeas, drained and rinsed
- ½ small yellow onion, finely diced
- ½ cup of brazil nuts or walnuts
- 2 eggs
- 1 cup of cooked brown rice*
- 2 tbs cumin
- ½ tbs garlic powder
- ½ tbs onion powder
- ½ tsp oregano
- 1 tsp salt
- 1 tsp pepper
- Dash of cinnamon
- ½ tsp turmeric
- ¼ tsp smoked paprika
- 1 tbs lemon juice
Breakfast Sandwich Things
- Toasted English muffin
- Sliced Avocado
- Sliced Roma Tomato
- Homemade Mayo
- Scrambled Eggs (or cook to your preference)
- In a large bowl, mash the chickpeas with a potato masher until all chickpeas are completely mashed.
- Toast the Brazil nuts in a small skillet on medium heat until browned then blend toasted nuts with the spices in a blender or grinder until it resembles "bread crumbs".
- Stir together chickpeas, onion, nut crumb mixture, eggs, and lemon juice until thoroughly combined.
- Chill mixture in the refrigerator for 10-15 minutes (this makes it easier to form and cook).
- Form into 6-8 patties and heat a large skillet on medium high heat
- Lightly coat skillet with 1 tbs olive oil and cook chickpea patties on both sides (3 minutes per side)
- While the patties cook, cook eggs how you like in a separate pan and toast the English muffins.
- Assemble sandwiches immediately - when the eggs and patties are at their best! -- patty, egg, tomato, avocado, and arugula!
*I typically make a big batch of brown rice and keep in the fridge to add to green and grain bowls, sides, and to now make these chickpea patties! I use a rice cooker or to make things really simple you can buy frozen and steam in the microwave - just read those ingredients!
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast sandwich, meatless breakfast sandwich, meatless patty, chickpea patty, vegetarian breakfast sandwich
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