I am always up for a delicious breakfast sandwich.
Purple Pepper Eater Breakfast’wich
Succulent soysage is grilled between 2 toasted English muffins and sliced bell pepper. Sweet meets spicy as boysenberry jam contrasts with habanero salsa and roasted pumpkin seeds. This recipe comes to us from Kathy of Healthy. Happy. Life.
- a little olive oil, for preparing the soy sausage
- 1 small purple bell pepper*, sliced thin and long
- 1/2 cup of soy sausage, formed into two round patties
- 2 spelt English muffins, sliced and toasted
- 2 teaspoons habanero red salsa
- 2 tablespoons boysenberry jam
- 2 teaspoons spicy roasted pumpkin seeds
- black pepper, to taste
*check your local farmer’s markets for purple bell peppers. Feel free to use red, yellow or orange bell peppers if purple peppers aren’t available.
Rub the soy sausage with a little olive oil. Place the patties on a grill pan or Panini press. If using a Panini press, cook soy sausage according to directions in the Panini press’ guide. If using a grill pan cook for 4-6 minutes per side, or until plump, tender and juicy.
Lightly toast the roasted pumpkin seeds on the grill pan or Panini press for 2-3 minutes, or until toasted and fragrant.
If using a Panini press, place the pepper strips on top of the patties and press down. Cook the sausage with the peppers on top for 2-3 minutes, or until the peppers are tender.
If using a grill pan, place the pepper slices directly on the grill over medium heat for 2-3 minutes, flip and grill on the other side for about another minute, or until tender.
Spread the salsa on one side of the muffin and jam on the other. Sprinkle the toasted, roasted pumpkin seeds to top the salsa and season to taste with black pepper.
Transfer each patty to the muffins and close the breakfast’wich with the other muffin. Slice with care and serve warm. Repeat assembly process with the other breakfast’wich and enjoy.