Gooood morning!
Well, actually it’s about 8 pm my time, but all I can think about is this breakfast sandwich I made the other morning. I’m usually not one to wake up wanting a big meal, but I must say, this breakfast sandwich really inspired me to take breakfast time a little more seriously.
The idea for this sandwich came to me when I made a bunch of Cheddar Jalapeño Biscuits and I was trying to think new ways to eat them up, not that they aren’t phenomenal on their own.
I knew using the biscuits as bread for a sandwich was a must and then my mind immediately went to making a breakfast sandwich, knowing how yummy my lentil sausage and chickpea egg patties are. For the sauce component, my mushroom herb gravy came first to mind.
Man, were my instincts right. This sandwich is the shizz! It’s over-the-top, indulgent, satisfying and straight up fun to eat!
The biscuits are soft, fluffy, cheesy, savory and have the perfect touch of heat from the jalapeños.
The chickpea eggs are crisp on the outside and tender on the inside. The lentil sausage is smoky, savory, herby, salty, fresh and tender. The gravy is super creamy, thick, savory and delicious.
All together, this is just about the most satisfying meal ever! And why wouldn’t you want the day off feeling satisfied?!
Cheddar Jalapeño Biscuits (V/GF)
Ingredients
- 1 1/4 cup gluten-free all purpose flour
- 1 cup chickpea (garbanzo bean) flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup olive oil
- 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tbsp apple cider vinegar mixed and set for 5-10 minutes)
- 3 tbsp nutritional yeast
- 1 tbsp flax seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink Himalayan salt
- 1 tsp red pepper flakes *optional
- 2 medium jalapeños (stems and seeds removed) diced
Instructions
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Preheat oven to 400 degrees F.
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Add both flours, baking powder, baking soda, salt and oil to food processor.
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Pulse a few times until fully mixed (should be a little crumbly).
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Either transfer to a bowl along with the remaining ingredients and mix until combined or add the remaining ingredients to the food processor and pulse until combined.
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Lightly oil a cast iron biscuit pan with oil.
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Scoop biscuit batter (about 1/3 cup) into each biscuit mold.
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Smooth out the top of the biscuits and make sure they’re nicely packed in the biscuit molds.
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Lightly brush olive oil or melted vegan butter the tops of the biscuits.
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Bake until firm and golden brown on top, 15-20 minutes.
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Let cool slightly before serving and enjoy!
Did you make this recipe? Let me know! Tag @bunnysbite and #bunnysbite on your photos so I can see your results!
Still hungry? Check out my Pesto Biscuits, Jambalaya with Lentil Sausage and my BBQ Tempeh Cornbread Sandwich!
