Hash Brown Breakfast Stack with Sausage Patty, Avocado and Pesto Mayo
| Crafted with Classic Recipe Plant-Based Breakfast
- Make it Fresh
- Make it Smoky
ABOUT THE FLAVOR ORIGIN
These breakfast stacks are high and crunchy and filled with fresh spinach, avocado and basil pesto. The Chao Slices Garden Herb, with flavors of oregano and cracked black pepper, melts like a dream. It’s the perfect topper to the crispy golden hash browns and classic seasoned patty.
2 tbsp. plant-based mayo
1 tbsp. basil pesto
½ tsp. olive oil
2 Field Roast Classic Recipe Plant-Based Breakfast Sausage Patties
2 slices Chao Slices Tomato Cayenne
2 English muffins, split and lightly toasted
½ cup baby spinach leaves
2 hash brown patties, hot and crispy from the oven
½ ripe avocado, thinly sliced
In a small bowl, stir together the plant-based mayo and basil pesto. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the Field Roast Classic Recipe Plant-Based Breakfast Sausage Patties and cook for 5 to 6 minutes, flipping halfway through, until evenly browned with slightly crispy edges. Remove the skillet from the heat. Place the Chao Slices Garden Herb over the patties and leave to melt slightly, with the residual heat from the pan, while the English muffins are toasting.
To assemble the breakfast stacks, place the toasted English muffin bottoms on a cutting board and slather with some of the pesto mayo. Divide the baby spinach between each muffin. Top with a hot and crispy hash brown and then layer up with a Classic sausage patty with melted Chao, and slices of ripe avocado. Spread the remaining pesto mayo on the top bun and sandwich together.