breakfast sausage



– 2 Tablespoons ground flax seed – 1/3 cup water – 1 red bell pepper quartered – 1/2 white onion cut into wedge – 4 cloves garlic peeled – 2 15-ounce cans black beans, rinsed & drained – 1 1/2 cup bread crumb – 2 Tablespoons light brown sugar – 2 teaspoons finely chopped fresh sage leave – 2 teaspoons finely chopped fresh thyme leave – 1 teaspoon fennel seed – 1 1/2 teaspoons freshly ground black pepper – 1/2 teaspoons kosher salt – 1/2 teaspoon finely chopped fresh rosemary leave – 1/2 teaspoon fresh grated nutmeg – 1/2 teaspoon cayenne pepper – 1/2 teaspoon red pepper flakes – 1 Tablespoon


Combine ground flax seeds and water in a small bowl; set aside for 5-10 minutes.


In a food processor, pulse bell pepper, onion, garlic, and black beans until finely chopped but slightly chunky.


Transfer the mixture to a large bowl. Add the thickened flax mixture, bread crumbs, and seasonings; stir to combine.


Form the mixture into 8 patties using a 1/2 cup measure.  Cook patties for 5-7 minutes per side until browned.

Tips for Making  Vegan Breakfast Sausage Patties:

The vegan sausage patties will keep in the fridge for up to a week. Just keep the patties in an air-tight container and use within the week and you’ll be good to go.