Warm & Delicious Breakfast Ramen Noodle Soup

This is off the beaten path. I don’t know about you but it’s not every day that I have soup for breakfast.  Come to think of it I’ve never had soup for breakfast… until now. And let me tell you, this was the perfect breakfast ramen soup recipe to try out.

No to mention, it’s the ideal time to get in on this cozy deliciousness too.  Because as the weather starts to get colder and Fall becomes Winter you’ll be so glad you started to perfect this recipe into the perfect bowl of breakfast ramen soup.

Here’s what you’ll need to get started with this recipe:

  • Sesame Oil
  • Minced Garlic
  • Chili Pepper Flakes
  • Vegetable Broth
  • Tahini

The best thing about this recipe is it’s so easy to make too! You’ll start by heating the sesame oil in a large heavy-bottomed saucepan. Once this is gets warmed and the garlic and begin to cook until fragrant. Then add the chili pepper flakes. What you’re doing here is basically making your own chili garlic oil. A super quick method that won’t be pungent but the flavor will still be enjoyable. 

Next, add your vegetable broth. I like to use the Better Than Bouillon Roasted Garlic Base. So, what I do here is add 8 cups of water and then stir in 4 Tablespoons of the bouillon base. Now you let it simmer together.  I let it simmer on low for about 20 – 30 minutes. The longer the better to let all the flavors infuse and merry together. 

Then turn off the heat and add the tahini right before serving. I used these organic ramen noodles and ensured they were cooked al dente or even a little less than al dente. Because they will continue to cook more in a hot broth.

Here are a few topping suggestions:

What other ways would you spice this breakfast ramen up and make it your own?!

Warm & Delicious Breakfast Ramen Noodle Soup

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

200

kcal

The perfect off the beaten path breakfast for a cozy Fall/Winter morning

Ingredients

Notes

  • Please note calories listed above do not include suggested toppings as these may vary.

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Chickpea Scrambled Egg Breakfast Burrito

Breakfast Burrito

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

660

kcal

Ingredients

Preparation

  • Smash chickpeas in a small bowl. Set aside.
  • Add 1 Tbsp oil to skillet and heat over medium heat. Then add chickpeas to skillet along with remaining scrambled egg ingredients.
  • Sauté scrambled eggs over medium heat until creamy.
  • Add eggs, spinach and pico de gallo to tortilla. Wrap and enjoy!

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If you are like me then one of the first things you want (or wanted) to do as you transition to veganism is figure out how the heck you are going to replace meat. It’s a valid question and I feel ya. That’s why I created this budget-friendly vegan breakfast sausage recipe. 

Okay, confession, and don’t judge, but I used to love to eat McDonald’s biscuit sausage sandwich before going vegan. I would make sure it was made hot and fresh, add jelly on it and enjoy that little piece of heaven. Now I look back and think gross, but you live and you learn okay?

I say all that to say because this was one of my favorite meals I just knew I had to find a vegan sausage recipe. One that was salty and savory and I could easily make.  This is it for sure.

So enough talking about it. Let’s get cooking! 

First things first this recipe is easy but you will need a few items to get you started.

Kitchen Materials & Utensils

You will need all of these items. No way of getting around it friend, sorry!  So, once you’re certain you have these things we can move on to adding our first few ingredients to our food processor and/or mixing bowl to get us started.

First, you’ll take your oats and process them in the food processor on medium to ensure that you get a textured mill. Just process them on high for no more than ten seconds or so. 

Once you have your oat mill (…get it? Corny, maybe?) then you’ll add your beans and mushroom to the food processor. This time you’ll want to just pulse these ingredients together. This way you have a nice vegan breakfast sausage that is textured. 

Next, remove your base vegan sausage mix from the food processor and add it to a mixing bowl. Mix in the remaining ingredients except for the neutral oil. 

Then, you’ll begin to form your sausage mix into sausage links.  For each single sausage link you form, you’ll want to roll into parchment paper and seal the ends by twisting each end close. Once all sausage links have been formed add to a tray and refrigerate for 2 hours, until the sausages are no longer sticky to the touch.

After refrigerating, you’ll want to steam the links for 30 minutes. I did this in batches until all of my links were nicely steamed. 

From here, you have two options: you can put these in the refrigerator and make these throughout the week. Or you can saute them on the stove now.

Once ready to saute, you’ll cook each link in neutral cooking oil for about 12 – 15 minutes. Gently flipping throughout the process. You may decide to drain the sausage after cooking but I didn’t find the necessary. I also didn’t use too much oil. 

Serve warm and enjoy!

The Best Vegan Breakfast Sausage Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

10

servings
Prep time

1

hour 

30

minutes
Cooking time

1

hour 
Calories

412

kcal

Ingredients

  • 1 (15-oz.) can pinto beans

  • 1 ½ cups rolled oats

  • 1 cup cremini mushrooms, roughly chopped

  • 5 tsp chorizo powder blend

  • 5 tsp smoked paprika

  • 1/2 – 1 tsp cayenne

  • 3 Tbsp ketchup

  • 4 cloves garlic, minced

  • 1 tsp sea salt & black pepper

  • 1/2 cup pecans, finely chopped

  • 2 flax eggs

  • 2 Tbsp neutral oil (for cooking)

  • Chorizo Powder Blend
  • 2 Tbsp Cumin

  • 1 Tbsp Garlic Powder

  • 1 Tbsp Onion Powder

  • 1 Tbsp Thyme

  • 1 Tbsp Smoked Paprika

  • 1 Tbsp Coriander

  • 1/2 tsp Cayenne Pepper

  • 1/2 tsp Cinnamon

  • 1 Tbsp Cocoa Powder

Preparation

  • First, you’ll take your oats and process them in the food processor on medium to ensure that you get a textured mill. Just process them on high for no more than ten seconds or so.
  • Then add your beans and mushroom to the food processor. This time you’ll want to just pulse these ingredients together. This way you have a nice vegan breakfast sausage that is textured.
  • Next, remove your base vegan sausage mix from the food processor and add it to a mixing bowl. Mix in the remaining ingredients except for the neutral oil.
  • Then, you’ll begin to form your sausage mix into sausage links. For each single sausage link you form, you’ll want to roll into parchment paper and seal the ends by twisting each end close.
  • Once all sausage links have been formed add to a tray and refrigerate for 2 hours, until the sausages are no longer sticky to the touch.
  • After refrigerating, you’ll want to steam the links for 30 minutes. I did this in batches until all of my links were nicely steamed.
  • From here, you have two options: you can put these in the refrigerator and make these throughout the week. Or you can saute them on the stove now.
  • Once ready to saute, you’ll cook each link in neutral cooking oil for about 12 – 15 minutes. Gently flipping throughout the process. You may decide to drain the sausage after cooking but I didn’t find the necessary. I also didn’t use too much oil.
  • Serve warm and enjoy!

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The Best Ever Cheesy Hash Brown Casserole

If you are looking for an easy, crowd pleasing recipe you’re in the right place. This cheesy hash brown casserole can be as simple or as time intensive as you’d like. I started out with three ingredients plus seasonings and then the next time I made it I added toppings and mix-ins like pecan chorizo, red bell peppers, spinach and other yummy vegetables.

If you’re ready to get started let’s start baking!

Build Your Hash Brown Casserole

It all starts with picking the right potato.  If you’re like me you’re a potato snob. I mean it’s one of those simple pleasures that’s part of the vegan lifestyle. And I like to go full Bubba from Forrest Gump with it. I can eat potatoes fried, boiled, mashed, scalloped, shredded, baked, you name it! There’s a special love I have for potatoes.  So since I am very aware of this I try to make sure I am selecting the right potato. Because quality ingredients matter.

For this recipe I used simply potatoes.  They are a shredded hash brown that needs to be refrigerated until used. So I took about 2 cups of these hash browns and made a nice thick layer of hash browns in the bottom of my 8 x 8 glass dish.  You want a layer that’s about an inch thick.

Then comes the egg mixture.  This is where you basically begin to choose your own adventure. Do you want easy and bland or a few extra steps and flavorful? It’s your call but if you decide on flavor I’m happy to be your adventure guide and show you the way here.  

However, if you just want easy and bland, put three slices of the vegan cheese on top of the hash browns, pour Just Egg on top of this and move on to the section about baking. 

For my flavorful folks, welcome! Your cheesy and flavor packed adventure awaits.  Be sure not to skip the layering of the cheese on top of the hash brown but once you’ve finished this it’s time to season your Just Egg.  The Just Egg will need to be mixed with the following seasonings: 2 Tbsp Nutritional Yeast, 1 Tbsp Tapioca Flour (or Cornstarch), 1 tsp Black Salt, and 1 tsp Ground Mustard. Whisk this together and pour on top of the hash browns and cheese. 

We’re at a decision point yet again, Flavor or Easy?  If you’d like it easy, top the egg mixture with a few more slices of cheese and bake.

But if you’d like flavor here are a few suggestions for you.

  • Mix in veggies such as red bell pepper, spinach, tomatoes, etc
  • Top with sliced pecan chorizo
  • Top with freshly chopped chives

From here you’ll move on to baking this beauty.

Bake Your Hash Brown Casserole

Put your cheesy hash brown casserole in the oven for about 30 – 35 minutes. Careful to start watching the casserole around 25 minutes since everyone’s oven is different. 

You’ll want the top to be golden brown and bubbly. That’s how you’ll know it’s just about ready. To double check it’s readiness, I would insert a toothpick into the center of it. The toothpick should come out clean, definitely not covered in uncooked egg mixture.

Enjoy Your Hash Brown Casserole

To serve your cheesy hash brown casserole, make sure it’s served warm. While this is a great make ahead option and really good for leftovers it is best served warm.  If you have any questions be sure to drop them in the comments below. Would love to know what you think about this recipe.

Cheezy Hash Brown Casserole

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

310

kcal

Ingredients

Preparation

  • Preheat oven to 375*.
  • Take an 8 x 8 glass baking dish and add hash browns to the dish. Pressing the hash browns around the bottom of the dish, forming a hash brown crust.
  • The top hash browns with three slices of cheeze. I tore up the cheeze and evenly placed on top of the hash brown.
  • Next, whisk together Just Egg, nutritional yeast, tapioca flour, black salt and ground mustard. Pour mixture on top of hash brown crust.
  • Add the remaining three slices of cheeze on top of egg mixture. If desired, add walnut chorizo on top for added flavor and protein.
  • Bake your cheezy hash brown casserole in the oven for 30 – 35 mins until egg has fully set and cooked.
  • Serve warm and enjoy!

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Chickpea Omelette

0 from 0 votes
Recipe by Sagen Jackson
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

605

kcal

Ingredients

  • 1/3 cup chickpea flour

  • 21/2 Tbsp tapioca flour

  • 1/2 tsp garlic powder

  • 1/4 tsp black pepper

  • 1/4 tsp onion powder

  • 1/4 tsp cayenne pepper

  • 1/2 tsp black salt

  • 1/2 tsp ground mustard

  • 2/3 cup water

  • Optional toppings: diced onions, spinach, green peppers, vegan cheeze, fresh herbs

Preparation

  • Heat 1 Tbsp of neutral oil in a skillet. Sauté all veggies, i.e. toppings, until desired tenderness. Set aside.
  • Then whisk together chickpea flour, tapioca flour, black salt, garlic powder, black pepper, onion powder, cayenne pepper, ground mustard in a medium mixing bowl.
  • Add water and continue to whisk until no lumps remain. Add sautéed veggies to mix and stir with a spoon. (Pro Tip: allow the batter to sit and develop a thicker consistency)
  • Heat 1 – 2 Tbsp of oil on a skillet. Pour in half the batter and spread evenly over the bottom of the skillet with a spoon.
  • Let omelette cook over medium heat for 3 – 4 minutes, then gently flip over with a spatula and cook the other side for an additional 3 – 4 minutes.
  • Repeat this process with the remaining batter. Serve omelettes warm & enjoy!

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When I first went vegan I was convinced I would miss out on things. Between Chik-fil-A, Burgers and Krispy Kreme donuts I have to be honest, I drug my feet a bit on the transition. Until I realized I could continue to make my favorites and they could even taste better than what I was used to. Like these easy, baked vegan donuts.

Ok, I’ll get real with you these don’t taste better than Krispy Kreme donuts but they are damn good and addicting. They will pair perfectly with your morning coffee or tea in the morning. Talk about a great vegan breakfast idea! Yes, please.

So how can you get off of this page (just kidding please stay as long as you’d like) and get these donuts on to your coffee table? I’ll show you how.

Prepare Your Donut Pan

Preheat oven to 350*. Then oil or grease your donut pan with a neutral flavored oil to prevent donuts from sticking to your pan. This is a crucial step because it will make it a lot easier for the donuts to slide out of the pan. (Tip: if you don’t have a donut pan you can easily make these into muffins)

Make Your Batter

In a large mixing bowl whisk together the dry ingredients including flour, baking powder, cinnamon, baking soda and salt. Set this aside while you mix together the other ingredients.

In a medium mixing bowl, whisk together almond milk, sugar, butter, apple cider, vinegar, and vanilla. Once mixed well, pour these ingredients into the dry ingredients and stir together. When mixing, mix well! Do not leave any lumps in the batter.

Then using a piping bag, or what I did was cut a small corner of a ziplock bag and created a makeshift piping bag, gently pour the batter into the donut pan. You can also spoon the batter into the donut pan as well.

Bake Then Ice

Bake donuts in preheated oven for about 10 minutes or until golden brown.

While donuts are baking mix the icing ingredients together. If you want to make two separate colors of icing split the icing once the powdered sugar and almond milk have been mixed together and add the powdered colorings separately, in two different bowls.

Then Ice the donuts using a spoon and a little flicka tha wrist and viola! Perfectly Sweet Iced Cinnamon Vegan Donuts. Enjoy!

P.S. These donuts would go very well with a warm London Fog. Mmmm, cheers !

Perfectly Sweet Cinnamon Vegan Donuts

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

215

kcal

A great vegan donuts recipe perfect to make your own creations during the holidays.

Ingredients

  • Vegan Donuts
  • 1 c. all-purpose flour

  • 1 tsp. baking powder

  • 1 tsp. ground cinnamon

  • 1/2 tsp. nutmeg

  • 1/2 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 2/3 c. unsweetened almond milk

  • 1/2 c. coconut sugar

  • 1/4 c. melted vegan butter

  • 2 tsp. apple cider vinegar

  • 1 tsp. pure vanilla extract

  • Icing
  • 1 cup powdered sugar

  • 2 – 4 Tbsp almond milk

  • Beet root powder

  • Sweet potato powder

Preparation

  • Preheat oven to 350*. Then oil or grease your donut pan with a neutral flavored oil to prevent donuts from sticking to your pan. This is a crucial step because it will make it a lot easier for the donuts to slide out of the pan. (Tip: if you don’t have a donut pan you can easily make these into muffins)
  • In a large mixing bowl whisk together the dry ingredients including flour, baking powder, cinnamon, baking soda and salt. Set this aside while you mix together the other ingredients.
  • In a medium mixing bowl, whisk together almond milk, sugar, butter, apple cider, vinegar, and vanilla. Once mixed well, pour these ingredients into the dry ingredients and stir together. When mixing, mix well! Do not leave any lumps in the batter.
  • Then using a piping bag, or what I did was cut a small corner of a ziplock bag and created a makeshift piping bag, gently pour the batter into the donut pan. You can also spoon the batter into the donut pan as well.
  • Bake donuts in preheated oven for about 10 minutes or until golden brown.
  • While donuts are baking mix the icing ingredients together. If you want to make two separate colors of icing split the icing once the powdered sugar and almond milk have been mixed together and add the powdered colorings separately, in two different bowls. Then Ice your donuts and enjoy!

Notes

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The Ultimate Vegan Nutella Scones

Nutella. Is. Not. Vegan. Can you believe that?! You likely can because hey lets face it a lot of things have powdered milk and some other crazy meat gelatin in it unnecessarily. That said you can BUY a vegan nutella. Which is exactly what these scones are made of.

Dense and packed with flavor these make the perfect breakfast alongside a piping hot cup of coffee. Plus, this is a great recipe for new vegans looking to try out vegan baking. You won’t have to worry about preparing a flax egg (which is super easy by the way) or worry about any other weird vegan baking hacks.

This recipe is straight-forward, simple and delicious! I also love that it is packed with so much chocolate! Can I get an amen for the chocolate. So, check out the recipe below and feel free to let me know your thoughts. Were you able to try it out??

The Ultimate Vegan Nutella Scones

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

8

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

705

kcal

Ingredients

Preparation

  • Preheat oven to 350* F.
  • In a large mixing bowl mix 2 cups self raising flour, 1/4 cup cocoa, 1/2 cup powdered sugar, 1 cup chocolate chips and 1 tsp salt.
  • Once mixed add butter and stir into flour.
  • Add the 1 1/2 cups milk and 1 tsp organic hazelnut and fold into the mix gently. Knead the dough but not too much! You do not want your dough to be tough.
  • Now place the dough onto a floured surface and form the dough into a pie shape. Then place on a baking sheet with parchment paper and cut into triangles like a pie. If you have time chill the dough before baking. (Note: I put my dough in the freezer for about 30 mins.)
  • Put the scones in the over and allow to cook for 15-20 mins.
  • Once the scones are baked, let them cool while you prepare the “nutella” drizzle.
  • Place 1/4 cup nutella and 1/4 cup chocolate chips in a small saucepan and allow to melt together over medium low heat. Careful not to scorch or burn the mixture.
  • Once the mixture has melted and been mixed together drizzle on top of the scones and allow time to cool. Then serve!

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One thing about being a new vegan is you can get stuck easily! When you find a meal you love and keeps you full it’s easy to want to stay there. But one of the great things about being vegan is the ability to get creative. Like this breakfast tamale recipe.

Getting creative in the kitchen is something I LOVE about being vegan. While this isn’t my most creative recipe it certainly was tasty and an easy make ahead option I ate throughout the week. In fact this recipe was much easier to make than I thought! Let me show you.

Prepare Your Tamale Corn Husks

The first thing you’ll want to do is prepare your corn husks. Start here because the corn husks will need to be submerged and soaked in water for 30 minutes. This will help when you need to fold the tamales and prepare for steaming. The corn husks will be very dry and WILL break. So moral of the story? Don’t skip this step!

Mix Your Tamale Dough

Next it’s time to mix your dough. The great thing about tamale dough is it’s easily customizable. So whether you are making sweet tamales or savory you can add seasonings and spices to help enhance that flavor. For this savory recipe I added mushroom bullion seasoning to enhance the flavor. Another option is cumin.

Once you’ve whisked together the ingredients you’ll want to stir in your vegetable broth and begin to make a paste. This paste is what you will use to form a thin, round disk in your corn husk to roll and hold the filling. See the picture below.

Make Your Filling

Now this is the part where you have to try not to eat the filling before it’s made it to the tamale. Believe me this was hard for me! Let’s be real, I ate some before it could make it into the actual tamale and I’m okay with that. But here you’ll scramble together Just Egg and mushroom. If you’d like to use a meat alternative then I’d recommend Field Roast Apple Sage Sausage.

Fold & Steam Your Tamale

Now here is the tricky part. You’ll want to fold your corn husk over the filling and then fold the other side over it. Then fold up the pointed end and tie the end securely. The best thing to tie with is a strip of an unused corn husk. Once you’ve folded all of your tamales you can begin to steam them. I used a 2 tier stainless steamer like this one.

Steam for over medium heat for an hour or so. Then allow the tamales to sit in the steamer for an additional 30 – 60 minutes. Allowing them to cook all the way through.

Enjoy Your Breakfast

Now it’s time to eat and enjoy your breakfast! I topped my tamale with a roasted salsa verde sauce. Slammin’! But again this recipe is versatile enough to top with vegan queso, a red enchilada sauce and more!

Let me know what you plan on topping yours with in the comments.

Stupid Easy Vegan Breakfast Tamale

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

2

hours 
Calories

419

kcal

Ingredients

  • Tamale Dough
  • 6 Cups Masa

  • 3/4 Cup Canola Oil

  • 6 Cups Vegetable Stock

  • 1 Tsp Baking Powder

  • 2 Tsp Mushroom Bouillon Powder

  • 2 Tsp Salt

  • Tamale Filling
  • Just Eggs

  • 4 cups chopped mushrooms

  • 1 Tbsp onion powder

  • 1 Tbsp nutritional yeast

  • salt and pepper

Preparation

  • Submerge corn husks in water and allow to soften for 30 minutes.
  • Mix all of the dry ingredients for the tamale dough together. Once combined add the vegetable broth and stir until a paste begins to form.
  • Once corn husks have softened, pat the tamale dough paste into a circle onto the corn husk. The tamale circle should be about the thickness of two quarters stacked on top of each other. Set aside.
  • Now, scramble the Just Eggs and mushrooms together. I added nutritional yeast and onion powder to mine to give it some extra flavor.
  • Once scrambled add a tablespoon or so of the mixture onto one tamale. Careful not to overfill. The fold your corn husk over the filling and then fold the other side over it. Then fold up the pointed end and tie the end securely. The best thing to tie with is a strip of an unused corn husk.
  • Steam over medium heat for an hour or so. Then allow the tamales to sit in the steamer for an additional 30 – 60 minutes. Allowing them to cook all the way through.
  • Serve with your preferred sauce. Suggestions: roasted salsa verde, red enchilada sauce or fresh salsa.

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When I first brainstormed this waffle breakfast sandwich recipe I considered making a chaffle. Have you heard of them? Basically, it’s shredded cheese mixed into waffle batter to make a cheese waffle. In theory this sounds really good. But I personally am still a bit skeptical about vegan cheeses so I went another route.

I must say I’m happy I did. This waffle breakfast sandwich recipe is perfect if you’re looking for breakfast on the go or simply wanting to try something new. Plus, I got a cute dash mini waffle maker out of it and now I make waffles quickly and easily.

It reminds me of going to a breakfast buffet where they have the waffle makers. I remember the last time I used one. I was staying overnight at a hotel because the air conditioner in my house had gone out.  So, I needed somewhere quick and easy to stay. 

I found a good hotel about twenty minutes away and was able to get free breakfast vouchers during my visit. Talk about a silver lining during a frustrating time. I mean it was the dead middle of a Texas Summer and the air conditioner could not have picked a worse time to call it quits. So even the tiniest win like getting free breakfast vouchers was a pick me up.

The next morning upon waking up I was like a kid on Saturday morning excited to watch their favorite cartoon line up. I happily scurried down the stairs to the breakfast bar, excited I didn’t have to cook or clean for breakfast that morning. When I got down there I noticed the waffle maker and made a B-Line for it.

Now, I am very intentional when I make my waffles. I personally don’t like them too crispy. I prefer my waffles crisp around the edges, soft and fluffy on the inside and a light golden brown. Which is exactly how I made my waffle that morning. While it wasn’t as creative as this waffle breakfast sandwich it definitely hit the spot. But I digress..

Another reason I love this recipe is it’s simple. You can likely make the waffle batter using what you already have in your fridge and pantry.  Which is great news because I don’t know about you but as much as  I love going to the grocery store, going every day is simply not an option.

So let’s start waffelizing!

Make Your Waffle Breakfast Sandwich Batter

First things first is you’ll want to grab all your ingredients for your waffle batter. I used a great recipe I found from the Vegan Heaven blog to make this waffle batter. Here’s what she used:

All ingredients I would consider necessary staples for any vegan kitchen.

Once you whip up your batter you’ll want to multi task. This is one of my favorite things to do in the kitchen. It’s kind of like dancing. In fact I typically have music going on while doing this to keep myself tuned in. I love perfectly timing out my actions and happily cooking as it all comes together.

So there are a few things that will need to be done:

  • You’ll want to start heating up your waffle iron
  • Get your sandwich ingredients out and prep them (apple sage sausage, Just Egg patty, spinach and cheese if you’d like)
  • Start heating up your skillet to cook the sausage

Prepare and Cook Your Waffle Sandwich Ingredients

Start with slicing and cooking your sausage in the skillet. This will give it enough time to brown and evenly cook through. As your sausage cooks, add your batter to the waffle iron and let this cook for 2 – 3 minutes. It cooks fast!

Then you’ll cook your next waffle. Remember you need two waffles to make this waffle breakfast sandwich recipe.

I was able to cook my sausage and Just Egg patty in the same skillet. If you have the ability to do this I would recommend you do. This saved me time on the dishes later! I love cooking but dishes are not my favorite thing do so saving time here is a plus.

As it all comes together you’ll end up with something like this:

Assemble Your Waffle Breakfast Sandwich

Now comes the easy part! Simply layer your breakfast sandwich ingredients starting with your waffle then adding spinach, egg, sausage and topping with second waffle. Don’t forget your maple syrup for dipping if you’d like!

The Perfect Waffle Breakfast Sandwich

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

923

kcal

Ingredients

  • Waffle Batter
  • 2 cups all-purpose flour

  • 2 cups almond milk

  • 2 teaspoons baking powder

  • 2 tablespoons melted coconut oil or canola oil

  • 1 pinch salt

  • 2 teaspoons natural vanilla extract

  • 3 tablespoons coconut sugar or brown sugar

  • 2 tablespoons unsweetened apple sauce

  • Other Sandwich Ingredients
  • Field Roast Apple & Sage Sausage

  • Just Egg Patty

  • Fresh Spinach

Preparation

  • Heat waffle iron according to iron directions.
  • Combine and whisk together all waffle batter ingredients. Careful to ensure all lumps are removed and batter is smooth.
  • Add batter to waffle iron and allow to cook until waffle is golden brown, approximately 2 – 3 minutes. Repeat until there are two waffles for the sandwich.
  • While waffles are cooking heat up the sausages and Just Egg patty in a separate skillet according to package directions.
  • Once all ingredients are finished cooking assemble your sandwich. Serve warm.

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As I write this it is officially the first day of Fall. I have to admit I am really beginning to get into Pumpkin Spice season! It’s been a lot of fun getting creative and thinking of different ways I can recreate Pumpkin Spice for you. I am particularly loving this recipe. I’m not quite sure why I love it. Perhaps it’s the novelty of breakfast cereal.  Or the fact that I made breakfast cereal. But either way I truly hope you enjoy it.

This Pumpkin Spice Cinnamon Toast recipe was pretty easy to make and surprisingly made quite a bit of cereal. Not to mention the flavor is fantastic.

Aside from that, one of the things I love about cooking is I know where my ingredients are coming from. I never have to guess what’s in this? It’s such a comforting feeling. Especially with breakfast cereals. There are so many crazy preservatives, sugars and who knows what else in our cereals these days I barely even pick up a box to purchase anymore.

So, when this idea popped into my head I thought why not? It’s a great way to sit with that nostalgia from childhood while also satisfying a craving. Not gonna lie, it was a lot of fun waking up the next morning after making this and eating this bowl of cereal.  After all, it’s the little things ya know?

Now let me share that same experience with you! Here’s how to make this Pumpkin Spice Cinnamon Toast Crunch Cereal. 

Make Your Pumpkin Spice Cereal

Start by preheating your oven to 350 degrees F.  Then mix 1 tablespoon of pumpkin pie spice and ½ cup granulated sugar together in a small bowl. For now, set this aside. This will be used to sprinkle on top of the pumpkin spice breakfast cereal.

One of the greatest things about this recipe is you only have to use one bowl. There’s not a separate bowl for the wet ingredients or the dry ingredients. You simply add all of the ingredients for your dough into the food processor

Prepare Your Pumpkin Spice Cereal

Once your dough has been formed you will roll out onto a floured surface. For the crunchiest cereal you will want to roll your dough out thin, about the thickness of a quarter.

Now of course this wouldn’t be any good without spreading pumpkin butter on it.  This is what will give your cereal that balanced flavor you’re looking for. So, once the butter has been melted mix in the pumpkin puree and brush on top of the rolled out dough. Then sprinkle the pumpkin pie spice sugar mixture on top of this. 

In order to quickly and easily cut the dough into small bite sized pieces I used a pizza cutter.  Then make sure to space out the cereal on the parchment paper so each piece of cereal can be evenly baked. 

Bake Your Pumpkin Spice Cereal

Bake the cereal in your preheated oven for 12 – 15 minutes. Keep an eye on the cereal around the 10 minute mark so you’re careful not to burn. 

Then allow your cereal to cool completely before serving. If you’re like me you’ll sneak a few pieces as it cools just to taste.  I found I could eat this by itself or with milk. I loved eating this either way! 

To get the full recipe and preparation instructions check them out below.

The Best Pumpkin Spice Cinnamon Toast Crunch Cereal

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

562

kcal

Easy, crunchy pumpkin spice breakfast cereal.

Ingredients

  • 1 Tbsp plus 1/2 tsp pumpkin pie spice

  • 1/2 cup granulated sugar

  • 1 1/4 cups whole wheat flour

  • 1 1/4 cups all-purpose flour

  • 1/2 tsp kosher salt

  • 1 cup cold salted butter, cut into 1/2 inch pieces

  • 1/2 cup cold water

  • 2 teaspoons vanilla extract

  • 4 tbsp salted butter, melted

  • 1/4 cup pumpkin puree

Preparation

  • Preheat the oven to 350 degrees F. Prepare the pumpkin pie spice sugar by combining 1 tablespoon pumpkin pie spice and the sugar.
  • In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon pumpkin pie spice, salt, and butter. Pulse the dry mixture together until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, slowly about1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
  • Take the dough out of the food processor and place onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter).
  • Transfer the dough to a large piece of parchment paper. Mix the melted butter and pumpkin puree together to form a pumpkin butter. Brush the dough with the melted pumpkin butter and sprinkle generously with pumpkin pie spice sugar. Cut into 1/2-inch squares. Repeat with the remaining dough.
  • Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.
  • Bake 12-15 minutes or until golden brown. Be sure to check around 10 minutes to avoid burning. Let cool completely, then store in an airtight container for up to 1 week.

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