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Recipe: Plant-Based Spicy Breakfast Sausage Sandwich

Henry Heyman on

To kick off the new year, we teamed up with our friends at Field Roast and Verve Coffee to develop a plant-based breakfast recipe and coffee pairing that tastes great and reduces your environmental impact.  

The bold, herby flavors of Field Roast's Plant-Based Breakfast Sausage Patties and their Spicy Original Chao Creamery Slices combine with the notes of cherry, marzipan, and clean finish of Verve's Seabright Blend make for a breakfast combo that will keep you coming back for more. 

MiiR and Field Roast's Carbon Neutral commitments along with Verve's Farm level Initiative make sure that you can enjoy your breakfast while taking solace in the reduced environmental impact all 3 brands pride themselves on. 

So grab your favorite MiiR vessel, stock up on ingredients and enjoy a fresh take on the classic breakfast sandwich!


Plant-Based Spicy Breakfast Sausage Sandwich  

1 TBSP Oil 

1 TBSP Water  

1 Package Field Roast Classic Recipe Plant-Based Breakfast Patties 

4 slices Field Roast Chao Creamery Spicy Original Plant-Based Cheese 

4 English muffins 

5 TBSP plant-based mayo 

1 TBSP hot sauce  

1.5 cups arugula  

Verve Seabright Coffee Pour Over 

23 grams Verve Seabright Coffee Blend 

12 oz hot water 

MiiR Pourigami 

1 #2 Coffee Filter  



Plant-Based Spicy Breakfast Sausage Sandwich  

In a small bowl, stir together the plant-based mayo and hot sauce. Set aside.   

Add oil and water to a pan. Turn heat on low-medium and heat pan for about 2 minutes. Add the Field Roast Classic Recipe Plant-Based Breakfast Sausage Patties and cook for about 4 minutes on each side or until evenly browned with slightly crispy edges. Remove the skillet from the heat. Place the Spicy Jalapeno slices over the patties and cover. Leave to melt slightly, with the residual heat from the pan. Meanwhile, toast English muffins.  

To assemble the breakfast sandwich, slather the toasted English muffin bottoms with spicy mayo. Top with the sausage patty with melted Chao. Then, divide the arugula between each muffin. Spread the remaining spicy mayo on the top bun and sandwich together. Serve hot. 

Pour Over Coffee

Measure out 23 grams of coffee, grind to a medium-fine coarseness. 

Assemble the Pourigami™ and set it atop Camp Cup, place #2 conical filter into the dripper. Wet the filter in order to rid the filter of any paper taste and secure the filter to the sides of the Pourigami™.

Next, add the ground coffee and do a 45g bloom, which allows the coffee to release any gases. From there, add 100g of water at 45 seconds.

Then, add 100g of water at the 1:30 minute mark, and another 100 grams at 2 minutes. Your brew should be finished by about 3:30 minutes.


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 Shipping Method Order Deadline
Standard Ground / Priority December 14th
Express Saver December 18th
2 Day  December 19th
Overnight December 20th


* For international orders, the last day to order is December 14th. Additionally, we cannot guarantee on time delivery based on international customs processes.