This post was created in partnership with GreenLife Cookware. All opinions are my own.
I’m a huge fan of breakfast and can rarely make it past 9 am without something in my stomach. I usually stick to an over easy egg and toast on the weekdays but once Saturday comes along, its as if I’ve entered a cooking show and pull out all the stops. French toast, pancakes or eggs simmered in a rich tomato sauce.
The thing is though with how much cooking I do; good cookware is important. I invest in stainless steel or cast iron most of the time, but they aren’t non-stick by any means. I’ve said enough curse words to last me a lifetime ruining an over easy egg by trying to flip it and having it stick like glue to the pan.
That’s why when Greenlife reached out to me; I was overjoyed to hear their non-stick kitchenware is non-toxic. They use ceramic coating that is 100% PFA, lead and calcium free. Awesome, huh? And guess what? They were generous enough to send over a 14-piece cookware set to giveaway to one lucky winner. The contest runs until next Tuesday at midnight. Hurry and enter!
Now lets talk about this Mushroom and Apple Breakfast Patty. It’s nutrient dense and plant based made with a mixture of lentils, oats, black beans, mushrooms, apples and plenty of spices to jazz it up. Topped with a fried egg and slice of cheese, you will be full until lunchtime if not later. Enjoy!
- 2 portobello mushrooms
- ¾ cup cooked lentils
- 1 cup rolled oats
- 1 15 ounce can of black beans, rinsed and drained
- 1 Braeburn apple, diced
- 2 teaspoons soy sauce
- ½ teaspoon pure maple syrup
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and Pepper to taste
- Pre-heat oven to 425 degrees F.
- Roast portobello mushrooms until the liquid has evaporated, about 25 minutes. Set aside to cool.
- In a food processor, add in the rest of the ingredients plus the cooled mushrooms. Pulse 8 or so times until the mixture forms a thick paste. Divide the mixture into six equal portions, shaping each into 3 inch patty. Place in the freezer for 30 minutes.
- Heat 2 tablespoons of oil in a skillet over medium high heat. Add patties to pan and cook on each side for 4 minutes or until bottom edges are browned.
- Place patty on a split English muffin and top with cheese and a fried egg. Enjoy