A Family Meal

French Toast and Impossible™ Savory Sausage

6 Servings

9 Ingredients

By Chef Traci des Jardins

Traci des Jardins

30’ Total time=15’ Cooking + 15’ Preparation

Try to name a better Saturday morning breakfast than French toast and sausage. Well, we can think of one: French toast and Impossible ™ Sausage Meat From Plants. It's the perfect combo of savory and sweet. This is comfort food breakfast for a crowd—because if you’ve ever prepared a hot breakfast you know that French toast and sausage just magically disappears in front of a crowd.

This recipe makes enough for six hungry folks. You'll be using a whole loaf of fresh sourdough bread! The recipe is also vegan; the batter is made from flaxseed instead of using eggs, and oat milk is used in place of dairy. Have plenty of strawberries and maple syrup on hand for the finishing touches on this warm and cozy weekend morning breakfast.

This recipe is made with Impossible® Ground Sausage Meat From Plants

Nutritional information Where to buy

Let's GetCooking

9 Ingredients

14 oz Package Impossible™ Savory Ground Sausage Meat From Plants
3 tbsp Flaxseed, Finely Ground (Or 1 Tablespoon Ground Chia)
1 cup Oat Milk Or Other Plant-Based Milk
1 tbsp Cooking Oil
3 tbsp Butter Or Plant-Based Butter
1 Loaf Sourdough French Bread, Cut Into 12 Slices
Maple Syrup to taste
Powdered Sugar to taste
12 Strawberries, Washed And Halved, Quartered Or Sliced

How to prepare

Step 1: Prep the Dredge Mixture

Whisk flaxseed and oat milk in a shallow bowl. Allow to thicken uncovered for 15 minutes.

Step 2: Cook the Impossible Sausage

Shape the Impossible Sausage into 12 patties. Heat cooking oil in a 12-inch skillet over medium heat. Cook patties until brown and cooked through, about one to two minutes on each side. Remove from the pan. Keep warm.

Step 3: Prepare the French Toast

Wipe the pan with a paper towel. Warm butter or oil over medium high heat. Dip slices of bread into the oat milk mixture for about 10 seconds on each side and place onto the hot pan. Cook until brown on each side, about one to two minutes. Repeat with remaining slices.