PB (Plant-based) & Jelly Eggoji Wafflewich 

Ingredients

12 Eggoji waffle
6 Whole eggs – griddle fry single eggs
6 Vegan breakfast sausage patty
1 cup Strawberry jelly
6 Beefstake tomatoes – thick slices
Baby spinach leaves Fresh – Handful
French Toast Batter
5 Eggs cracked
½ cup Whole milk
1 tbsp Sugar
1 tsp Ground Cinnamon

Directions

Griddle on 350 degrees

If using fresh eggs – crack each egg onto griddle and break the yolk – cook on each side for 2 minutes. Place them on sheet tray and keep warm. (you can utilize IQF predone eggs – just warm them per directions on that box)

Place the Incogmeato Breakfast Sausage Patty on the griddle and warm for 2 minutes on each side – set aside to keep warm (you could also bake them on sheet ray in oven to warm)

Take a medium bowl and place all the French toast batter ingredients well – reserve on side by griddle.

Take the Eggoji waffles, dip each side quickly in the French toast batter – let excess come off. Place them on the 350 degree griddle – cook each side for 2 minutes. Set aside in warm box for service.

Assemble the Sandwich:

Place 1 Eggoji dipped waffle on board – spread 1 tsp jelly on top side of waffle.

Place a few pieces of spinach ontop of jelly then place 1 sausage patty then the 1 slice of cheese, then the 1 pc of freid egg then the thick slice of tomato.

Take another Eggoji waffle and spread 1 tsp of jelly on 1 side of waffle – place jelly side down of waffle ontop of the tomato slice.

Serve with your choice of fresh fruit/ fresh vegetable and juice.