You are here

Jack-O-Pumpkin Breakfast Sandwich

Jack-O-Pumpkin Breakfast Sandwich


For pumpkin butter:

  • 1/2 cup canned pumpkin puree
  • 1 tablespoon maple syrup
  • 2 teaspoons olive oil
  • 1 dash pumpkin pie spice (optional)
  • Salt

For sandwich:

  • 1 vegan sausage patty
  • 1/2 cup sliced mushrooms
  • 1/2 teaspoon olive oil
  • 1 pinch freshly ground black pepper
  • 1 thick slice vegan Monterey Jack cheese
  • 1 whole-wheat English muffin, toasted
  • 1/4 cup chopped arugula
  • 1 teaspoon hot sauce (optional)


  1. To make pumpkin butter, whisk all ingredients in a microwavable bowl until combined, adding salt to taste. Microwave 30 seconds, stir well, and set aside.
  2. Brush sausage patty and mushrooms with olive oil and sprinkle with pepper. Cook on a panini press or in a medium pan over medium-high heat for 5 minutes or until brown.
  3. Remove from heat and place cheese and mushrooms on patty. Place in a pan over medium-high heat, cover, and cook 2 minutes until cheese is melted. (If using a panini press, press for 2 minutes until cheese is melted.)
  4. Slather each side of muffin with 2 tablespoons warmed pumpkin butter and reserve the rest for another use. Add patty, arugula, and hot sauce, and serve warm.


  • Recipe provided by Kathy Patalsky of

Nutrition Information

Per serving: 320 kcal cal., 13 g fat) (633 mg sodium, 8 g fiber, 18 g pro., 88 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment