Transforming a leftover veggie burger into a new satisfying and full of flavor meal! A filling, healthy, and delicious Breakfast Stack!
Course Breakfast, Dinner
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1Mushroom Black Bean Patty
2cupsbaby spinach baby arugula blend
1cupleftover potatoes cut into bite size pieces
salt and pepper
On a small plate place spinach and arugula in the middle. This is the base of your stack.
In a medium skillet place olive oil and fry the potatoes over medium-low heat for about 5 minutes until they become toasted on the outside. Once done place potatoes on top of spinach and arugula.
Place Mushroom Black Bean Patty in the same skillet you fried the potatoes. Cook 2 minutes on each side to warm it through. Place Patty on top of the potatoes.
Fry up the egg in the same skillet you cooked the patty and potatoes in. Crack the egg in the pan allow to cook 1 minute then cover until it reaches your desired doneness. 2 minutes for a runny egg, 3 for slightly runny and 5 for well done (always check the yoke before removing it from the pan to be sure it is done how you like it).
Place egg on top of the patty, sprinkle with salt, pepper and a pinch of paprika and enjoy!!
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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