Breakfast Patty Melt

Hola! Qué Pasa? Adivina qué?


Hoy es Cinco de Mayo! And while I am a little sad that I won't have one of my regular drinking buddies with me, I will find someone to go with me and have a few drinks after work today!

So it's Tuesday and it's STILL RAINING! My boyfriend in Miami says it's still raining there as well so at least it's not just us. It was actually him who reminded me that yesterday was Star Wars day. Between that and his motivation, yesterday turned out to be a pretty good day for me, as I was motivated to get back into the kitchen. That's where this beast of a breakfast sandwich comes in!

(No it's not McDonalds. It's better! Say hello to the beautiful love child of a breakfast sandwich and a patty melt)

(No it's not McDonalds. It's better! Say hello to the beautiful love child of a breakfast sandwich and a patty melt)

Now I may be lactose intolerant....but if there is one thing I cannot live without, it's CHEESE! I have been known to say in the past, that it is not a sandwich, unless there's cheese on it. And boy does this sandwich have cheese on it. Three slices to be exact. Three slices of cholesterol filled, stomach upsetting, cheesey goodness! And I used cheddar, so imagine if I had other types of cheese at my disposal. I think I might actually stop the world if I do. I can't handle that much power! If you think you can, stick around for this mouth-watering recipe after the jump!


Breakfast Patty Melt


  • 1 English Muffin

  • 1 Veggie Burger

  • 3 slices cheddar cheese (doesn't have to be pre-sliced cheese)

  • 1 slice eggplant

  • 1 egg white fried

  • Seasoning for taste

  • Fruit for decoration (optional)


  1. Start by frying your egg white on low heat in a lightly greased skillet (I used cooking spray). Season lightly for flavour (I used garlic and pepper and italian seasonings). While this cooks, heat up a frozen veggie patty in the microwave (I used Morning Star Farms Garden Veggie Patty).

  2. You can assemble the sandwich as you fry, so place one slice on cheese on the bottom bun of the English muffin, then place the veggie patty on top. Then place a slightly smaller slice of cheese on top of that (this is gonna get cheesey). 

  3. While assembling, fry your eggplant slice in the skillet and season to your taste (I used the same seasonings). Add the egg whites and eggplant followed by (you guess it) your last slice of cheese. Top with top bun.

  4. But wait, there's more! On low heat, grease your skillet with about 2 tablespoons of butter. That's right, butter. This stopped being healthy around the second slice of cheese. Before the butter completely melts in the skillet place the entire sandwich in the skillet. Let it absorb that butterey goodness! When the bottom is golden, crispy brown, flip the sandwich carefully (adding more butter to the pan for the top bun) and continue to cook until the cheese is melted and perilously close to running out of the sandwich and into the next county.

  5. Serve with your favourite juice and a side of fruit if you're feeling guilty about all of that butter.

Rise and shine, it's breakfast time folks!