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Copycat McGriddles with Impossible Sausage™

The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Believe it!  A meatless sausage breakfast sandwich is possible with the new plant-based sausage from Impossible Foods™. It cooks up just like regular sausage and tastes like the real deal. Look for it near the other Impossible™ products in Heinen’s frozen foods department.

Copycat Mcgriddle

This fun “copycat” version of the fast-food favorite is made more wholesome with a short list of simple ingredients, including Kodiak Cakes flapjack & waffle mix, Heinen’s organic pure maple syrup, Heinen’s cage-free eggs and Great Lakes American cheese, which you can find sliced fresh at the deli counter.

Copycat Mcgriddle
Copycat McGriddles with Impossible Sausage™
Cook time:
20min
Prep time:
5min
Total time:
25min

Servings:
4

Ingredients

  • 2 cups Kodiak Cakes whole wheat oat & honey flapjack & waffle mix
  • 1 ½ cups water
  • 2 Tbsp. + 2 tsp. Heinen’s organic pure maple syrup
  • Cooking spray
  • 1 package Impossible Sausage™, Savory
  • 4 Heinen’s cage-free large eggs
  • Salt and pepper
  • 4 slices Great Lakes American cheese

Instructions

  1. Whisk together the Kodiak Cakes mix, water and maple syrup until smooth (batter will be thick).
  2. Heat a griddle or heavy pan over medium heat and spray with cooking spray. Pour ¼ cup of the batter onto the griddle, using the back of a spoon to spread it into a 3-inch circle.
  3. Cook until lightly golden on both sides and repeat with the remaining batter to make a total of 8 hotcakes. Remove from the pan and cover to keep warm.
  4. Remove the sausage from the packaging and shape into 5 or 6 3-inch patties (about ½-inch thick).
  5. Wipe out the skillet and set over medium heat. Once hot, spray the skillet with cooking spray and cook the patties for 2-3 minutes on each side, or until cooked through and golden brown. Remove from the pan and cover to keep warm.
  6. Whisk one egg at a time and season to taste with salt and pepper.
  7. Wipe out the skillet and set over medium-low heat. Once hot, spray the skillet with cooking spray and pour in the beaten egg, rotating the pan to spread it into a thin layer, omelet style. Once set, flip the egg and cook until set on the other side.
  8. Fold in both sides, then fold up twice into a rectangle. Repeat with the remaining 3 eggs.
  9. To assemble the McGriddles, top one hotcake with a slice of American cheese followed by a sausage patty, a folded egg and a second hotcake.

Copycat Mcgriddle

Carolyn Hodges headshot
By Carolyn Hodges
Carolyn is a boy mom and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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