Comfort Breakfast Sandwich

Finally I have all the ingredients for this amazing LunchBox Bunch recipe. This has got to be one of my favorite blogs out there, all the recipes have intense flavors and the combinations are always unexpected. Imagine pepper jack cheese and pumpkin? Sounds strange but you will be pleasantly surprised after trying author Kathy Patalsky's Jack-O-Pumpkin breakfast sandwich.

Even though I've rounded up all the basics for the recipe but was still missing a few things so I made a few changes.

• I used whole wheat mini bagels instead of English muffins. Though I think this would be even more spectacular with the muffins. 

• Pumpkin butter: for the optional pumpkin spice, I used a dash each of cinnamon, nutmeg, cardamom, and ground cloves (I always do this when a recipe calls for pumpkin spice). Also I used coconut sugar instead of maple syrup, I think it wasn't sweet enough though.
• No mushroom, not a fan.
•  Champs Elysees salad instead of arugula
• Vegan pepper jack cheese instead of vegan Monterrey jack.  

The sandwich was delish. It was like healthy comfort food. I love tailoring recipes, it's difficult to cook if you don't use you imagination!  I enjoyed it with some kiddie blended fruit, I really love kid size snacks, they are healthy and always the right size.

Washed it all down with some very chilled coconut water. Refreshing!

I'm going to use the leftovers to make the Purely Twins' pumpkin pie fudge, my fave raw dessert of the past fall season. 
 

Whenever I make anything with pumpkin I end up singing Kate Nash's Pumpkin Soup, love that song.