Breakfast Bada Bing

SERVES
4
PREP TIME
<1 HOUR
COOK TIME
10 minutes

A savory Chinese breakfast pancake made with seasoned sausage crumbles, plant-based Just Egg scramble, hot chili bean sauce, toasted sesame seeds, chopped scallions, and fresh cilantro. Rolled with crisp romaine into a pinwheel roll.

Ingredients

Bing Pancake Batter (Recipe Below)  1 Cup
Large Egg  4 Each
Scallions, Sliced  ¼ Cup
Cilantro, Roughly Chopped  ¼ Cup
Hot Chili Bean Sauce (Recipe Below)  ½ Cup
OZO Seasoned Ground  1 Cup
Crispy Wonton Strips  1 Cup
Quick-Pickled Carrots (Recipe Below)  1 Cup
Toasted Sesame Seeds  2 Teaspoons
Whole Romaine Leaves  8 Each
Canola Oil  ½ Cup
Plant-based Mexican Seasoned Ground

Directions

Step 1
Place 8" nonstick pan on stove and set heat to medium high. Put 1 tablespoon of the oil in the pan and coat the bottom. Cook OZO Seasoned Ground in pan until fully cooked and browned, breaking apart ground as it cooks to make crumbles. When product is nicely browned and crispy, remove from pan onto plate with paper towel and set aside.
Step 2
Place 10" nonstick pan on stove and place on lowest heat. Place remaining 1 tablespoon of oil in pan and swirl to coat bottom. Pour in ¼ cup of pancake batter and swirl to coat bottom of pan evenly. Add more batter if needed to coat.
Step 3
Once batter has almost completely cooked through, crack open 1 egg over batter and lightly swirl on top of batter, careful not to break through the pancake.
Step 4
Sprinkle 1 Tablespoon of sliced scallions and 1 Tablespoon of chopped cilantro on top of egg swirl. Let pancake continue to cook until egg has completely set.
Step 5
Carefully flip pancake and cook for an additional minute. Remove pancake from heat to a cutting board, egg side touching the cutting board.
Step 6
Spread 2 Tablespoons of hot chili bean sauce evenly on the pancake. Add cooked ¼ cup OZO Seasoned Ground, ¼ cup fried wonton strips, ¼ cup pickled carrots, 1 romaine lettuce leaf, and ½ teaspoon of toasted sesame seeds.
Step 7
Roll pancake up like a pinwheel, slice on a bias, and serve immediately.

Note

Egg can be substituted with plant-based equivalents.

Ingredients

All-Purpose Flour 7 Tablespoons
Roasted Bean Flour 4 teaspoons
Corn Starch 2 teaspoons
Salt, Kosher ¼ teaspoon
Water ¾ cup
Canola Oil ¾ teaspoon

Directions

Step 1
In a mixing bowl, whisk all dry ingredients together.
Step 2
Mix oil and water together, and slowly add to dry ingredients, whisking thoroughly until a smooth batter forms. Batter should be the consistency of heavy cream. If not, add more water until that consistency is achieved.

Note

Roasted bean flour can be substituted with rice flour.

Ingredients

Chinese Black Bean Sauce 3 Tablespoons
Chinese Hot Chili Sauce 3 Tablespoons
Chinese Hoisin Sauce 1 Tablespoon

Directions

Step 1
In a mixing bowl, whisk all ingredients together until well combined.

Note

Ingredients can be found in the Asian section of your local grocery store or at an Asian grocery store.

Ingredients

Water, Hot 1 cup
Granulated Cane Sugar 2 Tablespoons
Salt, Kosher 2 teaspoons
Rice Vinegar ½ cup
Crushed Red Pepper Flakes 1/8 teaspoon
Shredded Carrots ½ cup

Directions

Step 1
In a heat-proof container, add hot water, sugar, and salt. Stir until sugar and salt have completely dissolved.
Step 2
Stir in rice vinegar, crushed red pepper flakes, and shredded carrots.
Step 3
Cover container and place in refrigerator. Let carrots marinate and chill in brine overnight before using.
Step 4
When serving, drain carrots from brine beforehand.

Note

Quick-pickled carrots can be stored in the refrigerator for up to 1 week.

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