For the pico de gallo, add the diced tomatoes, onion, jalapeno and cilantro to a medium sized serving bowl. Stir in the lime juice and salt and adjust to taste. May be covered and refrigerated overnight.

For the western scramble, heat a non-stick skillet over medium heat. Add olive oil, then onion and red and green peppers. Cook stirring, for 2 minutes until tender but still vibrant. Whisk eggs or plant-based egg substitute and pour into the skillet. Using a spatula, stir frequently until eggs begin to set and combine with the onions and pepper, about 1 minute more. Remove from the heat, season to taste with salt and pepper.

For the Lightlife breakfast patties, spray a non-stick skillet with cooking spray, heat over medium heat and cook the patties for 2 to 3 minutes per side, flipping once until evenly browned and heated through.

To assemble the ultimate sliders, place a slice of Chao creamy original on the bottom slider bun, then a couple slices of avocado and top with a breakfast patty and a spoonful of the western scramble. Add pico de gallo if you like. Any combination of ingredients makes for a perfect little breakfast bite.