Vegan breakfast sandwich that is easy to meal prep and have ready to go during the week. Savory vegan breakfast recipe that is healthy, kid friendly and freezer friendly. Get your mornings back with this easy vegan recipe. How to make vegan eggs at home
If you’ve been craving savory breakfasts but you don’t have a lot of time to spend cooking in the morning, these vegan breakfast sandwiches are going to be a life saver.
I’m going to show you how to meal prep twelve of these bad boys. They are freezer friendly, and easy to heat up and take with you out the door.
It’s a tiny bit of time up front, but then you have breakfast all prepped and ready to go every morning. These breakfast sandwiches are also ridiculously easy to make
❤️ Why you'll love this recipe
- Cholesterol free and healthier for you than an egg
- High in protein and vitamins
- Easy to meal prep for the whole week.
- Freezer friendly and high in protein.
- Homemade vegan egg - This is made up of a base of soaked and blended dry yellow split mung beans (Also called moong dal).
- Aquafaba - the water from a can of chickpeas. This helps bind and fluff up the vegan egg. It's a great egg replaces.
- Seasonings - garlic powder, onion powder, turmeric (for color), nutritional yeast (for a deep savory flavor)
- Black salt - this is important to get. This is also called kala namak and it can be found in Indian grocery stores or bought online. This salt has a sulfur, eggy flavor and gives the vegan egg the egg flavory.
- Vegan breakfast sausage patties - Gardein and Beyond Meat have great ones
- Whole wheat English muffins - make sure they're not made with eggs)
- Vegan cheese slices - Violife, Miyokos and Chao are my favorite)
If you don’t want to use vegan meat alternatives, you can use button mushrooms instead. Just slice them up and sauté them with some olive oil and soy sauce. Mushrooms are an amazing meat alternative.
You can also skip the vegan breakfast sausage all together and just have a vegan egg and cheese sandwich, but the sausage patty is what really brings this all together.
Make sure that you soak your mung beans overnight. You’re not going to cook them and then blend them, only soak them. I made the mistake of cooking the beans and then trying to blend them and it turned out like mush.
☕️ Serving suggestions
These go great with a green smoothie or mango smoothie in the morning. Serve these with a nice cup of tea, coffee, or a latte like this vegan pumpkin spice latte. This goes well with this grapefruit fruit salad.
Fridge - Wrap the sandwiches in paper towel, then wrap in aluminum foil. Keep in the fridge for up to five days. Since this is a big batch, store half in the fridge and the other half in the freezer.
Freezer - This is a breakfast meal prep recipe so you will be making enough for 2 weeks of breakfasts. These freeze really well. Just make sure to wrap them up well in tin foil and then put them in a freezer friendly bag.
To be more environmentally friendly, store these in a reusable freezer friendly bag like this one.
Reheating - To reheat the frozen breakfast sandwich, remove the tin foil and keep the sandwich wrapped in the paper towel. Place them in the microwave and push the defrost button for one minute. Then flip and cook on defrost at high power for 30 more seconds, or until heated through. If reheating in a toaster oven, remove the paper towel and tin foil.
When you store them, wrap them in paper towel and then aluminum foil. Reheat in the microwave with the paper towel on.
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Vegan breakfast sandwich
Vegan egg ingredients
- 1 cup dry yellow split mung beans (Also called moong dal- soaked over night)
- 1 cup aquafaba (the water from a can of chickpeas - separate the water from the chickpeas and save your chickpeas to use in a chickpea salad sandwich or some other recipe later on.)
- ½ cup water (in addition to the 1 cup of aquafaba or water)
- 2 tablespoon vegan butter or neutral oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric - optional (this just adds color)
- 3 tablespoon nutritional yeast
- ½ teaspoon black salt (optional but will give this an eggy flavor)
- 12 vegan breakfast sausage patties (Gardein and Beyond Meat have great ones)
- 12 whole wheat English muffins (- make sure they're not made with eggs)
- 12 Vegan cheese slices (Violife, Miyokos and Chao are my favorite)
- Make the eggs first
- Soak your mung beans in water over night. Drain and rinse the next day
- Pre-heat oven to 350 degrees
- Place all of the ingredients in the "Vegan Egg Ingredients" section in a blender.
- Blend for at least 1-2 minutes to give the aquafaba time to thicken
- Oil your 12 cup muffin tin (or large lipped baking sheet
- Pour the egg mixture from the blender into the muffin tin (or large, lipped baking sheet)
- Bake for 25 minutes (or until the middle is cooked all the way through) Take out of oven and let sit for 5 minutes before removing from the tin.
- Put a pan on medium heat and melt some vegan butter or oil
- Sprinkle tops with a tiny bit more of the black salt if you want a more pronounced eggy flavor. These taste best when they've sat for 5-10 minutes after taking them out of the muffin tin
- Assemble the sandwich
- Sauté the vegan breakfast patties until lightly browned. Set aside
- You can either assemble the breakfast sandwich each morning by toasting the english muffin, heating up the sausage and quiche cups and putting it all together.
- Or you can assemble it all in advance, placing the quiche cups, sausage and cheese inside the english muffins, wrapping them in tin foil (or reusable sandwich bags) and keeping them in the fridge or freezer. Just place them in the microwave without the tinfoil or in the oven (400 degrees, 10-20 minutes) to warm them up each morning.
- Add some hot sauce, vegan mayo or avocado to the insides to add some more moisture to the sandwiches
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.