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Vegan breakfast sandwich

Vegan breakfast sandwich

Forget McDonald's, we've got a vegan egg and sausage breakfast sandwich that's gonna blow you away. Easy to make, freezer friendly and absolutely delicious
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: breakfast sandwich, freezer meal, meal prep, savory, vegan
Prep Time: 7 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 201kcal
Author: Maria

Ingredients

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 tbsp vegan butter or neutral oil
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp turmeric - optional (this just adds color)
  • 3 tbsp nutritional yeast
  • ½ tsp black salt (optional but will give this an eggy flavor)

Sandwich ingredients

  • 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)

Instructions

  • 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

Video

Notes

If you can't find vegan breakfast sausage patties, you can substitute for whatever vegan meat alternative you can find. Beyond Meat Sausages would also taste really good in this.

Nutrition

Nutrition Facts
Vegan breakfast sandwich
Amount per Serving
Calories
201
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
432
mg
19
%
Potassium
 
164
mg
5
%
Carbohydrates
 
35
g
12
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
125
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
160
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.