*Ariana Grande voice* I’m so into foood…

Especially breakfast sandwiches.

Mostly for dinner, but hey, that still counts, right?

I’ve always loved the bread + eggs + cheese combo.

And what do you know!

You can whip up a vegan version and completely solve your cheesy eggy carb cravings.

Thanks to Just Egg and plant based cheese slices, this semi-heathy sando will be ready to devour in 10 minutes.

Now in case you haven’t heard of Just Egg, it’s a bottled liquid made primarily of mung beans—Google that ish too—that scrambles up just like eggs.

Crazy!

It doesn’t taste like an egg really, but if you slap some in a sandwich I think it deserves a solid pass.

Invite a toasty pan-fried English muffin to the party along with vegan smoked gouda, juicy tomato, fresh mixed greens, zesty lemon juice, a lil cado for extra credit, plus good ole S&P and you’re set!

Breakfast is served.

P.S. If you can’t find Just Egg or don’t care to use it, feel free to utilize your fave egg substitute… including a tofu scramble situation.

P.P.S. A bagel would be lovely if you’re fancying that kind of vibe.

P.P.P.S. I didn’t have any cado on hand while shooting this recipe, although I would highly recommend.

P.P.P.P.S. Use a gluten-free English muffin/bagel/bread for a gf brekkie of course!

Eggs & Cheese Vegan Breakfast Sandwich

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

• 1 whole grain English muffin, sliced in half (I like Dave's Killer Bread)
• 1/2 teaspoon vegan mayo or butter, or enough to lightly cover both English muffin halves
• 1 slice vegan cheese (I use Follow Your Heart Smoked Gouda)
• 1 teaspoon extra virgin olive oil, or enough to lightly grease pan
• 1/3 cup Just Egg (liquid), or egg substitute of choice
• 1 large slice vine tomato (I used 4 sliced cherry tomatoes)
• 1 handful mixed greens
• 1 squeeze lemon juice
• 1/4 small avocado, sliced or lightly mashed (optional)
• Freshly cracked black pepper, to taste
• Pink sea salt, to taste

Method

 

1. Heat a medium nonstick skillet over medium heat.
2. Spread a thin layer of mayo or butter on the cut side of the English muffin halves.
3. Lay the muffin slices mayo side down on the hot pan and toast until golden.
4. Once toasty, set aside, placing the slice of cheese on one toasted muffin half.
5. Reduce the heat to medium-low, then add the olive oil to the hot pan.
6. Add the egg, slow stirring until it scrambles up. Push to one side and season with salt and pepper.
7. Add the English muffins back to the pan, untoasted sides down.
8. Layer the the scrambled egg on top of the cheese, followed by the tomato slices, lettuce, lemon, avocado (if using), salt, pepper, and the remaining muffin slice. Enjoy!