*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
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
Instructions
- Heat a medium nonstick skillet over medium heat.
- Spread a thin layer of mayo or butter on the cut side of the English muffin halves.
- Lay the muffin slices mayo side down on the hot pan and toast until golden.
- Once toasty, set aside, placing the slice of cheese on one toasted muffin half.
- Reduce the heat to medium-low, then add the olive oil to the hot pan.
- Add the egg, slow stirring until it scrambles up. Push to one side and season with salt and pepper.
- Add the English muffins back to the pan, untoasted sides down.
- 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!