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Eggs & Cheese Vegan Breakfast Sandwich | Living Healthy in Seattle

Eggs & Cheese Vegan Breakfast Sandwich

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

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!