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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 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!