Easy Vegan Breakfast Sandwich

Use simple ingredient swaps for the ULTIMATE vegan breakfast sandwich (McMuffin style!) – With all vegan bacon, sausage, egg, tomato, cheese, & simple, tangy sauce. A quick, satisfying, easy vegan breakfast + freezer-friendly!

Make The Best Vegan Breakfast Sandwich at Home

Now that we have access to so many amazing vegan alternatives to meat and dairy, it’s easier than ever to pull together all your old favorites like a vegan BLT, omelette, cordon bleu, or classic breakfast sandwich. Using simple vegan swaps, this vegan breakfast sandwich (vegan egg McMuffin copycat) is salty, savory, smoky, 'meaty', 'cheesy', 'eggy', and yet 100% vegan!

It’s topped off with the perfect sweet and tangy sauce that ties all the ingredients together (so don’t skip it!). Once assembled, it’s hearty, delicious, and super satisfying, ready to enjoy for breakfast, brunch, or any time the cravings hit. You can even freeze this Just Egg breakfast sandwich for later.

Looking for more simple vegan sandwich ideas? Check out my recipes for tofu egg salad sandwich, smashed chickpea ‘tuna’ salad sandwich, or vegan tea sandwiches.

Jump to:

• Table of contents
• Make The Best Vegan Breakfast Sandwich at Home
• The Ingredients
• How to Make a Vegan Breakfast Sandwich
• Pro Recipe Tips
• FAQs
• Storage Instructions
• More Easy Vegan Breakfast Recipes
• Easy Vegan Breakfast Sandwich

The Ingredients

• English muffins: Use English muffins for the best vegan ‘McMuffin’ breakfast sandwich – white, whole wheat, gluten-free. Alternatively, make a vegan bagel breakfast sandwich, vegan croissant, or even fluffy white bread.
• Vegan bacon: This is very versatile – pick up a packet of tempeh bacon (like I did) or another bacon alternative, or make your own vegan bacon (with tofu, carrot, eggplant rice paper, etc.). Smoky vegan ham also works in a pinch.
• Vegan sausage: Use sausage patties (like Beyond sausage) for a more traditional vegan breakfast burger. However, you could also use regular vegan sausages and slice them in half lengthwise.
• Just Egg: This vegan English muffin sandwich calls for a box of folded Just Egg instead of the bottle of liquid for the vegan egg patties.

If you’re unable to find the folded version, you can use liquid Just Egg to make vegan egg patties from a sheet pan omelette (20-25 minutes at 350F), folded omelette, or frittata (optionally with spinach/other veg).

• Vegan cheese: It’s easiest to use pre-sliced vegan cheddar cheese slices.
• Tomato: Use a large slicing tomato rather than smaller ones. This is best added only when they’re in season.
• The breakfast sandwich sauce: Make this simple, addictive sauce with inexpensive pantry staples.
  • Vegan mayo
  • Ketchup
  • Mustard
  • Pickle juice

What Else Could I Add?

• Avocado: Add avocado slices or smashed avocado for a rich, creamy element (plus healthy fats and antioxidants).
• Spinach: Add extra nutrients with a layer of sautéed spinach (with salt, pepper, + garlic powder to season it).
• Sriracha: Or another hot sauce to drizzle over for heat. Alternatively, add some cayenne/ red pepper flakes to the breakfast sandwich sauce.
• Hashbrown: Add hashbrown patties for crispy, potatoey goodness.

How to Make a Vegan Breakfast Sandwich

• First, combine the sauce ingredients in a small bowl, mix well, and set aside.

• Then, slice the tomato and optionally toast the English muffins.

• Meanwhile, cook the Just Egg according to the package instructions. Cook the sausage and bacon in a separate skillet according to their instructions.

• When the patties are almost ready, place a slice of cheese on top of each one and cover the pan with a lid. Turn off the heat and allow it to sit for 1-2 minutes for the vegan cheese to melt.

• To assemble the best vegan breakfast sandwich, first spread some of the sauce on one muffin half. Then, add the vegan egg patty, sliced tomato, vegan sausage, and vegan bacon. Drizzle more sauce over the top and top with the other muffin half.

Enjoy vegan breakfast sandwiches alone or as part of a larger breakfast/brunch with healthy veggie muffins, breakfast potatoes, and a smoothie or juice.

Pro Recipe Tips

• Toast the English muffins: This will give them the perfectly crisp texture of a well-made breakfast sandwich.
• Experiment with ingredients: As the ingredient section shows, this recipe is highly versatile, so swap out the elements (type of bread, vegan bacon, vegan sausage, vegan cheese, etc.).
• Don’t skip the breakfast sandwich sauce: It’s sweet, tangy, delicious, and really brings the whole thing together.

FAQs

Storage Instructions

Store: Once assembled, it’s best to consume the sandwich immediately, as the warmth of the ingredients and sauce will turn the English muffin soggy.

To store it for later, allow the fillings to cool before assembling the sandwiches, then wrap them in foil to store in the fridge for up to 4 days.

Freeze: While this depends slightly on the vegan alternatives you use, these vegan egg McMuffins are freezer-friendly (minus the tomato slices). Flash freeze them on a tray until solid, wrap in plastic wrap, and freeze for up to 3 months.

More Easy Vegan Breakfast Recipes

• Vegan Just Egg frittata
• Easy vegan breakfast pizza
• Just Egg French toast
• Avocado toast (+ multiple toppings)
• Healthy veggie muffins
• Smashed avocado hashbrown toast

If you try this easy vegan breakfast sandwich recipe (vegan McMuffin), I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla