Easy Vegan Breakfast Sandwich

5 from 148 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 512kcal

Author: Toni

Equipment

Ingredients

4 tablespoons of vegan mayo
2 tablespoons of ketchup
2 teaspoons of mustard
1 tablespoon of pickle juice
1 large tomato, thinly sliced
4 English muffins
1 box of folded Just Egg (4 eggs)
4 vegan sausage patties
4 tempeh vegan bacon strips (optional)
2 slices of vegan cheddar cheese, cut in half

Instructions

In a small bowl, mix the mayo, ketchup, mustard, and pickle juice. Mix well and set aside.
Slice the tomato and set aside.
Optionally, toast the English muffins.
While the English muffins are toasting, cook the Just Egg according to package instructions. At the same time, in a separate pan, cook the patties and bacon according to package instructions. When the patties are about to be ready, place a slice of vegan cheese on top of each patty and cover with a lid. Turn off the heat and let it sit for a couple minutes for the vegan cheese to melt.
To assemble the sandwich, grab the English muffins and drizzle some of the sauce. Then, add the Just Egg, sliced tomato, vegan sausage patty, and vegan bacon. Drizzle some more sauce and top with the other slice of bread.

Notes

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.

Nutrition