These vegan breakfast sandwiches feature a 2-ingredient "egg" patty and a savory sauce on English muffins. The egg patties freeze well and are great for meal prep!
Savory breakfast is my favorite kind of breakfast food, but I used to think that it was hard to make savory vegan breakfasts without eggs.
Until I started experimenting with Just Egg and my favorite veggie sausage, I thought that vegan egg sandwiches were stuck with tofu scramble or something from the freezer aisle.
It turns out that I was wrong! These vegan breakfast sandwiches feature a two-ingredient egg patty made using Just Egg and soyrizo (the same kind that I use for soyrizo burritos).
The patty is served on an English muffin with a flavorful breakfast sandwich sauce and arugula for a simple and savory vegan breakfast.
Just FYI: This is not a sponsored post, I just wanted to make a vegan breakfast sandwich and Just Egg was the best egg-replacer option.
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Recipe highlights
- The vegan "egg" patty is made using Just Egg and soy chorizo. A small amount soyrizo adds a huge punch of flavor to the egg patties.
- Great for meal prep: The egg patties can be made in bulk and frozen. Just pop the egg patty in the microwave for a minute or two and assemble the sandwich for a quick breakfast.
- Balanced: One breakfast sandwich provides 15+ grams of protein!
- Versatile: Add your favorite vegan breakfast sausage or swap out spinach for arugula. Or make biscuit sandwiches using a vegan biscuit instead of English muffins.
Ingredients and substitutions
- Just Egg: This is a vegan egg replacer that can be found in the refrigerated aisles at most grocery stores, usually next to the eggs. If you're never had it before, you will be shocked at how similar the flavor and texture is to chicken eggs.
- Soyrizo: I use the brand from Trader Joe's, but some grocery stores have other vegan options. Soyrizo is usually made using textured vegetable protein (TVP). It is a very flavorful ingredient, but you can also use my tofu chorizo recipe or omit it entirely and adjust the seasonings, as needed.
- English muffins: My go-to breakfast sandwich bread. They are the perfect size for an egg patty!
- Breakfast sauce: This is a simple sauce that is creamy and a little zesty and spicy. If you don't want a spicy breakfast sauce, an equal amount of ketchup works in place of sriracha.
- Arugula: This adds another layer of zesty flavor and provides a little bit of veg. Spinach is also a good option.
How to make
You will need six 8-ounce ramekins to make the patties for the vegan breakfast sandwiches. The ones that I use are four inches wide.
Lightly spray the ramekins with cooking oil. This makes it easy to pop the egg patties out of the ramekins.
I recommend whisking the Just Egg and soyrizo together in the ramekins. This will make it so that the soyrizo distributes across each patty.
Place the ramekins on a small sheet pan. Bake at 350F for 25-30 minutes, or until the egg is pulling away from the sides of the ramekin and the center is set. Let rest for 5 minutes before carefully removing from the ramekin.
Note: These sandwiches are great with any kind of cheese! Just add the cheese to the cooked patty and pop in the microwave for 30 seconds to a minute to melt the cheese.
FAQ
Unfortunately, I don't know of an alternative to Just Egg.
It should work, but I really can't say for sure because I have not tested this recipe with eggs. I tested this recipe using the timing from my vegetarian breakfast casserole, so I do think using an equal amount of whisked egg would work.
Any ground veggie sausage like my Italian-Seasoned Tofu Crumbles or Impossible sausage can be used in place of soyrizo.
Yes, definitely! However, the soyrizo adds all of the flavor to the patties, so I recommend adding seasonings like season salt, black pepper, etc.
Storage and freezing
- Freezing the sandwiches: To freeze an entire sandwich, make sure to omit the arugula as it will wilt when thawed. Wrap in foil and place in an airtight container or bag. Remove the foil and reheat in the microwave until thawed.
- Freezing the patties: Let the patties cool to room temp before transferring to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, pop in the microwave for 2 minutes, flipping halfway through.
- Leftovers: Refrigerate the egg patties and enjoy within 3-4 days. Reheat in the microwave in just about 1 minute. The breakfast sauce will keep for up to a week.
More vegan breakfast ideas
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Vegan Breakfast Egg Sandwiches
Equipment
Ingredients
- 12 ounces Just Egg see note #1
- 6 tablespoons soyrizo (soy chorizo) or another meatless sausage; see note #2
- ⅓ cup vegan mayonnaise
- 1 tablespoons sriracha
- 1 tablespoons lemon juice
- 6 English muffins
- 2 handfuls arugula
Instructions
- Preheat the oven to 350F. Lightly spray the ramekins with cooking oil to make the patties release easily. Place on a baking sheet.
- To each ramekin, add ¼ cup (2 ounces) Just Egg and 1 tablespoon soyrizo. Whisk to combine.
- Transfer the baking sheet with the ramekins to the middle oven rack. Bake at 350F for 25-30 minutes, until the center of the egg patties is set and the edges are pulling away from the ramekin. Remove from the oven and let rest 5 minutes before removing the patties from the ramekins.
- Meanwhile, make the breakfast sauce. In a small bowl, whisk together mayo, sriracha, and lemon juice. This makes enough for 1 tablespoon of sauce on each patty. For 2 tablespoons per patty, double all of the sauce ingredients.
- To make one breakfast sandwich, slice an English muffin in half and toast until golden. Spread 1 tablespoon of the sauce across each half. Top with a few sprigs of arugula and the egg patty. Enjoy!
Notes
- Just Egg: This is available in the egg aisle at most grocery stores. There is no substitute for this ingredient.
- Soyrizo: Add up to 2 tablespoons of soyrizo/veggie sausage to each patty. I use Trader Joe's brand but other brands of vegan chorizo may be available at regular grocery stores. Any kind of ground veggie sausage works.
- The egg patties are best enjoyed within 3-4 days. Keep refrigerated.
- Freezing the patties: Let the patties cool to room temp before transferring to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, pop in the microwave for 2 minutes, flipping halfway through.
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