Vegan Breakfast Egg Sandwiches

5 from 1 vote

These savory breakfast sandwiches feature a 2-ingredient "egg" patty and a savory sauce on English muffins.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: vegan

Diet: Vegan

Servings: sandwiches

Calories: 380kcal

Preheat the oven to 350 degrees F. Lightly spray the ramekins with cooking oil. 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!

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.

Nutrition facts are an estimation and will vary based on brands used.