Hello, hello! With little miss Rosalie here, my schedule has been very unpredictable lately, one thing has remained consistent.. breakfast! This is it. My go-to the past few months. I lovingly call it, Kathy’s Vegan Breakfast Sandwich.
If you follow me on Instagram, you most certainly have seen some variation of this creation in my stories — alongside a foamy decaf soy latte. When I say we love this recipe around here, I mean it. Seriously, I make this pretty much every day for breakfast for my husband and I. And even after many months of this lovely stack – we never seem to tire of it. Kinda crazy since I usually get worn out from recipes that I make over and over.
So here is exactly what is in my Kathy’s Vegan Breakfast Sandwich and how you can whip one up in the morning too!…
Brekky Sandwich Lover
I love sharing vegan breakfast sandwich recipes. And my Jack-o-Pumpkin is a seasonal fave. But this recipe is my go-to the past year!…
Homemade Breakfast Sandwich
This is not a “from scratch” recipe … though I am working on it! I serve these on either bagels of English muffins. The bagels, I DIY, which makes them extra amazing.
As for the other ingredients, they are mostly packaged. I have been experimenting with my own DIY vegan sausage patty, and when I get it just right I will share it.
But for now. For ease. And to help me keep my postpartum, new mom sanity, most the ingredients are from Whole Foods.
Ingredients for this Vegan Breakfast Sandwich…
The Bread – Go with DIY bagels if you can! I make a big batch, slice them and freeze them. Then a simple toasting and they are as good as new. English muffins are another option. I use the Dave’s Killer Bread.
The Sausage Patty – I am working on a DIY version, but for now I am obsessed with Hillary’s! I used to use Gardein or Gimme Lean, but Hillary’s is made using lentils and millet, which I love.
The Egg – There is really only one option here. JUST Egg – folded egg! The alternative option would be to use tofu. Like I did here.
The Avocado – A ripe, perfect, lovely green-rimmed avocado.
The Jam – Yes, I love a hint of sweet on this vegan breakfast sandwich. I prefer strawberry jam. Any variety or brand works!
The Greens – Any leafy greens work! I have been using baby spinach as my go-to.
Hot Sauce – Optional. But I use Cholula when I want a bit more heat.
The Cheese – There are a bunch of brands I like for this ingredient. My two faves lately are Miyoko’s Cheddar slices or Violife mature cheddar. I like to buy the block and slice it myself.
…And that’s it! Those are the ingredients and brand I try to always have in stock in my kitchen so that I can whip up the most amazing Kathy’s Vegan Breakfast Sandwich in the mornings. It takes me about ten minutes, plus another five to ten minutes for the lattes.
Healthy Tip: Add More Greens
I always serve a giant handful of leafy greens on the side of this sandwich and eat them just plain, as I munch on my sandwich. I add extra greens and mellow out the intensity of all those sharp, bold flavors!..
Side of greens..
Kathy’s Vegan Breakfast Sandwich
Ingredients
- 1 vegan sausage, Hillary's brand
- 1 english muffin, or bagel
- ⅓ avocado, smashed
- 2 teaspoon strawberry jam
- 1 vegan egg patty, folded by JUST
- 1 slice vegan cheese
- ¼ cup baby spinach
Instructions
- Toast English muffin.
- Warm the patty in the microwave – on a sheet of parchment paper – for 1 minute. Add the cheese. Cook thirty seconds longer to melt.
- Cook the egg patty for 60-90 seconds in the microwave to warm – or use your toaster as described on the box.
- Open up your English muffin. Slather on jam. Mash avocado onto it. Add hot sauce (optional).
- Add the cheese-melted patty and vegan egg. Add the baby spinach. Close with top side of English muffin.
- Serve warm!
Equipment
- microwave
- parchment paper
nutrition estimate | per serving
