Start your day with this freezer-friendly Vegan Breakfast Sandwich! With homemade vegan JUST Egg patties, sausages, and cheese, these make-ahead sandwiches are easy to make and delicious.
Whether you’re looking for an epic vegan breakfast recipe to make for meal prep or comforting weekend breakfasts, this Vegan Breakfast Sandwich is the answer!
I’m calling this the best vegan breakfast sandwich recipe for two reasons: (1) Just like my Vegan Breakfast Burritos, you can assemble and freeze the sandwiches for months at a time, making them the ultimate grab-and-go breakfast, and (2) they’re made with the most comforting ingredients, helping the sandwiches taste just like a classic breakfast sandwich you would find at a coffee shop!
There are three epic layers in these freezer-friendly vegan breakfast sandwiches:
- A vegan JUST Egg patty
- Vegan sausage rounds or vegan bacon
- Melted dairy free cheddar cheese
Ingredients needed (with substitutions)
- JUST Egg patties – Rather than using JUST Egg folded patties, we’re using liquid JUST Egg to make a large batch of fluffy, eggy, and soft homemade vegan egg patties. All you need to make the vegan egg mixture is liquid JUST Egg, flour, baking powder, and black salt (kala namak). I love using JUST Egg to make vegan omelettes and quiche because it’s easy to cook and tastes just like real eggs. It takes these sandwiches over the top!
- Vegan breakfast sausage rounds – I like making these sandwiches with Morning Star, Beyond, Impossible, or homemade vegan breakfast sausages. If you can’t find sausage rounds, you can use vegan bacon instead. Use your favorite store-bought brand or homemade tempeh, tofu, or carrot bacon instead.
- Vegan cheddar-style cheese – Use vegan cheese that melts well, like my homemade Vegan Cheddar Cheese or your favorite store-bought cheese like Violife or Chao. There’s nothing better than a gooey layer of vegan cheddar cheese on top of the vegan egg patty.
- English muffins – Or use regular sandwich bread or vegan biscuits.
How to make vegan breakfast sandwiches
Find the complete printable recipe with measurements below in the recipe card.
Start by making the vegan JUST Egg patties. Whisk the liquid JUST Egg, flour, baking powder, and black salt in a large bowl. Pour the mixture into a greased baking pan.
Bake the vegan egg mixture until it’s set around the edges and in the middle or until it’s no longer wet. Set aside to cool, then cut it into 12 squares.
Meanwhile, toast the English muffins and cook the vegan sausages (or bacon) according to package instructions.
To assemble the sandwiches, layer an “egg” patty on the toasted English muffin, followed by a piece of cheese and the cooked sausage or bacon. Finish by adding the toppings of your choice.
To freeze the sandwiches for later:
Once assembled, wrap the sandwiches tightly in a layer of plastic wrap and aluminum foil, then freeze. Zero waste option – Use reusable freezer bags for a plastic free/waste free option.
Breakfast sandwich topping ideas
You can add all kinds of tasty toppings to a vegan egg sandwich! Here are some options to get you started:
- Hot sauce
- Vegan mayo
- Arugula or spinach
- Sliced tomatoes
- Sliced avocado
- Chipotle sauce
- Pickled red onions
Tips for success
- You can bake the vegan eggs up to 4 days in advance to save time. Cut them into squares and store them in an airtight container or store the entire batch in the covered baking dish in the fridge.
- I baked the egg mixture in a 9×13 inch baking pan but a sheet pan or even a cake pan will also work.
Frequently asked questions
You have a few options if you can’t find JUST Egg. First, you can make my Tofu Scramble and use it as the “egg” layer instead. Or, make a double recipe of my Vegan Omelette and bake it the same way as the JUST Egg until cooked through and no longer wet.
My favorite way to reheat the sandwiches is to remove it from the freezer and unwrap. Toast the english muffin bread and microwave the egg/cheese/sausage on a plate for 1 minute and 30 seconds. Or you can microwave the entire thing for about 2 minutes, until warm. If you don’t want to use a microwave, bake in a preheated 350 degree oven until warm, or air fry.
The sandwiches freeze well for up to 3 months.
This recipe can easily be made gluten free by using gluten free flour in the vegan egg and assembling them with gluten free English muffins or other gluten free bread. Make sure the vegan sausages/bacon you’re using are gluten free, too.
Want more vegan egg recipes?
- Vegan Fried Eggs
- JUST Egg Omelette
- JUST Egg Quiche
- Easy Vegan Quiche
- Vegan Egg Salad
- Potato Leek Vegan Frittata
Vegan Breakfast Sandwich (Freezer-Friendly)
JUST Egg Patties
- 12 vegan breakfast sausage rounds*
- 12 slices vegan cheddar style cheese
- 12 english muffins
- optional hot sauce, vegan mayo, arugula, spinach, sliced tomatoes, mashed avocado
Make the "egg" patties
- Preheat the oven to 350 degrees and grease a 9×13 inch baking pan (a sheet pan or even a cake pan will work).
- In a large bowl, add the JUST Egg, flour, baking powder and black salt. Whisk well until well combined, then pour into the prepared pan.
- Bake for about 20-25 minutes in the center rack of the oven, until the "egg" mixture is set and no longer wet.
- Remove from the oven and let it cool for at least 10 minutes.
Cook the vegan sausage or bacon, if needed
- If using Morning Star brand vegan sausages, there is no need to pre-cook them as they microwave very well. But for the best flavor, if using Beyond brand sausages or vegan bacon, I would pan fry it first before freezing. Do this according to package instructions.
To eat immediately
- Toast your english muffins and cook the vegan sausage (or bacon) according to package instructions.
- Cut the "egg" into 12 squares. Layer an egg patty on the toasted english muffin, followed by a piece of cheese and the cooked sausage or bacon.
- Add any other ingredients you like, such as hot sauce, vegan mayo, greens or tomatoes. Eat and enjoy.
To freeze for later
- Cut the "egg" patty into 12 squares. Make 12 sandwiches by layering an egg patty on one half of your english muffin, followed by a slice of cheese, then the vegan sausage or bacon (these can be frozen or not). Top with the other half of the english muffin and repeat until you have 12 sandwiches.
- Tightly wrap each sandwich in parchment paper or plastic wrap, then wrap with aluminum foil and place in the freezer up to 3 months. For zero waste, use freezer safe reusable bags.
To reheat from frozen
- My favorite way – My favorite way to reheat the sandwiches is to remove it from the freezer and unwrap. Gently separate the english muffin from the egg/cheese/sausage layers. Toast the english muffin and microwave the egg/cheese/sausage on a plate for 1 minute and 30 seconds. Assemble the sandwich once again and enjoy!
- Microwave only – If you are taking it to work/school and only have access to a microwave, you can microwave the whole sandwich from frozen for about 2 minutes, until warm throughout.
- No microwave – You can also bake the sandwich, preferable wrapped in foil, in a preheated 350 degree oven until warm, about 30 minutes. Or air fry at 400 degrees for 15 minutes or so.
- Gluten free – To make the sandwiches gluten free, use some sort of gluten free bread, substitute gluten free flour in the egg patties and make sure your vegan sausage or bacon is gluten free.
- Bacon or sausage options – I used Beyond brand sausages here, but you can use any brand you like or make your own from scratch. Or use any kind of vegan bacon, from store bought to my tempeh bacon or tofu bacon.