Vegan Breakfast Sandwich (Freezer-Friendly)
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.
Servings: 12 sandwiches
Calories: 293kcal
Ingredients
JUST Egg Patties
- 24 ounces JUST Egg liquid*
- 6 tablespoons all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon black salt kala namak
The Rest
- 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
Instructions
Make the "egg" patties
- Preheat the oven to 350 degrees and grease a 9x13 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.
Notes
-
Other "egg" options - If you can't find JUST Egg, there are a few options. Make my tofu scramble, and layer it in as the "egg". Or make a double recipe of my vegan omelette and bake the same way as the JUST Egg until cooked through and no longer wet.
- 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.
Nutrition
Serving: 1sandwich | Calories: 293kcal | Carbohydrates: 36g | Protein: 16g | Fat: 10g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 727mg | Potassium: 116mg | Fiber: 2g | Sugar: 0.03g | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg