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Do you still kinda wish you could get your hands on an actually vegan Egg McMuffin, or desperately fantasize about having pre-made frozen breakfasts on hand for morning when you can barely army-crawl your way out of bed? This vegan breakfast sandwich recipe stacks layers of eggy magic, melty cheese, and crispy, juicy seitan sausage into a handheld dream you don't want to wake up from.
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The egg patties bake up in your oven (no stovetop juggling), while the rest comes together lightning-fast in parallel.
Hook it up a little extra with some vegan hollandaise, swap in crispy tempeh bacon instead of sausage, or serve the whole gosh darned thing stacked on buttery, layered msemen.
This is the most customizable, and it's so much more fun to mess with first thing in the morning than bench pressing a stale old granola bar, like you usually do…
We absolutely love these breakfast sammies. I used a plant based garlic herb cheese on the English muffins this time, and added some hot sauce. These are so customizable, and the basic recipe is solid, resulting in a yummy, cruelty free breakfast option that will satisfy any palate. WINNER!
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🥰Why you'll adore this vegan breakfast sandwich recipe
⏱ Speedy & Streamlined: Oven-baked egg patties mean less mess, and the possibility of easy freezing and reheating.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one's been kitchen-proofed by hundreds of recipe testers across the map.
✊ Vegan AF: Like all of my vegan breakfast recipes, this one's free from eggs, dairy, and anything with a weird lab-grown code name. Like all caged animals should be, your breakfast has officially been liberated.
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🥪Vegan breakfast sandwich ingredients
Just Egg
Just Egg is a store-bought pourable plant-based liquid egg alternative. I have a killer Just Egg recipe if you want to make your own, or you can use my soft scrambled tofu, or the eggy tofu that's part of my vegan eggs Benedict recipe instead of the mung bean egg patty.
Kala Namak
Black salt is key to achieving the eggy fragrance and flavor. I use it in a ton of my eggy recipes like vegan frittata, vegan quiche, and my vegan omelette recipe too.
There's no great substitute, but regular salt and a tiny pinch of asafetida come close enough.
Vegan Butter
Vegan butter helps your English muffins toast up golden and crisp in the pan. My heart sanctum is forever lorded over by Earth Balance buttery sticks -they come in premeasured marked wrappers and give you that rich, diner-style butter flavor.
Trader Joe's has a budget-friendly option too, though it is quite more annoying to measure as they come in a non-conventional shape and don't provide measurements on the wrapper (🙄 dumbbbbb). You can also learn how to make your own from scratch in my vegan dairy crash course; it's easy, customizable, and mad fun to whip up.
The Bready Part Of the Sammich
English muffins are my personal top choice, especially if you are planning to freeze your brekky sandwiches. Vegan croissants are a very good look (and you don't have to add more butter to the pan when you grill them), and bagels are great if you can find mini-bagels.
Vegan Breakfast Sausage Patties
Vegan sausage patties provide a savory, spiced element that anchors the sandwich. You can get store-bought ones or use my applewood-smoked vegan breakfast sausage recipe.
If you'd like to get creative with your sausage plan, make these with my vegan chorizo, or you can slice up and pan-fry some vegan Italian sausage or vegan ham. Just make sure whatever you choose gets a nice crisp on the edges.
The Cheese
Vegan cheese slices, such as provolone or cheddar, are essential for reliving your fondest corner store egg sandwich memories. I'm kinda partial to Violife's sliced cheddar or provolone because they actually melt, like, properly, without that plasticky sit-and-sweat situation some brands have going on.
You can also drizzle on some of my vegan nacho cheese sauce if you want to make these completely from scratch using natural ingredients.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Bacon Egg and Cheese
In NYC, where I grew up, BEC is the standard breakfast sammy. You can swap the sausage for any of my veggie bacon recipes: rice paper bacon, seitan bacon, tempeh bacon, carrot bacon, or tofu bacon. They're all built to melt hearts (and cheese) inside a BEC.
Vegan Sausage McGriddle
Skip the muffin and sandwich your eggy, cheesy magic between two of my vegan pancakes, or use my gluten-free vegan pancakes if that's how you roll. It gives big-time fast food throwback vibes but without the weird additives or 5 a.m. regret.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan breakfast sandwiches
These step-by-step photos are here to guide you like the breakfast guardian angel with maple syrup-quaffed wings you never knew you needed. But hey, if you've got places to be, the printable recipe card at the bottom has your back.
Step One
The Breakfast Club:
Preheat oven to 350°F (175°C). Lightly grease 4 muffin tin cavities or ramekins with olive oil.
Step Two
The Eggsorcist:
Whisk together the Just Egg, scallions, flour, and black salt in a mixing bowl until smooth.
Step Three
Bake Me Up Before You Go-Go:
Divide the mixture evenly into the greased molds. Bake 25-28 minutes at 350°F (175°C), until golden and set.
Step Four
Eggstradition:
Cool the egg patties for 5 minutes, then trace the edges with the tip of a paring knife and pop them out.
✅ You may need to use a small fork to get under the egg patty and flip the ramekin to use gravity to help get the patties out.
Step Five
Muffinian's Rainbow:
Toast your English muffins, croissants, or bagels in a hot pan. If using muffins or bagels, butter both halves before toasting.
Step Six
Patty Boombalatty:
In a skillet over medium heat, cook the sausage patties 3-4 minutes per side.
Step Seven
Cheddar Late Than Never:
In the last minute of cooking, add cheese to your sausages and cover briefly to melt.
✅ To help some cheese melt, you might want to throw a tablespoon of water into the pan just before you cover it to create a lot of steam.
Step Eight
A Hero Ain't Nothing But a Sandwich:
Layer the egg patty, cheesy sausage, optionally a spoonful of vegan chipotle mayo, and top bun. Serve while it's hot and steamy.
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💡Serving Ideas
Every epic sandwich needs a worthy copilot on the breakfast table.
Serve yours with a golden-edged wedge of vegan quiche or some vegan frittata.
If you want to contrast it with something sweet, go with a slice of maniacal portion of vegan French toast casserole or Hong Kong-style French toast. Vegan banana pancakes or some fluffy vegan blueberry muffins also make great companions if you're building out a full brunch plate.
Don't sleep on the condiment game either when it comes to customizing your sammy: New Mexican red chili sauce, homemade sriracha, or a drizzle of Thai sweet chili sauce can take your sandwich from solid to send help, I can't stop eating this, and I could explode at any moment now.
👉Top tips
- Egg Patty Shape Goals: Use ramekins for perfect egg rounds that match your sandwich size. If that's not something you care about, you can just bake the egg stuff in a rectangular pan and cut it into square pieces when it has baked and cooled.
- Size Matters: Your ramekins or molds should be able to hold ½ cup of the egg liquid. If you aren't sure of their capacity, measure out ½ cup of water and fill up one of the ramekins to confirm in advance if it's going to be big enough.
- Melty Cheese Move: Toss in a spoonful of water and cover the pan after adding cheese to melt it more quickly.
- Freezer Prep Tip: If freezing, let the sandwiches cool completely before wrapping and sealing in an airtight container.
🤷♀️ Recipe FAQs
You bet, just finely chop them and keep the quantity low (under 1 cup) so the patties stay firm. Broccoli or bunched spinach are great candidates for this.
❄️ Refrigerating: Store egg patties and sausage in airtight containers up to 4 days.
🥶 Freezing: Wrap patties or fully assembled sandwiches tightly and freeze up to 2 months.
🌡️Thawing: Thaw in the fridge overnight or reheat from frozen in a covered skillet.
🔥 Stovetop Reheating: Warm patties and sausage over medium heat until hot and crispy.
⚡️ Microwave Reheating: Use 50% power to reheat in short bursts to avoid drying out.
✌️You'll love these vegan breakfast recipes too:
Get a massive discount on all of my popular vegan brunch classes and become a plant-based breakfast champion!
Vegan Breakfast Sandwich
Equipment
- muffin tin or wide ramekins
Ingredients
For the Egg Patties:
- 1 tablespoon olive oil
- 1 ½ cups just egg
- 2 scallions sliced
- ¼ cup all-purpose flour
- ½ teaspoon black salt kala namak
To Assemble and Serve:
- 8 teaspoons vegan butter
- 4 English muffins vegan croissants, or small bagels
- 4 vegan breakfast sausage patties
- 4 slices vegan provolone or vegan cheddar
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease 4 cavities of a large muffin tin or 4 wide ramekins with the olive oil.
- In a mixing bowl, whisk together the just egg, scallions, flour, and black salt until smooth.
- Divide the mixture evenly among the prepared muffin cups or ramekins. Bake for 25-28 minutes, or until set and slightly golden around the edges. Let cool for 5 minutes before tracing around the outside of each egg patty with the tip of a paring knife and removing from the molds.
- While the patties are baking, grill the English muffins, vegan croissants, or bagels in a hot pan. If using English muffins or bagels, spread 1 teaspoon of vegan butter on each half before grilling.
- In a separate skillet over medium heat, cook the vegan sausage patties for 3 to 4 minutes per side, or until heated through and browned. In the final minute of cooking, place 1 slice of vegan provolone on each patty and cover the skillet briefly to allow the cheese to melt.
- To assemble, place one egg patty on the bottom half of each toasted muffin or bagel. Top with a sausage patty and cheese, then close with the top half. Serve warm.
Notes
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Mary says
Dear Cinnamon Snail, I hope you can help 🙏
I've made this recipe twice with your just egg recipe. And both times, I get a dense texture, not Fluffy at all like your photo here 🙁
The first time I subbed GF flour &
Tapioca instead of Xanthan gum.
I refrigerated the n'egg mixture *before adding the flour.
With the regular flour I used Corn starch instead of Xanthan gum, and refrigerated the mixture *after adding the flour.
I even added a tad more baking powder the with the regular flour this time. But no fluff 😔
Would love to get the texture on these right on my 3rd try!
Adam Sobel says
What you are describing sounds like a completely different set of ingredients than what I have tested this with. I would need to play with it to find the issue you are getting into. But I do make these GF for my wife a lot and they come out great. Is your oven well calibrated?
Paige Davis says
We absolutely love these breakfast sammies. I used a plant based garlic herb cheese on the English muffins this time, and added some hot sauce. These are so customizable, and the basic recipe is solid, resulting in a yummy, cruelty free breakfast option that will satisfy any palate. WINNER!
Reshyll says
I am not a breakfast person but this makes me want to get up every morning. 10/10.