Step 1

Preheat the oven to 350 degrees.

Step 2

Heat a little bit of oil in a skillet over medium heat. Add the tempeh bacon and cook for 2-3 minutes, or until browned. Transfer to a bowl.

Step 3

Use a knife to cut a "V" shape in each of the sandwich rolls. Pull out the center piece and pick out any additional bread inside - be sure not to cut through the bread, so the filling doesn't spill out.

Step 4

Place the rolls on the baking sheet. Pour the vegan egg into each roll. Add 1 tablespoon of pesto & sun-dried tomatoes to each roll and give it a gently mix. Top with the tempeh bacon and place in the oven (on the center rack) for 35 minutes, or until the eggs are set.

Step 5

Remove from the oven and transfer to plates. Top with everything seasoning, cut into slices and serve with avocado.