Vegan breakfast sandwich

Step 1

Make the eggs first

Step 2

Soak your mung beans in water over night. Drain and rinse the next day

Step 3

Pre-heat oven to 350 degrees

Step 4

Place all of the ingredients in the "Vegan Egg Ingredients" section in a blender.

Step 5

Blend for at least 1-2 minutes to give the aquafaba time to thicken

Step 6

Oil your 12 cup muffin tin (or large lipped baking sheet

Step 7

Pour the egg mixture from the blender into the muffin tin (or large, lipped baking sheet)

Step 8

Bake for 25 minutes (or until the middle is cooked all the way through) Take out of oven and let sit for 5 minutes before removing from the tin.

Step 9

Put a pan on medium heat and melt some vegan butter or oil

Step 10

Sprinkle tops with a tiny bit more of the black salt if you want a more pronounced eggy flavor. These taste best when they've sat for 5-10 minutes after taking them out of the muffin tin

Step 11

Assemble the sandwich

Step 12

Sauté the vegan breakfast patties until lightly browned. Set aside

Step 13

You can either assemble the breakfast sandwich each morning by toasting the english muffin, heating up the sausage and quiche cups and putting it all together.

Step 14

Or you can assemble it all in advance, placing the quiche cups, sausage and cheese inside the english muffins, wrapping them in tin foil (or reusable sandwich bags) and keeping them in the fridge or freezer. Just place them in the microwave without the tinfoil or in the oven (400 degrees, 10-20 minutes) to warm them up each morning.

Step 15

Add some hot sauce, vegan mayo or avocado to the insides to add some more moisture to the sandwiches