vegetarian breakfast sandwich

This Vegetarian Breakfast Sandwich Recipe is my absolute favorite. Features smashed avocado, Sriracha mayo, and a perfect sunny-side-up egg, with a little lime juice, cilantro, and red onion for extra flavor. It's easy to make for a hearty weekend breakfast or brunch!

The BEST Vegetarian Breakfast Sandwich

bread

mayonnaise

Sriracha hot sauce

butter (olive oil can also be used)

avocado ((about 1/2 of a small avocado))

cilantro (chopped)

red onion (finely diced)

lime juice (from a small wedge)

kosher salt (to taste)

black pepper (to taste)

In a small bowl, mix the mayonnaise (1 tablespoon) and Sriracha (1/2 teaspoon) together. Set aside.

Melt the butter (1/2 tablespoon) in a nonstick skillet over medium-high heat. Crack the egg carefully into the pan so the yolk doesn&#x27;t break (see notes). Turn the heat to medium-low and cover the skillet, cooking the egg for about 2 minutes, or until whites are set and yolk is done to the desired consistency.

Meanwhile, spread the Sriracha mayo mixture on the two slices of toasted bread.

Using a spoon, scoop the avocado from the peel and add to one slice of bread. Use a fork to mash the avocado evenly onto the bread.

Squeeze the lime juice (from 1 wedge) on top of the avocado and top with kosher salt to taste.

Place the egg on top of the avocado.

Sprinkle the cilantro (1 teaspoon) and red onion (1 teaspoon) on top of the egg. Season to taste with salt and pepper.

Place the other piece of bread on top of the assembled sandwich.

Eat! With a napkin- it gets messy.

These high-protein vegetarian breakfast sandwiches are perfect for meal prep, combining eggs, broccoli, cottage cheese, and vegetarian sausage on toasted English muffins.

Morning Muscle Makers: High Protein Vegetarian Breakfast Sandwiches

eggs

salt

garlic powder

onion powder

black pepper

broccoli florets

cottage cheese

cheddar cheese (about 1 oz each)

vegetarian sausage patties (e.g., Morning Star Farm brand)

English muffins

Cooking spray

Preheat the oven to 325°F. Spray a 10.5 x 7.5-inch baking dish with cooking spray and set aside.

Crack the eggs into a medium bowl. Add salt, garlic powder, onion powder, and black pepper. Whisk until fully beaten and pour into the greased baking dish.

Evenly sprinkle chopped broccoli on top of the eggs and gently press it down so it’s covered by the egg.

Spoon cottage cheese on top of the broccoli, adding about six heaping tablespoons to ensure each sandwich has an equal amount. Spread the cottage cheese around.

Bake the egg mixture in the oven until firm and cooked through, about 40 minutes.

Remove from the oven and let cool for a few minutes. Cut into six equal slices.

While the eggs bake, prepare the sausage patties (thaw in the microwave for 30 seconds and then brown in a pan over medium heat).

Assemble each sandwich by layering one slice of the egg bake, a slice of cheese, a sausage patty, and the top of the muffin. Add any extra condiments as desired.

Allow each sandwich to cool completely. Tightly wrap each sandwich in plastic wrap, parchment, or tin foil.

Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Top 2 vegetarian breakfast sandwich recipes from across the web

The most viewed vegetarian breakfast sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The BEST Vegetarian Breakfast Sandw...

Morning Muscle Makers: High Protein...

Top 2 vegetarian breakfast sandwich recipes from across the web

The most viewed vegetarian breakfast sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Vegetarian Breakfast Sandw...

Morning Muscle Makers: High Protein...

The most viewed vegetarian breakfast sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine