Vegetarian Breakfast Sandwich
A satisfying vegetarian breakfast sandwich featuring fluffy scrambled eggs, plant-based breakfast patties, and fresh vegetables.
Equipment
- Medium mixing bowl
- Non-stick frying pan
- Toaster or oven
Ingredients
- 8 large eggs
- 4 slices of cheddar cheese
- 4 plant-based breakfast patties
- 4 whole grain English muffins
- 1 ripe avocado
- 1 medium tomato
- 2 cups fresh baby spinach
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
Prepare the Vegetables:
- Slice the tomato into thin rounds.
- Mash the avocado in a small bowl with a pinch of salt and black pepper. Set aside.
Toast the Muffins:
- Split the English muffins and toast them until golden brown.
Cook the Plant-Based Patties:
- Heat a non-stick frying pan over medium heat. Cook the plant-based breakfast patties for 3–4 minutes on each side, or until heated through and lightly browned. Remove from the pan and set aside.
Scramble the Eggs:
- In a mixing bowl, whisk the eggs with garlic powder, smoked paprika, and a pinch of salt and pepper.
- Heat 2 tablespoons of butter in the same frying pan over medium heat. Pour in the eggs and gently scramble until just set but still creamy.
Assemble the Sandwiches:
- Spread mashed avocado on the bottom half of each toasted muffin.
- Place a handful of baby spinach on top of the avocado.
- Add a cooked plant-based patty, followed by a slice of cheddar cheese.
- Layer scrambled eggs on top of the cheese.
- Add a couple of tomato slices, then cover with the top half of the muffin.
Serve:
- Serve the sandwiches warm and enjoy immediately!