Dairy-Free Classic English Muffin Sandwich
Start your morning with the irresistible Dairy-Free Classic English Muffin Sandwich—a perfectly balanced combination of flavors and textures that’s entirely dairy-free! This quick and easy recipe features toasted dairy-free English muffins layered with creamy plant-based cheese slices, fluffy seasoned eggs, tender turkey or a savory vegetarian sausage patty, and fresh spinach leaves for added crunch and nutrition. With just 25 minutes from start to finish, this breakfast sandwich is a delicious and wholesome way to fuel your day while being mindful of dairy-free dietary needs. Ideal for busy mornings, it combines simplicity with mouthwatering flavor, making it a must-try breakfast or brunch option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 Dairy-free English muffins
- 2 tablespoons Dairy-free butter alternative (e.g., coconut oil spread or margarine)
- 2 Large eggs
- 2 Dairy-free cheese slices
- 2 slices Sliced turkey or vegetarian sausage patty
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 handful Fresh spinach leaves
- 1 teaspoon Olive oil
Instructions
Preheat a large non-stick skillet over medium heat and add the olive oil.
Split the English muffins in half and spread each half with the dairy-free butter alternative. Place them buttered side down in the skillet and toast for 3-4 minutes or until golden brown. Set aside.
In the same skillet, add the sliced turkey or vegetarian sausage patties. Cook for 3-4 minutes per side until cooked through and hot. Transfer to a plate and cover to keep warm.
In a small bowl, crack the eggs and season with salt and pepper. Whisk lightly with a fork.
In the skillet, add the egg mixture and reduce the heat to low. Cook the eggs, gently stirring until they begin to set, then remove from heat.
While the eggs are cooking, place the dairy-free cheese slices on the bottom halves of the toasted English muffins.
Divide the cooked eggs between each muffin, placing them on top of the cheese.
Add the sliced turkey or sausage patties on top of the eggs, followed by fresh spinach leaves.
Complete your sandwich by placing the other half of the muffin on top. Serve immediately and enjoy your dairy-free English muffin sandwich.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 484 mg | 37% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
