Vegetarian Bacon and Egg Muffin
Start your morning off right with this delectable Vegetarian Bacon and Egg Muffin—a plant-based twist on the classic breakfast sandwich. Featuring crispy vegetarian bacon, perfectly cooked eggs, and melted cheddar cheese, all layered on a buttery toasted English muffin, this recipe is packed with flavor and comforting textures. Fresh spinach and juicy tomato slices add a burst of vibrant color and wholesome goodness, making it a balanced and satisfying meal. Quick and easy to prepare in just 25 minutes, this vegetarian-friendly breakfast is perfect for busy mornings, lazy weekends, or even a portable brunch option. Whether you're a vegetarian or simply looking to try a meat-free alternative, this sandwich is a delicious way to indulge any time of the day.
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Recipe Information
Ingredients
- 2 unit English muffins
- 4 slices Vegetarian bacon slices
- 2 large Eggs
- 2 slices Cheddar cheese
- 2 tablespoons Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
- 4 slices Sliced tomato
- 1 cup Fresh spinach
Instructions
Preheat your oven to 350°F (175°C).
Slice the English muffins in half and lightly toast them in the toaster or oven until golden brown.
In a medium-sized skillet over medium heat, add the olive oil. Once hot, add the vegetarian bacon slices and cook for 2-3 minutes on each side or until crispy. Remove from the skillet and set aside.
In the same skillet over medium-low heat, melt 1 tablespoon of butter. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are set and yolks are to your liking. If preferred, you can flip the eggs to cook both sides.
Spread the remaining butter on the toasted English muffins.
On the bottom half of each muffin, place one slice of cheddar cheese, top with one egg, followed by two slices of tomato, a handful of spinach, two slices of vegetarian bacon, and close with the top half of the muffin.
Place the assembled muffins on a baking sheet and put them in the preheated oven for 3-5 minutes or until the cheese begins to melt.
Remove from the oven, let cool slightly, and serve warm.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 14.6 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 380 mg | 29% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 682 mg | 15% | |
*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.
