Vegetarian Egg and Sausage Breakfast Sandwich
Start your day with a hearty and wholesome twist on a breakfast classic with this Vegetarian Egg and Sausage Breakfast Sandwich. Featuring flavorful vegetarian sausage patties, creamy scrambled eggs with melted cheddar, and a touch of fresh baby spinach and juicy tomato for a vibrant bite, this sandwich is nestled between perfectly toasted English muffins and lightly buttered for a decadent finish. Ready in just 30 minutes, it’s an ideal option for both busy mornings and weekend indulgence. Packed with protein and loaded with flavor, this recipe is a satisfying, meat-free take on the traditional breakfast sandwich that’s sure to please vegetarians and meat-lovers alike. Perfect for breakfast on-the-go or a cozy brunch at home!
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Recipe Information
Ingredients
- 2 pieces Vegetarian sausage patties
- 2 large Eggs
- 2 pieces English muffins
- 2 slices Cheddar cheese
- 2 tablespoons Butter
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Baby spinach
- 1 medium Tomato
- 1 teaspoon Olive oil
Instructions
Preheat a skillet over medium heat and add the olive oil.
Add the vegetarian sausage patties to the skillet and cook according to the package instructions, usually around 5-7 minutes per side until heated through and lightly browned.
While the sausages are cooking, slice the English muffins in half and toast them until golden brown.
In a separate bowl, crack the eggs and beat them with the salt and pepper until well mixed.
Remove the cooked sausage patties from the skillet and set aside. Lower the heat to medium-low and add half the butter to the skillet.
Pour the beaten eggs into the buttered skillet and allow to cook undisturbed for 1-2 minutes. Using a spatula, gently scramble the eggs until just set but still slightly runny.
Add the baby spinach to the eggs and gently fold to wilt the spinach.
Butter the toasted English muffins with the remaining butter.
Assemble the sandwiches by placing a cooked sausage patty on the bottom half of each English muffin, followed by a slice of cheddar cheese.
Top with scrambled eggs and spinach, then add a slice of tomato on each.
Cover with the top halves of the English muffins to complete the sandwiches.
Serve immediately while still warm, and enjoy your vegetarian egg and sausage breakfast sandwich.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 24.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 447 mg | 34% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 800 mg | 17% | |
*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.
