Make-Ahead Vegan Breakfast Sandwich
This vegan Breakfast Sandwich recipe is a make-ahead meal that layers a veggie-packed vegan omelet onto English muffins with plant-based sausage and cheddar. It’s a satisfying breakfast option perfect for busy mornings!
Like it or not, the lazy days of summer are winding down (sigh) and it’s time to start meal planning and prepping again. This vegan breakfast sandwich is my contribution to help you start your weekday mornings off right! It starts with a vegan omelet, which I absolutely can’t get enough of—and yes, I’ve totally eaten it on its own too and it’s divine! Like my Fluffy Tofu Scramble, it’s made with tofu, but it has a surprisingly egg-y texture. Slice this up and serve it on English muffins with vegan sausage and cheese for the best handheld breakfast ever!
Why This Is My Current Favourite Breakfast
Here are all the reasons I love this vegan breakfast sandwich recipe and why I think you will too!
- Filling but still convenient. If you like your breakfasts hearty but don’t have time to sit down to a big bowl of Instant Pot Steel-Cut Oats, you will appreciate this breakfast sandwich! It manages to be satisfying in a convenient handheld form.
- Make-ahead options. You can make just the omelet ahead of time and then assemble your sandwiches right before serving them, assemble the sandwiches and refrigerate them, or pop them in the freezer and have a grab-and-go breakfast at the ready for a few months.
- A breakfast classic made vegan. This breakfast sandwich recipe has the flavour of the original, but in a plant-based form. (And with all the veggies in the omelet, I’d say it tastes even BETTER!)
Notes on Ingredients
Add these ingredients to your shopping list! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Vegan Omelet Layer:
- Olive oil
- Vegetables – Mushrooms, red bell pepper, red or white onion, and baby spinach.
- Silken tofu – This blends into a velvety, smooth consistency.
- Nutritional yeast
- Chickpea flour – This gives the omelet more structure than tofu alone.
- Cornstarch
- Seasonings – Ground turmeric, garlic powder, salt, and black pepper.
- Vegan milk – Any kind, as long as it’s unflavoured and unsweetened.
- Baking powder – This helps the vegan omelet bake up fluffy.
For Assembly:
- English muffins – I love using my homemade Gluten-Free English Muffins.
- Vegan breakfast sausage patties – Use your favourite store-bought brand.
- Vegan cheddar cheese
How to Make Vegan Breakfast Sandwiches
Your breakfasts are about to get so much tastier! Here’s what you’ll need to do.
- Prepare. Preheat your oven to 350ºF and line a sheet pan with parchment paper, then grease it with olive oil.
- Cook the vegetables. Warm the oil in a skillet set over medium heat. Cook the mushrooms with salt and pepper for 8 to 10 minutes; once their juices cook off, stir in the bell pepper, onion, and spinach. Cook until the spinach is wilted and the vegetables are softened. Cool slightly.
- Make the tofu egg mixture. Blend the tofu, nutritional yeast, chickpea flour, cornstarch, seasonings, vegan milk, and baking powder until smooth and creamy.
- Bake. Fold the vegetables into the tofu egg mixture and spread this evenly into the prepared pan. Bake for 35 to 40 minutes, or until the omelet is firm and golden. Cool for 5 to 10 minutes, then slice into 10 even pieces.
- Cook the vegan sausage. Follow the package instructions.
- Assemble. Add a portion of the omelet to the bottom of each English muffin, followed by the sausage, cheddar, and top half of the English muffin. Serve immediately or store for later.
Variation Ideas
Here are a few more ways to make vegan breakfast sandwiches.
- Swap the vegan sausage for bacon. I have so many options! Try my Tofu Bacon, Tempeh Bacon, or Crispy Vegan Bacon.
- Use a different base. Bagels are an awesome swap for the English muffins, or you can use regular toast (my Gluten-Free Sandwich Bread would be excellent).
- Try other vegetables. Diced butternut squash and kale would be amazing in the fall, or try adding sliced asparagus in the spring.
Meal Prep & Storage
- Refrigerator: Wrap your vegan breakfast sandwiches in foil or parchment paper and refrigerate for up to 4 days.
- Freezer: Wrap the sandwiches and place them in an airtight container or freezer bag. Freeze for up to 3 months.
- To reheat: Unwrap and microwave on high for 1 ½ to 2 minutes, flipping halfway. In the oven, bake at 350°F (175°C) for 15–20 minutes until heated through.
More Savoury Vegan Breakfast Ideas
Enjoy friends! If you make this vegan breakfast sandwich recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Breakfast Sandwich
Ingredients
For the Vegan Omelet Layer:
- 1 tablespoon olive oil, 15mL
- 1 cup mushrooms, finely chopped – 70g
- ½ red bell pepper, thinly sliced – 50g
- 1 small red or white onion, thinly sliced then halved – about 100g
- 1 ½ cups fresh baby spinach, 45g
- 1 block silken tofu, 12.3 oz., 349g
- ½ cup nutritional yeast, 51g
- ½ cup chickpea flour, 39g
- 1 tablespoon cornstarch, 8g
- ¼ teaspoon ground turmeric, 0.5g
- ½ teaspoon garlic powder, 1.5g
- ¾ teaspoon salt, 4.5g
- Black pepper, to taste
- ⅔ cup unsweetened vegan milk, 120mL
- 1 teaspoon baking powder, 4g
For Assembly:
- 10 English muffins, sliced and toasted
- 10 vegan breakfast sausage patties
- 10 slices vegan cheddar cheese
Instructions
Make the Omelet:
- Preheat the oven to 350°F (175°C). Line a half sheet pan (18 inches by 13 inches (45×33 cm) baking dish with parchment paper and lightly grease with olive oil. In a skillet over medium heat, heat the olive oil. Add chopped mushrooms and a pinch of salt and pepper. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and the pan becomes dry. Add the bell pepper, onion, and baby spinach. Cook until the spinach is wilted and the vegetables are softened, about 2–3 minutes. Remove from heat and let cool slightly.
- In a blender or using an immersion blender, combine silken tofu, nutritional yeast, chickpea flour, cornstarch, turmeric, garlic powder, salt, black pepper, vegan milk, and baking powder. Blend until smooth and creamy.
- Add sautéed vegetables to the tofu mixture and stir gently to combine. Pour onto prepared baking dish and spread in an even layer. Bake for 35 to 40 minutes, or until the top is golden and firm to the touch. Allow the baked omelet to rest for 5 to 10 minutes, then slice into 10 squares.
Assemble:
- While the omelet bakes or cools, cook vegan sausage patties according to package instructions or until golden and cooked through.
- To assemble each sandwich, layer in this order:
- Bottom half of toasted English muffin
- One vegan omelet square
- One sausage patty
- One slice of vegan cheddar
- Top half of muffin
- Let sandwiches cool completely before freezing.
Notes
- Refrigerator: Wrap your vegan breakfast sandwiches in foil or parchment paper and refrigerate for up to 4 days.
- Freezer: Wrap the sandwiches and place them in an airtight container or freezer bag. Freeze for up to 3 months.
- To reheat: Unwrap and microwave on high for 1 ½ to 2 minutes, flipping halfway. In the oven or toaster oven, bake at 350°F (175°C) for 15–20 minutes until heated through.
- Exact nutritional information will depend on the vegan sausage and cheese you use.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
