Vegan Breakfast Sandwich

This vegan breakfast sandwich is made with Just Egg folded plant-based egg, mushrooms, peppers, avocado and basil. Just Egg is a vegan friendly egg-alternative that adds protein and flavor to this delicious vegan breakfast sandwich. The mushrooms and peppers are cooked together with garlic to add flavor and texture. Then, the sandwich is topped off with mashed avocado and basil, all on a ciabatta bun.

This vegan sandwich is perfect for breakfast or lunch (or have it with a side of soup and enjoy it for dinner for that matter – no one’s gatekeeping supper here). The savory flavors in this sandwich make it perfect anytime of day (though I would hold off serving it for dessert).

How to make Vegan Breakfast Sandwich:

To start with, you’ll need to prep your ingredients. Mince a clove of garlic, slice three or four mushrooms, and cut half of a red bell pepper into strips. Finely chop two large basil leaves and set them aside for later. In a small skillet, heat half a teaspoon of olive oil over medium heat. Add the garlic, mushrooms, and bell pepper, and cook for about five minutes until the mushrooms are all soft and cooked through. Remove the vegetables from the pan, and place the frozen just egg in the pan. Cook for two to three minutes on each side. While the Just Egg cooks, toast the ciabatta bun. To prepare the sandwich, mash an avocado on one half of the toasted bun, and top with the Just Egg, vegetables, fresh basil, and the top of the bun.

Yield: 1 Sandwich

Vegan Breakfast Sandwich

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Try this recipe for a delicious vegan breakfast sandwich, made with plant-based egg, cooked vegetables, fresh avocado and basil.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 5 minutes

Ingredients

• 1 Ciabatta Bun
• 1 Just Egg, Folded Plant Egg
• 3-4 White Mushrooms
• 1/2 Red Bell Pepper
• 1/2 tsp Olive Oil
• 1 Clove Garlic
• 2 Large Basil Leaves
• 1 Avocado, ripe

Instructions

Mince the garlic, slice the mushrooms, and cut the bell pepper into strips. Finely chop the basil leaves and set them aside for later.

In a small skillet, heat the olive oil over medium heat. Add the garlic, mushrooms, and bell pepper, and cook for about five minutes until the mushrooms are all soft and cooked through.

Remove the vegetables from the pan, and place the frozen Just Egg in the pan. Cook for two to three minutes on each side.

While the Just Egg cooks, toast the ciabatta bun.

To prepare the sandwich, mash the avocado on one half of the toasted bun, and top with the Just Egg, vegetables, fresh basil, and the top of the bun.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 737Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 372mgSodium: 561mgCarbohydrates: 66gFiber: 18gSugar: 10gProtein: 26g