Start your day with this freezer-friendly Vegan Breakfast Sandwich! With homemade vegan JUST Egg patties, sausages, and cheese, these make-ahead sandwiches are easy to make and delicious.
Whether you’re looking for an epic vegan breakfast recipe to make for meal prep or comforting weekend breakfasts, this Vegan Breakfast Sandwich is the answer!
I’m calling this the best vegan breakfast sandwich recipe for two reasons: (1) Just like my Vegan Breakfast Burritos, you can assemble and freeze the sandwiches for months at a time, making them the ultimate grab-and-go breakfast, and (2) they’re made with the most comforting ingredients, helping the sandwiches taste just like a classic breakfast sandwich you would find at a coffee shop!
There are three epic layers in these freezer-friendly vegan breakfast sandwiches:
- A vegan JUST Egg patty
- Vegan sausage rounds or vegan bacon
- Melted dairy free cheddar cheese
They’re all layered on a toasted English muffin with the toppings of your choice. Grab one when you’re heading out the door or serve them with Breakfast Potatoes and Vegan Pancakes!
Ingredients needed (with substitutions)
- JUST Egg patties – Rather than using JUST Egg folded patties, we’re using liquid JUST Egg to make a large batch of fluffy, eggy, and soft homemade vegan egg patties. All you need to make the vegan egg mixture is liquid JUST Egg, flour, baking powder, and black salt (kala namak). I love using JUST Egg to make vegan omelettes and quiche because it’s easy to cook and tastes just like real eggs. It takes these sandwiches over the top!
- Vegan breakfast sausage rounds – I like making these sandwiches with Morning Star, Beyond, Impossible, or homemade vegan breakfast sausages. If you can’t find sausage rounds, you can use vegan bacon instead. Use your favorite store-bought brand or homemade tempeh, tofu, or carrot bacon instead.
- Vegan cheddar-style cheese – Use vegan cheese that melts well, like my homemade Vegan Cheddar Cheese or your favorite store-bought cheese like Violife or Chao. There’s nothing better than a gooey layer of vegan cheddar cheese on top of the vegan egg patty.
- English muffins – Or use regular sandwich bread or vegan biscuits.
How to make vegan breakfast sandwiches
Find the complete printable recipe with measurements below in the recipe card.
Start by making the vegan JUST Egg patties. Whisk the liquid JUST Egg, flour, baking powder, and black salt in a large bowl. Pour the mixture into a greased baking pan.
Bake the vegan egg mixture until it’s set around the edges and in the middle or until it’s no longer wet. Set aside to cool, then cut it into 12 squares.
Meanwhile, toast the English muffins and cook the vegan sausages (or bacon) according to package instructions.
To assemble the sandwiches, layer an “egg” patty on the toasted English muffin, followed by a piece of cheese and the cooked sausage or bacon. Finish by adding the toppings of your choice.
To freeze the sandwiches for later:
Once assembled, wrap the sandwiches tightly in a layer of plastic wrap and aluminum foil, then freeze. Zero waste option – Use reusable freezer bags for a plastic free/waste free option.
Breakfast sandwich topping ideas
You can add all kinds of tasty toppings to a vegan egg sandwich! Here are some options to get you started:
- Hot sauce
- Vegan mayo
- Arugula or spinach
- Sliced tomatoes
- Sliced avocado
- Chipotle sauce
- Pickled red onions
- Microgreens
Tips for success
- You can bake the vegan eggs up to 4 days in advance to save time. Cut them into squares and store them in an airtight container or store the entire batch in the covered baking dish in the fridge.
- I baked the egg mixture in a 9×13 inch baking pan but a sheet pan or even a cake pan will also work.
Frequently asked questions
You have a few options if you can’t find JUST Egg. First, you can make my Tofu Scramble and use it as the “egg” layer instead. Or, make a double recipe of my Vegan Omelette and bake it the same way as the JUST Egg until cooked through and no longer wet.
My favorite way to reheat the sandwiches is to remove it from the freezer and unwrap. Toast the english muffin bread and microwave the egg/cheese/sausage on a plate for 1 minute and 30 seconds. Or you can microwave the entire thing for about 2 minutes, until warm. If you don’t want to use a microwave, bake in a preheated 350 degree oven until warm, or air fry.
The sandwiches freeze well for up to 3 months.
This recipe can easily be made gluten free by using gluten free flour in the vegan egg and assembling them with gluten free English muffins or other gluten free bread. Make sure the vegan sausages/bacon you’re using are gluten free, too.
Make the sandwiches part of a well-balanced breakfast by serving them with blueberry muffins, breakfast potatoes, green smoothies, fluffy banana pancakes, and freshly brewed coffee or tea.
Want more vegan egg recipes?
- Vegan Fried Eggs
- JUST Egg Omelette
- JUST Egg Quiche
- Easy Vegan Quiche
- Vegan Egg Salad
- Potato Leek Vegan Frittata
Vegan Breakfast Sandwich (Freezer-Friendly)
Ingredients
JUST Egg Patties
- 24 ounces JUST Egg liquid*
- 6 tablespoons all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon black salt kala namak
The Rest
- 12 vegan breakfast sausage rounds*
- 12 slices vegan cheddar style cheese
- 12 english muffins
- optional hot sauce, vegan mayo, arugula, spinach, sliced tomatoes, mashed avocado
Instructions
Make the "egg" patties
- Preheat the oven to 350 degrees and grease a 9×13 inch baking pan (a sheet pan or even a cake pan will work).
- In a large bowl, add the JUST Egg, flour, baking powder and black salt. Whisk well until well combined, then pour into the prepared pan.
- Bake for about 20-25 minutes in the center rack of the oven, until the "egg" mixture is set and no longer wet.
- Remove from the oven and let it cool for at least 10 minutes.
Cook the vegan sausage or bacon, if needed
- If using Morning Star brand vegan sausages, there is no need to pre-cook them as they microwave very well. But for the best flavor, if using Beyond brand sausages or vegan bacon, I would pan fry it first before freezing. Do this according to package instructions.
To eat immediately
- Toast your english muffins and cook the vegan sausage (or bacon) according to package instructions.
- Cut the "egg" into 12 squares. Layer an egg patty on the toasted english muffin, followed by a piece of cheese and the cooked sausage or bacon.
- Add any other ingredients you like, such as hot sauce, vegan mayo, greens or tomatoes. Eat and enjoy.
To freeze for later
- Cut the "egg" patty into 12 squares. Make 12 sandwiches by layering an egg patty on one half of your english muffin, followed by a slice of cheese, then the vegan sausage or bacon (these can be frozen or not). Top with the other half of the english muffin and repeat until you have 12 sandwiches.
- Tightly wrap each sandwich in parchment paper or plastic wrap, then wrap with aluminum foil and place in the freezer up to 3 months. For zero waste, use freezer safe reusable bags.
To reheat from frozen
- My favorite way – My favorite way to reheat the sandwiches is to remove it from the freezer and unwrap. Gently separate the english muffin from the egg/cheese/sausage layers. Toast the english muffin and microwave the egg/cheese/sausage on a plate for 1 minute and 30 seconds. Assemble the sandwich once again and enjoy!
- Microwave only – If you are taking it to work/school and only have access to a microwave, you can microwave the whole sandwich from frozen for about 2 minutes, until warm throughout.
- No microwave – You can also bake the sandwich, preferable wrapped in foil, in a preheated 350 degree oven until warm, about 30 minutes. Or air fry at 400 degrees for 15 minutes or so.
Notes
-
Other “egg” options – If you can’t find JUST Egg, there are a few options. Make my tofu scramble, and layer it in as the “egg”. Or make a double recipe of my vegan omelette and bake the same way as the JUST Egg until cooked through and no longer wet.
- Gluten free – To make the sandwiches gluten free, use some sort of gluten free bread, substitute gluten free flour in the egg patties and make sure your vegan sausage or bacon is gluten free.
- Bacon or sausage options – I used Beyond brand sausages here, but you can use any brand you like or make your own from scratch. Or use any kind of vegan bacon, from store bought to my tempeh bacon or tofu bacon.
Hi Nora,
I’m looking forward to making these!
Could I top them with mayo, hot sauce, etc. before freezing or would you recommend waiting until after defrosting/before serving?
Thank you!
I’d wait to add mayo and hot sauce until after defrosting and serving personally. Hope you enjoy them!
Hi! Is the JUST liquid amount the newer 16oz carton or is it the old plastic bottle? Perhaps the amount should be updated to an actual unit.
Thanks in advance!
Hi, yes, good catch. When I created the recipe, they were still in 12 ounces bottles. So about 24 ounces total. I updated this now. A little more or less is not going to hurt though. Thank you, enjoy!
I LOVE these, Nora! I can’t reliably find JustEgg so I’ve started making “egg” patties using extra firm tofu sliced super thin, sprinkled liberally with the seasoning/nooch mixture from your tofu scramble recipe, and fried in a pan. This freezes super well too. I love having these in the freezer for quick and delicious breakfasts!
These look SOOOO good!! I can’t wait to try and make them! I live at about 9,000 ft elevation. Do you have any suggestions for baking the “egg” at high elevation? Thank you!
I think the “egg” should be fine as-is at high elevation but it hasn’t been tested so I can’t say for sure. Sorry I couldn’t be more helpful!
This was really good. I’m not vegan or vegetarian but have been doing “Meatless Monday” to change it up a little and get more plant-based foods in my rotation. I made a half batch of the Just Egg mixture to make 6 sandwiches, just cut all the ingredients in half and didn’t bake it quite as long.
Ate one this morning…plain, didn’t add any mayo or tomato or greens although I did have all of those on hand, just didn’t feel like adding to it, wanted to try just the base recipe. I used whole-grain light English muffins, Morningstar Farms sausage patties, and non-vegan regular sliced mozzarella and I microwaved it once it was assembled to melt the cheese. Came out good.
Going to assemble the other five now and wrap them up to freeze for later.
So I have not made these yet. But they look so good and I want one NOW!! When I go shopping this week I hope to find the just egg. I have never had it before but I need this breakfast sandwich in my life! And the great thing about it is I am the only who will eat them so I will have a bunch of breakfast goodies waiting for me! Oh and right nowi am making garbanzo beans in my instant pot to make your chickpea salad sandwich. I am so hungry and I know I can always count on you!
Hi Shannon. You’ll love these sandwiches! Good luck finding the just egg, it can be a challenge! I’m glad you are enjoying my recipes! Thanks for sharing your great review and feedback!
I am using these during the busy holidays. I could not find any breakfast sausage patties or the JUST eggs, not even Morningstar sausage patties. I shopped Sprout’s and Whole Foods. Both stores had sausage links. I did find one sausage patty called Nature’s Fynd. If you see it in your grocery store might want to give it a try. I did find the JUST eggs, but next time I’m going to try some of Nora’s recommendations.
Hi Irene. Thank you for sharing your information. I hope your grocery stores are able to stock up soon! I appreciate your wonderful review! Happy cooking!
Can you use your “egg tofu” from your vegan breakfast casserole recipe instead of just egg? If so, what instructions would you change please?
I think you could, yes. I would pour the “egg” mixture into a 9×13 inch pan and bake until done, maybe 30-40 minutes, but I’m not quite sure. Then you can slice it into squares or cut into rounds if you prefer.
These are genuis and customizable! We like to dip them in vegan “yolk.” They reheat wonderfully, too! Thanks Nora.
Do you have a video of this on YouTube?
Not yet. Sorry!
Your breakfast sandwich sounds good.
I make a similar vegan breakfast sandwich using English muffins or bagels, Hillary’s Maple sausage patties, Just folded egg, avocado, jam or jelly (any flavor that I have at the time), spinach, and Violife smoked provolone slices.
I toast the English muffin or bagel and I microwave the Just folded egg and Hillary’s sausage patties (both separately and according to package directions). I put mashed avocado on one side of the English muffin or bagel, put the cooked Just egg on top of that, then the cooked Hillary’s sausage patty,then the Violife cheese slice, then the spinach on top of the cheese, and finally, spread jam or jelly on the other side.
The whole sandwich takes less than 10 minutes to make.
I make vegan breakfast sandwiches all the time! I use Just Egg Folds, Spicy Beyond Sausage Patties, VioLife Cheddar, and if I have a leftover baked potato, I slice off an inch round and stick it in my air fryer to brown and crisp it up a bit. I like a tiny swipe of Veganaise Mayo, a dab of mustard, a twist of pepper, and a wee pinch of cayenne on a Rudi’s English Muffin. The potato really makes a hearty and tasty addition. These are a treat about once a week but I could eat them every day they are so good.
The potato addition sounds really good! I love breakfast sandwiches.