3 Prepare breakfast sandwiches in advance

by

3 Prepare breakfast sandwiches in advance

If you’re looking for a practical way to make mornings easier, try making breakfast! Just whip up these hearty plant-based breakfast sandwiches at the start of the week and you’ll have a healthy, balanced breakfast for days to come!

These make-ahead breakfast sandwiches are perfect for meal prep on busy school mornings. It starts with tofu eggs, vegetables and cheese on toasted English muffins. And since the base recipe is completely customizable, you can add it to your weekly meal prep routine without getting bored!

These easy-to-prepare breakfast sandwiches are healthy, easy to make, and completely vegan! Simply make the plant-based frittata, then customize it to your liking by choosing from my Bacon, Egg and Cheese, Spinach egg and cheese or Italian pesto, egg and cheese options, detailed below. Each one is full of plant-based goodness and they have a taste very good with a cold glass of orange juice.

How to make a vegan breakfast sandwich

If you love egg sandwiches, this plant-based alternative is for you! Easy to make with just three main components:

Vegetable omelette – a tofu egg base seasoned with simple pantry spices and cooked to fluffy perfection. I like to mix in flavorful vegetables like green onions, spinach, and tomatoes. Recipe below.

Vegan cheese – a slice of melted vegan cheese gives this easy vegan breakfast a “McMuffin” vibe. Alternatively, you can sprinkle grated plant-based cheese on top of the frittata before baking.

Toasted English Muffin – Store-bought English muffins are great for making breakfast sandwiches. Just make sure they don’t contain milk in the ingredients. If English muffins are not available, toasted bagels will also work well.

Optional greens – A handful of spinach or arugula is an easy way to add some extra color (aka nutrients) to your morning meal.

Optional sauce – Ketchup, hot sauce or some pesto can take a simple sandwich to the next level!

How to make a vegan frittata

Making a plant-based baked frittata or omelette is easier than you might think, and you won’t need any superfoods or special ingredients to make this recipe!

The full recipe can be found on the recipe card below, but here’s a quick overview to show you how it’s made.

Start by pulverizing the firm tofu in a blender. Add the water, olive oil and spices and mix until you have a smooth cream.

If you are using a smaller blender like this NutriBullet, you may want to pulse the mixture a few times and scrape down the sides in between the mixture to help it along.

Then transfer the seasoned tofu egg mixture to a 10-inch round pan or 9×9-inch baking dish and smooth the top with a spatula. Top with vegetables, herbs and some vegan cheese and bake for 35-40 minutes or until cooked through.

Let the frittata cool before cutting and enjoy as is or sandwich between a toasted English muffin for a tasty plant-based breakfast sandwich that everyone will love!


MOVE FORWARD

Lightly toast the English muffins (about half toasted, not all the way through) Let cool. Then assemble the sandwich starting with the cooled English muffin, a slice of cheese and a slice of the cooled vegan frittata.

Place the remaining half of the muffin on top and individually wrap each sandwich in wax paper. Store in an airtight container in the fridge for up to 3 days.

Reheating Instructions:

Microwave option:

– Put the sandwich in the microwave and cook for 30 seconds. Then turn the sandwich upside down and microwave for an additional 15-30 seconds or until heated through.

Oven option:

Preheat oven or toaster oven to 350 degrees. Bake for 10-15 or until heated through.

More vegan breakfast recipes to try:

Fluffy Apple Muffins

Blueberry breakfast crumble

Hailey Bieber Smoothie

3-Minute Blueberry Smoothie Smoothie

Chai Orange Spiced French Toast

3 Prepare breakfast sandwiches in advance

Nicole Vranjican

These make-ahead breakfast sandwiches are perfect for meal prep on busy school mornings. It starts with tofu eggs, vegetables and cheese on toasted English muffins.

Tofu egg base

  • 1½ blogs firm tofu
  • 3 spoon water
  • 2 spoon olive oil
  • 1 teaspoon kosher salt I use Morton’s
  • ¾ teaspoon onion granules
  • ¾ teaspoon paprika
  • ¾ teaspoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon garlic granules
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground sage
  • 1 pinch cinnamon

for the vegan bacon, egg and cheese sandwich

  • 10 cherry tomatoes reduced by half
  • 1 spring onion
  • 4 slices bacon tempeh
  • 1 spoon olive oil
  • ½ cup grated vegan cheddar cheese
  • 6 vegan english muffins toasted

for the Herby Egg and Spinach Sandwich

  • ¼ cup chopped onion about 1 large onion
  • 1 cup small chopped spinach
  • 8 green olives, pitted and sliced
  • 8 medium basil leaves, chopped
  • 2 spoon chopped chives
  • 2 spoon chopped parsley
  • 6 in slices vegan cheddar cheese I used VioLife Mature Cheddar Slices
  • 6 vegan english muffins toasted

for the pesto egg and Italian cheese sandwich

  • ⅓ cup chopped sundried tomatoes
  • 2 spoon vegan pesto
  • 6 slices vegan white cheddar or mozzarella
  • 6 vegan english muffins toasted

Prep

  • Preheat oven to 375 degrees. Next, grease a 10-inch round or 9×9-inch square pan with oil and set aside.

  • Then chop the vegetables and herbs and set aside. Measure all the spices and baking powder into a small bowl and set aside.

for the vegan bacon, egg and cheese sandwich

  • Add 1 tablespoon olive oil to a large skillet and place over medium-high heat. When hot, crumble the tempeh bacon over it and cook for 3-5 minutes or until golden brown and crisp around the edges. Aside.

  • Place the tofu-egg mixture in the prepared baking dish and smooth the top with a spatula. Then add the bacon bits, cherry tomatoes, scallions and grated cheese.

  • Bake for 35-40 minutes or until cooked through. Then cool and cut into squares or circles for sandwiches.

for the Herby Egg and Spinach Sandwich

  • Place the tofu-egg mixture in the bowl and add the scallions, spinach, olives, basil, chives and parsley. Mix well then transfer to the prepared baking tray and smooth the top with a spatula.

  • Bake for 35-40 minutes or until cooked through. Then cool and cut into squares or circles for sandwiches with a slice of vegan cheese. Tip: Place the vegan cheese on the bottom half of the toasted English muffin. Then add the frittata and the muffin top. Microwave for 1 minute to melt the cheese and enjoy!

for the Italian pesto, egg and cheese sandwich

Make Ahead + Meal Prep Instructions in the Notes Below!

MOVE FORWARD

Lightly toast the English muffins (about half toasted, not all the way through) Let cool. Then assemble the sandwich starting with the cooled English muffin, a slice of cheese and a slice of the cooled vegan frittata. Place the remaining half of the muffin on top and individually wrap each sandwich in wax paper. Store in an airtight container in the fridge for up to 3 days.

TO REHEAT

Microwave option:

– Put the sandwich in the microwave and cook for 30 seconds. Then turn the sandwich upside down and microwave for an additional 15-30 seconds or until heated through.

Oven option:

Preheat oven or toaster oven to 350 degrees. Bake for 10-15 or until heated through.

Source link