Start your day with these freezer-friendly vegan breakfast sandwiches! With homemade vegan just-egg patties, sausage, and cheese, these make-ahead sandwiches are easy to make and delicious.
Whether you’re looking for an epic vegan breakfast recipe for meal prep or a comforting weekend breakfast, these vegan breakfast sandwiches are the answer!
I’m calling this the best vegan breakfast sandwich recipe for two reasons: (1) like my vegan breakfast burritos, you can assemble and freeze the sandwiches at one time, making them the ultimate grab-and-go breakfast, and (2) they’re made with the most comforting ingredients, like the sandwich shop breakfast you can taste!
These freezer-friendly vegan breakfast sandwiches have three epic layers:
- A vegetarian just egg patty
- Vegan sausage rounds or vegan bacon
- Melted dairy free cheddar cheese
They are layered on a toasted English muffin with your choice of toppings. Grab one on your way out the door or serve with breakfast potatoes and vegan pancakes!
Required components (including substitutions)
- Just egg patties – Instead of using just egg folded patties, we’re using liquid Just Egg to make a big batch of fluffy, eggy and soft homemade vegan egg patties. All you need to make a vegan egg mixture is liquid just eggs, flour, baking powder and black salt (kala namak). I love using Just Egg to make vegan omelets and quiches because it’s easy to cook and tastes just like real eggs. Take this sandwich over the top!
- Vegan Breakfast Sausage Round – I like to make these sandwiches with Morning Star, Beyond, Impossible or Homemade Vegan Breakfast Sausage. 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 a 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 on the recipe card.
Start by making the Vegan Just Egg Patties. In a large bowl, whisk together the eggs, flour, baking powder and black salt. Pour the mixture into a greased baking pan.
Bake the vegan egg mixture until it is set around the edges and in the middle or until it is no longer wet. Set aside to cool, then cut into 12 squares.
Meanwhile, toast English muffins and cook vegan sausage (or bacon) according to package directions.
To assemble the sandwiches, place an “egg” patty on a toasted English muffin, then top with slices of cheese and cooked sausage or bacon. Finish by adding toppings of your choice.
To freeze the sandwich for later:
Once assembled, wrap the sandwiches tightly in plastic wrap and a layer of 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 delicious toppings to a vegetarian egg sandwich! Here are some options to get you started:
Tips for success
- You can bake vegan eggs 4 days ahead to save time. Cut them into squares and store in an airtight container or store the whole batch in a 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 would work.
Frequently Asked Questions
If you just can’t find eggs, you have a few options. First, you can make my tofu scramble and use that as the “egg” layer instead. Or, make a double recipe of my vegan omelette and bake it just like eggs until cooked through and no longer soggy.
My favorite way to reheat sandwiches is to remove them from the freezer and wrap them. Toast the English muffin bread and microwave the egg/cheese/sausage on a plate for 1 minute 30 seconds. Or you can microwave the whole thing for about 2 minutes until heated through. If you don’t want to use the microwave, bake or air fry in a preheated 350 degree oven until hot.
Sandwiches freeze well for up to 3 months.
This recipe can easily be made gluten free by using vegan egg gluten free flour and combining it with gluten free English muffins or other gluten free breads. Make sure the vegan sausage/bacon you use is also gluten free.
Want more vegan egg recipes?
Make “egg” patties
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Preheat the oven to 350 degrees and grease a 9×13 inch baking pan (a sheet pan or even a cake pan will work).
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In a large bowl, simply add eggs, flour, baking powder and black salt. Stir well until well combined, then pour into prepared pan.
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Bake in the middle of the oven for about 20-25 minutes, until the “egg” mixture is set and no longer wet.
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Remove from oven and let cool for at least 10 minutes.
Cook vegan sausage or bacon if needed
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If using Morning Star brand vegan sausages, there is no need to cook them in advance as they microwave very well. But for the best flavor, if using Beyond brand sausage or vegan bacon, I pan fry it first before freezing. Do this according to the package instructions.
Eat immediately
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Toast your English muffins and cook the vegan sausage (or bacon) according to package directions.
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Cut the “egg” into 12 squares. Place an egg patty on a toasted English muffin, followed by a slice of cheese and cooked sausage or bacon.
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Add any other ingredients you like, such as hot sauce, vegan mayo, greens or tomatoes. Eat and enjoy.
Freeze for later
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Cut the “egg” patty into 12 squares. Make 12 sandwiches by layering an egg patty on half of your English muffin, followed by a slice of cheese, then vegan sausage or bacon (these may or may not be frozen). Top with the remaining half of the English muffin and repeat until you have 12 sandwiches.
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Wrap each sandwich tightly in parchment paper or plastic wrap, then wrap in aluminum foil and refrigerate for up to 3 months. For zero waste, use freezer safe reusable bags.
To reheat from frozen
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My favorite way- My favorite way to reheat sandwiches is to remove them from the freezer and wrap them. Gently separate the English muffins from the egg/cheese/sausage layer. Toast the English muffins and microwave the egg/cheese/sausage on a plate for 1 minute 30 seconds. Assemble the sandwich again and enjoy!
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Microwave only If you take it to work/school and only have access to a microwave, you can microwave the entire sandwich from frozen for about 2 minutes, until fully heated.
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No microwave – You can also bake the sandwich, preferably wrapped in foil, in a preheated 350 degree oven until heated through, about 30 minutes. Or air fry at 400 degrees for 15 minutes or more.
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Other “egg” alternatives – If you just can’t find eggs, there are a few options. Scramble my tofu and layer it as an “egg”. Or make a double recipe of my vegan omelette and bake just like eggs until cooked through and no longer soggy.
- gluten free – To make sandwiches gluten-free, use some type of gluten-free bread, substitute gluten-free flour in egg patties, and make sure your vegan sausage or bacon is gluten-free.
- Bacon or Sausage Substitutes – I used Beyond brand sausage here, but you can use any brand you like or make your own from scratch. Or use any kind of vegan bacon, from my store-bought tempeh bacon or tofu bacon.
Worship: 1Sandwich | Calories: 293kcal | Sugars: 36g | Protein: 16g | Fat: 10g | Saturated Fat: 0.2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 0.2g | Sodium: 727mg | Potassium: 116mg | Fiber: 2g | Sugar: 0.03g | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg