Vegan Breakfast Egg Sandwiches
Ingredients
The egg patty
-
12
ounces
Just Egg
-
6
tablespoons
soyrizo
The sauce
-
⅓
cup
vegan mayonnaise
-
1
tablespoon
sriracha
-
1
tablespoon
lemon juice
The sandwich
-
6
English muffins
-
2
handfuls
arugula
Instructions
- Preheat the oven to 350°F and spray ramekins with cooking oil.
- In each ramekin, add ¼ cup of Just Egg and 1 tablespoon of soyrizo, then whisk to combine.
- Place the ramekins on a baking sheet and bake for 25-30 minutes until set.
- Let the patties rest for 5 minutes before removing them from the ramekins.
- Prepare the breakfast sauce by whisking together vegan mayonnaise, sriracha, and lemon juice.
- Slice and toast the English muffins until golden.
- Spread 1 tablespoon of sauce on each half of the muffin, add arugula, and place the egg patty on top.
Nutrition Facts (estimated)
Servings
6 sandwiches
Calories
380
Total fat
20g
Total carbohydrates
28g
Total protein
18g
Sodium
651mg
Cholesterol
370mg
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