By pre-making your “eggs” in a muffin tin, and then freezing the complete sandwich, you can simply microwave or toast a complete breakfast even on the busiest of mornings. These vegan breakfast sandwiches have made some of our busiest mornings a success. Send everyone out of the house with a belly full of plant power! Enjoy these straight from the freezer or fresh once made.
Want to spice it up? Add fresh veggies once the sandwiches are reheated. Tomatoes and lettuce are classic choices. Coleslaw is great for added crunch and you can never go wrong with sliced avocado or sprouts. Feel free to add in different spices or veggies to the egg-less mixture to mix up the flavors.
- Eggless Filling:
- 1 package (396 grams) organic medium tofu
- 3 Tbsp gluten-free all-purpose flour
- ½ tsp turmeric powder (optional: added for egg color)
- 1 tsp garlic powder
- 2 tsp onion powder
- ¼ cup or less Silk® Unsweetened Almondmilk
- 1 cup spinach, shredded
- Salt and pepper
- 6 English Muffins (gluten-free or sprouted whole grain)
- Sandwich Fixings Options:
- Faux (vegan) bacon or breakfast sausage
Preheat oven to 375°F and grease a muffin tin.
In a blender or food processor, blend tofu, flour, turmeric, garlic powder, onion powder, salt and pepper until smooth. Mixture should be thick and pourable similar to pancake batter.
Mix in shredded spinach.
Pour mixture into 6 muffin tins.
Bake for 30 to 40 minutes until mixture is firm. Cool for 15 minutes in muffin tins.
Meanwhile, toast English muffins on a sheet pan in the oven and prepare other sandwich fixings.
Transfer eggless filling onto English muffins with other desired sandwich toppings.
Once completely cool, wrap each sandwich in foil and label with date. Freeze for up to 2 months.
To reheat, unwrap sandwich and microwave wrapped in a paper towel for 1 ½ to 2 minutes or until hot. Or toast in a toaster oven on medium-high for 5 minutes or until hot.