Description
Kickstart your day with these hearty and satisfying vegetarian breakfast sandwiches—packed with plant-based protein, melty cheese, and flavorful fixings, all tucked inside a warm, toasted English muffin. Quick, customizable, and perfect for meal prep!
Ingredients
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4 whole-grain English muffins, split and toasted
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4 large eggs or egg substitute
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1/2 cup cottage cheese or tofu (crumbled)
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4 slices sharp cheddar or plant-based cheese
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1/2 avocado, sliced (optional)
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1/2 cup spinach or arugula
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1 tbsp olive oil or butter
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Salt and pepper, to taste
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Hot sauce or pesto (optional)
Instructions
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Cook Eggs: In a skillet over medium heat, add oil or butter. Cook eggs to your preferred style (scrambled or fried). Add salt and pepper.
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Assemble Sandwiches: On bottom half of each muffin, layer spinach, cooked egg, cottage cheese (or tofu), and cheese. Add avocado if using.
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Melt Cheese: Place assembled sandwiches (open-faced) back in the skillet or under a broiler until cheese is melted.
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Finish: Top with muffin lid and serve warm. Add a drizzle of hot sauce or pesto for extra flavor.
Notes
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Make-ahead friendly: wrap in foil and freeze. Reheat in microwave or oven.
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Boost the protein even more with a veggie sausage patty or hemp seeds.
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For vegan version: use plant-based eggs, tofu, and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 330kal
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 21g