Vegan Breakfast Sandwich (Freezer-Friendly)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These freezer-friendly breakfast sandwiches feature homemade egg patties, sausage, and cheddar on English muffins. Make a batch ahead and reheat for quick, protein-packed breakfasts throughout the week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 24 ounces JUST Egg liquid*
- 6 tablespoons all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon black salt (kala namak)
- 12 vegan breakfast sausage rounds*
- 12 slices vegan cheddar style cheese
- 12 english muffins
- optional hot sauce, vegan mayo, arugula, spinach, sliced tomatoes, mashed avocado
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 719mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 132mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 719MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.