Who doesn’t love a good breakfast sandwich? They’re one of my favorite foods, and are so versatile. You can make it on toast, a bagel, or English muffin, with whatever fillings you’d like… really giving you the power to fully customize it to your liking. I always like a classic “sausage, egg, & cheese on an English muffin” breakfast sandwich, so that’s what I created for you today… but with some extra little twists thrown in there. This is really such an easy sandwich to make and doesn’t take long in the morning, so let’s just get right into it!
Let’s talk about the “meat” aspect of this quick, shall we? Because I know a lot of you are probably wondering how something like this can even be plant based, and how to get it. The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%. They use whole foods in their products, compared to a lot of their vegan meat competitors, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you! On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing. The texture & taste are beyond spot on, and I really hope you guys all get to give them a try!
I partnered up with Milk & Eggs & The Abbot’s Butcher to bring you this amazing recipe. You can order close to every ingredient needed here, and have them delivered straight to your door! Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door! You can also order The Abbot’s Butcher products directly through Milk & Eggs as well! Heres a little more about this amazing company.
*Also make sure to check out my promo code for you guys at the end of this post!
Their produce goes fresh from farms to you. Fresher foods = better health! Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers. You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries! They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!
Like really, who doesn’t want amazing vegan foods delivered right to their door? Especially when you can make yummy recipes like this using their products! Big thanks to Milk & Eggs for sending me the ingredients needed for this recipe, and a few others (which will be up soon, so stay tuned!). Definitely go check them out if you are interested in getting some farm fresh produce and vegan products delivered to your door! And you can check them out at www.milkandeggs.com.
Let’s start out by making our “sausage” patties. These are nothing more than the Abbot’s Butcher beef burger patties mixed with some “sausage” spices. Add your patties to a bowl & mix in your ground fennel, ground black pepper, garlic & onion granules, & salt. Mix well to combine, and form into smaller patties that will fit onto your English muffins. You should be able to get roughly 4 patties out of this mix, but you can easily double or triple this if you’re trying to make a lot of sandwiches!
For the “egg”, simply drain & press your firm tofu until all the excess water is removed. Cut it into 3/4″ thick slices, and then into rounds that are roughly the same size as your sausage patties. Once they’re ready to go, add some olive oil to a skillet over medium heat, and once its hot & rippling, add in your sausage patties & tofu egg. I like to cook only 2 of each at a time, but you can do less / more if you so desire. Season the tofu with pink salt once it’s in the pan. Cook the tofu for 3-4 minutes per side until golden brown. For the sausage patty, cook 2-3 minutes per side until crispy, and once you flip it for the first time to cook the second side, immediately add your cheese on top so it has a chance to get nice and melty while the other side of the patty cooks.
While those are cooking, go ahead and toast up your English muffins and get everything else ready to go. For the sauce, simply mix your maple syrup and Sriracha together until well combined. Start with less Sriracha and add more until you reach your desired spiciness. I like mine very spicy so add quite a lot of Sriracha, but it’s all up to you!
Once your sausage & egg are ready to go, you can assemble this bad boy! Take the bottom half of your toasted English muffin and add some mixed greens, then your tofu egg, sausage patty with cheese, as much of that delicious sauce you want, and then your top half of the English muffin! Super simple, and oh so delicious.
This recipe is truly so easy to put together in the morning, and really lives up to the hype, I promise. Plus how easy is it that you can get most of your ingredients delivered to you from Milk & Eggs?! Super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order! And a huge thanks to The Abbot’s Butcher for creating the best faux meat products that make this sandwich extra special.
Breakfast Sandwich with Sriracha Maple Syrup
These Vegan Breakfast Sandwiches are the perfect meal to start your day. With a "sausage" patty, tofu egg, melty cheese, greens, and Sriracha maple syrup on a toasted English muffin... nothing could beat this!
- 1 package Abbot's Butcher "Beef" Burgers or any vegan sausage / beef patty substitute
- 1 package Daiya American cheese slices
- 1 package firm tofu drained well
- 1 cup mixed greens
- 1/2 cup maple syrup
- 1/8-1/4 cup Sriracha depending how spicy you like it
- 4-6 tbsp olive oil
- 1/4 tbsp ground fennel seeds
- 1/4 tbsp garlic granules
- 1/4 tbsp ground black pepper
- 1/2 tsp pink Himalayan salt
- 1/4 tbsp onion granules
First, take your Abbots Butcher beef patties out of the package and place them into a bowl. Add in your ground fennel, garlic granules, black pepper, salt, and onion granules & mix until well combined. Reform the mixture into smaller patties (that would fit on an English muffin), you should be able to get 4 out of this mixture.
Drain & press your tofu really well to get all of the excess moisture out. Cut your tofu into circles roughly the same size as your "sausage" patty & make them about 3/4" thick.
Add your olive oil to a skillet over medium heat until it starts to ripple. Then add in your sausage patties & tofu egg slices. I usually like to only do 2 patties / 2 eggs at a time, but it's up to you depending on how many you're making. You can easily do it in batches though. Cook the patties for 2-3 minutes on each side, and the tofu 3-4 minutes on each side until golden brown.
Once you flip your sausage patty to cook the second side, place your cheese slice on top so it has a chance to melt while the other side of the patty cooks.
While those are cooking, toast up your English muffins & mix together your Sriracha & maple syrup as a sauce.
When everything is ready to go, add some mixed greens to the bottom of your English muffin, then top with your egg, sausage patty, and the Sriracha maple syrup. Top it with the other half of your English muffin, wrap it up, and you're ready to dig in!