This hearty vegan breakfast sandwich is a delicious meal-on-the-go. It’s packed with Just Egg and veggie sausage.
It’s served on a toasted bagel, and slathered with vegan cream cheese. It is wonderfully filling & perfectly portable.
There’s nothing cozier than a filling bagel breakfast sandwich.
A toasted bagel is slathered with full-bodied vegan cream cheese.
Then it’s topped with protein-packed veggie sausage, and crisp-around-the-edges Just Egg.
It’s the kind of hearty breakfast I used to get before I went vegan.
Luckily, it’s super easy to make a meatless version with plant-based counterparts.
It’s a convenient meal to grab-and-go.
Or enjoy it as part of a full brunch with breakfast potatoes and orange juice.
Best of all, the whole thing is ready to eat in just 15 minutes.
In this post:
Why readers love this recipe
“These breakfast sandwiches are fantastic! A favorite of my whole family since I first tried them this summer. The black salt is a true game changer!” – Patti
Ingredients
Here are the ingredients you will need to make this recipe.
Bagel: Not all bagels are vegan. Read the ingredient label (or ask at the bakery) about egg wash or dairy ingredients like cheese.
For these pictures, I used Everything Bagels from Trader Joe’s. I also like rosemary olive oil bagels from Bruegger’s.
Oil: A neutral-flavored high heat oil is used to brown the liquid vegan egg. Avocado oil is my go-to option.
Just Egg: Look for bottles of liquid Just Egg at natural grocery stores, as well as big box stores like Target.
It can be replaced with folded Just Egg or eggy tofu. (Details below.)
Kala namak: Kala namak is also known as black salt. It adds a sulfurous, eggy flavor. Look for it at Indian grocery stores. Or buy it online.
Nutritional yeast: Nutritional yeast flakes add cheesiness and umami. You can find it in natural grocery stores, Trader Joe’s, or online.
(For more information, check out this post explaining what is nutritional yeast.)
Pepper: A few grinds of black pepper make Just Egg really taste like fried egg.
Veggie sausage: You can use frozen or fresh veggie breakfast sausage patties. Look for it at natural grocery stores, as well as big box stores like Target.
There are loads of options on the market like Impossible, Gardein, or Beyond.
Vegan cream cheese: My favorite vegan cream cheese is Miyoko’s. I’m also a big fan of Treeline.
Use whatever non-dairy cream cheese you enjoy. Or replace with a slice of vegan cheese.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Cook frozen veggie sausage in an air fryer, stopping once to flip. Or cook sausage according to package directions on the stove.
Slice a bagel in half with knife or bagel slicer. Then toast it in a toaster.
2. Bring a skillet to a medium heat with oil. Add liquid Just Egg.
Then sprinkle on:
- Kala namak (black salt)
- Nutritional yeast flakes
- Black pepper
Once it has gotten browned on the bottom & cooked on the edges, carefully peel it back from the skillet using a thin spatula.
Just Egg has a tendency to stick. So work at it with the spatula, as if you were removing a sticker. Or use a quality ceramic nonstick pan. It works like a dream!
Once you’ve released it from the pan, flip it over. Then brown for another minute or so.
3. Now it’s time to compile the sandwich. Slather the bagel with cream cheese. And top with the sausage, sliced in half.
4. Add browned Just Egg.
And enjoy!
Make it your own
You can make this dish your own by varying the ingredients.
Eggy tofu
You can replace Just Egg with tofu scramble or thin slices of eggy tofu.
For a bagel sandwich, I like to cut the tofu extra thin, about ¼ inch thick. Then brown in a skillet with nutritional yeast, kala namak, and black pepper.
I recommend using super firm, vacuum-packed tofu that doesn't need to be pressed.
Vary the vegan meat
You can vary the type of vegan sausage you use.
Or replace with seitan bacon, tempeh bacon, or vegan ham, like in my vegan egg mcmuffin.
Vary the bread
Instead of using bagels, try one of the following:
- Make a toasted breakfast sandwich with bread
- Use a vegan English muffin
- Put the ingredients in a toasted tortilla for a breakfast quesadilla
- Make a biscuit sandwich (Many pop-style biscuits are accidentally vegan)
Vary the cheese
Use any type of non-dairy cream cheese you enjoy.
You can use plain, scallion, or any savory flavor. Or try different brands.
You can also replace vegan cream cheese with slices of non-dairy cheese.
Cheddar style works especially well. It’s also good with vegan provolone or gouda.
Finally, you could replace the cheese with a sauce like vegan sriracha mayo.
Add veggies
There’s something nostalgic about sticking with the basics on a vegan egg & sausage bagel.
However, you can up the nutrients by adding some veggies.
Here are some tasty options:
- Arugula
- Pickled red onions
- Pickled jalapenos
- Pickled shallots
- Tomato slices
- Bell pepper
- Spinach
- Avocado
- Sprouts
Serving ideas
This hearty breakfast sandwich is a full meal on its own.
You can also serve it for brunch with any of these recipes:
More bagel recipes
Finish off the other bagels in the bag with these delicious recipes.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Vegan bagel breakfast sandwich with Just Egg
Ingredients
- 1 vegan bagel sliced
- 1 vegan breakfast sausage
- ½ teaspoon avocado oil
- ¼ cup Just Egg liquid
- Sprinkling of kala namak black salt
- Sprinkling of nutritional yeast flakes
- Dash of pepper
- 1 Tablespoon non-dairy cream cheese
Instructions
- Toast bagel halves in the toaster until the cut sides are nutty brown. Remove and set aside on a plate.
- Cook breakfast patties according to directions on the package. If using Impossible, Gardein, or Beyond breakfast patties, I like to air fry straight from frozen in the air fryer. Air fry at 400 degrees for 7 to 10 minutes, stopping once to flip.
- Bring a non-stick skillet to a medium heat with ½ teaspoon avocado oil.
- Add liquid Just Egg to the skillet. Sprinkle with kala namak, nutritional yeast flakes, and pepper.Don't move it for a few minutes, until browned on one side. (You can pull up the edge a bit with a spatula to look.)
- Once the bottom is browned, carefully pull up the Just Egg with a thin spatula, starting on one side. (Just Egg is prone to sticking. So just go slowly & carefully, as if you were pulling up a sticker.) Flip the Just Egg, and brown the other side for another minute or two.
- Slather non-dairy cream cheese on the cut side of the bagels.
- Cut the sausage in half, and put it on one of the bagels. Then top with browned Just Egg. Finally, top it with the remaining bagel half.
Nutrition
Content updated May 14, 2025 with Just Egg instead of eggy tofu. Originally posted May 3, 2018.
Shell
This is a great, filling and easy to make breakfast!
Cadry Nelson
I’m so glad you’re enjoying it!
Eve-Marie
Thanks for this recipe, we have enjoyed it several times. What are your thoughts on preparing it ahead of time, and reheating is the morning? These will be great for our road trip but I won’t have time to make them before we leave, so hope to do it the night before.
Cadry Nelson
I’m so glad you’re enjoying it, Eve-Marie! If it were me, I’d make the eggy tofu & sausage the night before, and then reheat in the microwave until warm. Then I’d toast the bagels in the morning and assemble.
But if you really want to make everything the night before, I’m sure it would be decent, if it not as good as fresh, to reheat the sandwiches in the microwave for a couple of minutes. Or you could try them in the oven at 375 for about 8 minutes. I haven’t tried it, though, so that’s just an estimation. Maybe do a trial run & see if you like it? Let me know if you try it! I’d be curious to hear how it goes.
Eve-Marie
Thanks! I’m going to just cook the egg and sausage the night before.
Janis Ware
This recipe is a clear winner! I have fixed your eggy tofu over a hundred times at least, and one of my favorite ways to eat it is on this breakfast sandwich that you created. It makes me feel like a kid again haha!
Cadry
Oh, my gosh. You and me both! I’m so glad that you enjoy it as much as I do.
Patti
These breakfast sandwiches are fantastic! A favorite of my whole family since I first tried them this summer. The black salt is a true game changer!
Cadry
I am so delighted to hear that, Patti! Thank you for letting me know!
Kristin
Yum! I love breakfast sandwiches. I need to remember to make them more often–it always seems so involved, but this reminded me that it really isn’t!
Cadry
Yes, breakfast sandwiches are the best – so hearty, filling, and delicious! And you’re right, they really don’t take too much time at all to make.
Dianne
You really know what of breakfast food I like! This sandwich looks like the perfect way to start the day!
Sarah De la Cruz
These sandwiches look delicious—Irving is all about the savory breakfast so I think he would especially enjoy it!
James Permana
Have you ever done a frozen version of this that could be microwaved to re-heat? I imagine myself making these 6-12 at a time and storing them to grab-and-go later. Like any re-heated microwave thing it would probably lose some of the flavor and texture in the process, but I’d be willing to sacrifice that in the name of convenience, I think.
Cadry
That’s a good question! I’ve never done that; although it would probably work out. I freeze bagels when I’m not going to be able to eat them fast enough, and they’re fine. Gardein breakfast patties are, of course, frozen already. (They do say for food safety reasons that you shouldn’t thaw things and then re-freeze them… Something to consider in how you make them. When cooked solely in the microwave, Gardein patties get pretty wet. So I’d microwave them separately, so that they don’t get everything soggy.) Freezing tofu does change the texture of it. It becomes chewier and more toothsome, but I don’t think that would be problematic here. And cashew cheese can be frozen too. Like you said, texture-wise, it wouldn’t be as good as it would be fresh, but as long as you don’t mind that for the sake of convenience, it would be worth trying. Let me know if you do it and how it goes! Maybe start with one or two, so that there’s less to lose.