• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Breakfast

    Vegan bagel breakfast sandwich

    Published: Jan 26, 2023 · Modified: Mar 30, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Vegan bagel breakfast sandwich. Bagel sandwich on plate with potato hash.

    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.

    Bagel sandwich on plate with potato hash. On the side, a glass of orange juice.

    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:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • More bagel recipes
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for vegan bagel breakfast sandwich with Just Egg and veggie sausage.

    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

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Impossible sausages in air fryer basket.

    Cook frozen veggie sausage in an air fryer, stopping once to flip.

    Or cook sausage according to package directions on the stove.

    Bagel being sliced in half in a slicer.

    Slice a bagel in half with knife or bagel slicer. Then toast it in a toaster.

    Liquid Just Egg browning in skillet with pepper, kala namak, and nutritional yeast.

    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.)

    Once you’ve released it from the pan, flip it over. Then brown for another minute or so.

    Now it’s time to compile the sandwich.

    Halved vegan sausage on bagels with cream cheese.

    Slather the bagel with cream cheese. And top with the sausage, sliced in half.

    Just Egg laying on bagel with veggie sausage and non-dairy cream cheese.

    Add browned Just Egg.

    Hand holding bagel sandwich with Just Egg, vegan sausage, and vegan cream cheese.

    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
    • Tomato slices
    • Bell pepper
    • Spinach
    • Avocado
    • Sprouts

    Serving ideas

    Bagel breakfast sandwich on plate by potato hash & gingham napkin.

    This hearty breakfast sandwich is a full meal on its own.

    You can also serve it for brunch with any of these recipes:

    • Baked breakfast potatoes
    • Air fryer breakfast potatoes
    • Baked fries
    • Cashew kale smoothie
    • Peanut butter banana smoothie
    • Cucumber, bell pepper, and tomato juice

    More bagel recipes

    Vegan bagel breakfast sandwich wrapped in newspaper.

    Finish off the other bagels in the bag with these delicious recipes.

    • Hummus bagel sandwich
    • Vegan pizza bagels
    • Salt roasted carrot lox
    Toasted bagel sandwich with vegan cream cheese, Impossible sausage, and Just Egg.

    📖 Recipe

    Vegan breakfast sandwich on plate with potato hash.

    Vegan bagel breakfast sandwich

    Author: Cadry Nelson
    5 from 8 votes
    This filling breakfast is perfectly portable for those days when you have to rush out the door. It's packed withJust Egg, veggie sausage, and a slathering of non-dairy cream cheese. It's ready from start to finish in only about 15 minutes. 
    Makes 1 breakfast sandwich.
    Print Pin Rate
    Prep Time: 2 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 1 person
    Course: Breakfast
    Cuisine: American, Vegan
    Keyword: bagel sandwich, meatless breakfast
    Prevent your screen from going dark

    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.
    Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 445kcal | Carbohydrates: 59g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 819mg | Potassium: 106mg | Fiber: 3g | Sugar: 0.5g | Calcium: 29mg | Iron: 2mg

    Content, photos, and recipe updated January 26, 2023 with Just Egg instead of eggy tofu. Originally posted May 3, 2018.

    More Breakfast

    • Vegan eggs in a nest on a plate by coffee cup.
      Vegan egg in a hole with Just Egg
    • Casserole dish with home fries.
      Baked breakfast potatoes with peppers & onions
    • Hand holding cashew kale shake with glass straw.
      Creamy cashew kale smoothie with banana
    • Hand holding bagel with vegan lox, cream cheese, and dill.
      Salt roasted carrot lox (vegan smoked salmon)
    • Facebook
    • Twitter

    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Shell

      April 20, 2023 at 8:17 am

      5 stars
      This is a great, filling and easy to make breakfast!

      Reply
      • Cadry Nelson

        April 20, 2023 at 8:20 am

        I’m so glad you’re enjoying it!

        Reply
    2. Eve-Marie

      October 05, 2021 at 8:53 pm

      5 stars
      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.

      Reply
      • Cadry Nelson

        October 05, 2021 at 9:15 pm

        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.

        Reply
        • Eve-Marie

          October 08, 2021 at 3:22 pm

          Thanks! I’m going to just cook the egg and sausage the night before.

          Reply
    3. Janis Ware

      March 24, 2019 at 1:28 pm

      5 stars
      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!

      Reply
      • Cadry

        March 25, 2019 at 9:39 am

        Oh, my gosh. You and me both! I’m so glad that you enjoy it as much as I do.

        Reply
    4. Patti

      October 25, 2018 at 3:40 pm

      5 stars
      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!

      Reply
      • Cadry

        October 27, 2018 at 1:18 pm

        I am so delighted to hear that, Patti! Thank you for letting me know!

        Reply
    5. Kristin

      May 29, 2018 at 4:15 am

      5 stars
      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!

      Reply
      • Cadry

        June 12, 2018 at 11:06 am

        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.

        Reply
    6. Dianne

      May 03, 2018 at 10:05 am

      5 stars
      You really know what of breakfast food I like! This sandwich looks like the perfect way to start the day!

      Reply
    7. Sarah De la Cruz

      May 03, 2018 at 9:59 am

      5 stars
      These sandwiches look delicious—Irving is all about the savory breakfast so I think he would especially enjoy it!

      Reply
    8. James Permana

      May 03, 2018 at 9:47 am

      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.

      Reply
      • Cadry

        May 03, 2018 at 9:57 am

        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.

        Reply

    Primary Sidebar

    Cadry Nelson standing in kitchen with hand on hip.

    Hi, I'm Cadry!

    I’m a longtime vegan. (16 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Fall recipes

    • Bowl of plant-based chicken noodle soup with crackers.
      One pot vegan chicken noodle soup
    • Platter with roasted Brussels sprouts, apples and caramelized onions.
      Oven roasted Brussels sprouts with apples
    • Personal sized vegan pot pies on plates with rosemary.
      Mini vegetable pot pie with chickpeas (vegan)
    • Close-up air fried pumpkin seeds on plate.
      Air fryer pumpkin seeds (Easy & delicious!)

    Air fryer recipes

    • Air fryer radishes on white plate by cashew parmesan and salt.
      Air fryer radishes with vegan parmesan
    • Fork holding up spaghetti squash.
      Air fryer spaghetti squash
    • Beautifully browned crescent dough around veggie dogs.
      Vegan pigs in a blanket (air fryer or baked)
    • Hand holding homemade pizza bagel.
      Vegan pizza bagels (air fryer or oven baked)

    Soups and stews

    • Mushrooms & thyme on top of creamy vegan mushroom soup.
      Creamy vegan mushroom soup with lentils & rice
    • Chili in orange bowl topped with avocado, green onions, and peppers.
      Three bean chili: Warm up with a bowl
    • Vegetable gyoza in broth with carrots, celery, onions, garlic, and kale.
      Easy potsticker soup (with store-bought dumplings)
    • Hands holding bowl of roasted gnocchi soup.
      Creamy vegan gnocchi soup with sausage & kale
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Cadry's Kitchen