Vegan bagel breakfast sandwich with Just Egg
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.
Servings: 1 person
Calories: 445kcal
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
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
