The popular Egg McMuffin all grown up and vegan! This protein packed sandwich will satisfy your morning hunger and is great for meal prep to enjoy throughout the week!
GYR Breakky Muffins
Grow Your Roots
We recommend making the Breakfast sausage patties the day/night before to let the ‘meat’ rest. Which means less work the next day, yay! You can also prep as many breakky muffins as you’d like, wrap in saran wrap and keep them in the fridge for 4-5 days to enjoy quickly all week! Reheat in the oven or microwave (remove saran before reheating).
Heat a large pan to medium heat with a bit of oil or vegan butter
Add in the breakfast sausage patties, cook until lightly golden on the bottom, flip and cook the other side.
In the same pan as the patties were cooked in, cook the chickpea eggs according to the recipe. If they’re already cooked, turn the heat to medium/low.
Top chickpea eggs with cooked sausage patties and a vegan cheese slice.
Cover the pan with a lid (a baking sheet works too if you don’t have a lid large enough). Cook on low just until the cheese has melted.
While those are melting, toast the English muffins. Spread a little vegan butter on either side of the English muffin after toasting.
Once everything is toasted and melted, lay out the English muffins with cut side up. Top with vegan mayo on one piece of muffin and ketchup on the other piece. Then, use a spatula to place the egg/cheese/sausage patty onto the English muffin. Top with the other size of English muffin.
If you’re making extra to enjoy throughout the week, let the prepared, assembled breakky muffins cool completely, then wrap individually with saran wrap or place in an airtight container. Keep in the fridge for 4-5 days.
Best reheated in the oven or microwave, remove saran wrap before reheating.