Wake up on the right side of the bed with this Vegetarian Breakfast Sandwich!
If you know me, you know I love breakfast. But sometimes I just don’t have the time in the morning to whip up a full spread of all my favorites like pancakes, eggs, and a fresh fruit parfait. That’s why this breakfast sandwich has become my go-to for mornings on the go—plus, it’s vegetarian!
I’m not vegetarian, but I can definitely appreciate a good “meatless Monday” meal. I’ll often find myself opting for vegan or vegetarian choices because they tend to be lighter, healthier, and just as delicious (if not more!) compared to meaty counterparts. This vegetarian breakfast sandwich is no exception. With a tasty combo of egg, avocado, spinach, and onion, I feel satisfied and ready to take on my day after one of these guys.
The great thing about this vegetarian breakfast sandwich is that it doesn’t cut out dairy. You can still enjoy cheese (thankfully!) with this breakfast, and it gives this particular sandwich a rich depth of flavor to balance the greens. The result is a perfectly balanced breakfast of veggies, egg, grains, and cheese… all in one big bite! If you are missing that meaty flavor, you can always add tofu or mushroom cooked to your preference.
Is This Vegetarian Breakfast Sandwich Healthy?
Even though this brekkie sandwich is a meatless option, it’s not short on nutrients and protein. The egg and fresh produce pack it full of health benefits! Plus, it includes avocado, which is high in fiber and healthy fats; and spinach, which is good for just about everything! I always make my vegetarian breakfast sandwich with a whole wheat English muffin and ditch the mayo.
Why Go Vegetarian?
Like I said, I’m not a vegetarian myself, but I do appreciate the lifestyle. I like to think of myself as “veggie curious.” The truth is, following a vegetarian diet can be so beneficial to your body and our planet! Leading a vegetarian lifestyle is a sustainable way to reduce your carbon footprint. A vegetarian diet can also support general health, as your vegetable intake tends to be much higher.
These days, being a vegetarian is not all spinach and Brussels sprouts (though I wouldn’t complain if it were). Vegetarian alternatives to your favorite foods are easier to find than ever. There are even vegetarian alternatives to ground beef, for example.
How to make ahead and store
You can store these vegetarian breakfast sandwiches individually in the fridge by wrapping them tightly in foil. You can reheat them in the microwave, but the oven will give your muffin or ciabatta a toasted texture that I personally enjoy.
Serving Suggestions
These vegetarian breakfast sandwiches are filling enough to enjoy on their own, especially if you find yourself rushing out the door in the morning. However, if you do have some time to sit and enjoy one, pair it with a cup of your favorite coffee (like my favorite Homemade Caramel Vanilla Iced Coffee!) or a Healthy Smoothie.
If you’re considering other vegetarian breakfast options, you’ve come to the right place! FFF has tons of vegetarian recipes to inspire you on your journey to healthier living. One of my favorite vegetarian breakfast choices is these Whole Wheat Healthy Pumpkin Pancakes. Told you I love breakfast.
Ingredients
- 1 ciabatta bun or English muffin
- 1 tablespoon mayonnaise
- 1/2 ripe avocado sliced or mashed
- 1 large egg beaten
- 2 teaspoons unsalted butter
- Small handful of fresh baby spinach optional
- 1 slice provolone or cheddar cheese
- Thinly sliced red onion optional
- Salt to taste
- Black pepper to taste
Instructions
- Toast the English muffin or ciabatta bun halves. Spread mayonnaise on the bottom half, then place avocado slices on it. Season the avocado with salt and pepper.
- Heat a non-stick skillet over medium heat and melt the butter.
- Add the beaten egg into the pan and scramble it, seasoning with salt and pepper to taste and stirring to prevent it from sticking.
- If using, add spinach and cook with the egg until wilted.
- When eggs are almost set and spinach is wilted, place the cheese slice on top and cover the pan until it is slightly melted.
- Transfer the cooked scrambled egg, spinach, and cheese to the bottom half of the bun or muffin.
- Add onion if using. Top with other bun or muffin half and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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