3 Make Ahead Breakfast Sandwiches

If you’re looking for a practical way to make mornings easier, try meal prepping breakfast! Simply prepare these hearty plant-based breakfast sandwiches at the start of the week and you’ll have a healthy and balanced breakfast for busy days ahead!

These Make-Ahead Breakfast Sandwiches are perfect to meal prep for work or school mornings. It starts with tofu eggs, veggies and cheese on toasted English muffins. And since the base recipe is totally customizable, you can add it to your weekly meal prep routine without getting bored!

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Hungry for more easy vegan breakfast recipes? Try these savory Everything BAgel burrito Boats, or go sweet with my Homestyle Vegan Pancakes or this fun single serve French Toast recipe!

These easy make ahead breakfast sandwiches are healthy, easy to make and completely vegan! Simply prep the the plant-based frittata, then customize it to your liking by choosing from my Bacon, Egg and Cheese, Spinach Egg, and Cheese or Italian Pesto, Egg and Cheese options, detailed below. Each one is packed with plant protein and they taste so good with a cold glass of orange juice.

How to Make a Vegan Breakfast Sandwich

If you like egg sandwiches, this plant based alternative is for you! Easy to make with only three main components:

Veggie Frittata – a tofu egg base seasoned with simple pantry spices and baked to fluffy perfection. I like to mix in tasty veggies like green onions, spinach and tomatoes. Recipe below.

Vegan Cheese – a slice of melty vegan cheese gives this easy vegan breakfast a “McMuffin” vibe. Alternatively, you can sprinkle shredded plant-based cheese on top of the frittata before baking.

Toasted English Muffin – store-bought English muffins are great for making breakfast sandwiches. Just make sure it doesn’t contain milk in the ingredients. If English muffins are unavailable, toasted bagels will also work well.

Optional Greens – a handful of spinach or arugula is an easy to way add some extra color (aka nutrients) to your morning meal.

Optional Sauce – ketchup, hot sauce or a little pesto can take a simple sandwich to the next level!

How to Make a Vegan Frittata

Making a plant based frittata or baked omelet is easier than you might think, and you won’t need any superfoods or specialty ingredients to make this recipe!

The full recipe can be found on the recipe card below, but here’s a quick overview to show you how it’s done.

Start by crumbling firm tofu into a blender. Add the water, olive oil, baking powder and spices and then blend until it’s smooth and creamy. The mixture should be quite thick.

If you’re using a smaller blender like this NutriBullet, you may want to pulse the mixture a few times and scrape down the sides in between blending to help it along.

Then transfer the seasoned tofu egg mixture to greased 10in round pan or 9×9 baking dish and smooth out the top with a spatula. Top with veggies, herbs and some vegan cheese and bake for 37-40 minutes or until set.

Allow the frittata to cool before slicing and enjoy as is, or sandwich between a toasted English muffin for a tasty plant-based breakfast sandwich that everyone will love!

MAKE AHEAD

Lightly toast the English muffins (just about half toasted, not all the way toasted) and then allow the English muffins to cool.

To assemble the sandwich, place a slice of cheese and a slice on top the bottom half of the English muffin and top with a slice of the (cooled) vegan frittata.

Then place the remaining half of the muffin on top and individually wrap each sandwich with waxed paper. Store in an airtight container in the fridge for up to 3 days. 

Reheating Instructions:

Oven Option: 

Preheat the oven or toaster oven to 350 degrees. Bake for 10-15 minutes or until warmed through. 

Microwave Option:

Place the sandwich in the microwave and cook for 30 seconds. Then flip the sandwich upside down and microwave for 15-30 more seconds or until heated through.

More Vegan Breakfast Recipes to Try:

Fluffy Apple Muffins

Blueberry Breakfast Crumble

Hailey Bieber Smoothie

3 Minute Blueberry Milkshake Smoothie

Orange Chai Spiced French Toast

3 Make Ahead Breakfast Sandwiches

Nicole Vranjican

These Make-Ahead Breakfast Sandwiches are perfect to meal prep for busy school mornings. It starts with tofu eggs, veggies and cheese on toasted English muffins.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Servings 6 sandwiches

Ingredients

  

Tofu Egg Base

• 1½ blocks firm tofu
• 3 tbsp water
• 2 tbsp olive oil
• 1 tsp kosher salt I use Morton's
• ¾ tsp onion granules
• ¾ tsp paprika
• ¾ tsp baking powder
• ½ tsp black pepper
• ½ tsp garlic granules
• ¼ tsp turmeric
• ¼ tsp ground sage
• 1 pinch cinnamon

for the Vegan Bacon, Egg and Cheese Sandwich

• 1 tbsp olive oil
• 4 slices tempeh bacon
• 10 cherry tomatoes halved
• 1 scallion
• ½ cup shredded vegan cheddar cheese
• 6 vegan English muffins toasted

for the Herby Spinach, Egg and Cheese Sandwich

• 1 scallion
• 1 cup chopped spinach
• 8 green olives, pitted and sliced
• 8 medium basil leaves, chopped
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 6 slices vegan cheddar cheese I used VioLife Mature Cheddar Slices
• 6 vegan English Muffins toasted

for the Italian Pesto, Egg and Cheese Sandwich

• ⅓ cup chopped sun-dried tomatoes
• 2 tbsp vegan pesto
• 6 slices vegan white cheddar or mozzarella
• 6 vegan English muffins toasted

Instructions

 

Prep

• Preheat the oven to 375 degrees. Then grease a 10in round or 9x9in square baking pan with oil and set it aside.
• Next, chop the veggies and herbs that correspond with the sandwich you're preparing and set them aside for later. Then measure all of the spices and baking powder into a small bowl and set that aside too.

Make the Tofu Egg Frittata

• Open the packages of tofu and drain the water. Then lightly squeeze the tofu to remove some excess liquid and crumble the tofu into a large blender.
• Add 3 tbsp of water, 2 tbsp of olive oil and the bowl of pre-measured spices and baking powder to the blender with the tofu. Place the lid on top and pulse several times, pausing to scrape down the sides as needed. Then blend until completely smooth. The mixture will be pretty thick so I just blend in 5 second intervals, pausing to scrape down the sides in between, until it's well combined.

  Tip: add one additional tbsp of water if needed to blend but be careful not to add too much, or the frittata won't be very fluffy.

for the Vegan Bacon, Egg and Cheese Sandwich

• Add 1 tbsp of olive oil to a large frying pan and set to medium high heat. Once it's warm, crumble in the tempeh bacon and cook for 3-5 minutes or until brown and crispy around the edges. Set aside.
• Place the tofu egg mixture in the prepared baking dish and smooth out the top with a spatula. Then top with the bacon bits, cherry tomatoes, scallions and shredded cheese.
• Bake for 37-40 minutes or until set. Then cool and slice into squares or circles for sandwiches.

for the Herby Spinach, Egg and Cheese Sandwich

• Place the tofu egg mixture in mixing bowl and add the scallions, spinach, olives, basil, chives, and parsley. Mix well and then transfer to the prepared baking dish and smooth out the top with a spatula.
• Bake for 37-40 minutes or until set. Then cool and slice into squares or circles for sandwiches with a slice of vegan cheese.

  Tip: Place the vegan cheese on the bottom half of the toasted English muffin. Then add the frittata and the top of the muffin. Microwave for 30-60 seconds to melt the cheese and enjoy!

for the Italian Pesto, Egg and Cheese Sandwich

• Place the tofu egg mixture in the prepared baking dish and smooth out the top with a spatula. Top with chopped sun-dried tomatoes and dollop with pesto. Use a chopstick or butter knife to swirl the pesto around and then bake for 37-40 minutes or until set.
• Allow to cool and then slice into squares or circles for sandwiches with a slice of vegan cheese. 

  Tip: Place the vegan cheese on the bottom half of the toasted English muffin. Then add the frittata and the top of the muffin. Microwave for 30-60 seconds to melt the cheese and enjoy! 

Make Ahead + Meal Prep Instructions in the Notes Below!

Notes

 

MAKE AHEAD

Lightly toast the English muffins (just about half toasted, not all the way toasted) Allow to cool. Then assemble the sandwich starting with the cooled English muffin, a slice of cheese and a slice of the cooled vegan frittata. Place the remaining half of the muffin on top and individually wrap each sandwich with waxed paper. Store in an airtight container in the fridge for up to 3 days. 

 

TO REHEAT

Microwave Option:

– Place the sandwich in the microwave, and cook for 30 seconds. Then flip the sandwich upside down and microwave for 15-30 more seconds or until heated through.

Oven Option:

Preheat the oven or toaster oven to 350 degrees. Bake for 10-15 minutes or until warmed through. 

Keyword Breakfast, meal prep, Sandwich

Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

Find me on: Instagram