3 Make Ahead Breakfast Sandwiches
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.
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.