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Veggie Breakfast Sandwich on a seeded bagel with scrambled eggs, tomato, avocado, red onion, and microgreens.
Maryam

Hearty Veggie Breakfast Sandwich

Kickstart your day with this wholesome and satisfying veggie breakfast sandwich, packed with sautéed vegetables, fluffy eggs, and melty cheese, all nestled in a toasted English muffin. It's a flavorful and vibrant way to fuel your morning!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Breakfast, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Veggie Egg Patty
  • 1/2 tbsp Olive Oil or butter
  • 1/4 cup Red Bell Pepper finely diced
  • 1/4 cup Mushrooms finely diced cremini or button
  • 1/2 cup Fresh Spinach roughly chopped
  • 1 clove Garlic minced
  • 2 Large Eggs
  • 1 tbsp Milk or plant-based milk
  • Pinch Salt to taste
  • Pinch Black Pepper to taste
  • Pinch Red Pepper Flakes optional, for heat
  • 2 slices Cheddar Cheese or provolone/swiss
For Sandwich Assembly
  • 2 English Muffins or whole wheat buns, split
  • 1/2 Avocado sliced
  • 2 slices Tomato
  • Optional Hot Sauce or Ketchup for serving

Equipment

  • Large Skillet (non-stick recommended)
  • Spatula
  • Small Bowl
  • Toaster or toaster oven
  • Cutting board
  • Sharp knife

Method
 

Prepare the Veggies
  1. Heat olive oil in a large non-stick skillet over medium heat.
  2. Add diced bell pepper and mushrooms to the skillet. Sauté for 3-4 minutes until softened. Add the minced garlic and chopped spinach, cooking for another 1-2 minutes until spinach wilts.
  3. In a small bowl, whisk together the large eggs, milk, salt, black pepper, and red pepper flakes (if using) until well combined.
  4. Pour the egg mixture over the sautéed vegetables in the skillet. Reduce heat to medium-low. Cook for 3-4 minutes, or until the edges begin to set.
  5. Once the bottom is set, carefully flip the egg mixture to cook the other side for another 2-3 minutes. If making two individual patties, gently divide the mixture in half before or after flipping.
  6. Place a slice of cheese on each egg patty (if divided) or over the entire omelet. Cover the skillet for 1-2 minutes, or until the cheese is melted and gooey. Remove from heat.
Assemble the Sandwich
  1. While the egg patty is cooking, toast the English muffins or buns to your desired crispness.
  2. On the bottom half of each toasted muffin, layer a slice or two of tomato, followed by the veggie egg patty with melted cheese.
  3. Top with sliced avocado. If desired, add a drizzle of hot sauce or a dollop of ketchup.
  4. Place the top half of the English muffin on each sandwich and serve immediately.

Notes

Make it Ahead: You can cook the veggie egg patties in advance and store them in the fridge for up to 2-3 days. Reheat gently in a microwave or skillet before assembling your sandwich.
Customization: Feel free to swap out the veggies! Zucchini, kale, or even a sprinkle of sun-dried tomatoes would work great. For extra protein, crumble some cooked plant-based sausage into the egg mixture.
Cheese Options: Any good melting cheese like provolone, Swiss, or mozzarella will work beautifully.