Vegan Bacon, Egg, and Cheese on English Muffin
Start your morning with the ultimate plant-based breakfast makeover—this Vegan Bacon, Egg, and Cheese on an English Muffin is a game-changer! Featuring fluffy chickpea-flour "eggs" spiced with turmeric and black salt for an uncanny egg-like flavor, crispy vegan bacon, and melty dairy-free cheese, this sandwich delivers all the indulgence of a classic breakfast favorite without any animal products. Creamy avocado slices and fresh spinach add a nutrient-packed twist to every bite, nestled between perfectly toasted English muffins. Quick to prepare in just 30 minutes and packed with protein and flavor, this vegan breakfast sandwich is perfect for a hearty weekend brunch or an on-the-go weekday treat.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 English muffins
- 2 tablespoons Coconut oil
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Ground black pepper
- 1 cup Water
- 4 Vegan bacon strips
- 2 Vegan cheese slices
- 1 Avocado
- 1 cup Fresh spinach
Directions
Step 1
Preheat a non-stick skillet over medium heat.
Step 2
In a mixing bowl, combine chickpea flour, nutritional yeast, turmeric, black salt, black pepper, and water to create a smooth batter. This will act as your vegan 'egg'.
Step 3
Add 1 tablespoon of coconut oil to the skillet, then pour in half the batter, spreading it into a round pancake shape. Cook for 4-5 minutes on each side until golden brown. Repeat with the remaining batter.
Step 4
In another skillet, heat 1 tablespoon of coconut oil and add vegan bacon strips. Cook for 2-3 minutes on each side until crispy.
Step 5
While the bacon cooks, slice the English muffins in half and toast them until golden brown.
Step 6
Peel and slice the avocado.
Step 7
To assemble the sandwich, start by placing a slice of vegan cheese on the bottom half of each toasted muffin. Add the chickpea 'egg', followed by vegan bacon, a layer of fresh spinach, and avocado slices. Top with the other half of the muffin.
Step 8
Serve immediately and enjoy your plant-based breakfast creation.
Nutrition Facts
| Serving size | (875.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1807.7 |
| Total Fat 91.2g | 0% |
| Saturated Fat 36.2g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3201.3mg | 0% |
| Total Carbohydrate 189.1g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 26.5g | |
| Protein 53.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 501.8mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 2250.1mg | 0% |
Source of Calories