Vegetarian Classic Bacon Breakfast Sandwich
Start your morning off right with this irresistible Vegetarian Classic Bacon Breakfast Sandwich, a plant-based twist on the beloved breakfast staple. Perfectly toasted English muffins cradle a medley of hearty flavors and textures: crispy plant-based bacon, runny eggs topped with gooey melted cheddar, creamy avocado, fresh tomato slices, and nutrient-packed spinach. Ready in just 30 minutes, this vegetarian breakfast sandwich is a wholesome and satisfying way to kickstart your day. Whether you're looking for a quick weekday meal or a lazy weekend treat, this recipe is sure to delight. Serve it with a side of fresh fruit or your favorite morning beverage for a complete vegetarian breakfast experience!
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Ingredients
- 2 English muffins
- 4 Plant-based bacon strips
- 2 Eggs
- 2 Cheddar cheese slices
- 1 Avocado
- 1 Tomato
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Fresh spinach leaves
Directions
Step 1
Begin by slicing the English muffins in half and toasting them until golden brown. Set aside.
Step 2
Heat a non-stick pan over medium heat and add the olive oil. Once hot, cook the plant-based bacon strips according to package instructions until crispy. Remove and place them on a plate lined with paper towels to drain excess oil.
Step 3
In the same pan, reduce the heat to medium-low. Add the butter and let it melt. Crack the eggs into the pan, season with salt and black pepper, and cook until the whites are set but the yolks remain runny, or to your preferred level of doneness.
Step 4
Place a slice of cheddar cheese on top of each egg during the last minute of cooking to melt slightly.
Step 5
Slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it gently with a fork and season with a pinch of salt.
Step 6
Wash and slice the tomato into thin rounds.
Step 7
To assemble the sandwiches, spread half of the mashed avocado on the bottom half of each toasted English muffin.
Step 8
Layer a few spinach leaves on top of the avocado spread, followed by the cooked egg and melted cheese.
Step 9
Next, add two strips of the crispy plant-based bacon.
Step 10
Top with slices of tomato and the other half of the English muffin.
Step 11
Serve immediately and enjoy your vegetarian classic bacon breakfast sandwich!
Nutrition Facts
| Serving size | (742.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1653.3 |
| Total Fat 111.9g | 0% |
| Saturated Fat 36.3g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 487.6mg | 0% |
| Sodium 4690.4mg | 0% |
| Total Carbohydrate 117.8g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 23.7g | |
| Protein 45.7g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 576.7mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1398.5mg | 0% |
Source of Calories