Vegan Breakfast Egg Sandwiches – Chef Elliot

These vegan breakfast sandwiches feature a 2-ingredient “egg” patty and a savory sauce on English muffins. The egg patties freeze well and are great for meal prep!

Egg patty on a whole wheat English muffin on a blue plate.

Savory breakfast is my favorite kind of breakfast food, but I used to think that it was hard to make savory vegan breakfasts without eggs.

Until I started experimenting with Just Egg and my favorite veggie sausage, I thought that vegan egg sandwiches were stuck with tofu scramble or some type of concoction that takes hours to make.

It turns out that I was wrong! These vegan breakfast sandwiches feature a two-ingredient egg patty made using Just Egg and soyrizo (the same kind that I use for soyrizo burritos).

The patty is served on an English muffin with a flavorful breakfast sandwich sauce and arugula for a simple and savory vegan breakfast.

Just FYI: This is not a sponsored post, I just wanted to make a vegan breakfast sandwich and Just Egg was the best egg-replacer option.

Recipe features

  • The vegan “egg” patty is made using Just Egg and soy chorizo. A small amount of soyrizo adds a huge punch of flavor to the egg patties.
  • Great for meal prep: The egg patties can be made in bulk and frozen. Just pop the egg patty in the microwave for a minute or two and assemble the sandwich for a quick breakfast.
  • Balanced: One breakfast sandwich provides 15+ grams of protein!
  • Versatile: Add your favorite vegan breakfast sausage or swap out spinach for arugula. Or make biscuit sandwiches using a vegan biscuit instead of English muffins.

Ingredients and substitutions

Two pieces of English muffin on a pink plate next to egg patties and an orange sauce.
  • Just Egg: This is a vegan egg replacer that can be found in the refrigerated aisles at most grocery stores, usually next to the eggs. If you’re never had it before, you will be shocked at how similar the flavor is to chicken eggs.
  • Soyrizo: I use the brand from Trader Joe’s, but some grocery stores have other vegan options. Soyrizo is usually made using textured vegetable protein (TVP). It is a very flavorful ingredient and can also be made with tofu.
  • English muffins: My go-to breakfast sandwich bread. They are the perfect size for an egg patty!
  • Breakfast sauce: This is a simple sauce that is creamy and a little zesty and spicy. If you don’t want a spicy breakfast sauce, an equal amount of ketchup works in place of sriracha.
  • Arugula: This adds another layer of zesty flavor and provides a little bit of veg. Spinach is also a good option.

How to make

You will need six 8-ounce ramekins to make the egg patties. The ones that I use are four inches wide.

Lightly spray the ramekins with cooking oil. This makes it easy to pop the egg patties out of the ramekins.

Egg patty in a ramekin before and after baking.

I recommend whisking the Just Egg and soyrizo together in the ramekins. This will make it so that the soyrizo distributes across each patty.

Place the ramekins on a small baking tray. Bake at 350F for 25-30 minutes, or until the egg is pulling away from the sides of the ramekin and the center is set. Let rest for 5 minutes before carefully removing from the ramekin.

Note: These sandwiches are great with any kind of cheese! Just add the cheese to the cooked patty and pop it in the microwave for 30 seconds to one minute to melt the cheese.


I don’t have Just Egg at my store. What can I use instead?

Unfortunately, I don’t know of an alternative to Just Egg.

I eat eggs. Can I use regular eggs to make the patties?

It should work, but I really can’t say for sure because I haven’t tested this recipe with eggs. I tested this recipe using the timing from my egg breakfast casserole, so I do think using an equal amount of whisked egg would work.

What can I use in place of soyrizo?

Any ground veggie sausage can be used in place of soyrizo.

Can I make the patties using only egg and no “meat”?

Yes definitely! However, the soyrizo adds all of the flavor to the patties, so I recommend adding seasonings like season salt, black pepper, etc.

Egg sandwich sliced ​​to show interior texture.

Storage and freezing

For best quality, I recommend assembling the sandwiches as you are ready to eat them instead of freezing the entire sandwich.

  • Freezing the sandwiches: However, if you want to freeze an entire sandwich, make sure to omit the arugula as it will wilt when thawed. Wrap in foil and place in an airtight container or bag. Remove the foil and reheat in the microwave until thawed.
  • Freezing the patties: Let the patties cool to room temp before transferring to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, pop in the microwave for 2 minutes, flipping halfway through.
  • Leftovers: Refrigerate the egg patties and enjoy within 3-4 days. Reheat in the microwave in just about 1 minute. The breakfast sauce will keep for up to a week.
Hand holding a vegan egg sandwich.

More vegan breakfast ideas

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📖 Recipes

Egg patty on a whole wheat English muffin on a blue plate.

Print Recipe

Vegan Breakfast Egg Sandwiches

These savory breakfast sandwiches feature a 2-ingredient “egg” patty and a savory sauce on English muffins.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 6 sandwiches

Author: Cassidy Reeser, MS, RD


  • Preheat the oven to 350 degrees F. Lightly spray the ramekins with cooking oil. Place on a baking sheet.

  • To each ramekin, add ¼ cup (2 ounces) Just Egg and 1 tablespoon soyrizo. Whisk to combine.

  • Transfer the baking sheet with the ramekins to the middle oven rack. Bake at 350F for 25-30 minutes, until the center of the egg patties is set and the edges are pulling away from the ramekin. Remove from the oven and let rest 5 minutes before removing the patties from the ramekins.

  • Meanwhile, make the breakfast sauce. In a small bowl, whisk together mayo, sriracha, and lemon juice. This makes enough for 1 tablespoon of sauce on each patty. For 2 tablespoons per patty, double all of the sauce ingredients.

  • To make one breakfast sandwich, slice an English muffin in half and toast until golden. Spread 1 tablespoon of the sauce across each half. Top with a few sprigs of arugula and the egg patty. Enjoy!


  1. Just egg: This is available in the egg aisle at most grocery stores. There is no substitute for this ingredient.
  2. Soyrizo: Add up to 2 tablespoons of soyrizo/veggie sausage to each patty. I use Trader Joe’s brand but other brands of vegan chorizo ​​may be available at regular grocery stores. Any kind of ground veggie sausage works.
  3. The egg patties are best enjoyed within 3-4 days. Keep refrigerated.
  4. Freezing the patties: Let the patties cool to room temp before transferring to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, pop in the microwave for 2 minutes, flipping halfway through.

Nutrition facts are an estimate and will vary based on brands used.

Servings: 1sandwichCalories: 380kcalCarbohydrates: 28gProteins: 18gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 370mgsodium: 651mgPotassium: 245mgFibers: 2gSugar: 1gVitamin A: 162UIVitamin C: 4mgcalcium: 101mgIron: 2mg

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