Meal prep vegetarian breakfast sandwiches that are so easy to make! Eggs, sharp cheddar cheese, vegetarian bacon, and english muffins come together for the perfect make ahead breakfast.
One of my favorite things to buy are frozen breakfast sandwiches.
While I love them, they cost $2.50 a piece and just aren’t something I can buy every single day of the week to eat.
These meal prep vegetarian breakfast sandwiches are the perfect alternative – not only are they easy to make and taste incredible, but they are a fraction of the cost when I make them myself!
I made a classic sandwich using Dave’s killer bread english muffins, baked eggs cut into circles, sharp cheddar cheese, and my favorite vegetarian “bacon.”
Keeping it simple and delicious!
How to make vegetarian breakfast sandwiches
First, you will whisk together your eggs, milk, salt, garlic powder, and onion powder.
If you don’t like garlic or onion, you can omit those, but I like the depth of flavor that it adds to the sandwiches!
Pour the egg mixture onto a greased cookie sheet with raised edges, or pan of choice.
The thickness of your eggs is going to depend on the size sheet or pan you have to use, so keep that in mind.
You will need to be able to make 12 egg “circles” to make all of the sandwiches.
Once the eggs are done, allow them to cool before cutting.
Cook your vegetarian bacon of choice according to instructions, then slice into thirds.
Now it’s time to assemble your sandwiches!
Split the english muffins in half, and place an egg circle on one side, topped with two 1/3 pieces of bacon.
On the other side, cut up 1 slice of sharp cheddar cheese into slices.
Wrap up your leftover breakfast sandwiches in foil, then place in a ziploc bag in the freezer.
You can also store in the fridge for up to 3 days.
Once you are ready to eat, remove the sandwich from the foil and microwave for 2 – 3 minutes, until hot and cheese is melted.
You can also heat in your oven if you want a toastier english muffin.
I am absolutely in love with these!
Even using all quality ingredients that are a little more pricy, these still came in more than $10 cheaper than if I was to buy 12 pre made ones.
I am already thinking of all of the variations that you could make with these!
These are definitely going to become a regular in my house.
The only problem is I can tell they are going to go fast!
Be sure to pin these vegetarian breakfast sandwiches for later!
Did you make this recipe? Be sure to leave a star rating below!
Meal Prep vegetarian breakfast sandwich recipe:
- 12 english muffins
- 12 slices sharp cheddar cheese
- 8 pieces of vegetarian bacon, defrosted in the fridge overnight
- 12 eggs
- 1/3 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon garlic powder**
- 1/2 teaspoon onion powder**
- Whisk together eggs, milk, salt, garlic, and onion powder
- Grease a cookie sheet with raised edges, or pan of choice (see notes)
- Pour in egg mixture
- Bake at 350 degrees for 10 - 15 minutes, until eggs are set (this time can vary based on your pan, so watch them closely)
- Once eggs are done, remove from oven and allow to cool 10 minutes before cutting
- Use a glass or circle cutter or choice to get 12 egg circles from the pan
- Cook your 8 slices of vegetarian bacon according to package instructions, then cut each piece into thirds.
- Break each english muffin in half
- On one side, place an egg circle and top with two 1/3 pieces of bacon
- On the other side, cut up one slice of sharp cheddar cheese
- Wrap each sandwich in foil, then place in a freezer ziploc bag (I fit around 4 in a gallon sized ziploc)
- You can also store in the fridge up to 3 days
- Once ready to eat, microwave your sandwich for 2 - 3 minutes, until heated through and cheese is melted. You can also heat it in the oven for a more toasted english muffin, if desired
- If you do not like garlic and onion, you can omit these. I find the added depth of flavor perfect in these sandwiches!
- The cook time of the eggs will depend on the size pan you have available to use. Just keep in mind you need to get 12 egg circles from the pan.
- I used sweet earth bacon, but any vegetarian bacon you love will work!
Amount Per Serving: Calories: 314Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 209mgSodium: 710mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 17g