Delicious & Easy Meal Prep Vegetarian Breakfast Sandwiches: Your Go-To Make-Ahead Recipe
Say goodbye to expensive, store-bought breakfast sandwiches! These meal prep vegetarian breakfast sandwiches are incredibly easy to make at home, packed with flavor, and significantly lighter on your wallet. Imagine starting your day with a perfectly constructed sandwich featuring fluffy baked eggs, rich sharp cheddar cheese, savory vegetarian bacon, and a wholesome English muffin. It’s the ultimate make-ahead breakfast solution for busy mornings.
Why Meal Prep Your Breakfast? The Ultimate Time & Money Saver
Many of us rely on quick breakfast options, and for good reason – mornings can be hectic. Frozen breakfast sandwiches from the grocery store are a popular choice due to their convenience. However, the cost quickly adds up. Paying $2.50 or more for a single sandwich several times a week can significantly impact your budget.
This is where meal prepping your own vegetarian breakfast sandwiches truly shines. Not only do you save a substantial amount of money over time, but you also gain complete control over the ingredients. You can opt for high-quality, fresh components, ensuring your breakfast is both delicious and nourishing. Imagine having a week’s worth of wholesome, satisfying breakfast sandwiches ready to grab from your freezer. It’s a game-changer for busy individuals and families alike, eliminating morning stress and the temptation of less healthy, expensive alternatives.
Crafting Your Perfect Vegetarian Breakfast Sandwich: Ingredients & Flavor
For this classic and utterly delicious make-ahead breakfast, we’re keeping it simple yet satisfying. The key is to use quality ingredients that come together harmoniously. Here’s a breakdown of what you’ll need and why these choices work so well:
- English Muffins: I particularly love Dave’s Killer Bread English Muffins for their robust flavor and wholesome texture. However, feel free to use your favorite brand. Whole wheat English muffins can add extra fiber and nutrients, making these sandwiches even more fulfilling. The nooks and crannies are perfect for holding all the delicious fillings!
- Baked Eggs: Instead of frying individual eggs, we’ll bake them in a sheet pan. This method is incredibly efficient for meal prep, allowing you to cook a dozen eggs simultaneously. Baking also results in a wonderfully fluffy texture that’s easy to cut into perfect circles, mimicking those beloved fast-food breakfast sandwiches. We’ll infuse them with a hint of savory flavor using garlic and onion powder.
- Sharp Cheddar Cheese: A slice of sharp cheddar provides that irresistible tang and melts beautifully, binding all the components together. Its robust flavor stands up well to the other ingredients. If you prefer, other cheeses like provolone, Swiss, or even a plant-based cheddar alternative can be used.
- Vegetarian Bacon: This adds a fantastic smoky, salty crunch without the meat. There are many excellent vegetarian bacon brands available; I use my favorite, Sweet Earth Bacon, but choose whichever brand you enjoy most. Cook it to your desired crispness – it’s a vital component that really elevates the sandwich experience.
This combination creates a breakfast sandwich that is not only convenient but also incredibly tasty, satisfying, and far more economical than anything you’d buy pre-made.
How to Make & Assemble Your Vegetarian Breakfast Sandwiches
The beauty of this recipe lies in its simplicity. With a few straightforward steps, you’ll have a batch of delicious breakfast sandwiches ready for the week (or longer!).
1. Prepare the Egg Mixture:
Begin by whisking together your eggs, milk, a pinch of salt, and the secret flavor boosters: garlic powder and onion powder. While these can be omitted if they’re not to your taste, they truly add an incredible depth of flavor that makes these sandwiches stand out. Whisk until everything is well combined and slightly frothy.
2. Bake the Eggs:
Next, pour this egg mixture onto a greased cookie sheet with raised edges. The size of your pan will determine the thickness of your baked eggs. For 12 sandwiches, you’ll want a thickness that allows you to cut out 12 uniform egg circles using a round cookie cutter or the rim of a glass. Bake the eggs until they are fully set and slightly puffed. Be sure to keep a close eye on them, as baking times can vary by oven and pan size.
3. Cook the Vegetarian Bacon:
While your eggs are baking, cook your chosen vegetarian bacon according to the package instructions. Once cooked, let it cool slightly, then slice each piece into thirds. This size works perfectly for fitting two pieces onto each English muffin half.
4. Assemble the Sandwiches:
Once your eggs have cooled sufficiently (about 10 minutes), use a round cutter or a glass to cut out 12 perfect egg circles. Now, it’s assembly time! Split your English muffins in half. On one half, place an egg circle and top it with two of your sliced vegetarian bacon pieces. On the other half, layer slices of sharp cheddar cheese. Simply bring the two halves together, and your sandwich is ready!
Storage & Reheating for Maximum Freshness
Once your vegetarian breakfast sandwiches are assembled, proper storage is key to maintaining their freshness and making them truly “make-ahead.”
- Freezing: This is the best method for long-term meal prep. Wrap each individual sandwich tightly in aluminum foil. This prevents freezer burn and helps maintain flavor. Once wrapped, place the foil-wrapped sandwiches into a large freezer-safe ziploc bag. They can be stored in the freezer for up to 1-2 months. I usually fit about 4 sandwiches per gallon-sized bag.
- Refrigeration: If you plan to eat them within a few days, you can simply wrap them in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
When you’re ready to enjoy your delicious breakfast sandwich, simply remove it from the foil (if frozen) and follow these reheating methods:
- Microwave: For a quick reheat, microwave for 2-3 minutes, flipping halfway through, until the sandwich is hot throughout and the cheese is melted and gooey. Cooking time may vary slightly if reheating from frozen.
- Oven/Toaster Oven: For a crispier English muffin, preheat your oven to 350°F (175°C). Place the unwrapped sandwich directly on the oven rack or on a baking sheet. Heat for 10-15 minutes, or until warmed through and the English muffin is nicely toasted. This method works especially well if reheating from frozen, simply add a few extra minutes to the baking time.
- Air Fryer: An air fryer also works wonders for achieving a crispy exterior. Heat at 300°F (150°C) for about 5-8 minutes, checking periodically, until heated and crisp.
Customize Your Vegetarian Breakfast Sandwiches!
One of the best parts about making your own breakfast sandwiches is the endless possibilities for customization. Once you’ve mastered the basic recipe, feel free to get creative and tailor them to your personal preferences or what you have on hand. Here are some ideas to inspire you:
- Add Veggies: Boost the nutritional content by adding cooked spinach, sautéed mushrooms, bell peppers, or thinly sliced onions to your egg mixture before baking. You can also add fresh avocado slices right before reheating or serving.
- Spice It Up: A dash of hot sauce or sriracha is a fantastic addition. You can mix it into the egg mixture, drizzle it on the bacon, or add it just before serving. A pinch of red pepper flakes or smoked paprika in the eggs can also add a nice kick.
- Cheese Variations: Experiment with different types of cheese. Pepper jack for a spicy touch, provolone for a milder flavor, or a smoky gouda can all work beautifully. For a dairy-free option, use your favorite plant-based cheese slices.
- Other Plant-Based Proteins: If vegetarian bacon isn’t your only plant-based protein of choice, consider using vegetarian sausage patties or even marinated and grilled tempeh slices for a different texture and flavor profile.
- Flavorful Spreads: Before assembling, spread a thin layer of pesto, sun-dried tomato spread, or even a light cream cheese on one side of your English muffin for an extra burst of flavor.
These meal prep vegetarian breakfast sandwiches have quickly become a staple in my house, and I’m sure they will in yours too. Even with high-quality ingredients, these homemade versions come in significantly cheaper than their store-bought counterparts – often saving more than $10 for a batch of 12! The only problem is they disappear so fast!
Ready to simplify your mornings and enjoy a delicious, homemade breakfast? Give these vegetarian breakfast sandwiches a try. They’re proof that healthy, convenient, and budget-friendly meals are entirely possible. Don’t forget to save this recipe for later and share it with friends!
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Full Recipe: Meal Prep Vegetarian Breakfast Sandwich
Meal Prep Vegetarian Breakfast Sandwich
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Ingredients
- 12 English muffins
- 12 slices sharp cheddar cheese
- 8 pieces vegetarian bacon, defrosted in the fridge overnight
- 12 large eggs
- 1/3 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon garlic powder**
- 1/2 teaspoon onion powder**
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Whisk together eggs, milk, salt, garlic powder, and onion powder until well combined.
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Grease a large cookie sheet with raised edges, or a baking pan of your choice (see notes for pan size). Pour the egg mixture evenly into the greased pan.
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Bake for 10-15 minutes, or until the eggs are completely set and slightly firm to the touch. Baking time can vary based on your pan and oven, so watch closely.
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While eggs are baking, cook your 8 slices of vegetarian bacon according to package instructions. Once cooked, let them cool slightly, then cut each piece into thirds.
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Once the eggs are done, remove from oven and allow to cool for at least 10 minutes before cutting. This makes them easier to handle.
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Use a round cookie cutter (or the rim of a glass) to cut 12 egg circles from the baked egg sheet.
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Split each of the 12 English muffins in half.
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Assemble each sandwich: on one half of an English muffin, place an egg circle and top with two 1/3 pieces of vegetarian bacon.
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On the other half of the English muffin, layer a slice of sharp cheddar cheese (you can break it up to fit).
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Close the sandwiches, then individually wrap each completed sandwich tightly in aluminum foil.
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For long-term storage, place the foil-wrapped sandwiches into a freezer-safe ziploc bag. They can be stored in the freezer for 1-2 months.
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Alternatively, for short-term storage, keep them in the fridge for up to 3 days (wrapped in plastic wrap or foil).
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To reheat: Remove from foil. Microwave for 2-3 minutes (from frozen, shorter for refrigerated), until heated through and cheese is melted. For a crispier English muffin, heat in a preheated oven at 350°F (175°C) for 10-15 minutes. An air fryer can also be used at 300°F (150°C) for 5-8 minutes.
Notes
- 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. A standard half-sheet pan (18×13 inches) works well for a thinner egg layer, while a slightly smaller pan will result in thicker eggs. Just keep in mind you need to get 12 egg circles from the pan.
- I used Sweet Earth Bacon for this recipe, but any vegetarian bacon you love will work perfectly!
- Feel free to customize with other cheeses, veggies like spinach or sautéed mushrooms, or a dash of hot sauce.
Nutrition
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