These fast and easy make ahead breakfast sandwiches are perfect for busy mornings. Enjoy at home or on-the-go for a meal that will keep you energized all morning long.
Servings: 4 sandwiches
Serving Size: 1 sandwich (224)
Prep Time: 5 minutes
Total Time: 20 minutes
Nutrition Facts: 339 calories / 44.5g carbs / 18.5g protein / 15.5g fat
4 "Dr. Praeger's" black bean quinoa veggie burgers
6 eggs (300g)
½ cup (120g) unsweetened almond milk
¼ teaspoon salt
4 plain "Sara Lee" English muffins
Preheat the oven to 350 degrees.
Place black bean burgers on a sheet pan and place in the oven to bake for 15 minutes.
Whisk together eggs, milk, and salt. Pour egg mixture into an 8x8 baking dish greased with pan spray. Bake for 12-14 minutes, until set.
Optional: toast English muffins (if serving immediately).
When eggs are done, cut into 4 equal squares. Place each egg square on one half of the English muffin and top with a burger and the other half of the English muffin. Serve immediately or store for later (see notes for directions).
Top with fresh tomato, thinly sliced onion, a dash of a favorite hot sauce/condiment or even a thin schmear of light cream cheese (macros not included).
Feel free to use any brand of English muffin preferred (macros will vary slightly between brands). If not dairy-free, a fat-free milk could be substituted for the soy milk (macros will vary).
If making ahead: do not toast the English muffin. Wrap each sandwich in aluminum foil and then place in a freezer bag or storage container. Store in the refrigerator for up to 3 days and freezer for up to 3 months. When ready to serve, preheat the toaster oven or conventional oven to 350 degrees. Reheat the breakfast sandwich, wrapped in foil, until warmed through and the English muffin is toasted.