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Vegetarian Breakfast Sandwiches

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"Delicious veggie-filled breakfast sandwiches. I make large batches of these and keep them in the freezer. Take one out the night before and let defrost in fridge. In the morning, just nuke and you have a yummy hot breakfast."
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35 m servings 346
Original recipe yields 4 servings (4 sandwiches)


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  1. Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
  2. Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
  3. Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
  4. Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.


  • Cook's Notes:
  • Substitute 4 whole eggs, lightly beaten, for the liquid egg whites, if desired.
  • Use fat-free cream cheese, if preferred.

Nutrition Facts

Per Serving: 346 calories; 13.8 33.6 22.7 18 772 Full nutrition

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