Sunrise Stack Veggie Breakfast Sandwich – this is a morning must! the ultimate in Eggy Muffin goodness, packed full with protein and flavor!
I have a new favorite weekend breakfasty thing going on.
Weekday lunches too, if I am honest.
Stacked high with textures and flavors, this just might become your new favorite too. I have still been adding my Quick and Easy Romesco Sauce to all the things, including this bright and tasty sammie.
I cannot stop with the romesco.
The first time I made this recipe was late June.
Now, in these short days when it is so dark in the mornings and cold cold cold, these are like bright, flavorful stacks of summer sunshine.
While I am bundled up in fuzzy socks and big sweaters, this Sunrise Stack Veggie Breakfast Sandwich reminds me of summer.
and while I LOVE the fall, I like that little bright reminder.
We’ve been enjoying these at least once a week for a few months now (usually more, really). While I have alternated the main filling, the sauce and veggies are pretty consistent. For the main filling, I have used Scrambled Tofu, VeganEgg omelet, and my newest Air Fried Tofu.
These are super easy to put together even on a busy weekday. I have everything made in advance, heat up the (previously air fried) tofu in a skillet while the English muffin is toasting, then grab all the veggies and romesco from the fridge. Assemble and I’m out the door, enjoying a FABULOUS breakfast muffin on my way to tennis.
I have one more idea for the main filling – if it works like I want it to, I’ll share that too.
Here it is with the new Crispy Southern Fried Tofu:
Sunrise Stack Veggie Breakfast Sandwich
YIELD: recipe makes two sandwiches
dairy, egg, soy, oil, and gluten free, vegan
2 vegan gluten free English muffins
3-4 tablespoons Quick and Easy Romesco Sauce
1/2 cup fresh baby spinach
1/2 avocado, pitted, peeled and sliced
2 servings Tofu Scramble, Air Fried Tofu, or VeganEgg
1 fresh tomato, sliced
Toast English muffins in toaster or oven.
Spoon romesco sauce on each muffin half.
Add spinach to one side, followed by avocado slices.
Add warm tofu / egg, followed by tomato slices.
Top with other muffin half.
perfect way to begin the day.
especially with the romesco.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Sunrise Stack Veggie Breakfast Sandwich recipe:
- 2 vegan gluten free English muffins
- 3-4 tablespoons Quick and Easy Romesco Sauce
- ½ cup fresh baby spinach
- ½ avocado, pitted, peeled and sliced
- 2 servings Tofu Scramble, Air Fried Tofu, or VeganEgg
- 1 fresh tomato, sliced
- Toast English muffins in toaster or oven.
- Spoon romesco sauce on each muffin half.
- Add spinach to one side, followed by avocado slices.
- Add warm tofu / egg, followed by tomato slices.
- Top with other muffin half.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.