Vegan Pesto & Egg Breakfast Sandwiches
Make brunch at home with these Vegan Pesto & Egg Breakfast Sandwiches. The perfect combo of vegan eggs, cream cheese, spinach & pesto.
Ingredients
- 1 tbsp olive oil
- 1 tbsp fresh thyme chopped
- 2 cloves garlic minced
- salt & pepper to taste
- 6 oz vegan egg*
- 4 slices bread I used sourdough
- vegan butter
- vegan cream cheese
- vegan pesto
- spinach
Instructions
- Heat the olive oil in a pan over medium heat. Add the thyme, garlic and a pinch of salt & pepper. Cook for 30 seconds, or until the garlic is fragrant. Add the vegan eggs and scramble. Remove from the heat.
- Spread vegan butter on one side of each slice of bread. Turn the bread over and spread vegan cream cheese on one slice and vegan pesto on the other slice. Layer on the scrambled vegan eggs and spinach. Close the sandwiches so that the buttered sides are facing out.
- Wipe clean the pan you used for the vegan eggs and place back on the stove over medium heat. Place the sandwiches in the pan and cook until browned on both sides.
- Remove from the pan, slice the sandwiches in half and serve!
Notes
*I used Just Egg. If you can't find vegan eggs at your store, you can swap them for your favorite tofu scramble recipe.
Calories: 458kcal, Carbohydrates: 35g, Protein: 18g, Fat: 28g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 759mg, Potassium: 247mg, Fiber: 5g, Sugar: 4g, Iron: 5mg
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