This eggwich recipe is a delicious breakfast sandwich on a toasted English muffin, with a yolky fried egg, cheese, spread, & veggies. It’s a hearty vegetarian breakfast recipe that is ready in 10 minutes.
Great to make for a quick brunch, or to batch cook for a crowd. You can also make these tasty breakfast egg sandwiches ahead of time, wrap them, and enjoy them throughout the week. Serve with sheet pan hash browns, fruit salad with mint, or a peach & pineapple smoothie for a full breakfast.
Weekends are for filling, easy brunches, and we absolutely love making our own eggwich sandwiches! These take about 10 minutes total – toast the muffins, cook the egg, and assemble the breakfast egg sandwich with your favorite toppings.
These eggwiches are a satisfying breakfast that you can make ahead. Make a big batch on the weekend, wrap, and reheat for breakfasts during the week. And they’re customizable for everyone – each person can choose their own toppings on their eggwich. I like cream cheese and spinach on mine, my husband likes avocado and hot sauce. Any way you cook them, they are a fantastic bite!
This Eggwich Breakfast Sandwich Recipe Is
- Hearty
- Cheesy
- Filling
- Savory
- Ready in 10 Minutes
- Simple to Make
- Vegetarian
Easy Vegetarian Breakfast Sandwich Recipes for Your Next Brunch
These eggwich breakfast sandwiches are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a homemade weekend meal. These sandwiches are also great for having company over for a holiday brunch as well.
You can see all my breakfast and brunch recipes on The Herbeevore here. If you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
What’s In This Eggwich Recipe with Veggies?
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- Eggs – I cook mine over-easy, but you can add them to this sandwich poached, fried, or scrambled.
- English Muffins
- Spread – You can use either cream cheese or mashed avocado (in my video below, I used both on different sandwiches). I love adding a creamy layer to this eggwich!
- Toppings! I loaded mine with a fried egg, cheese, and spinach, but here are some other amazing ideas to top your sandwich with!
- Avocado: I love this fruit, avocados are one of my favorite foods of all time. I used to love getting loads of fresh ripe avocados from my friend’s trees when I lived in California. Now that I’m on the East Coast, my love of avocados is still strong, but I get them at Whole Foods instead of freshly picked. If you want to level up your avocado game, my avocado lime salad recipe is a breakfast sandwich favorite!
- Alfalfa Sprouts
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Arugula or Fresh Kale
- Lettuce
- Kalamata Olives: make sure they are pitted! I love the rich briny flavor of these herby kalamata olives, which have a purple hue and a really nice flavor. These Greek olives are fantastic for adding to salads, to dips, or just as a quick snack. I like to use these olive packs, which are great for when you need a handful of olives like in this dish.
- Apple Slices: apple + cheese is a classic combo, try it out!
- Sliced Tomato
The Best Non-Stick Pan for Eggs
As a food blogger (and general cooking enthusiast!), I use my pots and pans daily. Having a really good non-stick pan is essential in the kitchen, especially for eggs. I love these non-stick pans which are stainless steel, have no Teflon coating (non-toxic!), and are so durable you can use metal utensils on them.
I used my non-stick pan for this eggwich recipe, but I also have their non-stick griddle pan which I love for grilled cheeses and crepes, and a non-stick wok which is prefect for stir fries. These get a 10/10 in my book!
How Do I Make an Eggwich Breakfast Sandwich?
- Split your English muffins and toast them in a toaster – set to light to medium toast.
- In a non-stick skillet, add 1 teaspoon of butter over low to medium heat. Crack the eggs into the pan, making sure not to break the yolks. Cook eggs for 6 to 7 minutes, until most of the egg has turned white around the edges. Flip and cook for an addition 2 minutes.
- Remove English muffins from the toaster, divide them into tops and bottoms. Spread 1/2 tablespoon cream cheese (or mashed avocado) on each muffin bottom.
- Top the cream cheese with 1 egg, then 1 slice of American cheese, and spinach. Add the English muffin top to each. Slice and enjoy!
Make Your Eggwich Vegetarian for a Healthy Version
This vegetarian eggwich is a simple way to get extra veggies in your diet. I’m all about making recipes meatless when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.
More Hearty Vegetarian Breakfast Recipes You’ll Love!
Salted Fig and Honey Ricotta Toast Recipe (Vegetarian)
Arugula Frittata with Zucchini Recipe (Vegetarian, Gluten Free)
Hummus Toast with Quick Pickled Cucumber Recipe
Swiss Bircher Muesli Recipe Overnight Oats
Get the Same Ingredients for this Eggwich Sandwich Recipe
As always, if you make this vegetarian eggwich recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Eggwich Breakfast Sandwich
Equipment
- Non-Stick Pan
- Toaster
Ingredients
Instructions
- Split your English muffins and toast them in a toaster - set to light to medium toast.
- In a non-stick skillet, add 1 teaspoon of butter over low to medium heat. Crack the eggs into the pan, making sure not to break the yolks. Cook eggs for 6 to 7 minutes, until most of the egg has turned white around the edges. Flip and cook for an addition 2 minutes.
- Remove English muffins from the toaster, divide them into tops and bottoms. Spread 1/2 tablespoon cream cheese (or mashed avocado) on each muffin bottom.
- Top the cream cheese with 1 egg, then 1 slice of American cheese, and spinach. Add the English muffin top to each. Slice and enjoy!
Video
Notes
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Good for me and Good tasting