This Veggie Breakfast Sandwich is meat free and delicious
Most breakfast sandwiches are greasy, dense and full of bacon or sausage. These Veggie Breakfast Sandwiches are light and full of flavor. I love making these just for myself, or when I have friends over for breakfast/brunch. My trick is to use fresh brioche burger buns. They add such a nice sweet flavor to the savory spinach and eggs. These are simple, as breakfast sandwiches should be. No one wants to get up in the morning and work hard to get breakfast on the table.
These veggie breakfast sandwiches are great on the go
The brioche buns not only add flavor, but make these easy to eat. And how fun is it to have a burger for breakfast?! You can make a batch of these veggie breakfast sandwiches, wrap them in some foil or slip each one into a ziplock bag. Then eat them on the way to work, school, or take them along to a picnic in the park with friends. They taste great at room temperature and the spinach and scrambled eggs hold up great for a few hours. You can even keep these in the fridge for up to two days, and reheat as you need them. Check the recipe notes for tips.
Butter and cheese make everything better
I love cooking my scrambled eggs in butter. It keeps the eggs super soft and adds great flavor to the spinach as well. My favorite cheese to add here is pepper-jack, but a nice sharp cheddar or provolone would work. The last component in these veggie breakfast sandwiches is the salsa. I use a fire roasted, spicy salsa that I’ve been working on and will have up soon, but you can use any store bought salsa in this.
You can change things up and make these breakfast sandwiches your own
I love using brioche buns, but you can use sliced brioche, English muffins or even tortilla wraps. I’ve been on a spinach kick lately but can foresee myself adding other vegetables and beans to the scrambled eggs. I have a few listed in the recipe notes below.
Veggie Breakfast Sandwich
- 6 eggs
- 2 tbsp cream or half and half
- salt to taste
- black pepper to taste
- 2 tbsp butter
- 2 cups baby spinach
- 4 brioche buns
- 4 slices pepper-jack cheese
- 1/4 cup salsa
- Whisk the eggs with the cream, salt and black pepper. Heat the butter in a pan and add the eggs. Add the spinach right after the eggs start to set, mixing to scramble. Cook together until the eggs are set and the spinach has wilted, about 2 minutes.
- Place a slice of cheese on one half the brioche buns. Divide the egg mixture between the buns, then top off each one with 1 tbsp of salsa. Place the top bun on and eat, or wrap in foil and eat on the go.
Have you tried this quick breakfast?
I love hearing your feedback! If you tried this recipe I’d love to hear how it worked for you in the comments below!Add to favorites